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Mushroom Ravioli with Cream Sauce Recipe

By Elena

Oct 25, 2022, Updated Aug 28, 2023

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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.

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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.

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

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.

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. 

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 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. 

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. 

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

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!

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 sizes, Glasslock 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)!

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

More delicious pasta recipes for you…

• Restaurant Style Italian Cacio e Pepe (Best Tips)
• Tortellini Alla Panna Recipe with Peas
• Creamy Sausage Baked Ziti “White Baked Ziti”
• Chicken Skillet Creamy Chive Mascarpone Sauce
• Easy Lemon Ricotta Pasta with Asparagus
• Italian Butter Cookies Recipe (bakery style)
• Lemon Ricotta Cookies (Italian Recipe)
• Rice Salad with Fresh Vegetables

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.

Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

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: 4–6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 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

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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