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–+ servings

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.
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course Dinner, Main Dish
Cuisine Italian
Servings 4

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.
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