Ravioli With A Creamy Mushroom And Asparagus Sauce

ravioli with asparagus and mushrooms

Ravioli With A Creamy Mushroom and Asparagus Sauce is the perfect spring meatless meal. Surprisingly, it is prepared without any cream whatsoever. While cream is not bad as long as it is used sparingly, it is not needed in this delicious pasta recipe that your family and friends will truly love.

ravioli with asparagus and mushrooms
Ravioli With A Creamy Mushroom and Asparagus Sauce

Ravioli With A Creamy Mushroom And Asparagus Sauce

Serves 2, adjust the recipe accordingly.

  • 1  9 oz. pkg. of fresh mushroom ravioli or agnolotti
  • 2 Tbsp. butter plus 1 addition Tbsp.
  • 8 oz. mushrooms (I used shiitake and baby bella) stemmed, caps thickly sliced
  • 1 – 2 cloves of garlic, minced
  • 1/2 lb. fresh asparagus, woody stems removed and remainder cut into pieces
  • 1 Tbsp. flour (I use Wondra, a fine milled flour for sauces)
  • 1/2 c. white wine
  • 1 c. 2% milk
  • 1/8 tsp. truffle oil (optional)
  • salt and pepper to taste
  • grated Locatelli Romano or Parmesan cheese to taste

Add 2 Tbsp. butter to a sauté pan and melt over low heat until it starts to foam. Add the mushrooms in an even layer and cook until they start to turn golden brown, stirring occasionally. Add the garlic and cook another minute then season to taste with salt and pepper. Add the asparagus and cook until tender crisp, 3 to 5 minutes, depending on size.

Remove a few of the mushrooms and the asparagus tips from the pan to be used as garnish and keep warm.

Add wine to the pan, stir to loosen any browned bits and bring to a boil then cook until the liquid almost evaporates. Add the additional tablespoon of butter and when melted sprinkle mushrooms with flour and cook about 30 seconds, stirring frequently. Slowly add milk, stirring until smooth then bring to a boil. Reduce heat and cook 2 minutes or until slightly thick. Add the truffle oil, stir, then taste and adjust the seasonings, if necessary.

Cook the ravioli according to package directions. Drain, reserving 1 cup pasta water.

Add the cooked ravioli to the sauce and toss gently. If the pasta seems dry, slowly add in the reserved pasta water until desired consistency is reached. Divide the ravioli between the plates, top each portion with the  reserved asparagus tips and mushrooms. To serve, offer a topping of freshly grated cheese at the table.


You don’t have to sacrifice taste when trying to create healthy meals. Your family and friends will have no idea that this ravioli meal, with its meaty and delicious sautéed mushrooms and fresh asparagus in a wonderful rich and creamy sauce, that you serve them was made with 2% milk instead of cream. What’s more, the mushrooms in both the pasta and sauce, with their meaty texture and taste, are a great ingredient to use when you want to create a meatless meal.

On a personal note, I would like to take this moment on the first day of spring to spread the message to take care, stay safe, stay healthy and be mindful of others. We all need to pull together in these very uncertain and trying times, stick it out as best we can and above all, keep looking forward.





Posted by

I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

35 thoughts on “Ravioli With A Creamy Mushroom And Asparagus Sauce

  1. This looks really delicious and not at all difficult. Plus, I think I have most everything except the asparagus! When I get out of the Great Confinement, I’ll put this on the list.

  2. Oh my gosh, this ravioli dish is pure heaven! So comforting too! Definitely saving this recipe! Thanks so much for sharing and I do hope that you stay safe and healthy, Karen!

  3. Really sounds delicious. I’ve been using just white wine, a bit of butter and pasta liquid to thicken up sauces. It’s a good alternative to cream, too. Stay safe and healthy!

  4. We love a delicious Pork Tenderloin anytime and yours sound and looks amazing! Thanks for letting me know about the your friends making my Vegetable Bird’s Nests, I chuckled at your comment, and I replied, no worries – it will be “our little secret!” LOL!!
    xo Stay safe and well Karen.

    1. Didn’t realize I clicked too far down and wrote in the wrong post about the recipe- so silly of me! Sorry about that!

  5. This was delicious! I did a 1/4 cup of half and 3/4 milk, extra rich and creamy. Will definitely make again!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s