Mushroom Ravioli White Wine Sauce (Print-Friendly Version)

Creamy white wine mushroom sauce with Parmesan and Asiago for ravioli. Easy, rich, and savory.

# What You’ll Need to Make This:

→ Sauce

01 - 300 ml half and half (equal parts cream and milk)
02 - 180 ml chicken broth
03 - 1 teaspoon Worcestershire sauce
04 - 1 teaspoon dried parsley
05 - 0.5 teaspoon dried basil
06 - 0.5 teaspoon mustard powder
07 - 0.25 teaspoon dried thyme
08 - 0.25 teaspoon ground sage

→ Mushrooms & Other

09 - 340 grams fresh mushrooms, sliced and cleaned
10 - 1 to 2 tablespoons olive oil
11 - 120 ml dry white wine or chicken broth
12 - 45 grams unsalted butter
13 - 3 garlic cloves, minced
14 - 2 tablespoons all-purpose flour
15 - 50 grams Asiago cheese, finely grated
16 - 50 grams Parmesan cheese, finely grated
17 - 570 grams ravioli, refrigerated or frozen
18 - Fresh parsley, chopped, for garnish

# How to Prepare:

01 - In a medium measuring jug, combine half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, thyme, and sage. Set aside.
02 - Lay out all remaining ingredients before starting. When mushrooms are nearly done, begin heating a large pot of water for the ravioli.
03 - Heat olive oil in a deep 30-cm skillet over medium-high heat. Add half the mushrooms in a single layer and cook undisturbed for 3–4 minutes per side until golden-brown, adding oil if necessary. Remove to a plate and repeat with remaining mushrooms. Set mushrooms aside and briefly cool the pan.
04 - Pour white wine into the skillet over medium heat. Use a silicone spatula to scrape any bits from the bottom. Reduce the liquid by half, simmering gently for approximately 4 minutes.
05 - Melt butter in the skillet. Add minced garlic and cook for 2 minutes. Stir in flour and cook, stirring constantly, for 1–2 minutes. Lower heat to medium-low, gradually add the prepared sauce mixture, whisking to prevent lumps. Bring to a gentle boil, then reduce to a simmer.
06 - While sauce simmers, cook ravioli in boiling salted water according to package instructions. Drain well once al dente.
07 - Lower heat to minimum. Stir Asiago and Parmesan cheese into the sauce until melted and smooth. Return sautéed mushrooms to the skillet and fold gently to combine.
08 - Either transfer cooked ravioli to serving plates and spoon the mushroom sauce over the top, or carefully stir ravioli into the skillet to coat. Garnish with chopped fresh parsley and serve immediately.

# Extra Tips:

01 - For optimal results, use freshly grated cheese from a block; pre-grated varieties may not melt smoothly.
02 - Ensure mushrooms are thoroughly dried after cleaning to achieve a crisp sauté.
03 - Chardonnay or Pinot Grigio are preferred dry wines, but chicken broth is suitable for a non-alcoholic option.
04 - Store leftovers in an airtight container up to 3 days refrigerated or freeze for up to 3 months; reheat gently.

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