Mushroom & Ricotta Ravioli in a Sausage mushroom cream sauce

Preparation Time: 15 minutes
Servings: 4

Indulge in the comforting flavors of homemade pasta with this delightful gluten free mushroom & ricotta ravioli pasta in a sausage mushroom cream sauce. This dish brings together the earthy richness of sautéed mushrooms, the savory goodness of Italian sausage, and a velvety cream sauce that envelops each bite. Perfect for a cozy weeknight dinner or an impressive dish to serve at gatherings, this recipe is not only quick to prepare but also offers a gourmet experience right in your kitchen. With gluten-free ravioli that’s filled with creamy ricotta and mushrooms, everyone can enjoy this luxurious meal. Get ready to delight your taste buds with this harmonious blend of flavors that will have you coming back for seconds!

Ingredients

• ½ liter (2 cups) 35% whipping cream
  Provides a rich and creamy base for the sauce.
• 1 cup sliced mushrooms
  Fresh mushrooms add a deep, earthy flavor.
• 2 garlic cloves, minced
  Enhances the overall flavor of the dish with its aromatic qualities.
• Olive oil
  Used for sautéing, adding richness to the sauce.
• White wine or brandy
  For deglazing the pan, adding depth to the sauce. Choose your preference based on flavor preference.
• 2 sausage links (Italian sausage preferred)
  Adds a savory and slightly spicy flavor to the dish.
• Salt and pepper, to taste
  Essential for seasoning and enhancing the flavors.
• ½ cup grated Padano cheese
  Aged cheese that brings a nutty, creamy flavor to the sauce.
• 1 package of Pietro’s gluten-free Mushroom & Ricotta Ravioli
  The star of the dish, filled with flavorful mushroom and ricotta cheese.

Instructions

1. Preheat the Pan
   Begin by preheating a large pan over medium heat. Allow it to warm up for about a minute.
2. Add Olive Oil and Garlic
   Once the pan is hot, drizzle in olive oil (about 1-2 tablespoons) and add the minced garlic cloves. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
3. Cook the Mushrooms
   Add the sliced mushrooms to the pan. Increase the heat slightly and cook until the mushrooms release their moisture and begin to brown, approximately 3-4 minutes. Stir occasionally to ensure even cooking.
4. Season the Mushrooms
   While the mushrooms are cooking, season with salt and pepper to taste. This step enhances the flavors and draws out the moisture from the mushrooms.
5. Add Sausages
   Remove the sausage links from their casings and crumble them directly into the pan. Cook until browned, stirring occasionally, and breaking them up into smaller pieces, about 4-5 minutes.
6. Deglaze the Pan
   Once the sausages are cooked, pour in a splash of white wine or brandy to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom. Let it cook off for about 2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
7. Incorporate the Cream
   Reduce the heat to medium-low and add the whipping cream to the pan. Stir to combine and bring the mixture to a gentle simmer. Season with additional salt and pepper if needed.
8. Add Padano Cheese
   Once the sauce is simmering, gradually stir in the grated Padano cheese. Continue to cook until the cheese is melted and the sauce is smooth and creamy, about 2-3 minutes.
9. Cook the Ravioli
   While the sauce is simmering, bring a large pot of salted water to a boil. Add the package of gluten-free mushroom & ricotta ravioli and cook according to the package instructions until al dente, usually around 3-4 minutes.
10. Combine and Serve
    Once the ravioli is cooked, drain and add it directly to the sauce. Gently toss to coat the ravioli evenly in the creamy sauce.
11. Plate and Enjoy
    Serve immediately, garnished with additional grated Padano cheese or fresh herbs, if desired.