Rich, silky, and irresistibly cozy, Creamy Mushroom Ravioli is the kind of dish that wraps you in warmth with every bite. With tender pasta pillows filled with savory mushroom and cheese, this recipe is dressed in a luxurious cream sauce that’s fragrant with garlic, herbs, and the subtle earthiness of sautéed mushrooms. It feels gourmet but is surprisingly easy to pull together, making it ideal for both weeknight dinners and special occasions.

The depth of flavor in this dish comes from the perfect pairing of creamy textures and umami-rich mushrooms. Whether you’re serving it as a main course with crusty bread or a starter to an elegant meal, Creamy Mushroom Ravioli brings restaurant-level flavor straight to your home kitchen.

Ingredients for this Creamy Mushroom Ravioli

1 package (about 9 oz) refrigerated mushroom ravioli
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small shallot, finely chopped
8 oz cremini mushrooms, sliced
1/2 cup dry white wine (optional, or substitute with vegetable broth)
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 teaspoon fresh thyme leaves (or 1/4 tsp dried thyme)
Chopped fresh parsley, for garnish
Extra Parmesan, for topping

Step 1: Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Cook the mushroom ravioli according to the package instructions until al dente. Drain and set aside, reserving a bit of the pasta water in case you need to thin the sauce later.

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and chopped shallot. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.

Step 3: Cook the Mushrooms

Add the sliced cremini mushrooms to the pan. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.

Step 4: Deglaze the Pan

Pour in the white wine (or vegetable broth if substituting), scraping up any brown bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.

Step 5: Create the Cream Sauce

Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese, then season with salt, pepper, and thyme. Let the sauce simmer gently for 3–4 minutes, allowing it to thicken.

Step 6: Combine with Ravioli

Add the cooked ravioli into the sauce and toss gently to coat. If the sauce seems too thick, add a splash of reserved pasta water to reach desired consistency.

Step 7: Garnish and Serve

Plate the ravioli and sprinkle with chopped parsley and extra Parmesan. Serve hot with a slice of rustic bread or a fresh green salad.

Frequently Asked Questions

What type of mushrooms work best in this recipe?

Cremini mushrooms are ideal because of their meaty flavor and texture. You can also use white button mushrooms, shiitake, or a blend for variety.

Can I make this dish vegetarian?

Yes! Just ensure the ravioli filling and Parmesan are vegetarian-friendly, as some cheeses use animal rennet.

What can I use instead of heavy cream?

Half-and-half or full-fat coconut milk can be used for a lighter or dairy-free version.

Is this recipe gluten-free?

It can be! Just use gluten-free ravioli and double-check that your other ingredients, like broth and cheese, are gluten-free.

Can I add protein to this dish?

Absolutely. Cooked chicken, pancetta, or crispy bacon pairs well and can be stirred in before serving.

How do I keep the sauce from getting too thick?

Add reserved pasta water or a splash of milk when reheating or if the sauce thickens too much after sitting.