Creamy Mushroom Ravioli with Blistered Tomatoes and Caramelized Shallots

This creamy mushroom ravioli is a delightful pasta dish that brings together rich, earthy flavors with a touch of brightness. Tender ravioli stuffed with mushrooms and cheese are tossed in a luscious thyme-scented sauce, then topped with blistered grape tomatoes and caramelized shallots for a perfect balance of savory and sweet.

Ready in just 20 minutes, this recipe is ideal for a quick weeknight dinner that feels special. The creamy sauce comes together easily with mushroom stock concentrate, sour cream and cream cheese, creating a velvety coating for the ravioli. Serve it as a satisfying main course or a hearty side.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, halve, peel and thinly slice the shallot. Peel and thinly slice the garlic. Strip the thyme leaves from the stems until you have about 2 teaspoons (4 teaspoons for 4 servings).
2. Once the water is boiling, gently add the ravioli to the pot. Immediately reduce the heat to low. Cook, stirring occasionally, until the ravioli are al dente and float to the top, 3-4 minutes. Reserve 1/3 cup (1/2 cup for 4 servings) of the pasta cooking water, then drain the ravioli. Keep the empty pot handy for step 4.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the shallot, garlic and tomatoes. Lightly season with salt and pepper. Cook, gently pressing on the tomatoes as they begin to soften, until the shallot starts to caramelize and the tomatoes are lightly blistered, 4-5 minutes. Remove the pan from the heat.
4. Add the reserved pasta cooking water to the pot used for the pasta over medium-high heat; bring to a simmer. Whisk in the mushroom stock concentrate, sour cream and cream cheese until smooth. Continue to cook, whisking, until the sauce thickens, 1-2 minutes. Add the thyme leaves and 1 tablespoon butter (2 tablespoons for 4 servings); cook until the thyme is fragrant and the butter has melted, about 30 seconds.
5. Add the drained ravioli to the pan with the sauce; gently toss until thoroughly coated. Season with salt and pepper to taste.
6. Divide the pasta between bowls and top with the tomato mixture. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

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

Can I substitute the cream cheese?

You can use mascarpone or an extra tablespoon of sour cream for a similar creamy texture.

How do I make this dish vegan?

Use vegan ravioli, plant-based cream cheese and sour cream and substitute butter with olive oil.