Instructions
Step 1: Cook the ravioli according to package instructions. Reserve 1/4 cup pasta water, drain, and set aside.
Step 2: In a large skillet, heat butter and olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.
Step 3: Add mushrooms and sauté for 4–5 minutes until softened and golden.
Step 4: Pour in the cream and stir in Parmesan, salt, pepper, and thyme. Simmer until sauce thickens slightly, 2–3 minutes.
Step 5: Add the cooked ravioli to the sauce and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
Step 6: Serve immediately topped with extra Parmesan and fresh thyme.
Storage Information
Store leftover mushroom ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk. Not recommended for freezing once cooked.