Mushroom Ravioli Sauce
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This Mushroom Ravioli Sauce combines golden-browned mushrooms, garlic, shallots, white wine, heavy cream, and Parmigiano Reggiano for a rich, silky sauce that coats every bite of ravioli. The mushrooms develop deep savory flavor in the skillet before the cream and cheese turn the pan juices into a smooth mushroom cream sauce. Ready in 30 minutes, this is an easy sauce for mushroom ravioli that also works with cheese ravioli or other stuffed pasta.
If you love this recipe, you should try my Creamy Mushroom Pasta (Easy) and Lobster Ravioli Sauce with Brown Butter.
Quick Look: Mushroom Ravioli Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Dietary Info: Vegetarian
- Method: Stovetop mushroom cream sauce + pasta toss
- Technique: Brown the mushrooms, sauté the shallots and garlic, deglaze with white wine, reduce the cream with fresh herbs, then finish the sauce with Parmigiano and reserved pasta water before tossing with cooked ravioli.
- Flavor/Texture: Creamy, savory, rich, mushroom-forward, garlicky
A Classic Ravioli Pairing
Mushrooms and cream are one of my favorite combinations for stuffed pasta because the earthy mushrooms balance the richness of the sauce. I like to brown the mushrooms first so they develop a deeper savory flavor before adding the cream. White wine adds brightness, while fresh thyme and Parmigiano Reggiano round out the sauce. The result is a creamy mushroom ravioli sauce that feels special but still comes together quickly in one skillet.
If you love ravioli dishes as much as I do, try my Pumpkin Ravioli Sauce (Brown Butter Sage) and Easy Ravioli Piccata with Mushrooms and Asparagus.
Made With Amore,
“It was the best mushroom ravioli ever had, very easy to follow.”
– Deborah
Table of Contents
Simple Ingredients
A few flavorful ingredients create a rich mushroom cream sauce that pairs beautifully with stuffed ravioli.
- Mushrooms: Baby Bella or cremini mushrooms brown beautifully and add deep, earthy flavor to the sauce. You will also love my Stuffed Mushrooms recipe!
- Heavy Cream: Creates the rich base of the mushroom cream sauce.
- Parmigiano Reggiano: Freshly grated cheese adds savory depth and helps thicken the sauce as it melts.
- White Wine: Deglazes the skillet and adds acidity that balances the richness of the cream.
- Garlic, Shallot, and Thyme: Build the aromatic base and complement the earthy mushrooms.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Mushrooms: Use cremini, white button, porcini, oyster, or a combination of mushrooms.
- Ravioli: Mushroom ravioli is my favorite pairing, but Homemade Cheese Ravioli, butternut squash ravioli, or another stuffed pasta also works well. Try my Butternut Squash Ravioli with Sage Butter Sauce!
- White Wine: Use Homemade Chicken Broth if you prefer to cook without wine.
- Cheese: Pecorino Romano can be used in place of some or all of the Parmigiano Reggiano for a sharper flavor.
How to Make Mushroom Ravioli Sauce
This sauce builds flavor in layers by browning the mushrooms first, reducing white wine, then finishing the cream sauce with Parmigiano and pasta water. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Place a pan over medium heat and add extra virgin olive oil. Add diced shallots and cook until fragrant, about 1 minute. Add mushrooms and cook for about 8 minutes, or until golden brown and tender. Add garlic and white wine and cook an additional 30 seconds, or until fragrant.
- Pour in the heavy cream and herbs and stir. When bubbles form, reduce the heat to low and add a bit of pepper to taste. Stir again. Cook for about 2 minutes until the sauce has slightly reduced; it should be still liquid. Add ½ cup of the Parmigiano and stir to combine. Turn the heat off.
- Add ravioli to boiling water. Cook according to package directions. Once they’re cooked, reserve ½ cup of the cooking liquid. Drain ravioli (or use a slotted spoon to remove them) and add to the pan of sauce. If the sauce looks dry, add a bit of the reserved pasta cooking water.
- Turn on the heat to low and toss everything in the pan until the sauce has coated the ravioli, for 1 minute. Remove the pan from the heat and add the remaining Parmigiano cheese, stirring until the ravioli are coated in the sauce. Serve hot and top with a sprinkle of extra cheese.
Mushroom Cream Sauce FAQs
Give the mushrooms enough room in the skillet and let them cook undisturbed for several minutes before stirring. This allows moisture to cook off and gives the mushrooms a chance to develop browned edges and deeper flavor.
Heavy cream creates the creamy base, while freshly grated Parmigiano Reggiano adds richness and helps thicken the sauce. Reserved pasta water also helps loosen the sauce and allows it to coat the ravioli evenly.
Fresh Ravioli: Bring a large pot of water (about 4 quarts) to a boil, then add 2 tablespoons of salt. Add the ravioli and return to a gentle boil for 3-5 minutes. The ravioli should float to the top when they are done.
Frozen Ravioli: If your ravioli is frozen, keep then in the freezer until the water is boiling, then cook for 7-8 minutes, or until it floats to the top. Stir gently in the beginning and middle of cooking to keep the pasta from sticking to the bottom.
Drain the cooked ravioli and reserve about a cup of some cooking water to add to the sauce if desired. Read How to Cook Fresh or Frozen Ravioli for more!
Store leftover mushroom ravioli with cream sauce in the fridge for 3-5 days in an airtight container.
Serving Suggestions
This mushroom sauce is a popular recipe that is easy to make and gobble up when you are craving a hearty vegetarian meal. Make this tasty mushroom ravioli recipe a complete meal by serving it with a Pear Gorgonzola Salad and Ciabatta Bread. If you need more side dish ideas, check out What to Serve with Ravioli (50 Best Side Dishes)!
If you want to add a meat option, you can serve it with Juicy Oven Baked Pork Chops, Italian Breaded Chicken, or Chicken With Creamy Mushroom Sauce. Don’t forget Classic Italian Tiramisu for dessert!
My Pro Tips
Recipe Tips
- Let the mushrooms brown before stirring so they develop deeper flavor instead of steaming in their own moisture.
- Use freshly grated Parmigiano Reggiano because it melts more smoothly into the sauce than pre-grated cheese. Here’s more about why you should grate your own cheese.
- Reduce the white wine before adding the cream to concentrate its flavor and cook off excess liquid.
- Keep the sauce slightly loose before adding the ravioli because the pasta and Parmigiano will thicken it as you toss everything together.
- Reserve pasta water before draining the ravioli so you can loosen the sauce and help it cling to the pasta.
More Creamy Pasta Sauces
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Cream Sauce for Mushroom Ravioli
Ingredients
- 1 package mushrooms of choice, 227 gr, sliced
- 1 tablespoon olive oil, or butter if you prefer
- 2 cloves garlic, minced
- 1 shallot, diced
- 1½ cups heavy cream
- ½ cup white wine, or chicken broth
- 1 ½ cups Parmigiano cheese, Parmesan cheese, plus more for topping
- 1 teaspoon fresh thyme
- salt and pepper, to taste
- 1 pound fresh or frozen mushroom ravioli, or ravioli of choice
Instructions
- Bring a large pot of water to a boil (4 quarts) and add 2 tablespoons of salt.
- Place a pan over medium heat, and add extra virgin olive oil. Add diced shallots and cook until fragrant; about 1 minute. Add mushrooms and cook for about 8 minutes, or until golden brown and tender.
- Add garlic and white wine and cook an additional 30 seconds, or until fragrant.
- Add heavy cream and herbs, and whisk until combined. When bubbles form, reduce the heat to low and add a bit of pepper to taste. Whisk again.
- Cook for about 2 minutes until the sauce has slightly reduced; it should be still liquid. Add 1 cup of the Parmigiano and stir to combine. Turn the heat off.
- Add ravioli to boiling water. Cook to al dente according to package directions. (For more tips, follow my guide to cooking ravioli to know when they are done cooking.)
- Once the ravioli is finished, reserve ½ cup of the cooking liquid. Drain the ravioli and add to the pan with the mushroom cream sauce. If the sauce looks dry, add a bit of the reserved pasta cooking water.
- Turn on the heat to low and toss everything in the pan until the sauce has coated the ravioli, about 1-2 minutes.
- Remove the pan from the heat and add the remaining Parmigiano cheese, and stir until the ravioli are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese. Enjoy!
Notes
- Let the mushrooms brown before stirring so they develop deeper flavor instead of steaming in their own moisture.
- Use freshly grated Parmigiano Reggiano because it melts more smoothly into the sauce than pre-grated cheese. Here’s more about why you should grate your own cheese.
- Reduce the white wine before adding the cream to concentrate its flavor and cook off excess liquid.
- Keep the sauce slightly loose before adding the ravioli because the pasta and Parmigiano will thicken it as you toss everything together.
- Reserve pasta water before draining the ravioli so you can loosen the sauce and help it cling to the pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the Ravioli with mushroom sauce tonight. Simply Delicious!! Added just a little kick with Red Pepper seed & even my son who doesnโt like mushrooms continued to eat it out of the pot!
Thank you so much! โค๏ธ I love that you added a little red pepper for some heatโand your son eating it straight from the pot even though he doesnโt like mushrooms is the BEST compliment! So happy it was a hit.
If you loved this one, try my Creamy Mushroom Chicken next for another cozy mushroom favorite. Made with Amore, Elena.
I made the Ravioli with mushroom sauce tonight. Simply Delicious!! Added just a little kick with Red Pepper seed & even my son who doesnโt like mushrooms continued to eat it out of the pot!
It was the best mushroom ravioli ever had, very easy to follow
Yay! So happy you loved this easy and flavorful recipe.
I tried this receipt and was fantastic. Love it and easy to follow the instructions.
Thank you a lot!
Happy you loved the recipe!
Love Love โค๏ธ๐
Thank you so much!
A super cozy pasta meal that is quick to make!
made this tonight with the homemade ravioli recipe and it was a HUGE hit and super easy to follow! made with coconut milk instead of cream and it was delicious, will make again!
That makes me so happy to hear ๐ค Homemade ravioli with this mushroom sauce is such a dream combo. I love that you used coconut milkโso smart, and Iโm thrilled it worked beautifully for you. Thank you for taking the time to share, and I hope itโs one you make again and again!