Creamy Mushroom Ragu Sauce

Diced mushrooms and shallots are sautéed and paired with reduced red wine, then finished with heavy cream and Parmesan cheese for a simple yet deeply flavored sauce.

Course pasta

Cuisine Italian

Prep Time 10

Cook Time 35

Servings

Calories 816kcal

Author Kylie Mazon-Chambers

Ingredients

3 tablespoons extra-virgin olive oil
12 ounces baby bella mushrooms, or a combination of mixed mushrooms, diced
3 tablespoons unsalted butter
Kosher salt, as needed
Freshly ground black pepper, as needed
1 large shallot, diced
2 sprigs thyme
1 cup dry red wine
1 tablespoon balsamic vinegar
½ cup heavy cream
1 pound pasta or ravioli of choice (I like short rib ravioli if you can find it)
½ cup freshly grated Parmesan cheese

US Customary - Metric

Instructions

Heat a large sauté pan over medium heat, add the olive oil and heat through. Working in batches to not overcrowd the pan, add half the mushrooms and sauté until they reduce in size, about 3 minutes. Add the remaining mushrooms and continue to sauté until all the mushrooms have reduced slightly, about an additional 3 minutes.
Add the butter, and season with salt and pepper. Continue to sauté until the mushrooms are golden brown, about an additional 3 minutes.
Add the shallots and sprigs of thyme and continue to sauté until the shallots are tender, about 4 minutes.
Once the shallots are tender, add the red wine and cook until the wine has evaporated and the mushroom mixture is almost dry, about 6 minutes.
Stir in the balsamic vinegar followed by the heavy cream. Discard the sprigs of thyme.
Bring a large pot of salted water to a boil over medium high heat. Add the ravioli and cook until al dente, about 2 to 3 minutes for fresh ravioli and about 8 to 10 minutes for dried pasta. Reserve 1 cup (240g) of the cooking liquid then drain the pasta and set aside.
Return the sauce to medium-low heat. Toss the pasta in the sauce and add ¼ cup (59g) of the pasta cooking water, continuing to cook until the sauce thickens about an additional minute, adding more of the pasta water a little at a time if needed to create a creamy sauce.
Divide among plates and serve with additional parmesan cheese.

Video

Notes

You can make the ragu in advance, refrigerate it, and when you're ready to serve, reheat gently over low heat, adding a splash of cream or broth if needed to loosen it.

Nutrition