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Mushroom Ravioli with Creamy Mushroom Sauce

Mushroom Ravioli with Creamy Mushroom Sauce

Tender mushroom ravioli gets bathed in a silky, garlicky mushroom cream sauce with fresh herbs and Parmesan. Cozy, comforting, and weeknight-friendly.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 18 oz mushroom ravioli refrigerated or frozen
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 10 oz sliced cremini mushrooms
  • 0.33 cup minced shallot
  • 2 tsp minced garlic
  • 1 tsp fresh thyme leaves
  • 0.5 tsp chopped fresh sage
  • 0.13 tsp red pepper flakes optional
  • 0.25 cup dry white wine optional, for deglazing
  • 0.75 cup low-sodium vegetable broth or chicken broth
  • 0.75 cup heavy cream
  • 0.5 cup finely grated Parmesan cheese plus more to serve
  • 1 tsp lemon juice fresh
  • 0.75 tsp kosher salt plus more for pasta water
  • 0.25 tsp black pepper
  • 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

  • Bring a large pot of salted water to a boil for the ravioli.
  • Warm olive oil and 1 tbsp butter in a wide skillet over medium-high heat.
  • Add sliced mushrooms; cook undisturbed 3 minutes, then stir and sauté until browned, 4–5 minutes more.
  • Reduce heat to medium. Melt in remaining 1 tbsp butter, then stir in shallot and garlic; cook until fragrant, about 1 minute.
  • Season with thyme, sage, red pepper flakes, salt, and black pepper; stir to coat the mushrooms.
  • Pour in white wine to deglaze, scraping up browned bits; simmer until mostly reduced, 1–2 minutes.
  • Add broth and bring to a gentle simmer. Stir in heavy cream and cook until slightly thickened, 3–4 minutes.
  • Boil ravioli according to package directions until they float and are tender; reserve 1/2 cup pasta water, then drain.
  • Off heat, stir Parmesan and lemon juice into the sauce. Loosen with a splash of pasta water if needed.
  • Gently fold ravioli into the sauce. Sprinkle with parsley and extra Parmesan; serve immediately.

Notes

Try finishing with a few drops of truffle oil or a handful of baby spinach for an earthy twist. For a lighter sauce, swap in half-and-half and simmer a minute longer. Leftovers keep up to 2 days; reheat gently with a splash of broth or cream.
This recipe is an original creation inspired by classic Mushroom Ravioli with Creamy Mushroom Sauce flavors. All ingredient ratios and instructions are independently developed.