Ultra Creamy Mushroom Ravioli with Parmesan and Tomatoes

There’s something magical about the combination of tender mushroom ravioli and a velvety Parmesan sauce. This dish takes that classic pairing to the next level with sautéed button mushrooms, sweet heirloom grape tomatoes and a hint of chili flakes for warmth. Every bite is packed with earthy umami, creamy richness and a pop of freshness from parsley.

Best of all, this restaurant-worthy pasta comes together in just 30 minutes using simple ingredients. Whether you’re looking for a quick weeknight dinner or a comforting meal to impress guests, this creamy mushroom ravioli is guaranteed to become a favorite.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Slice the mushrooms into ¼-inch-thick pieces. Halve, peel and thinly slice the shallot. Halve the tomatoes. Pick a few parsley leaves for garnish and finely chop the rest.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 5-7 minutes. Add the shallot, another drizzle of olive oil and chili flakes to taste. Cook, stirring, until the shallot is softened, 2-3 minutes.
3. Once the water is boiling, add the ravioli to the pot. Reduce the heat to low and cook until tender and floating, 3-4 minutes. Carefully reserve ½ cup of the pasta cooking water, then drain the ravioli.
4. Once the shallot is softened, stir the tomatoes into the pan and reduce the heat to low. Stir in the sour cream, mushroom stock concentrate, half the Parmesan and ¼ cup of the reserved pasta cooking water. Season with salt, pepper, chopped parsley and a pinch more chili flakes if desired.
5. Add the drained ravioli to the pan and increase the heat to medium. Gently stir to coat the ravioli in the sauce. Cook until the sauce thickens slightly, 1-2 minutes. If needed, add more reserved pasta water to achieve a creamy consistency.
6. Divide the ravioli mixture between plates. Garnish with the remaining Parmesan and reserved parsley leaves. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for sour cream?

You can use heavy cream or crème fraîche for a similar richness. For a lighter option, try Greek yogurt.

How do I make this dish vegetarian?

It’s already vegetarian! Just ensure the ravioli and Parmesan are made with vegetarian rennet if that’s a concern.