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Creamy Mushroom Ravioli Recipe

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4.3 from 2 reviews

A creamy and comforting Mushroom Ravioli dish featuring tender mushroom-stuffed ravioli simmered in a rich sauce made with baby Bella mushrooms, cream cheese, heavy cream, and Parmesan. Perfect for a quick and indulgent meal that takes just 25 minutes to prepare.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Mushroom Ravioli

  • 20 oz mushroom ravioli

Sauce

  • 1/4 cup unsalted butter
  • 8 oz baby Bella mushrooms, sliced
  • 2 garlic cloves, pressed
  • 2 oz cream cheese
  • 2 cups heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper

Instructions

  1. Cook the ravioli: Bring a large pot of salted water to a boil. Add 20 ounces of mushroom ravioli and cook for a few minutes until tender. Drain using a colander and set aside.
  2. Sauté mushrooms: In a large pan, melt 1/4 cup unsalted butter over medium heat. Add 8 ounces of sliced baby Bella mushrooms and stir frequently until the mushrooms are cooked through and tender, about 3 to 5 minutes.
  3. Add garlic: Add 2 pressed garlic cloves to the pan and stir for 20 seconds to release their aroma without burning.
  4. Incorporate cream cheese: Add 2 ounces of cream cheese to the pan. Stir continuously until the cream cheese is fully melted and blended with the mushrooms and butter.
  5. Create the creamy sauce: Pour in 2 cups of heavy cream and allow the mixture to come to a gentle simmer, stirring occasionally to combine the ingredients well.
  6. Finish the sauce: Turn off the heat and stir in 3/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly to create a smooth, flavorful sauce.
  7. Combine ravioli and sauce: Add the cooked mushroom ravioli to the pan with the creamy mushroom sauce. Gently toss to coat the ravioli evenly with the sauce.
  8. Serve: Plate the ravioli immediately while warm, optionally garnishing with extra Parmesan or fresh herbs if desired.

Notes

  • Cook ravioli al dente to prevent overcooking when combined with sauce.
  • If cream cheese is not available, mascarpone can be used as a substitute for a similar creamy texture.
  • To reduce sodium, adjust the amount of added salt accordingly or use low-sodium Parmesan.
  • Add fresh thyme or parsley to the sauce for an herbal twist.
  • Leftover ravioli can be refrigerated and gently reheated on the stovetop with a splash of cream or milk to loosen the sauce.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://avascooking.com/creamy-mushroom-ravioli-recipe/