Description
A rich and creamy sauce that pairs perfectly with tender ravioli, making it a comforting dish for any occasion.
Ingredients
- 1 cup Half and Half
- 1 cup Chicken Broth (or Vegetable broth for a vegetarian option)
- 1 tablespoon Worcestershire Sauce (or soy sauce as a substitute)
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Basil
- 1 teaspoon Mustard Powder (optional)
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Sage (optional)
- 12 oz Mushrooms (Button, shiitake, or cremini)
- 2 tablespoons Olive Oil
- ½ cup Dry White Wine
- 3 tablespoons Butter
- 3 cloves Garlic
- 2 tablespoons Flour (gluten-free flour can serve as an alternative)
- ½ cup Asiago Cheese
- ½ cup Parmesan Cheese
- 20 oz Ravioli
- to taste Fresh Parsley (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add chopped mushrooms and sauté until soft, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle in the flour and stir to combine with the mushrooms; cook for 1-2 minutes.
- Gradually add the white wine, stirring until smooth.
- Slowly pour in chicken broth and half and half, stirring continuously; bring to a simmer.
- Add Worcestershire sauce, dried herbs, and season with salt and pepper to taste.
- Let thicken on low heat for about 5-10 minutes, stirring occasionally.
- Mix in Asiago and Parmesan cheese until melted and incorporated.
- Serve over cooked ravioli and garnish with fresh parsley.
Notes
For extra flavor, add freshly cracked black pepper and lemon juice at the end. Consider mixing in sautéed spinach or peas for color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian