Creamy 30-Minute Mushroom Ravioli

This creamy mushroom ravioli comes together in just 30 minutes with a rich garlic-Parmesan sauce, tender mushrooms, and pillowy cheese ravioli. Perfect for an easy weeknight dinner that feels extra special.

Easy Mushroom Ravioli Recipe

• Quick 30-minute recipe perfect for weeknight dinners.
• Rich, creamy, and full of savory mushroom flavor.

Ingredients for Mushroom Ravioli

• Cheese Ravioli: The base of this recipe – soft, cheesy pillows of pasta. Store-bought keeps things quick and easy on a busy weeknight. You could substitute with spinach ravioli or a meat-filled option.
• Butter: Adds richness to the sauce and helps sauté the garlic and mushrooms. I prefer to use salted butter.
• Garlic: Brings a bold, aromatic flavor to the cream sauce. Fresh garlic is ideal, but garlic powder can be used in a pinch.
• Italian Seasoning: A blend of herbs that enhances the earthy mushroom flavor. Substitute with a mix of dried oregano, dried thyme, and dried basil instead.
• Baby Bella Mushrooms: Meaty and flavorful, they create the heart of the dish. White mushrooms, cremini mushrooms, porcini mushrooms, or portabella mushrooms would all work. Honestly any kind of mushroom would be delicious in this pasta.
• Chicken Broth: Adds depth and balances the cream. Use vegetable broth to make this dish totally vegetarian.
• Heavy Cream: Creates the rich, velvety sauce. Half and half can be used, but the sauce will be thinner.
• Parmesan Cheese: Melts into the sauce for nutty, salty flavor. Asiago or Romano will work as well.
• Balsamic Vinegar: Adds a touch of acidity and sweetness to balance the richness. White balsamic vinegar or red wine vinegar can be substituted.

How to Make Mushroom Ravioli

Cook the ravioli. Boil according to package directions just until al dente, then toss with olive oil to prevent sticking.

Sauté mushrooms and garlic. Melt butter in a large skillet over medium heat, then add garlic, Italian seasoning, mushrooms, salt, and pepper. Cook until mushrooms soften, about 2–3 minutes.

Build the sauce. Pour in chicken broth, scraping up any browned bits from the pan. Stir in heavy cream, season with salt and pepper, and simmer gently for 8 minutes until the sauce thickens.

Finish the sauce. Remove from heat and stir in Parmesan cheese and balsamic vinegar until melted and creamy.

Combine ravioli. Add cooked ravioli to the pan and toss gently in the sauce.

Warm and serve. Cook until the ravioli is heated through (about 1–2 minutes), season to taste, garnish with parsley, and serve.

Tips for Making Mushroom Ravioli

• Salted water is best when it comes to cooking pasta! Add 2-4 tablespoons of Kosher salt to the boiling water just before adding the pasta. This is your first chance to season the pasta, and it adds a ton of flavor to the overall dish.
• Don’t overcook the ravioli! Most brands of refrigerated ravioli require just 3 minutes of cooking, and that time goes quick! Be sure to set a timer and drain the water as soon as the time is up.
• If the filling starts to come out of the middle of the ravioli, sadly, it is likely overcooked.
• Make this dish your own! Add red pepper flakes for a little heat. Or sauteed spinach to bulk it up. Browned Italian sausage is another family favorite to add to this ravioli.

Make-Ahead Instructions

• Cook the sauce up to a day in advance and store it in the fridge in an airtight container.
• When ready to serve, reheat the sauce, then cook the ravioli fresh and toss together.

Storing Leftovers

Store leftover mushroom ravioli in an airtight container in the fridge for up to 3 days.

Reheating Mushroom Ravioli

• Reheat gently in a large pan on the stove over medium-low heat.
• Add a splash of broth or cream to loosen the sauce.
• Or cook individual servings in the microwave in 30-second bursts.

Serving Suggestions

• simple green salad
• crispy garlic bread
• olive cheese bread
• Caprese garlic cheese bread
• air fryer asparagus

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