| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 2 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1206 |
| Total Fat | 78 g |
| Saturated Fat | 41 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 38 g |
| Cholesterol | 248 mg |
| Sodium | 1139 mg |
Reviews
So easy and so decadent. I used half and half instead of heavy cream and it was great. Don’t skip the brandy!
Just yum!! Had to use white button mushrooms, but other than that I followed recipe exactly. So easy and quick and so, so delicious. A definite keeper!
Delicious and easy. Subbed for brandy. I will definitely try it WITH the brandy next time.
Delicious! Used mushroom ravioli and it was amazing!
Yum! Really, just make this. It is very rich but oh my it is delicious!
I made this recipe exactly as stated except I used white wine instead of brandy (white wine was used by another reviewer). I didn’t find the sauce to be tasty at all. I found myself adding more wine, more salt etc to make it edible.
I tasted my white wine before using it and it was quite nice so I don’t think that was the problem. Before I added the extra salt, wine etc, I found the sauce to be tasteless and a bit bitter. Not sure where the bitter taste came from, I didn’t overcook the garlic or anything.
I wouldn’t make this again.
I’m not a beginner cook so I know what I’m doing.
I don’t understand the all the 5 out of 5 reviews here.
Very yummy, but not a diet meal! I added some shallots at the same time as the garlic. I thought it sounded like too much nutmeg (which I grated myself) but it wasn’t Just a hint of nutmeg.
Very good! I added onions to the sauce.
This was great. We made 4x the recipe for three pounds of ravioli. Good for a crowd. I’m going to try adding peas or asparagus next time. It could use a little firmness in the texture. Tastes great.
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.