Ravioli's with mushroom tarragon cream sauce

Prep Time 10 minutes · Total Time 0.3 hours
Serves: 4

Ravioli's with mushroom tarragon cream sauce


  • 1 diced shallot
  • handful of diced mushrooms
  • 4 tbs butter divided
  • 1 store bought package of mushroom/cheese ravioli's
  • 1/2 cup dry white wine
  • 1 cup cream
  • splash or 2 of Madeira wine (Optional)
  • 2 tbs chopped fresh tarragon

I was going to make my homemade Ravioli's again, but ran out of time. Instead I used store bought mushroom/ricotta fresh ravioli's from Publix. I also wanted to try a different sauce, and thought that tarragon/cream/mushrooms would work well together. It was really very good - give it a try.


  • Bring a large pot to a boil for the pasta.
  • In a medium sauce pan over medium heat, add 2 tbs butter with the shallots and mushrooms. Sauté for 3-5 mins or until tender.
  • Add white wine and reduce by 1/2.
  • Add cream and reduce until desired consistency for pasta sauce, about 5 mins.
  • Add a splash of Madeira wine or to taste. (could also use brandy or sherry)
  • Add the chopped tarragon.
  • Remove from heat and whisk in 2 tbs of butter, one at a time.
  • Season with Salt and Pepper to taste.
  • Cook ravioli's according to package directions.
  • Drain, and add to the Ravioli's to the cream sauce and serve.