Mushroom Ravioli with Truffle Cream Sauce
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.
Servings: 3
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!