Mushroom Ravioli with Truffle Cream Sauce
Mushroom ravioli with truffle cream sauce is a rich and filling dish, ideal for special occasions or when you’re in the mood for something comforting and flavorful.
Mushroom ravioli with truffle cream sauce is a flavorful and indulgent pasta dish that combines the deep, earthy taste of mushrooms with the smooth richness of a truffle-infused cream sauce. It’s often served as a main course and is popular in Italian cuisine.
I started making this recipe years ago for my vegetarian daughter. The rest of the family loved it so much that it quickly became a household favorite.
Mushroom ravioli with truffle cream sauce sounds complicated, but it is very easy to make (especially when using store-bought ingredients).
What is a Truffle?
I had to research this because I had not experienced truffles (beyond the bottle of truffle oil) until a recent to trip to Washington, D.C. where my husband and I ate dinner at Fiola Mare on the riverfront. Being a Michelin star restaurant, Fiola Mare was superb and the lesson on truffles was educational!
Unlike a true mushroom, truffles are fungi that are found underground and have an intense earthy, woodsy, umami flavor.
I watched our waiter carefully grate a truffle over our meal. Oh my word it was unbelievable! Then we got our bill-it was unbelievable as well!
Truffles are rare and EXPENSIVE. So when you buy truffle oil, be prepared to pay a premium for high quality. But don’t worry, a little goes a long way!
To incorporate fresh ingredients from the kitchen garden, I use homegrown spinach, mushrooms and chives.
Have you ever grown your own mushrooms? My mother gifted me a mushroom growing kit one year for Christmas, and we had a blast watching the little mushrooms grow! The kids loved them and they work perfectly in this mushroom ravioli recipe!
If you are feeling adventurous, make your own mushroom ravioli from scratch. For me and my busy family, store bought mushroom ravioli makes this dish super fast and easy!
Fresh mushrooms and shallots sautéed in olive oil and butter provide the earthy depth to this mushroom ravioli dish.
The truffle cream sauce is the highlight of the dish. It’s made by simmering heavy cream with the browned mushrooms and shallots, butter, white wine and lemon juice. The truffle oil is the key ingredient as it rounds out the cream sauce with a silky finish.
I’m all about the homegrown vegetables and like to add in fresh spinach from the garden and sprinkle chopped chives on top of the plated meal. The spinach leaves wilt down naturally into the warm cream sauce.
If you really want to be decadent, sprinkle freshly grated parmesan cheese over the top of your mushroom ravioli! So yummy!
Mushroom Ravioli with Truffle Cream Sauce
Ingredients
- 10 oz package mushroom ravioli
- 1 tablespoon olive oil
- 1 shallot diced
- 8 oz package sliced mushrooms like portabello
- 1 cup white wine
- 1 cup heavy cream
- 3 tablespoons butter
- 1 lemon juiced
- 1/4 teaspoon truffle oil
- salt and pepper to taste
- 1 tablespoon chives minced optional
- 1 cup fresh spinach optional
Instructions
- Bring a large pot of water to boil.
- Heat large skillet or dutch oven to medium and drizzle with olive oil.
- Sauté mushrooms until softened and then add shallot. Sauté both until they are lightly browned.
- Add white wine and use wooden spoon to deglaze pan. Simmer mixture, stirring frequently until liquid reduces by half.
- Add the cream and simmer until mixture reduces by a third or until desired
- creaminess. Remove from heat and whip in butter and truffle oil. Add lemon juice to taste.
- Boil ravioli according to package instructions and drain.
- Season sauce with salt and pepper to taste. Add ravioli to sauce and keep warm.
- Sprinkle spinach leaves into dish and let wilt slowly into sauce.
- Top with chives, if desired.
- Serve with warm crusty bread!
For more garden to table ideas, explore Garden to Table: Homemade Recipes Using Fresh Herbs, Vegetables and Fruits.
