Ravioli in Mushroom Cream Sauce with Meatballs

This dreamy creamy sauce made with real cream, butter and mushroom's makes this Ravioli so delicious and there are a few different ways to make it, using different raviolis and with or without meatballs.

Ingredients

18 ounces ravioli(mushroom if you can find it)
8 ounces mushrooms - sliced(any kind you prefer)
3 whole garlic cloves - peeled OR 1 tablespoon minced garlic
3 tablespoons butter
2 cups low sodium chicken or vegetable broth
1 cup heavy cream
1 teaspoon Italian herb blend seasoning - or Herbs of your liking
½-1 teaspoon salt - to taste
1/2 teaspoon freshly cracked black pepper - reduce to 1/4 teaspoon if using ground black pepper

1lb of meatballs(optional)

How to make it:

Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optional: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.

In a large skillet combine butter, garlic, and mushrooms and sauté over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.

Stir in broth, bring to a simmer, then stir in heavy cream. Simmer till reduced by half and creamy (about 5-7 minutes).

Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.

Gently stir in ravioli.

If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

Notes

You can substitute the ravioli with any favorite - sausage, cheese, spinach etc.  

Nutrition Calories: @659 kcal

use your choice of mushrooms

Did you know there are different types of ravioli you can find in some stores

or  make your own.