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Recipe by Sosha Elias

Ravioli in Wild Mushroom Cream Sauce

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Ravioli in Wild Mushroom Cream Sauce
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
35 Minutes
Diets
- Vegetarian - Pescatarian

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

Ingredients

Ravioli

  • 30 pieces frozen NY Pasta Ravioli (filling of your choice)

Cream Sauce

  • 1 quart heavy cream

  • 4 ounces whipped cream cheese

  • 5 fresh white mushrooms, peeled and thinly sliced

  • 2 portabella mushrooms, peeled and thinly sliced

  • 5 shiitake mushrooms, peeled and thinly sliced

  • 1 clove fresh garlic, crushed or 1 cube Gefen Frozen Garlic

  • 4 tablespoons oil

  • 1 teaspoon salt, divided

  • pinch of black pepper

  • 3 tablespoons Parmesan cheese (optional)

Directions

Prepare the Ravioli

1.

Cook the ravioli according to package instructions.

2.

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.

3.

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.

Tips:

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

Notes:

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

Recipe tags

cream sauce Italian food kosher Italian food mushrooms noodles Parmesan cheese pasta portobello mushrooms ravioli Shavuos Sosha Elias
Ravioli in Wild Mushroom Cream Sauce

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Rivky Eidlisz
Rivky Eidlisz
2 months ago
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