Mushroom Ravioli with Cream Sauce Recipe

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This mushroom Ravioli with 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.

plated ravioli in cream sauce with rosemary as garnish.
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If you love pasta dishes as much as I do, here are more delicious recipes to save Creamy Mushroom Sauce with Pappardelle Pasta, BEST Lobster Ravioli Sauce with Lemon Brown Butter, Stuffed Lumaconi Pasta with Ricotta and Sausage, and Butternut Squash Ravioli. Make sure you check out my guide on how to cook frozen ravioli if you need some extra help!

Mushroom Ravioli Sauce

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.

This is a popular recipe to make during the holiday season to feed a crowd with a beautiful and hearty pasta dish.

Simple Ingredients

ingredient shot for recipe
  • Olive oil
  • Mushrooms (see suggestions)
  • Heavy Cream
  • Parmigiano cheese (parmesan cheese)
  • Garlic cloves
  • Shallot
  • Fresh thyme
  • White wine or chicken broth
  • Salt and black pepper to taste

See the recipe card for quantities.

How to make Mushroom Ravioli with Cream Sauce (step by step with photos)

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.

How to make mushroom ravioli in cream sauce- sautéing mushrooms with shallots and garlic adding white wine.

Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons salt).
Place a pan over medium heat, and add extra virgin olive oil (you can substitute it with butter if you prefer). Add diced shallots and cook until fragrant about 1 minute. Then, add mushrooms and cook for about 8 minutes until golden brown and tender. Add garlic and white wine and cook an additional 30 seconds until fragrant. 

How to make mushroom ravioli in cream sauce- adding parmigiano cheese and herbs to mushroom cream sauce.

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.

How to make mushroom ravioli in cream sauce- boiling the ravioli in boiling salted water.

Add ravioli to boiling water. Cook according to al-dente package directions. Follow this guide to know when they are done cooking. 
Once ravioli, reserve ½ cup of their cooking liquid.

Drain ravioli, or use a slotted spoon, and add them to the pan with the cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water. 

How to make mushroom ravioli in cream sauce- adding ravioli to mushroom cream sauce

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, stir until the ravioli are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese. 

Sauce TIP

  • The sauce will seem a little runny at first. It thickens a bit as it gets tossed in the pan with the hot pasta. 
mushroom cream sauce in pan.

What mushrooms are best for mushroom ravioli sauce?

You can use any mushroom variety of your preference for this mushroom cream sauce recipe, or use a mixture of a couple of varieties.

In this recipe, I like to use baby Bellas or cremini mushrooms and they taste delicious!

Mushroom varieties to try:

  • Porcini mushrooms
  • White mushrooms (button mushrooms)
  • Baby Bella mushrooms
  • Cremini mushrooms
  • Oyster mushrooms
  • Portobello mushrooms
close up of plated ravioli in cream sauce with fork on the plate.

Mushroom Ravioli Variety

For this recipe, I use refrigerated store-bought Giovanni RANA brand mushroom ravioli. You can buy these, or other varieties, at most grocery stores such as Trader Joe’s, Whole Foods, and Kroger. They are kept in the refrigerated section.

You can also use cheese ravioli for this recipe. If you want to make your ravioli this sauce is delicious with homemade ravioli Butternut Squash Ravioli with Sage Butter Sauce. These are traditional ravioli made with egg pasta dough, a pasta machine, a rolling pin, and a ravioli cutter (or cookie cutter).

How to cook store-bought ravioli

There will usually be directions on the package, but in the event you can’t find them:

  1. Bring a large pot of salted water (about 4 quarts of water and 1-2 tablespoons of salt).
  2. Add the ravioli and return to a gentle boil for 3-5 minutes. The ravioli should float to the top when they are done.
  3. If your ravioli is frozen, keep it 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.
  4. Drain the cooked ravioli and reserve about a cup of some cooking water.

Read How to Cook Fresh or Frozen Ravioli Pasta (Instructions) for more!

mushroom ravioli with mushroom cream sauce in pan with ravioli in the pan.

Variations

  • Fresh herbs. Add little fresh sage leaves or rosemary to vary the taste.
  • 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.
  • 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.
  • Pecorino Romano – You can use the same amount of pecorino for the Parmigiano cheese.
  • Spicy – Add chili flakes while cooking the oil to imbue heat into the dish.

How to Store

BEST STORAGE CONTAINERS FOR LEFTOVER PASTA

Here are a few airtight containers that work well for storing leftover pasta dishes and other leftovers: Pyrex in different sizes, Snapware in different sizesGlasslock oven safe, and Rubbermaid Takealongs.

What to serve with Mushroom Ravioli with Cream Sauce Recipe

Make this tasty mushroom ravioli recipe a complete meal by serving it with a side salad, and crusty bread.

If you want to add a meat option you can serve it with pork chops, Italian breaded chicken, or Perfect Pork Tenderloin with Fennel.

Don’t forget dessert! Classic Italian Tiramisu Recipe (Authentic)

Do you need more ideas for what to serve with ravioli? Here are some: What to Serve with Ravioli (50 best side dishes)!

ravioli in cream sauce on a plate with the pan in the background.

Top tip

Use Real Parmigiano Cheese

  • 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.

From my Cucina to your Table, Mangia! Mangia! (Eat!). Made with Amore, Elena. 

More delicious pasta recipes for you…

The best mushroom ravioli sauce! This mushroom sauce is a popular recipe that is easy to make and gobble up when you are craving a hearty vegetarian meal.

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mushroom ravioli with cream sauce cover photo

Mushroom Ravioli with Cream Sauce Recipe

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Mushroom Ravioli with Cream Sauce Recipe is a creamy, savory, smooth comfort meal that comes together in under 20 minutes! The sauce includes cream, Parmigiano cheese, garlic and shallots, a touch of fresh herbs, and mushrooms to create a perfectly cozy pasta dish.

  • Total Time: 30 minutes
  • Yield: 46 servings 1x

Ingredients

Units Scale
  • 1 lb fresh or frozen mushroom ravioli pasta (or ravioli of choice)
  • 1 package (227 gr) of mushrooms of choice, sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 1 1/2 cups heavy cream
  • 1/2 cup white wine (or chicken broth)
  • 1 1/2 cups Parmigiano cheese (parmesan cheese), plus more for topping
  • 1 teaspoon fresh thyme
  • Salt and Pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).
  2. Place a pan over medium heat, and add extra virgin olive oil (you can substitute it with butter if you prefer). Add diced shallots and cook until fragrant about 1 minute. Add mushrooms and cook for about 8 minutes until golden brown and tender. Add garlic and white wine and cook an additional 30 seconds until fragrant. 
  3. 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.
  4. 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.
  5. Add ravioli to boiling water. Cook according to al-dente package directions. Follow this guide to know when they are done cooking. 
  6. Once ravioli, reserve ½ cup of their 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. 
  7. Turn on the heat to low and toss everything in the pan until the sauce has coated the ravioli, for 1-2 minutes.
  8. Remove the pan from the heat and add the remaining Parmigiano cheese, stir until the ravioli are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese. 

Notes

Sauce Tips 

Use Real Parmigiano Cheese

  • There are many times when you can 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. Read Why you Should Grate your Own Cheese.
  • The sauce will seem a little runny at first. It thickens a bit as it gets tossed in the pan with the hot pasta. 

  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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3 Comments

  1. I tried this receipt and was fantastic. Love it and easy to follow the instructions.

    Thank you a lot!