Mushroom Cream Sauce for Ravioli
Updated May 21, 2025, Published Oct 25, 2022
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This mushroom ravioli cream sauce recipe is a creamy, savory, smooth comfort meal that comes together in under 20 minutes! The creamy sauce includes Parmigiano cheese, garlic, shallots, fresh herbs, and mushrooms to create a perfectly cozy pasta dish.
Serve with homemade focaccia bread and bookmark my creamy truffle pasta recipe for later.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6 people
- Dietary Info: Vegetarian
- Method: Cook the ravioli, then sauté the shallots, mushrooms, and garlic. Add the cream and herbs and cook, then add the cheese and whisk. Add some pasta water to sauce and toss with cooked ravioli.
- Technique: Sautéing veggies, boiling pasta.
- Flavor & Texture: This mushroom sauce is creamy and indulgent with lots of cheese, which go perfectly with the tender mushroom ravioli.
Why You’ll Love This Recipe
It’s one of those easy dinners that taste like an Italian restaurant. The mushroom ravioli sauce is indulgent and made with wholesome ingredients. The tender ravioli are covered in a creamy Parmesan sauce to create a filling, meatless meal.
A super easy and cozy meal for a busy weeknight or date night at home. It will soon be a favorite mushroom ravioli sauce you want to make often for friends and family! (Make sure you check out my guide on how to cook frozen ravioli if you need some extra help.)
If you love pasta dishes as much as I do, save these recipes for Pappardelle with Mushrooms, Lobster Ravioli with Lemon Brown Butter, Stuffed Lumaconi Pasta with Ricotta and Sausage, and Butternut Squash Ravioli.
Made With Amore,
Featured Comment
⭐⭐⭐⭐⭐ “It was the best mushroom ravioli ever had, very easy to follow.”
– Deborah
Table of Contents
Ingredients for Mushroom Ravioli with Cream Sauce
Curious what ingredients you need to make this quick and easy Italian dinner recipe? Grab these key ingredients along with a few others and you’ll be ready to start cooking!
- Mushrooms: You can use any mushroom variety of your preference. I like to use baby Bellas or cremini mushrooms, and they taste delicious! Try other varieties, such as porcini, white button, Baby Bella, cremini, oyster, or portobello mushrooms. (You will also love our stuffed mushrooms recipe!)
- Ravioli: For this recipe, I use refrigerated store-bought Giovanni RANA brand mushroom ravioli. You can buy this, or other varieties, at most grocery stores, such as Trader Joe’s, Whole Foods, and Kroger in the refrigerated section. You can also use cheese ravioli (or my butternut squash ravioli!).
- Heavy Cream: Use full fat heavy cream to make a wonderfully creamy sauce!
- Parmigiano Cheese: This type of Parmesan cheese adds an amazing flavor to the sauce and enhances the mushrooms. Be sure to use freshly grated cheese, not pre-grated.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Fresh Herbs: Add little fresh sage leaves or rosemary to vary the taste. Or try something totally different with my pumpkin ravioli recipe!
- Cheese: Try adding a little goat or cream cheese to add a velvety touch to this, better than a store-bought alfredo sauce or parmesan cream sauce recipe. You can use the same amount of pecorino for the Parmigiano cheese.
- White Truffle Oil: Truffle oil is expensive and a bit of a splurge. It adds a delicious flavor if you ever have any on hand you can add a drizzle of olive oil on top of the finished dish for an extra special touch.
- Spicy: Add chili flakes while cooking the oil to imbue heat into the dish.
How to Make Mushroom Ravioli with Cream Sauce
Making this indulgent creamy sauce for your mushroom ravioli doesn’t take much time. Once you make it the first time, I am sure you will be back to make it again.
- 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.
Recipe FAQs
An indulgent cream sauce is the perfect companion to mushroom ravioli! This easy sauce recipe is made with shallots, garlic, thyme, and white wine for lots of flavor.
The secret is using full fat, heavy whipping cream and high quality, freshly grated Parmesan cheese to the sauce. Having a high fat content will give you the best flavor and texture.
To cook 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.
Tips for 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.
Here are a few airtight containers that work well for storing leftover pasta dishes and other leftovers: Pyrex in different sizes, Snapware in different sizes, Glasslock oven safe, and Rubbermaid Takealongs.
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 pork chops, Italian breaded chicken, or Pork Tenderloin with Fennel. Don’t forget Classic Italian Tiramisu for dessert!
My Pro Tips
Expert Tips
- The sauce will seem a little runny at first. It thickens a bit as it gets tossed in the pan with the hot pasta.
- You can often cut corners on a recipe by buying a cheaper product or using something frozen instead of fresh. I’m all about saving time and money when possible, but not compromising on flavor!
- When it comes to freshly grated cheese, I recommend buying the block and grating it yourself. The added ingredients to preserve the pre-grated cheese will make your sauce clumpy, dry, and even rubbery. Here’s more about why you should grate your own cheese.
Other Pasta Recipes You’ll Love
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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
- The sauce will seem a little runny at first. It thickens a bit as it gets tossed in the pan with the hot pasta.
- You can often cut corners on a recipe by buying a cheaper product or using something frozen instead of fresh. I’m all about saving time and money when possible, but not compromising on flavor!
- When it comes to freshly grated cheese, I recommend buying the block and grating it yourself. The added ingredients to preserve the pre-grated cheese will make your sauce clumpy, dry, and even rubbery. Here’s more about why you should grate your own cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
A super cozy pasta meal that is quick to make!