Ravioli with Mushroom Cream Sauce

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Creamy, comforting, and irresistibly rich, Ravioli with Mushroom Cream Sauce is the kind of dish that turns an ordinary meal into something memorable. Tender ravioli wrapped in a velvety mushroom-infused cream sauce delivers deep, savory flavor in every bite. Whether you’re planning a relaxed weeknight dinner or hosting guests, this recipe strikes the perfect balance between elegance and ease.

With simple ingredients and a quick stovetop method, this mushroom cream ravioli recipe proves that restaurant-quality pasta can absolutely be made at home.

Ingredients

• 1 pound fresh ravioli (cheese or mushroom-filled)
• 2 tablespoons olive oil
• 1 cup sliced mushrooms (cremini or button mushrooms)
• 2 garlic cloves, finely minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, finely chopped (for garnish)

Instructions for Ravioli with Mushroom Cream Sauce

1. Cook the Ravioli
   Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions until tender. Drain and set aside.
2. Sauté the Mushrooms
   Heat olive oil in a wide skillet over medium heat. Add mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and tender.
3. Add the Garlic
   Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
4. Prepare the Cream Sauce
   Pour in the heavy cream and let it gently simmer for 3–4 minutes until slightly thickened.
5. Add Cheese
   Stir in Parmesan cheese until fully melted and smooth.
6. Combine and Season
   Add cooked ravioli to the skillet and gently toss until evenly coated. Season with salt and pepper to taste.
7. Serve
   Garnish with fresh parsley and serve immediately.

Pro Tips

• Use fresh ravioli for the best texture and flavor.
• Don’t overcrowd the pan—mushrooms brown best with space.
• Reserve a splash of pasta water if you want to loosen the sauce.

Why This Recipe Works

• The mushrooms add deep umami flavor.
• Cream and Parmesan create a smooth, luxurious sauce.
• Simple ingredients allow the ravioli filling to shine.
• Ready in just 30 minutes from start to finish.

Substitutions & Variations

• Swap heavy cream for half-and-half for a lighter sauce.
• Add spinach or kale for extra color and nutrition.
• Use truffle oil (a few drops) for a gourmet twist.
• Try tortellini or fettuccine if ravioli isn’t available.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prepare the sauce up to 24 hours in advance and refrigerate.
• Storage: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of cream or milk if needed.

Serving Ideas for Ravioli with Mushroom Cream Sauce

• Pair with a crisp green salad and lemon vinaigrette.
• Serve alongside garlic bread or focaccia.
• Complement with roasted vegetables or steamed asparagus.

Nutrition (Per Serving Estimate)

• Calories: ~450
• Protein: ~14g
• Carbohydrates: ~40g
• Fat: ~28g
• Saturated Fat: ~15g
• Fiber: ~2g
• Sodium: ~600mg

Values are estimates and may vary by ingredients used.

Frequently Asked Questions

Can I use frozen ravioli?
Yes, frozen ravioli works well. Cook according to package instructions before adding to the sauce.

What mushrooms are best for this recipe?
Cremini and button mushrooms are excellent, but shiitake or baby bella also work beautifully.

Can this be made vegetarian?
Yes, this recipe is naturally vegetarian when using cheese-filled ravioli.

This Ravioli with Mushroom Cream Sauce is the ultimate comfort pasta—rich, creamy, and full of flavor without being complicated. Perfect for busy evenings or special occasions, it’s a dish you’ll return to again and again once you taste how effortlessly delicious it is.

Ravioli with Mushroom Cream Sauce

Olivia taling

This ravioli with mushroom cream sauce is rich, comforting, and elegant, featuring tender ravioli coated in a velvety cream sauce infused with savory mushrooms and Parmesan. It’s an easy yet impressive Italian-inspired dish perfect for both weeknight dinners and special occasions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Equipment

• large pot
• wide skillet
• wooden spoon or spatula
• colander

Ingredients

  

• 1 lb fresh ravioli (cheese or mushroom-filled)
• 2 tbsp olive oil
• 1 cup sliced mushrooms (cremini or button)
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• salt, to taste
• black pepper, to taste
• fresh parsley, chopped (for garnish)

Instructions

 

• Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until tender. Drain and set aside.
• Heat olive oil in a wide skillet over medium heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and tender.
• Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
• Pour in the heavy cream and let it gently simmer for 3–4 minutes until slightly thickened.
• Stir in the Parmesan cheese until melted and the sauce is smooth.
• Add the cooked ravioli to the skillet and gently toss to coat evenly. Season with salt and black pepper to taste.
• Remove from heat, garnish with fresh parsley, and serve immediately.

Notes

Use fresh ravioli for the best texture and cook just until tender. Avoid overcrowding the pan when sautéing mushrooms to ensure proper browning. Adjust the sauce consistency with a splash of pasta water or cream if needed.

Keyword creamy mushroom ravioli, easy ravioli recipe, Italian pasta dinner, ravioli with mushroom cream sauce

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