Mushroom Ravioli, in a rich and decadent mushroom cream sauce, is the perfect pasta recipe for ‘shroom lovers. This ravioli in mushroom sauce recipe, as with Butternut Squash Ravioli recipe, is ready in only 20 minutes.
Ravioli In Mushroom Sauce
This recipe uses store bought mushroom filled ravioli vs. homemade ravioli. We wanted to provide a quick weekday dinner idea vs. a labor intense one.
Any brand of pre-made ravioli works in this recipe. With that said, we usually use Trader Joe’s mushroom ravioli, when in stock, or Rana mushroom ravioli.
Here are the main simple ingredients to make this quick and easy mushroom cream sauce for ravioli. The entire list of ingredients, for this mushroom ravioli recipe, is in the recipe card below:
- Mushroom Filled Ravioli (store-bought or homemade)
- Fresh Mushrooms
- Heavy Cream
- Italian Seasoning
Sauce For Mushroom Raviolis
When it comes to making the actual sauce make sure to pay attention. Scorched heavy cream is not an ingredient. When making, keep stirring and watching.
This sauce for mushroom raviolis recipe is best enjoyed after making for the best texture. The mushroom ravioli sauce does thicken as it sits, so keep some reserved pasta water handy to thin, if needed.
You can also use this creamy Lobster Ravioli Sauce if you’d like tomato-base twist.
How To Make
Mushroom ravioli with sauce is surprisingly easy to make, considering the final flavor. Here’s a brief overview of the key steps. The full list of instructions are in the recipe card below:
Cook the Pasta – Boil the filled raviolis in salted water for 4 minutes, until al dente.
Cook the Mushrooms – Add the butter, garlic and ‘shrooms to a skillet and cook away!
Make the Sauce – Add the heavy cream and simmer until thickened and reduced by half.
Finishing Touches – Sprinkle in the Italian seasoning, sea salt, and black pepper and add the Ravioli. Serve immediately for best texture.
Tip – if you’re great at multi-tasking, wait to cook the pasta until the sauce starts to simmer.
Bulk up this pasta dish with any of the below:
- Nuts – walnuts or pine nuts work well.
- Pangrattato (Italian Bread Crumbs)
- Crispy Prosciutto – dice up and throw in with the butter.
- Chicken – A great way to add protein.
- White Wine – Replace 1/2 cup of the broth with dry white wine to add acidity and complexity.
- Spinach – A great addition to add some healthy greens.
- Truffles – A pat of Truffled Butter will elevate the earthy flavors. Or grate fresh truffles in like used in our Truffles with Pasta recipe.
- Parmesan Cheese – Adds a bit of saltiness and nuttiness.
Looking to mix it up a bit? Here are some fantastic variations to consider making:
Homemade Ravioli – feel free to make your own!
Cheese Ravioli – use cheese ravioli as you’ll still get the earthy-goodness from the sauce.
Fondue – Use the ravioli’s when making fondue recipes.
Side Dish Ideas
Here are some side dish ideas that would nicely compliment the mushroom ravioli:
- Garlic Bread with Parmesan Cheese
- Roasted Brussel Sprouts – Adds a little crunch to contrast the soft ravioli.
- Grilled Asparagus – A light, healthy side dish that adds a color and crunch.
- Caprese Salad – This salad adds a light note to balance the rich ravioli.
- Bruschetta – A nice and light antipasto to complement the main dish.
- Antipasto Salad – Provides a nice acidic counterpoint to the richness of the ravioli.
- Generously salt the water before boiling.
- Don’t over-boil the raviolis – they will tear and the filling will spill out.
- Use water, Instant Pot Bone Broth or Vegetable Stock if you forgot to reserve pasta water.
- Once you add the heavy cream, watch the sauce as it cooks and frequently stir to avoid burning.
- Leftover cooked ravioli will last 3-5 days in the refrigerator.
How To Cook Frozen Ravioli
Frozen ravioli works beautifully in this dish. To use frozen ravioli, just add a minute to the cook time. That’s it!
Our favorite wines to pair with ravioli in mushroom sauce: Sauvignon Blanc, Chardonnay and Pinot Noir.
- 1 pinch kosher salt
- 16-18 oz mushroom ravioli (*Note 1)
- 8 oz fresh mushrooms, sliced
- ½ tbsp minced garlic
- 3 tbsp salted butter
- 2 cups chicken or vegetable broth, low sodium
- 1 cup heavy cream
- 1 tsp Italian seasoning
- ½ tsp salt, + more to taste
- ½ tsp freshly cracked black pepper, + more to taste
- Fill a large stock pot with approx. 4-5" of water. Add a pinch of kosher salt and bring to a gentle boil.1 pinch kosher salt
- Add the mushroom ravioli and cook for 3 minutes (do not go over this time). Gently remove the ravioli, rinse with cold water and set aside. (*Note 2)16-18 oz mushroom ravioli
- While the raviolis are cooking, pre-heat a large size skillet over medium-high heat. Add the butter and mushrooms and cook for 5-6 minutes, until tender. Add the garlic and cook for 30-60 seconds, until fragrant.8 oz fresh mushrooms, sliced3 tbsp salted butter½ tbsp minced garlic
- Stir in the broth and bring to a simmer. Add the heavy cream and bring back to a simmer. Keep simmering until the sauce is reduced by half and slightly thick (approx. 7-9 minutes).2 cups chicken or vegetable broth, low sodium1 cup heavy cream
- Stir in the Italian seasoning, salt and pepper. Taste and add more as needed.1 tsp Italian seasoning½ tsp salt, + more to taste½ tsp freshly cracked black pepper, + more to taste
- Add the cooked ravioli and gently toss until the sauce coats the ravioli.
- Garnish with parmesan cheese, salt and black pepper and serve.