Mushroom Ravioli with Mushroom Sauce

Recipe Courtesy of Cathy Lowe

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • 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.

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  • on August 07, 2012

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    Love this sauce. It was exactly what I was wanting!

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  • 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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  • on January 08, 2012

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    This Mushroom Sauce was better than I've had in restaurants, and we LOVE Mushroom Ravioli. Company worthy, even the kids liked it, and it was so easy to make. I followed the recipe exactly, and cannot wait to 'play' with it. This was the perfect Saturday night dinner. EXCELLENT!

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  • on November 25, 2011

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    Restaurant quality sauce. I reduced the amount of Parmesan and added 3oz of goat cheese to it instead (had some left over in da fridge. Also didn't have any brandy, so I just used white wine instead. No nutmeg. This sauce is ridiculously good and easy to make.

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  • on February 28, 2010

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    Since we first tried this, we have made it several times and it comes out amazing every time. I will never order mushroom ravioli with mushroom sauce at a restaurant again bc I really believe it won't beat this recipe.

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  • on January 29, 2006

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    This was wonderful. I added carmelized onions to it but it is great without as well.

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