It’s that magical kitchen technique known as the one-pan dinner. If there’s any time of year to take advantage of skillet dinners it’s summer. With this mushroom ravioli we still get a wholesome home-cooked meal without destroying our kitchens and spending a perfect summer night inside scrubbing dirty dishes.
This time of year, when the days are longer, warmer, and, well, just better than they were a month ago, I feel my “must make dinner” resolve drip away like the condensation on a bottle of ice cold beer. Can’t we just have hot dogs and potato chips for the next three months? Must we slave away in the kitchen making and cleaning up dinner? Not at all! Enter the skillet dinner.
MUSHROOM FAN? Try our popular stuffed mushrooms for your next party or get together, and for dinner this creamy mushroom risotto!
Creamy Mushroom Ravioli Recipe
Let’s not abandon our kitchens this summer, let’s just cook smarter and make this one-pan creamy mushroom ravioli.
It all starts with some simple ingredients like ravioli, mushrooms, and cheese. In one single pan the mushrooms are cooked until meaty and browned and then the sauce is made with milk, a little cream, fresh herbs, and parmesan cheese.
A little flour and butter help thicken the sauce before the ravioli and browned mushrooms are stirred in. The whole thing finishes cooking in the oven. All of those ravioli emerge from the oven coated in a creamy cheesy mushroom sauce and dinner is served.
Ingredients for mushroom ravioli:
- 2 tablespoons olive oil
- 16 ounces sliced baby portobello mushrooms
- salt
- pepper
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups 2% milk
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Leaves from 5-6 sprigs of fresh thyme
- 1 1/2 cups grated parmesan cheese
- 1 (20 ounce) package fresh four-cheese ravioli
Tools you may find helpful:
How to Make Mushroom Ravioli
- Preheat oven to 375 F.
- Heat the olive oil over medium heat in a large oven-safe pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and are nicely browned. Season with the salt and pepper and remove them from the pan to a plate.
- In the same pan, melt the other tablespoon of butter over medium heat. Add the flour and whisk the two together until they form a paste. Cook the paste for 1-2 minutes. Slowly add the milk and cream to the pan and whisk continuously until the butter and flour are fully incorporated into the milk. Add 1 cup of the parmesan cheese and bring it all to a low simmer.
- Let it thicken for another minute or so. (see note)
- Add the cooked mushrooms, herbs, and uncooked raviolis to the pan. The raviolis should be almost covered with the cream sauce. Sprinkle a 1/2 cup of parmesan cheese over the top.
- Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.
After you’ve made this, devoured it, and popped the one pan into the dishwasher you’ll still have plenty of time to enjoy that warm summer evening. So save the hot dogs and hamburgers for the weekend cook-out and dish up a big o’ plate of this creamy mushroom ravioli during the week.
More one-pan meals:
- Cooking on the stove top is a “cooler” alternative in summer, when you aren’t outside cooking on the grill that is! This Pan Seared Gnocchi is a fresh and delicious alternative loaded with asparagus and snap peas.
- This ooey gooey Bacon Cheeseburger Pasta is sure to be a family favorite. Cooked entirely in the skillet and on the stovetop, you only have one pan to wash and no worrying about cooling off the kitchen afterward.
- If you love stir fry like I do, this Kung Pao Chicken might be just the ticket. Fresh vegetables and chicken breast combined with just the right sauce ingredients makes for a fabulous skillet meal.
Mushroom Ravioli
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the Mushrooms
- 2 tablespoons olive oil
- 16 ounces baby portobello mushrooms sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups 2% milk
- ½ cup heavy cream
- 2 tablespoons chopped parsley
- 6 sprigs fresh thyme just the leaves, discard stems
- 1 ½ cups parmesan cheese grated
- 20 ounces fresh four cheese ravioli
Things You’ll Need
Before You Begin
Instructions
- Preheat oven to 375 F.
- Heat the olive oil over medium heat in a large oven-safe pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and are nicely browned. Season with the salt and pepper and remove them from the pan to a plate.
- In the same pan, melt the other tablespoon of butter over medium heat. Add the flour and whisk the two together until they form a paste. Cook the paste for 1-2 minutes. Slowly add the milk and cream to the pan and whisk continuously until the butter and flour are fully incorporated into the milk. Add 1 cup of the parmesan cheese and bring it all to a low simmer. Let it thicken for another minute or so. (see note)
- Add the cooked mushrooms, herbs, and uncooked raviolis to the pan. The raviolis should be almost covered with the cream sauce. Sprinkle a 1/2 cup of parmesan cheese over the top.
- Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.
Nutrition
Amanda Davis
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Sue W says
Hi Amanda.
This looks terrific!
Can I use my crockpot for this recipe?
If so… how would I ?
Thanks
Amanda Formaro says
I have not tried this in the crockpot yet, sorry!
Diane says
Recipe delicious! Husband and I enjoyed!
I deleted garlic and added 2 T sherry
Yummy! Thanks!
Amanda Formaro says
Thanks so much Diane, so happy you guys enjoyed it!
Natalie says
I think it would’ve been better if I had used fresh Parmesan instead.
Ryan F says
Hi! I plan on making this because I absolutely adore the mushroom ravioli at Romano’s Macaroni Grill and the pics in this recipe look very similar to their version. I have read several sources stating that they use Marsala wine in the sauce as do other people trying to copy this recipe. I guess I’m just wondering if there will be much, if any difference in flavor being that this particular recipe doesn’t list a wine to be used. Thoughts? Thanks!
Amanda Formaro says
Hi Ryan! First, let me say that I’ve never had Macaroni Grill’s ravioli, but now I want to. :) If I were going to adapt this recipe using Marsala wine, I would substitute 1/2 cup of the milk with Marsala wine. I would slowly add the wine to the flour paste roux first, let that bubble a little, then continue with the recipe adding the milk and cream. If you decide to try this, I would LOVE to know how it turns out!
Lindsay says
Macaroni Grill closed their location and I was so disappointed that I wouldn’t have their mushroom ravioli anymore. I found this recipe and made it tonight. My husband and I both LOVED it! I dare say it’s even better than the restaurant. I made a couple of changes. I got mushroom filled ravioli and added onions to the mushrooms to mimic the dish. I grated fresh parmesan Reggiano as someone recommended. I also replaced 1/2 a cup of milk with Marsala cooking wine. I didn’t break the sauce but it did in the oven. It was glorious when I pulled it out of the oven and I garnished it with fresh parsley. Show stopper ❤️ Thank you!
Amanda Formaro says
Oh wow, wish I could see a picture!! Sounds divine!
Lori says
I’ve made this several times for my mushroom loving husband. Absolutely delicious. Rich and filling.
Amanda Formaro says
Wonderful! Thanks for sharing your success!
Sammie says
April this dish looks delicious. I’m with you, in the warmer weather I just want to be outside. I’m also less hungry when it’s hot too! Love this recipe, Pinned so I can make it. Thanks for sharing. Sammie