Portobella and Goat Cheese Ravioli with Creamy Basil Sauce

The dish “Portobella and Goat Cheese Ravioli with a Creamy Basil Sauce” is a modern fusion of various culinary traditions, ingredients, and techniques.

Ingredients

For the Ravioli

1 package of store-bought or homemade ravioli

8 oz Portobella mushrooms, sliced

4 oz goat cheese

2 cloves of garlic, minced

2 tablespoons olive oil

Sea salt and pepper to taste

For the Creamy Basil Sauce

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

1 clove of garlic, minced

Sea salt and pepper to taste

Instructions

Cook the ravioli according to the package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the sliced Portobella mushrooms and garlic. Cook until the mushrooms are tender, about 5-7 minutes. Season with sea salt and pepper.

Add the cooked ravioli to the skillet with the mushrooms. Crumble the goat cheese over the ravioli and mushrooms. Gently toss everything together until the goat cheese is melted and coats the ravioli. Remove from heat and set aside.

In a separate saucepan, combine the heavy cream, Parmesan cheese, basil, and garlic. Cook over low heat, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with sea salt and pepper.

To serve, divide the ravioli and mushroom mixture among plates. Drizzle the creamy basil sauce over the top. Garnish with some extra basil leaves and grated Parmesan cheese if desired.

Enjoy!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta page.

Portobello and Goat Cheese Ravioli with Creamy Basil Sauce