Ravioli with Mushrooms and Cream
Ravioli with mushrooms and cream. A savory light cream sauce enhanced by a medley of mushrooms. I love mushrooms and with the opportunity given to cook with them, I jump on it. A quick dinner of ravioli. Here I have selected lobster ravioli for our dinner, however, any kind of your choosing will work beautifully as well, placed on a soup bowl and covered with a heavy cream reduced with chicken stock and combined with very simple gently cooked mushrooms with butter, lemon juice, and the natural juices of the mushrooms rendered during cooking. Simplicity at its best. Flavors out of this world This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 0.5 poundmixed mushrooms, Baby Bella and Chanterelle, cleaned, bottom trimmed and quartered
- 1.75 cupchicken stock
- 1.75 cupheavy cream
- 1 tablespoonunsalted butter
- 0.5 piecelemon squeezed
- 1 poundlobster ravioli
- 1 tablespoonparsley or chives for garnish (optional)
Instructions
- 1
In a saucepan combine the chicken stock and the heavy cream and reduce by half over medium-high heat, 30 to 35 minutes.
- 2
In a saucepan, add the lemon juice, butter, and mushrooms. Cover and cook over medium heat until the mushrooms are tender, 15 minutes, stirring occasionally.
- 3
Add the reduced cream mixture and stir to coat the mushrooms. Keep warm at very low heat.
- 4
Cook your ravioli in a large, salted pasta pot according to manufacture directions. Drain.
- 5
In 4 shallow pasta bowls arrange half of the mushrooms and cream sauce. Place the ravioli on each plate and cover with the remaining mushrooms and cream.
- 6
Garnish with parsley or chives.