Ingredients
Scale
- 1.25 cups half and half
- 0.75 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 0.5 teaspoon dried basil
- 0.5 teaspoon mustard powder
- 0.25 teaspoon dried thyme
- 0.25 teaspoon ground sage
- 12 oz mushrooms, sliced
- 1-2 tablespoons olive oil
- 0.5 cup chicken broth (for deglazing)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 0.5 cup Asiago cheese, grated
- 0.5 cup Parmesan cheese, grated
- 20 oz ravioli
- Fresh parsley for garnish
Instructions
- Combine half and half, 0.75 cup chicken broth, Worcestershire sauce, and dry herbs in a bowl.
- Heat olive oil in a large skillet over medium-high heat and brown mushrooms in two batches until golden; set aside.
- Over medium heat, add 0.5 cup chicken broth to the pan to scrape up flavor bits.
- Melt butter, add garlic, then whisk in flour for two minutes until light golden.
- Slowly pour in the cream mixture while whisking constantly; simmer until thickened.
- Stir in the cheeses until melted and smooth.
- Fold the browned mushrooms back into the sauce.
- Toss with cooked ravioli and serve garnished with fresh parsley.
Notes
- Ensure mushrooms are dry before browning to prevent steaming.
- Deglaze the pan thoroughly to incorporate the flavorful browned bits.
- Serve immediately as the sauce thickens upon cooling.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Italian-Inspired