Ingredients
- 10 ounces mushroom ravioli, or cheese filled ravioli
- 2 tablespoons olive oil
- 2 ounces shiitake mushrooms, sliced
- 4 ounces white mushrooms, sliced
- 1 clove garlic, finely chopped
- 1/4 cup brandy
- 1 cup heavy cream
- 1/2 teaspoon nutmeg
- Salt and pepper
- 1/2 cup grated Parmesan
Directions
Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 1/4 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated Parmesan and fresh ground black pepper
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By Piggypie
Currently YEG.
on February 03, 2013
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Great recipe. I doubled the recipe, and fried up 2 slices of thick-cut bacon and 1 large shallot (fine dice before the mushrooms. Make sure you drain your ravioli well as the pasta water could dilute the sauce otherwise. It does thicken up as it cools.
By ajlecke_6920176
Marietta, GA
on August 07, 2012
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Love this sauce. It was exactly what I was wanting!
By CondoChef
Chicago
on June 02, 2012
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This mushroom sause was excellent! I added a small amout of shallots. This recipe is so simple and so good, no reason to order it at a restaurant.
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