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This velvety mushroom ravioli sauce turns ordinary store-bought pasta into a fancy-looking meal that seems like it took forever to make. Each ravioli pocket gets coated in a silky, earthy sauce that'll make everyone beg for another helping.
I came up with this sauce when friends dropped by unexpectedly and I needed something that looked fancy without spending ages in the kitchen. The mushrooms mixed with white wine create such amazing flavors that my guests thought I'd been slaving away all afternoon.
Ingredients
- Mushrooms: They're the star of the show, giving the sauce its rich flavor. Plain white mushrooms do the job perfectly when you brown them right.
- Half and half: Gives just enough creaminess without making things too heavy. It hugs the pasta beautifully.
- White wine: Brings a bit of tang and complexity that turns this from just another cream sauce into something memorable. Try using Pinot Grigio or Chardonnay.
- Asiago cheese: Adds a wonderful nutty flavor that goes hand in hand with mushrooms. Grab a block and grate it yourself for the smoothest results.
- Parmesan cheese: Gives that familiar Italian taste and helps make the sauce thicker. Skip the pre-grated stuff and shred it fresh.
- Butter and garlic: These form the tasty foundation that gets everything going. Go for unsalted butter so you can control the saltiness.
- Herbs and seasonings: Dried herbs give the sauce subtle background flavors without stealing the spotlight from the mushrooms. Together they create amazing depth.
- Worcestershire sauce: A tiny amount brings out the earthy mushroom flavor without anyone noticing it's there.
Simple Cooking Method
- Mix your liquids:
- Throw all sauce ingredients into a measuring cup that pours easily. This way, all those herbs and spices will mix evenly through the sauce. Start heating water for pasta when you're almost done with the mushrooms.
- Get mushrooms crispy:
- Warm up olive oil in a big pan over medium high heat. Cook mushrooms in small batches so they brown instead of steam. This step matters tons for taste since browned mushrooms have way more flavor than soggy ones. Getting that caramelization creates natural savoriness.
- Scrape up flavors:
- Pour white wine into the empty pan and use a spatula to loosen all those stuck-on bits from the bottom. Those little browned pieces pack tons of flavor that'll spread throughout your sauce. Let the wine cook down by half to burn off alcohol and concentrate flavor.
- Make it thicken:
- Melt butter and throw in garlic until it smells amazing but doesn't brown. Mix in flour to make a paste and cook two minutes to get rid of the raw flour taste. This mixture will thicken everything to the perfect consistency that sticks to ravioli.
- Pour in liquid:
- Add your prepared sauce mix bit by bit while stirring non-stop to avoid lumps. Let it bubble gently which helps it thicken while flavors mingle together. The sauce should stick to the back of a spoon when it's ready.
- Add cheese last:
- Turn down the heat before putting in freshly grated cheeses so they don't separate. Using both Asiago and Parmesan creates amazing depth and perfect creaminess. Put mushrooms back in the sauce so they warm up completely.
- Mix with pasta:
- Either serve ravioli on plates and spoon sauce on top for a pretty look, or gently mix ravioli into the sauce so each piece gets evenly coated. Sprinkle with fresh parsley to brighten up both looks and flavor.
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This sauce has become my go-to when I have people over for dinner. I learned about pairing Asiago cheese with mushrooms during a cooking class up in northern Italy. The teacher told us that aged Asiago's nutty flavor makes mushrooms taste even better than any other cheese can.
Keeping It Fresh
You can make this sauce up to 2 days before you need it and keep it in the fridge. When you're ready to use it, warm it slowly over low heat with a splash of half and half to loosen it up. Keep stirring so it doesn't burn on the bottom. The flavors actually get even better after hanging out in the fridge for a day, which makes this great for planning ahead.
What Goes Well With It
This creamy sauce works best with something light on the side like an arugula salad with lemony dressing to balance the richness. For drinks, pour the same dry white wine you used in cooking, or try a light Pinot Noir if you prefer red. Don't forget some garlic bread to mop up all that amazing sauce from your plate.
Easy Swaps
Want something lighter? Use evaporated milk or whole milk with a bit of cream instead of half and half. For a veggie version, swap chicken broth for vegetable broth. Can't find Asiago? Try Gruyère instead - it has that same nutty taste. If you don't cook with alcohol, just use extra chicken broth with a squeeze of lemon juice to get that tangy kick.
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Let this creamy sauce work its magic and turn an ordinary weeknight dinner into something special that'll have everyone asking for the recipe.
Frequently Asked Questions
- → What type of mushrooms work best for this sauce?
Regular white mushrooms do the job wonderfully, but feel free to try cremini, portobello, or mixed wild varieties for stronger flavor. Just make sure they're totally dry before cooking so they brown nicely instead of getting soggy.
- → Can I make this sauce without wine?
You can swap in the same amount of chicken broth instead of wine. Your sauce will still be moist and tasty but might miss some of the complex notes wine brings.
- → What's the best cheese substitute if I can't find Asiago?
No Asiago around? Just use all Parmesan or mix Parmesan with Romano cheese. Always go for freshly grated cheese from a block since pre-grated stuff has additives that stop it from melting smoothly.
- → Can I make this sauce ahead of time?
You can make it up to 2 days early and keep it in the fridge. When you're ready to eat, warm it slowly while stirring now and then. You might need to add a bit more broth or cream to thin it out.
- → What pasta varieties work well with this sauce?
Though made for ravioli, this sauce tastes great with tortellini, fettuccine, or any pasta that can hold its hearty texture. It goes well with both cheese-filled and meat-filled pasta options.
- → How can I make this sauce vegetarian?
To make it vegetarian, just use veggie broth instead of chicken broth and check that your Worcestershire sauce doesn't contain anchovies, as many regular brands do.