mushroom ravioli, fork, spoon, napkin, enchanted forest dust, brown bowl

5 March 2024

Cheese Ravioli with Creamy Mushroom Sauce

By Sarah Wickers

For a rich and satisfying weeknight dinner that takes mere minutes to prepare, we add store-bought cheese ravioli to an easy homemade mushroom sauce that gets tons of flavor from our Enchanted Forest Dust--a blend of wild mushrooms (chicken of the woods, shiitake, oyster, and porcini), rosemary, roasted garlic, and more that brings deep, savory goodness to whatever it's added to.

One of the best parts of this recipe? You can swap in another type of ravioli (spinach, sausage, or even more mushroom!) or replace them all together with tortellini or even your favorite pasta shape. No cremini mushrooms (also known as baby bella)? Try it with another variety like white button or shiitake. To make it a bit lighter, you can replace the heavy cream with half-and-half or light cream, you may just need to simmer it a bit longer to thicken the sauce.

We'd love to know what you think about this recipe and all others in our recipe book! Leave us a review below or drop us a comment on Instagram. Happy cooking!

Cheese Ravioli with Creamy Mushroom Sauce

Esther Reynolds

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

A few shakes of Enchanted Forest Dust lend deep, complex flavor to this simple-to-pull-together ravioli recipe. We recommend finishing it with a sprinkle of grated Parmesan cheese, some fresh chopped parsley or chives, and, of course, a bit more Enchanted Forest Dust.

To maximize browning, it's best to wipe the mushrooms clean with a damp kitchen towel rather than rinse them under the tap (mushrooms are notorious for absorbing water like a sponge). Here, we sliced them about 1/4" thick but if yours are on the smaller side, you can quarter or halve them instead.

Try swapping in tortellini for the ravioli or whatever mushrooms you have on hand for the creminis. No red onion at home? You can use a small shallot or a yellow or white onion instead. Easy, adaptable and oh so delicious, this weeknight recipe is a favorite of ours and will hopefully find its way into your dinner rotation before too long!

Ingredients

1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
8 oz. cremini (baby bella) mushrooms, trimmed and sliced
¼ small red onion, thinly sliced
1 (9-oz.) package refrigerated cheese ravioli
2 tsp. Enchanted Forest Dust, plus more for serving
1 cup heavy whipping cream
1/3 cup grated Parmesan cheese, plus more for serving
Chopped fresh parsley, for serving (optional)

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Directions

Bring a pot of water to a boil over high heat. Salt the water, then drop in ravioli. Cook according to package instructions, then drain and set aside.
Meanwhile, heat butter and oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they’ve released their moisture and are beginning to brown, 5 to 7 minutes. Add onion and continue to cook, stirring frequently, until softened, 3 to 5 minutes.
Stir in Enchanted Forest Dust, then add heavy cream and cheese, scraping up any browned bits on bottom of pan with a wooden spoon. Bring to a gentle simmer and cook until slightly thickened, 1 to 2 minutes.
Add cooked ravioli and toss to combine. Divide among two bowls and top with parsley (if using) plus more Parmesan cheese and a sprinkle of Enchanted Forest Dust.

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Cheese Ravioli with Creamy Mushroom Sauce

Cheese Ravioli with Creamy Mushroom Sauce

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