Garlic Herb Brown Butter Mushroom Ravioli with Parmesan

Indulge in a restaurant-quality pasta dish that comes together in minutes. This mushroom ravioli is coated in a nutty brown butter infused with garlic and herbs, then finished with a generous sprinkle of Parmesan cheese.

The combination of earthy mushrooms, rich brown butter and savory Parmesan creates a deeply satisfying meal that feels special yet is surprisingly simple to make. Perfect for a weeknight dinner or a romantic date night at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

18 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1.5 ounce Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Gently add the mushroom ravioli and reduce heat to medium-low. Cook, stirring occasionally, until the ravioli are al dente and float to the top, about 4-5 minutes. Drain well.
2. Heat a large pan over medium-high heat. Add the garlic herb butter and cook, stirring constantly, until the butter is foamy and flecked with brown bits, about 2-4 minutes. Remove from heat and add the cooked ravioli, tossing gently to coat.
3. Divide the ravioli among plates. Sprinkle with Parmesan cheese and 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.

What can I substitute for garlic herb butter?

You can use regular unsalted butter and add 1-2 minced garlic cloves and a teaspoon of dried herbs (like thyme or parsley) while browning.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth.