Creamy Mushroom Ravioli Sauce
This Cheese Ravioli in Creamy Mushroom Ravioli Sauce is sophisticated, savory, and decadent. Tender ravioli stuffed with cheese and topped in a homemade garlic mushroom ravioli cream sauce.
This is seriously the best sauce for ravioli! It elevates the dish and makes it extra fancy, so it’s great for entertaining.
It’s fast and easy enough that you can make it when time is short because it comes together in a flash.
If you love all things mushroom, then you really should try out my Easy Mushroom Risotto (reader favorite), Homemade Condensed Cream of Mushroom, and my Pork Chops in Mushroom Gravy.
Why You’ll Love Mushroom Cream Sauce For Ravioli
- Quick and easy
- Starts with frozen cheese ravioli
- Best sauce for ravioli
- Creamy & decadent
- Family friendly
How To Make Mushroom Ravioli Cream Sauce
Step 1: Cook cheese ravioli
Following the packaging directions, cook the cheese ravioli.
Step 2: Prepare the mushroom ravioli sauce
Combine the mushrooms, onions, and butter in a skillet over medium heat. Cook for around 5-7 minutes, until the mushrooms are golden brown.
Gently stir in the flour and garlic and cook for 2 minutes. Pour in the broth and cream. Add the parmesan cheese, pepper, and salt. Simmer for 7 minutes or until the mushroom ravioli cream sauce has thickened.
Step 3: Combine
Add the cheese ravioli to the sauce and toss gently. Add parsley or oregano as a garnish, serve, and devour!
Best Sauce For Ravioli Tips
- Don’t overcook the ravioli – This is a KEY step! Overcooking the ravioli will lead to a mushy dish that isn’t appealing. So, cook the cheese ravioli until it’s al dente.
- Garnishes are fun – Not only do they taste great, but they make the mushroom ravioli cream sauce even fancier. Parmesan cheese, oregano, parsley, and some sauteed mushrooms all make fantastic garnishes.
- Tortellini works too! Want to change up this mushroom ravioli recipe? No problem, swap the ravioli for tortellini instead.
Frequently Asked Questions
Cool the mushroom ravioli cream sauce and place it in a food container. Add a lid and refrigerate for up to 3 days.
NOTE: Keep in mind that when you reheat mushroom ravioli sauce, the texture will be slightly different. It will still taste great though!
I prefer to make this mushroom ravioli recipe with baby portabella mushrooms. You could also use white bottom mushrooms or crimini mushrooms. This dish is very forgiving so there is some wiggle room for variety.
What To Serve With This Mushroom Cream Sauce For Ravioli?
Serve with a simple side salad or these simple roasted green beans. You have to have some bread to soak up that lovely sauce! Try these garlic cheddar biscuits or even just some crusty bread from the store.
And don’t forget about dessert. Make this dark chocolate peanut butter no bake cheesecake for a grand finale!
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Cheese Ravioli in Creamy Mushroom Sauce
Ingredients
- 1½-2 pounds cheese ravioli
- 3 tablespoons butter
- 8 ounces sliced mushrooms I like baby portabella
- ½ cup chopped onion
- 4 cloves garlic minced
- 2 tablespoons all purpose flour
- 1½ cups vegetable or chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- chopped parsley and grated Parmesan for garnish optional
Instructions
- Cook ravioli according to package directions. Take care not to overcook or the ravioli may fall apart.
- While the ravioli is cooking prepare the sauce. In a large skillet cook the mushrooms, onion, and butter over medium heat until mushrooms are golden brown (about 5-7 minutes). Stir in the garlic and flour and cook for 2 minutes. Stir in the broth, cream, Parmesan cheese, salt, and pepper. Simmer for about 7 minutes or until slightly thickened.
- Add in the cooked ravioli and gently toss to coat. Top with optional garnish if desired. Serve immediately.
Notes
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Very good! Made it with gorgonzola/walnut raviolis. I replaced some of the broth with dry white wine and added some lemon juice and zest which gave the sauce a bit lighter taste. Also added a tablespoon or two of the pasta water to help the sauce cling to the pasta.
That sounds amazing!! Thanks for sharing and so glad you liked it!
This was so delicious! I, too, added spinach with the chicken stock and cream and served it to my dinner guests and everyone loved it! Next time I think I will add some chicken to it for those who want some protein. I love ❤️ it just the way it is!
I am so glad everyone enjoyed it!! And yes, chicken you be a lovely addition!! Thanks for sharing!!
This was AMAZING!! I added pan sautéed chicken breasts that were seasoned with “salt sisters garlicky wild mushroom run & seasoning”. The butter & oil I sautéed the chicken in made the base for the cream sauce, SO GOOD!!! No leftovers for my son’s lunch tomorrow either. He. Is. Bummed.
Thank you for such a great & easy recipe!!
Thank you so much for sharing!! So glad you liked it and my kids can relate, they hate it when there aren’t leftovers for lunch the next day too!
I made the sauce and added chopped spinach with the cream, eyc. Served over homemade linguine made in emeril pasta machine. It was sooooo goid!
Thanks for sharing and I am so glad you liked it!! And fresh pasta!!! YUM!
What an amazing idea!! Thanks!!
Thanks!
Was so delicious!!!! I loved it
Thank you very much!
Could you use gluten free flour or corn starch slurry to thicken the sauce?
Yes, you can! I hope you enjoy!
This was so delicious with my husband’s homemade pheasant ravioli! Will definitely be making this again!
Wow, homemade pheasant ravioli! That sounds exquisite!! I am so glad you liked the dish and thanks for sharing!!