Ravioli with mushroom cream sauce is one of those dishes that feels luxurious but is surprisingly easy to make. With tender ravioli swimming in a velvety mushroom-infused sauce, it’s a recipe perfect for a romantic dinner or a cozy family meal. This dish combines earthy mushrooms, garlic, and cream for a symphony of flavors that’s hard to resist. You won’t believe how quick it is to whip up—it’s the perfect weeknight treat or dinner-party hit.
Why This Ravioli with Mushroom Cream Sauce
- Rich and Creamy: The mushroom cream sauce is silky smooth and packed with umami flavors.
- Quick and Simple: This dish can be ready in just 30 minutes, making it perfect for busy days.
- Restaurant-Quality: Tastes like something you’d order at a fancy Italian restaurant.
- Versatile: Works with any ravioli filling—cheese, spinach, or even lobster!
- Comfort in Every Bite: Perfect for cozy nights when you want something indulgent and special.
Ingredients
- 500g / 1.1 lb fresh ravioli (cheese or mushroom-filled)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 250g / 0.55 lb cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- 250ml / 1 cup heavy cream
- 60g / 0.13 lb (½ cup) grated Parmesan cheese
- ¼ tsp black pepper
- Salt, to taste
- Optional: A pinch of nutmeg for warmth
- Fresh parsley, chopped, for garnish
Directions
- Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Reserve ½ cup of the pasta water, then drain the ravioli and set it aside. - Sauté the Mushrooms:
In a large skillet, heat the olive oil and butter over medium heat. Add the mushrooms and cook for 5-7 minutes until golden brown. Stir in the garlic and shallot, cooking until fragrant. - Make the Cream Sauce:
Pour in the heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce thickens slightly. Add the Parmesan cheese, pepper, and a pinch of nutmeg, stirring until smooth. - Combine with Ravioli:
Gently add the cooked ravioli to the skillet, tossing to coat in the mushroom cream sauce. If the sauce is too thick, stir in some reserved pasta water to loosen it. - Serve:
Taste and adjust seasoning with salt if needed. Garnish with fresh parsley and serve immediately.
Notes
- Use Store-Bought or Homemade Ravioli: Both work perfectly—use whatever fits your schedule!
- Mushroom Alternatives: Try shiitake or portobello mushrooms for deeper flavor.
- Storage Tip: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream to maintain the sauce’s texture.
- Cheese Swap: Grana Padano or Pecorino Romano can replace Parmesan for a slightly different flavor.
Frequently Asked Questions
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can make the sauce ahead of time and reheat it when ready to serve. Just cook the ravioli fresh for the best texture.
What if I don’t have heavy cream?
Half-and-half or whole milk can work, but the sauce may be slightly thinner.
Can I use frozen ravioli?
Absolutely! Just follow the package instructions to cook the ravioli before adding it to the sauce.
How do I keep the sauce from becoming too thick?
Add reserved pasta water, little by little, until the sauce reaches your desired consistency.
Can I add protein to this dish?
Yes! Grilled chicken or sautéed shrimp would pair beautifully with the mushroom cream sauce.
Tips and Notes
- My Tip: Toast the mushrooms well before adding the cream—they develop a richer, deeper flavor that makes a huge difference!
- Pro Tip: If you like a touch of acidity, squeeze in a little lemon juice just before serving—it brightens up the sauce.
- Serving Suggestion: A side of garlic bread and a crisp green salad make this meal feel complete.
Variations
This dish is incredibly versatile! Try one of these variations to switch things up:
- Truffle Ravioli: Add a drizzle of truffle oil for an extra layer of luxury.
- Spinach and Mushroom Ravioli: Stir in some sautéed spinach for added nutrients and color.
- White Wine Sauce: Replace half the cream with white wine for a lighter, aromatic sauce.
- Vegan Version: Use dairy-free cream and vegan ravioli for a plant-based option.
- Lobster Ravioli: For a special occasion, try it with lobster ravioli—indulgent and delicious!
Ravioli with Mushroom Cream Sauce
This Ravioli with Mushroom Cream Sauce is a decadent, yet easy dish that comes together quickly for a perfect weeknight dinner or a romantic meal. Soft ravioli stuffed with cheese or meat pairs beautifully with a rich, creamy mushroom sauce. With its earthy flavors and velvety texture, this dish feels luxurious but requires minimal effort to prepare.Ingredients
For the Mushroom Cream Sauce
- 2 tablespoons 0.1 lb unsalted butter
- 1 tablespoon 0.03 lb olive oil
- 8 oz 0.5 lb cremini or button mushrooms, sliced
- 2 cloves garlic minced
- 1 small shallot 0.1 lb, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried or fresh
- 1 cup 0.5 lb heavy cream
- ¼ cup 0.05 lb grated Parmesan cheese
For the Ravioli
- 1 lb 0.45 kg fresh or frozen ravioli (cheese or meat-filled)
- Water and salt for boiling
Optional Garnish
- Chopped parsley
- Grated Parmesan
Instructions
Step 1: Prepare the Ravioli
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions (usually 3–5 minutes for fresh ravioli, 8–10 minutes for frozen).
- Once cooked, drain the ravioli and set aside.
Step 2: Cook the Mushroom Sauce
- In a large skillet, melt the butter with olive oil over medium heat.
- Add the sliced mushrooms and sauté for 5–7 minutes until browned and tender. Stir occasionally to avoid burning.
- Add the minced garlic and chopped shallot, cooking for another 1–2 minutes until fragrant.
- Season with salt, black pepper, and thyme.
- Pour in the heavy cream and stir well to combine. Let the sauce simmer for 3–4 minutes until it thickens slightly.
- Stir in the Parmesan cheese and adjust the seasoning if needed.
Step 3: Assemble the Dish
- Add the drained ravioli to the skillet with the mushroom sauce. Toss gently to coat the ravioli in the sauce.
- Remove from heat and garnish with chopped parsley and extra Parmesan, if desired.
Notes
- Substitutions: Swap heavy cream with half-and-half for a lighter sauce, or use plant-based cream for a vegan alternative.
- Mushroom Options: Shiitake, oyster, or portobello mushrooms can be used for a deeper, more complex flavor.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of cream if the sauce thickens too much.
- Serving Tip: Serve with a side salad or garlic bread for a complete meal.
Tried this recipe?Let us know how it was!
