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.
A quick but super yummy meal! My kids loved it! I will be making this again!
Thank you so much! So glad you liked it!
OMG, decadent! Ate this up so fast, we didn’t even get to taking pictures.
Lol! Well, I am glad you liked it!! Thanks for sharing Karen!
Sauce cane out a lot thicker than anticipated, so I just thinned with more broth, but very tasty! My daughter helped make it as well, so easy to pull together. I added some asparagus I needed to cook for an added bonus 🤗
Thank you so much for sharing and so glad you liked it!!
Wow! This tasted terrific & was really fast to prepare.
Thank you so much!! So glad you liked it and thank you for sharing!
second time making this. SINFULLY delicious and easy!
Made this for dinner tonight. So easy to make, and taste so good!!
I am so glad you liked it and found it easy to make!! Thanks for sharing!!
So yummy!! Saving this one for sure.
Thank you!!
DELICIOUS!!!!!!!!!!!!!!!! I love to make simple meals and this one blew my family away! it is better than restaurant quality! omg ….just delicious!
Thank you so much Rachel!! Your comment really made my day!!
what’s the serving of this recipe?
So sorry, I updated the recipe. It should serve 5-6 people. Thanks for asking!
This recipe looks awesome! I can’t wait to try it!
Thank you so much! I hope you enjoy!! 🙂
I just made this and took me back to Italy! Amazing! Perfect recipe.
Amazing recipe! Love it!
WOW!!! Thank you so much!!!
can you use a cast iron to cook this in?
You sure can! It’s what I use all them time!
how would you cook italian sausage with this?
Brown it with the mushrooms. Let me know how you like it!
I cooked the ravioli in chicken broth, and used some of that in the sauce. (Penzeys chicken soup base in the boiling water) My cream had turned, so I had to omit, but it was still delicious. I can’t wait to try the dish as written. Thank you for a great, simple recipe!
You’re very welcome and so glad you enjoyed it even with the modifications! 🙂
can you use milk if you dont have heavy cream?
Sure thing! Hope you enjoy!
Wow! Fantastic recipe, I too added spinach. We all loved it, and so simple. Thanks ;0)
Thank you so much Fran!! I am so glad you liked it!! 🙂
What are your thoughts about making this ahead of time and keeping it in a jar until the same evening?
You could make the cream sauce in advance but I really don’t recommend making the ravioli ahead. The ravioli do not take very long to cook, so you could just warm the sauce back up while the ravioli cooks. Hope that helps. Enjoy! 🙂
That’s what I meant.
Thank you!
Yum! I added fresh spinach, totally amazing, thanks!
Ooooh, I love the idea of adding spinach!! I’m glad you liked it! 🙂
question heavy cream do you use 35% whipping cream?
Yes, that would be just fine. Thanks for asking and I hope you enjoy! 🙂
Hi how many servings is tbis recipe for? How many ravuoles should be served per person? Thank you.
This can serve 4-6 people. The number of raviolis per person will depend on their size. Hope this helps and thanks for asking!
Gracias por esta receta me encanta los raviolis me esta entrando un hambre que tal vez me pongo hacer los raviolis. Gracias
Sounds good!
Thanks Grandma!