Ravioli in a Truffle Mushroom Sauce


  • 1 pound ravioli of your choice * you could even use tortellini or gnocchi if you prefer 
  • 3 tablespoons butter
  • 2 Tablespoons of extra virgin olive oil
  • 8 ounces sliced mushrooms of your choice
  • 4 cloves garlic minced
  • 4 tablespoons all purpose flour
  • 1 cups of chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • salt and pepper to taste
  • Truffle oil for drizzling
  • chopped parsley and grated parmesan for garnish optional




  1. Bring a large pot of salted water to a boil
  2. In a medium sauce pan add 2 tablespoons of extra virgin olive oil to coat the pan under medium high heat to get the pan hot
  3. Add the butter and mix it with a wooden spoon ( or any spoon you have is fine )
  4. Once the two ingredients marry cook the mushrooms for 7-8 minutes until browned. Add in the garlic as well as the flour cook down for another 3 minutes
  5. Add in the broth and the cream and season well with salt to taste
  6. Alllow this mixture to simmer for about 10 minutes until thickened
  7. Add another 2 tablespoons of flour whisk in to promote a thicker sauce
  8. Add in the Parmesan cheese and black pepper *you always want to add this last so it doesn’t cook into the sauce and the flavors remain
  9. Allow the sauce to simmer a bit more
  10. By this time the salted water should be boiling. Cook ravioli according to package directions typically 2-3 minutes once the raviloli are floating to the top that is a good indication that they are done
  11. Once ravioli is cooked drain well and add to the sauce to coat serve with parsley salt and pepper then drizzle with truffle oil to your own personal taste ! A little goes a long way!

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