Ingredients for - Ravioli With Mushroom Cream Sauce
How to cook deliciously - Ravioli With Mushroom Cream Sauce
1. Stage
Jn a large pot of salted water, boil the ravioli per package instructions. Reserve 1 cup of the pasta water and drain.
2. Stage
Meanwhile, pulse 1 cup of the walnuts and the milk in a small blender or food processor until very smooth, set aside.
3. Stage
In a large cast iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and golden, about 5 minutes. Remove to a plate. Wipe skillet clean.
4. Stage
Return skillet to medium heat and add the remaining 2 tablespoons of the oil and the garlic. Cook, stirring, until garlic is light golden and fragrant, about 1 minute. Add the flour and cook, stirring, 1 minute.
5. Stage
Whisk the walnut-milk mixture into the skillet and add the cream cheese and ¾ cups of the reserved pasta water. Cook, stirring, until the cream cheese is melted and the sauce is thickened slightly, about 3 minutes.
6. Stage
Stir in the spinach and lemon juice and season with salt and pepper. Cook until spinach is just wilted, about 1 minute. Stir in the cooked mushrooms and cooked ravioli. If sauce is too thick, add the remaining pasta water, a little bit at a time.
7. Stage
Serve topped with the chopped walnuts.
