One Pan Creamy Mushroom Ravioli

For the Mushrooms

2 T. olive oil

16 ounces sliced baby portobello mushrooms

1/2 tsp. kosher salt

1/4 tsp. black pepper

 

For the Sauce

1 T. unsalted butter

1 T. all-purpose flour

2 C. 2% milk

1/2 C. heavy cream

2 T. chopped parsley

Leaves from 5-6 sprigs of thyme

1 1/2 C. grated parmesan cheese

1 package (20 ounces) fresh four cheese ravioli

Instructions

 

Heat the olive oil over medium heat in a large pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and are nicely browned. Season with the salt and pepper and remove them from the pan to a plate. In the same pan, melt the other T. of butter over medium heat. Add the flour and whisk the two together until they form a paste. Cook the paste for 1-2 minutes. Slowly add the milk and cream to the pan and whisk continuously until the butter and flour are fully incorporated into the milk. Add 1 C. of the parmesan cheese and bring it all to a low simmer. Let it thicken for another minute or so.  Add the cooked mushrooms, herbs, and uncooked raviolis to the pan. The raviolis should be almost covered with the cream sauce. Sprinkle a 1/2 C. of parmesan cheese over the top. Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.  Note: To prevent the sauce from breaking let it lightly simmer. If the pan is too hot and the milk starts to boil the sauce may break. It will still taste fine if it does but be sure to monitor the heat to avoid this happening. The sauce will be thin before it goes in the oven, but the ravioli will release starch as they bake in it, which will help the sauce thicken.