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Mushroom Ravioli

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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.

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American/Italian

Ingredients

Units Scale
  • 20 ounces refrigerated cheese ravioli
  • olive oil to toss the pasta
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 8 ounces baby Bella mushrooms, sliced
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 4 ounces shredded Parmesan cheese + more for garnish
  • 1 teaspoon balsamic vinegar
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Cook ravioli according to package directions just until al dente. Toss in olive oil and set aside.
  2. Heat butter in a large saute pan over medium heat.
  3. Add garlic, Italian seasoning, mushrooms, and a couple pinches of salt and pepper. Cook for about 2-3 minutes, stirring every minute or so.
  4. Add chicken broth and scrape any yummy bits off the bottom. Then add heavy cream and a pinch of salt and pepper. Simmer gently over medium-low heat for about 8 minutes until the sauce thickens and the mushrooms are tender.
  5. Remove from heat and stir in Parmesan cheese and balsamic vinegar until the cheese melts. 
  6. Add cooked ravioli and cook for about a minute or until heated through. Season to taste with salt and pepper. Garnish with fresh parsley and enjoy!
  7. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • 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.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 405
  • Sugar: 7.5 g
  • Sodium: 1041.3 mg
  • Fat: 27.4 g
  • Carbohydrates: 25 g
  • Fiber: 2.4 g
  • Protein: 16.8 g
  • Cholesterol: 66 mg

Find it online: https://midwestfoodieblog.com/mushroom-ravioli/