Description
A luxurious dish featuring tender portobello mushroom ravioli tossed in a creamy sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 package of portobello mushroom ravioli
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the ravioli: Bring a pot of salted water to a boil. Cook the portobello mushroom ravioli according to package instructions, usually around 3-5 minutes for fresh ravioli.
- Sauté garlic: While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
- Add cream: Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring occasionally.
- Incorporate cheese: Gradually stir in the grated Parmesan cheese, allowing it to melt.
- Combine together: Once the ravioli is cooked and drained, add it to the skillet with the sauce and toss to coat.
- Season and serve: Finish with salt, pepper, and fresh basil, then plate the dish.
Notes
Make the creamy sauce in advance and store it in the fridge for up to three days. Add a splash of cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Portobello, Ravioli, Italian, Comfort Food, Vegetarian