Mushroom Ravioli

Pair store-bought Mushroom Ravioli with a delicious 6-ingredient creamy walnut sauce (that comes together in the blender!) for an easy 15-minute dinner your family will ask for every week.

Meggan’s notes

For us true mushroom lovers, we gravitate towards mushroom recipes whenever possible. Mushroom ravioli in general is a favorite of mine; the ravioli are typically stuffed with portobello or cremini mushrooms which have a deep, savory flavor that tastes so good on its own, even better with a complimentary sauce.

I love this mushroom ravioli sauce made with cream, cheese, and walnuts. You make it fast in a blender (with just 6 high-impact ingredients) and it enhances the flavor of the mushrooms in the ravioli perfectly. If you need a simple, delicious dinner idea and you love mushrooms and cream sauces, I hope you’ll try this recipe. It’s one of my favorites!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Parmesan cheese: As much as I adore the store-bought pre-grated kind in the green can for certain purposes, for this walnut sauce, I suggest grating your own Parmesan from a block of cheese.
• Refrigerated mushroom ravioli: Stock up on your favorite brand of frozen or fresh pasta at the supermarket, or make your own pasta dough if you’re feeling ambitious.

Step-by-step instructions

1. To make the walnut sauce, in a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.

2. Add heavy cream, olive oil, and thyme and process to a coarse paste (the sauce will not be smooth). Stir in cheese and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

3. To make the ravioli, bring a large pot of salted water (4 quarts water + 1 tablespoon salt) to boil. Add ravioli and cook according to package directions, about 4 to 5 minutes. Using a slotted spoon, transfer ravioli to paper towels to drain (do not drain pasta cooking water).

4. Add 4 to 6 tablespoons of hot pasta cooking water to the walnut sauce and stir to thin. Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with crushed walnuts, fresh thyme or fresh parsley, and more Parmesan cheese.

Recipe tips and variations

• Yield: One (20-ounce) bag of ravioli will have about 30 pieces of ravioli. This mushroom ravioli recipe makes enough for 6 servings, 5 pieces each (about 1 cup ravioli) with sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Make ahead: The walnut sauce can be made and refrigerated for up to 3 days in advance. If you want to pre-cook a larger amount of ravioli so you can replenish a buffet, toss the pasta lightly in olive oil after it’s drained, which will keep it from drying out. Then simmer the sauce and combine the two as needed.
• Pasta water pointers: Bring 4 quarts of water to a boil for each 20-ounce batch of ravioli of you plan to cook. Add salt if desired; I generally use 1 tablespoon salt per quart of water.
• More sauce options: Try your favorite ravioli with homemade meat sauce, DIY pesto, or quick tomato sauce.
• Balsamic Mushrooms and Onions: Whip up this easy recipe with just 5 ingredients and 10 minutes. This easy mushroom mixture is ideal as a topping for steak and chicken, or dive in or an easy side dish. Melt butter oil in a large skillet over medium heat, then add mushrooms and onions. Sauté until they release their liquid and soften. After the liquid has evaporated, stir in balsamic vinegar.

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Mushroom Ravioli

By Meggan Hill

Pair store-bought Mushroom Ravioli with a delicious 6-ingredient creamy walnut sauce (that comes together in the blender!) for an easy 15-minute dinner your family will ask for every week.

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 6 servings (1 cup each)

Course Main Course

Cuisine Italian

Calories 623

5 from 34 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 cup walnuts plus more for garnish
• ▢ 1 clove garlic
• ▢ 1/2 cup heavy cream
• ▢ 1/4 cup olive oil
• ▢ 3 sprigs minced fresh thyme plus more for garnish
• ▢ 1/2 cup freshly grated Parmesan cheese plus more for garnish
• ▢ Salt and freshly ground black pepper to taste
• ▢ 20 ounces mushroom ravioli (see note 1)

Instructions 

• In a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
• Add heavy cream, olive oil, and thyme and process to a coarse paste (the sauce will not be smooth). Stir in cheese and season to taste with salt and pepper if desired (I like ½ teaspoon salt and ¼ teaspoon pepper).
• In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add ravioli and cook according to package directions, about 4 to 5 minutes for refrigerated ravioli or 8 to 10 minutes for frozen. Using a slotted spoon, transfer ravioli to paper towels to drain (reserve pasta cooking water).
• Add 4 to 6 tablespoons hot pasta cooking water to walnut sauce and stir to thin. Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with crushed walnuts, fresh thyme, and more Parmesan cheese.

Notes

1. Mushroom ravioli: Look for mushroom ravioli in the refrigerator section or freezer of the grocery store.
2. Yield: This recipe makes 6 servings of ravioli, 1 cup each.
3. Storage: Cooked pasta keeps for about 3 to 4 days in the refrigerator.

Nutrition

Serving: 1 cupCalories: 623kcalCarbohydrates: 43gProtein: 20gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gCholesterol: 79mgSodium: 723mgPotassium: 118mgFiber: 4gSugar: 3gVitamin A: 384IUVitamin C: 1mgCalcium: 153mgIron: 11mg

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