Creamy Mushroom Ravioli with Parmesan and Balsamic Recipe
This Mushroom Ravioli recipe features tender cheese ravioli tossed in a creamy garlic mushroom sauce made with sautéed baby Bella mushrooms, garlic, Italian seasoning, chicken broth, heavy cream, Parmesan cheese, and a hint of balsamic vinegar. Ready in just 30 minutes, it’s a comforting and elegant meal perfect for a quick weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
Ravioli
- 20 ounces refrigerated cheese ravioli
- Olive oil, to toss the pasta
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 8 ounces baby Bella mushrooms, sliced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 4 ounces shredded Parmesan cheese, plus more for garnish
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil and cook the cheese ravioli according to package directions until just al dente. Drain and toss immediately with a little olive oil to prevent sticking. Set aside.
- Sauté aromatics and mushrooms: In a large sauté pan, melt butter over medium heat. Add minced garlic, Italian seasoning, sliced baby Bella mushrooms, and a couple pinches of kosher salt and fresh cracked pepper. Cook, stirring every minute, for 2 to 3 minutes until the mushrooms begin to soften.
- Create the sauce base: Pour in the chicken broth and scrape the bottom of the pan to release any flavorful browned bits. Then add the heavy cream along with an additional pinch of salt and pepper. Reduce heat to medium-low and let the sauce simmer gently for about 8 minutes, stirring occasionally, until it thickens and the mushrooms are tender.
- Finish the sauce: Remove the pan from heat and stir in the shredded Parmesan cheese until melted and incorporated. Add the balsamic vinegar and stir to combine for a subtle tangy depth.
- Combine ravioli and sauce: Add the cooked ravioli back into the pan with the sauce and gently toss or stir for about a minute until heated through and well coated. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Plate the mushroom ravioli and garnish with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately and enjoy!
- Optional Feedback: If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Use refrigerated cheese ravioli for the best texture and flavor.
- Be sure not to overcook the ravioli; al dente ensures they don’t become mushy when finishing in the sauce.
- You can substitute vegetable broth to make this recipe vegetarian if desired.
- If you prefer a thicker sauce, simmer a little longer or add a slurry of cornstarch and water to thicken.
- For extra flavor, sprinkle some fresh thyme or sage with the mushrooms.
