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Creamy Mushroom Ravioli

A comforting pasta dish filled with mushrooms and smothered in a creamy sauce, perfect for any dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the ravioli
  • 1 pack Fresh or frozen ravioli (your choice of filling) Use mushroom-filled for more flavor.
For the cream sauce
  • 2 tablespoons olive oil
  • 1 cup mushrooms, sliced (button or cremini work well) Use fresh for best flavor.
  • 2 cloves garlic, minced Fresh garlic adds more flavor.
  • 1 cup heavy cream Substitute with coconut cream for dairy-free.
  • 1 cup vegetable broth Use low-sodium if preferred.
  • to taste salt and pepper Salt and pepper
  • for garnish Fresh herbs like parsley or basil
  • for serving Grated Parmesan cheese Optional topping.

Method
 

Cook the Ravioli
  1. Be by boiling a pot of salted water. Add the ravioli and cook according to package instructions until al dente, usually about 3-5 minutes for fresh, slightly longer if frozen. Drain and set aside.
Sauté the Mushrooms
  1. In a large skillet over medium heat, add olive oil. Once heated, add the sliced mushrooms and sauté for about 5 minutes until golden brown.
Add Garlic
  1. Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Create the Cream Sauce
  1. Pour in the heavy cream and vegetable broth, stirring to combine. Bring to a gentle simmer and cook about 5-7 minutes to thicken slightly.
Combine Ravioli and Sauce
  1. Add the cooked ravioli to the cream sauce, gently tossing to ensure each piece is well-coated. Season with salt and pepper to taste.
Serve
  1. Plate the creamy mushroom ravioli and garnish with freshly chopped herbs and a sprinkle of Parmesan cheese, if desired. Enjoy!

Notes

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or cream. Freezing for up to 3 months is an option; cook from frozen when ready.