Best Ravioli With Mushroom Cream Sauce How To Make Ravioli With Mushroom Cream Sauce

Ingredients

Kosher salt

Freshly ground black pepper

1 (20-oz.) package store-bought ravioli

1 c. California walnut pieces, plus ½ c. California walnuts roughly chopped

1 c. milk

1/4 c. extra-virgin olive oil

1 lb. sliced cremini mushroom

3 cloves garlic, minced

1 tbsp. all-purpose flour

4 oz. cream cheese, cubed

3 c. packed baby spinach leaves

2 tbsp. fresh lemon juice

Preparation

Step 1Jn a large pot of salted water, boil the ravioli per package instructions. Reserve 1 cup of the pasta water and drain.Step 2Meanwhile, pulse 1 cup of the walnuts and the milk in a small blender or food processor until very smooth, set aside. Step 3In a large cast iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and golden, about 5 minutes. Remove to a plate. Wipe skillet clean.Step 4Return skillet to medium heat and add the remaining 2 tablespoons of the oil and the garlic. Cook, stirring, until garlic is light golden and fragrant, about 1 minute. Add the flour and cook, stirring, 1 minute. Step 5Whisk the walnut-milk mixture into the skillet and add the cream cheese and ¾ cups of the reserved pasta water. Cook, stirring, until the cream cheese is melted and the sauce is thickened slightly, about 3 minutes. Step 6Stir in the spinach and lemon juice and season with salt and pepper. Cook until spinach is just wilted, about 1 minute. Stir in the cooked mushrooms and cooked ravioli. If sauce is too thick, add the remaining pasta water, a little bit at a time. Step 7Serve topped with the chopped walnuts.

Have you tried this yet? Let us know how it went in the comments below!