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square overhead image of saucy mushroom ravioli in a white plate with herbs on top

Mushroom Ravioli

This Mushroom Ravioli is easy to make and tastes amazing. Rich, creamy, and tossed with baby Bella mushrooms, it's bursting with flavor.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 479kcal
Author Dina


  • 20 oz mushroom ravioli
  • 1/4 cup unsalted butter
  • 8 oz baby Bella mushrooms sliced
  • 2 garlic cloves
  • 2 oz cream cheese
  • 2 cups heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper


  • 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.


FAQs answered in the post above:
  • Add-ins and substitutes
  • How to make ahead of time
  • How to freeze


Calories: 479kcal | Carbohydrates: 42g | Protein: 20g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 812mg | Potassium: 205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 10mg