Creamy Mushroom Ravioli
It's time for pasta! Creamy, yet not too creamy, and the mushrooms are just divine.. Literally.. And when I come to think about it, a mushroom cream sauce is actually one of the first few things I learned to cook when I was younger.. Nothing like this of course, I emptied a carton of cream and added canned mushrooms.. I was young and foolish but I already knew back then that mushrooms and cream are just a perfect combination!
- 1 pack (about 370g) Fresh Ravioli, ideally cheese & truffle filling but use other flavors if you can't find it
- 1 crushed garlic clove
- 1/3 cup white wine
- 3/4 cup chicken stock
- 3/4 cup light cooking cream (you can be decadent and use full cream if you wish of course)
- 1 TBL mustard
- 2 TBL chopped parsley
- salt and cracked pepper
In a saucer, heat a little olive oil, butter and cook the garlic for just a minute or so, then add the mushrooms.. Sautee them for a few minutes, then deglaze with the wine.. Cook for another minute or so, pour the stock and let it simmer for a bit.. Add the cream, mustard, salt and pepper to taste and let it cook for about 7 - 8 minutes stirring constantly..
In the mean time, cook the ravioli al dente as per instructions on the pack, and set aside.. Once the mushroom sauce has thickened a little, add the parsley and ravioli.. Cook for just a minute to heat the pasta through the sauce, and serve immediately! Voila.. Delicious Mushroom Ravioli!