Mushroom Ravioli with Creamy Mushroom Sauce
Description
This Mushroom Ravioli with Creamy Mushroom Sauce is a rich, comforting dish loaded with earthy flavors. Tender ravioli is coated in a velvety, garlicky mushroom cream sauce with sautéed mushrooms and a touch of Parmesan. It’s elegant enough for dinner guests but easy enough for a cozy night in.
Servings
Serves: 3–4 people
Ingredients
Ravioli:
- 1 package (16–20 oz) mushroom ravioli
Sauce:
- 2 tbsp butter 🧈
- 1 tbsp olive oil
- 2 cups mushrooms (sliced – cremini or button) 🍄
- 2 cloves garlic (minced)
- 1 cup heavy cream 🥛
- 1/2 cup grated Parmesan cheese 🧀
- 1/2 tsp Italian seasoning
- Salt & black pepper to taste
- 2 tbsp fresh parsley (chopped) 🌿
Instructions
- Cook ravioli:
Boil ravioli according to package instructions. Drain and set aside. - Sauté mushrooms:
Heat butter and olive oil in a skillet. Add mushrooms and cook for 5–7 minutes until golden. - Add garlic:
Stir in garlic and cook for 1 minute. - Make sauce:
Pour in cream, add Italian seasoning, salt, and pepper. Simmer for 3–4 minutes. - Add cheese:
Stir in Parmesan until melted and smooth. - Combine:
Add cooked ravioli to the sauce and gently toss to coat. - Serve:
Garnish with parsley and extra Parmesan.
Notes
- Use fresh ravioli for best texture
- Don’t overcook ravioli—they cook quickly
- Sauce thickens as it cools
Tips
- Add spinach for extra greens 🥬
- Use half-and-half for a lighter sauce
- Add white wine for depth of flavor 🍷
Nutritional Info (Approx per serving)
- Calories: 520
- Protein: 18g
- Fat: 28g
- Carbs: 45g
Benefits
- Rich in flavor and satisfying
- Provides energy from carbs
- Contains calcium from cheese
- Comfort food with gourmet feel
Q&A
Q: Can I make it vegetarian?
A: Yes, it already is—just ensure ravioli is vegetarian.
Q: Can I use other pasta?
A: Yes, tortellini or fettuccine works well.
Q: Can I store leftovers?
A: Yes, refrigerate up to 2 days.
Q: Can I freeze it?
A: Not recommended due to cream sauce texture.