This Mushroom Ravioli is creamy, cheesy, and full of flavor. Tender mushroom ravioli tossed in a rich earthy sauce, this recipe tastes amazing and is incredibly easy to make.
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Mushroom Ravioli Recipe Details
I love the flavors in this Mushroom Ravioli. The creamy sauce and earthy mushrooms just can’t be beat. And it’s a snap to make!
- TASTE: This rich sauce made of mushrooms, garlic, and Parmesan has an amazing mix of savory flavors.
- TEXTURE: Creamy sauce and al dente ravioli with slices of mushroom make this dish addictively good.
- TIME: This Mushroom Ravioli only takes about 25 minutes from start to finish.
- EASE: With pre-made ravioli, this recipe is nice and easy. You can even prepare the sauce ahead to save time.
What You’ll Need
- Mushroom ravioli– Homemade or your favorite brand
- For the sauce- Unsalted butter, Garlic cloves, Cream cheese, Heavy cream, Parmesan cheese, Salt, and Pepper
- Baby Bella mushrooms– Sliced
How to Make Mushroom Ravioli
- Cook the mushroom ravioli. Bring a pot of salted water to a boil and add in the mushroom ravioli. Cook for just a few minutes and then strain the water out using a colander.
- Saute the mushrooms. Melt the butter in a large pan and bring the heat to medium. Add the sliced mushrooms and stir until they are cooked and tender (about 3-5 minutes).
- Add the garlic. Now add the pressed garlic cloves and stir for 20 seconds.
Pro Tip: Cook the mushroom ravioli a little under what you prefer because it will continue to cook a little more as it is stirred into the mushroom sauce.
- Add the cream cheese and cream. Add the cream cheese and stir just until it has melted. Then pour in the heavy cream.
- Simmer the sauce and add the ravioli. Let the sauce come to a simmer, then turn the heat off and stir in the grated Parmesan cheese, salt, and black pepper. Finally, add in the cooked ravioli and stir to combine.
- Cook the ravioli less if it’s fresh- If you choose to use fresh or homemade ravioli, then you will cook it less than frozen. Don’t overcook it or the filling will break out as the ravioli gets mushy.
- Slice the mushrooms thinly- For the best flavor, slice the mushroom on the thinner side so they are not overpowering the other ingredients in each bite.
- Melt the cream cheese thoroughly- Stir until the cream cheese has melted to avoid clumps of it in the sauce. Only when it’s melted should you add the rest of the sauce ingredients.
- Use fresh garlic cloves- Whenever possible, use garlic cloves because when you press them fresh, they have the most fragrant and delicious flavor.
Add-ins and Substitutions
- Add other vegetables- Besides mushrooms, you could also make this Mushroom Ravioli with asparagus, arugula, broccoli, or any other veggie.
- Substitute gluten-free ravioli- Using gluten-free ravioli makes this dish great for anyone with an allergy or intolerance to wheat.
- Add meat- If you prefer a meatier dish, add some Meatballs, Sausage, or Blackened Cajun Shrimp.
- Substitute a lighter cream sauce- To make this dish a little lighter, substitute Half and Half or the fat-free version for the heavy cream.
Yes, you can freeze it, though the sauce is a little harder because cream tends to break. But homemade or store-bought ravioli can be frozen for up to 3 months in an airtight container.
Besides baby Bella mushrooms, you can also use cremini, shiitake, porcini, button, or oyster mushrooms. Whichever you like best.
This Mushroom Ravioli recipe is really versatile and goes well with lots of dishes, Here are few ways to serve it:
- Proteins: Serve this pasta with Garlic Butter Steak Bites, Smoked Chicken Breast, or Air Fryer Shrimp.
- Salad: Start the meal with Spinach Pomegranate Salad, Easy Antipasto Salad (low carb), or Cucumber Tomato Feta Salad.
- Sides: Roasted Air Fryer Vegetables, Bacon Wrapped Asparagus, and Crispy Air Fryer Broccoli go great with this Mushroom Ravioli.
- Bread: Try dipping Garlic Cheese Bread into the delicious mushroom cream sauce.
Make This Mushroom Ravioli in Advance
Make ahead: You can prepare the mushroom sauce ahead of time and keep it in the fridge until you are almost ready to serve. Then just warm it on the stovetop and then add the cooked ravioli.
Storing: Store this Mushroom Ravioli once cooled in an airtight container in the refrigerator for up to 3-5 days.
Freeze: While you can freeze the ravioli, the sauce does not fair as well because it is cream based. If you do freeze the mushroom sauce, you will probably need to heat it slowly on the stovetop, adding cream to help it come back together and smooth out.
More Tasty Pasta Dishes!
- Italian Sausage Ravioli
- Shrimp Alfredo Pasta
- Creamy Lobster Ravioli
- Spaghetti Carbonara Recipe
- Creamy Chicken Pesto Pasta
Full Recipe Instructions
- Bring a pot of salted water to a boil and add in 20 ounces of mushroom ravioli. Cook for just a few minutes and strain the water out using a colander.
- Then melt 1/4 cup of unsalted butter in a large pan. Bring the heat to medium, then add in 8 ounces of sliced baby Bella mushrooms.
- Stir the mushrooms until they are cooked and tender (about 3-5 minutes).
- Now add 2 pressed garlic cloves and stir for 20 seconds.
- Add in 2 ounces of cream cheese and stir just until the cream cheese is melted. Then pour in 2 cups of heavy cream.
- Let the sauce come to a simmer, then turn the heat off and stir in 3/4 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Then add in the cooked ravioli and stir it into the creamy mushroom sauce.
- Add-ins and substitutes
- How to make ahead of time
- How to freeze