Instructions
Step 1: Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions. Drain and set aside.
Step 2: Heat the olive oil and butter in a large skillet over medium heat.
Step 3: Add the sliced mushrooms and cook for 5 to 7 minutes until golden brown and tender.
Step 4: Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
Step 5: Season the mixture with salt, black pepper, and red pepper flakes.
Step 6: Pour in the heavy cream and bring the sauce to a gentle simmer.
Step 7: Stir in the Parmesan cheese and cook until the sauce is smooth and creamy.
Step 8: Add the cooked ravioli to the skillet and gently toss to coat in the creamy mushroom sauce.
Step 9: Garnish with chopped parsley and fresh sage leaves before serving.
Storage and Reheating Tips
Store leftover Creamy Mushroom Ravioli in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce.
Freezing is not recommended because the cream sauce may separate after thawing.
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