Mushroom Ravioli Sauce
- 1 tsp Dried Parsley
- 1/2 tsp Dried Basil
- 1/2 tsp Mustard Powder
- 1/4 tsp Dried Thyme
- 1/4 tsp Ground Sage
- 12 ozs Mushrooms, sliced
- 2 tbsps Olive Oil
- 1/2 cup White Wine
- 3 tbsps Butter
- 3 cloves Garlic, minced
- 2 tbsps Flour
- 1 1/4 cups Half & Half
- 3/4 cup Chicken Broth
- 1 tsp Worcestershire Sauce
- 1/2 cup Asiago Cheese, grated
- 1/2 cup Parmesan Cheese, grated
- 20 ozs Ravioli
- Fresh Parsley, to garnish
Combine dried parsley, dried basil, mustard powder, dried thyme and ground sage together in a bowl with half & half, chicken broth and Worcestershire sauce, set aside.
Heat olive oil in a deep skillet over medium-high heat and add half of the mushrooms. Allow them to brown on each side for 3-4 minutes. Add a splash more of olive oil during cooking if needed. Remove once golden brown and set aside on a plate. Repeat with remaining mushrooms.
Add the white wine to the same skillet used to cook the mushrooms and set heat to medium. Use a silicone spatula to scrape the bottom of the pot. Let it bubble gently until reduced by half.
Melt the butter in the skillet and add the garlic. Cook for 2 minutes, then stir in the flour continuously. Reduce heat to medium-low, add the chicken broth and half & half mixture, stirring continuously. Bring to a gentle boil, then reduce to simmer. While the sauce simmers, cook ravioli according to package directions, drain and set aside.
Reduce heat to low and stir in the Asiago and Parmesan cheese until combined, then add cooked mushrooms. Add cooked ravioli to a plate, then serve sauce on top, garnish with parsley and enjoy!
