Ravioli with Mushroom Cream Sauce

This was really good and it was nice because there's chicken broth, not just cream, in the sauce. It lightens it up a bit and adds a more savory flavor.

Ravioli with Mushroom Cream Sauce

Ingredients

·        24 ounces mushroom or cheese ravioli 

·        8 ounces mushrooms, sliced

·        3 whole garlic cloves, peeled and minced

·        3 tablespoons butter

·        2 cups low sodium chicken broth

·        1 cup heavy cream

·        1 teaspoon Italian herb blend seasoning

·        1/2-1 teaspoon salt, to taste

·        1/2 teaspoon freshly cracked black pepper reduce to 1/4 teaspoon if using ground black pepper

Instructions

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

2.     Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes – may not thicken up too much, but still tasty).

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. Toss ravioli in 1 teaspoon olive oil to keep it from sticking together.

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

4.     Gently stir in ravioli.

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