I served this dish for a party, and guests couldn't stop raving about it

Ravioli, a delightful treasure of Italian cuisine, offers a sophisticated and indulgent dining experience. Originating from Italy, specifically during the 14th century, this dish was a way to utilize leftovers by encasing them in bits of dough. Over time, it has evolved into a culinary canvas for a variety of fillings and sauces. Today, I’m focusing on mushroom ravioli, marrying the earthy tones of mushrooms with creamy cheese for a mouth-watering combination. This quick 30-minute version is perfect for weeknight dinners where time is of the essence but flavor is not compromised.

This mushroom ravioli pairs beautifully with a crisp green salad dressed lightly with balsamic vinaigrette to cut through the richness of the pasta. For those who enjoy a touch of crusty bread, a few slices of garlic bread would complement the creamy texture of the sauce splendidly. A glass of Chardonnay or a light red wine like Pinot Noir also makes a fantastic companion to this hearty dish.

Servings: 4

1 tablespoon olive oil
2 cloves garlic, minced
1 shallot, minced
1 cup fresh mushrooms, finely chopped
Salt and pepper to taste
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 package of ravioli (about 400 grams)
1 cup heavy cream
1/2 teaspoon thyme
Extra Parmesan cheese for garnish
Fresh parsley, chopped for garnish

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot, sautéing until fragrant and translucent, about 2 minutes.

2. Increase the heat to medium-high and add the chopped mushrooms. Cook until they are golden and all the moisture has evaporated. Season with salt and pepper.

3. Reduce the heat to low, add the ricotta and Parmesan cheese to the skillet, and stir until well combined with the mushroom mixture. Set aside.

4. Cook the ravioli according to package instructions, usually by boiling in salted water for about 4-5 minutes until they float to the top.

5. While the ravioli cooks, pour the heavy cream into the skillet with the mushroom and cheese mixture and add thyme. Let it simmer over low heat, stirring occasionally until slightly thickened.

6. Drain the ravioli and add them to the skillet with the sauce. Gently toss to coat the ravioli evenly.

7. Serve hot, garnished with extra Parmesan cheese and chopped parsley.

For a lighter version, substitute the heavy cream with half-and-half or even a full-bodied broth for a less creamy but equally flavorful sauce. Adding spinach or Swiss chard to the mushroom mix can introduce a pleasant greenery and additional nutrients. For a non-vegetarian twist, incorporate bits of crispy bacon or pancetta with the mushrooms for added depth of flavor.