Ravioli With Mushroom Cream Sauce
Jump to recipeThis ravioli is easy to make and delightfully creamy. The secret ingredient in the cream sauce is California walnuts, which adds body and earthy flavor to the dish. Remember to reserve some of the pasta water for the cream sauce. The salt and leftover starch (which is why it looks cloudy) works as a thickener to makes for a silky smooth sauce. Toss it with your favorite store-bought ravioli—we chose cheese—and spinach for the perfect weeknight dinner.
Have you tried this yet? Let us know how it went in the comments below!
Ingredients
Kosher salt
Freshly ground black pepper
- 1
(20-oz.) package store-bought ravioli
- 1 cup
California walnut pieces, plus ½ c. California walnuts roughly chopped
- 1 cup
milk
- 1/4 cup
extra-virgin olive oil
- 1 lb.
sliced cremini mushroom
- 3
cloves garlic, minced
- 1 Tbsp.
all-purpose flour
- 4 oz.
cream cheese, cubed
- 3 cups
packed baby spinach leaves
- 2 Tbsp.
fresh lemon juice
Directions
- Step 1Jn a large pot of salted water, boil the ravioli per package instructions. Reserve 1 cup of the pasta water and drain.
- Step 2Meanwhile, pulse 1 cup of the walnuts and the milk in a small blender or food processor until very smooth, set aside.
- Step 3In a large cast iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and golden, about 5 minutes. Remove to a plate. Wipe skillet clean.
- Step 4Return skillet to medium heat and add the remaining 2 tablespoons of the oil and the garlic. Cook, stirring, until garlic is light golden and fragrant, about 1 minute. Add the flour and cook, stirring, 1 minute.
- Step 5Whisk the walnut-milk mixture into the skillet and add the cream cheese and ¾ cups of the reserved pasta water. Cook, stirring, until the cream cheese is melted and the sauce is thickened slightly, about 3 minutes.
- Step 6Stir in the spinach and lemon juice and season with salt and pepper. Cook until spinach is just wilted, about 1 minute. Stir in the cooked mushrooms and cooked ravioli. If sauce is too thick, add the remaining pasta water, a little bit at a time.
- Step 7Serve topped with the chopped walnuts.
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