Mushroom Ravioli With Roasted-garlic Cream Sauce

Mushroom Ravioli With Roasted-garlic Cream Sauce
Servings: 6 Prep 10 mins Bake 350°F 1 hr Cook 15 mins


  • 1 whole head garlic
  • 2 teaspoons olive oil
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 pound mushroom-stuffed ravioli, cooked following package directions

Make It

1. Heat oven to 350 degrees F.

2. Cut off top of stem end of garlic head. Place head in middle of 9 x 9-inch square aluminum foil. Drizzle oil over exposed garlic bulbs. Tent foil around garlic; seal securely.

3. Bake in 350 degree F oven for 1 hour or until garlic is knife-tender. When head of garlic is cool enough to handle, squeeze garlic out of skins into medium-size skillet.

4. Stir cream into garlic in skillet. Simmer 10 minutes or until reduced by one-third. Add salt and pepper. Puree in blender, 1 to 2 minutes. Return to skillet. Add basil.

5. Place cooked ravioli in medium-size bowl. Add sauce; toss to coat ravioli. Serve. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 481, Fat, total (g): 37, chol. (mg): 120, sat. fat (g): 22, carb. (g): 30, fiber (g): 1, pro. (g): 11, sodium (mg): 477, Percent Daily Values are based on a 2,000 calorie diet.