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Ravioli in Wild Mushroom Cream Sauce


Here are your Shavous cheese kreplach updated in the form of ravioli.



Cook the ravioli according to package instructions.


Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic, season with half a teaspoon salt and a dash of pepper, and sauté until tender, about 15 minutes, constantly stirring. Set aside some sautéed mushrooms for garnishing.


In a saucepan, bring the heavy cream, cream cheese, and remaining half teaspoon salt to a boil. Simmer for 15 minutes or until it reaches the desired thickness. Add the mushrooms and pour over the cooked ravioli. Sprinkle with Parmesan cheese (optional) and serve.


The mushrooms can be prepared in advance. However, to achieve the best results with the sauce, the cream should
be prepared just before serving.


Please be aware that after eating Parmesan cheese, one must wait 6 hours before eating fleishig.