Mushroom Ravioli

This creamy mushroom ravioli has tender pasta filled with mushrooms, with silky Marsala cream sauce with Parmesan, herbs, and buttery caramelized mushrooms.

Course Main Course

Cuisine American

Keyword meatless main dishes, ravioli recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 1078kcal

Author Kathleen

Ingredients

1 (20-ounce) package mushroom ravioli
2 tablespoons, plus more if needed olive oil
1 large shallot minced
3 cups mixed mushrooms sliced or torn (cremini, shiitake, oyster, etc.)
3/4 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter
1 tablespoon garlic minced
1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
1/2 teaspoon, plus more for garnish fresh thyme leaves
2/3 cup dry Marsala
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
1/4 cup toasted walnuts, for garnish

US Customary - Metric

Instructions

Cook the ravioli: Bring a large pot of salted water to a boil. Cook the mushroom ravioli (20 ounces) according to package directions until just al dente. Drain and set aside.
Sauté the Veggies: Heat the olive oil (2 tablespoons) in a large skillet over medium heat. Add the shallot (1) and cook until softened and fragrant, about 2–3 minutes. Add the mushrooms (3 cups), season with salt (3/4 teaspoon) and pepper (1/2 teaspoon), and let them sear undisturbed for 2–3 minutes to develop color. Then stir almost constantly, adding a touch more oil if needed, until they release their juices and become tender and deeply golden, about 5 minutes.
Build flavor with herbs: Reduce the heat to low. Add the butter (4 tablespoons), garlic (1 tablespoon), rosemary (1 teaspoon), and thyme (1/2 teaspoon). Cook for 2–3 minutes, letting the garlic soften and the rosemary infuse the butter.
Deglaze & reduce: Increase heat to medium and pour in the Marsala wine (2/3 cup) and balsamic vinegar (1 tablespoon). Scrape up the browned bits from the pan and let it simmer until reduced by about half, 3-4 minutes.
Make it creamy: Stir in Dijon mustard (1 tablespoon), then slowly add the cream (1 cup), stirring constantly. Simmer gently until the sauce thickens slightly, 2–4 minutes. Stir in Parmesan (1/2 cup) until melted and smooth. If the sauce gets too thick, loosen it with a splash of extra cream.
Finish & serve: Add the cooked ravioli directly to the skillet and gently toss to coat. Sprinkle with parsley (1/4 cup), thyme, and toasted nuts (1/4 cup). Serve with extra Parmesan at the table.

Notes

Brown, don’t rush. Let the mushrooms sit undisturbed for a few minutes — that deep golden color equals big flavor.
Build layers of flavor. The shallots, garlic, and herbs are what make the sauce taste like it came from a restaurant kitchen.
Simmer gently. Once you add the cream, keep the heat low to prevent curdling and keep the sauce silky smooth.
Don’t skip the Dijon. It’s a secret flavor booster that adds just the right amount of tang to balance the richness.
Garnish generously. Fresh herbs and nuts turn this into something truly special — don’t hold back!
Serve promptly. Once you toss the ravioli in the sauce, the pasta will keep absorbing it as it sits. If you let it rest too long, it can thicken up — so dish it out while it’s still silky and saucy!

Nutrition