Ultra Creamy Mushroom Ravioli with Parmesan and Tomatoes

There’s something magical about tender ravioli enveloped in a velvety, savory sauce. This dish takes mushroom ravioli to the next level with a creamy Parmesan sauce that clings to every pocket of pasta. The earthy flavor of mushrooms is complemented by sweet heirloom grape tomatoes and a hint of chili flakes for a subtle kick.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you crave something deeply satisfying. The combination of sour cream and Parmesan creates a luxuriously smooth sauce without being heavy. Garnish with fresh parsley and extra Parmesan for a beautiful, restaurant-worthy presentation.

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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. Meanwhile, 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 drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5-7 minutes. Add the shallot, another drizzle of olive oil and chili flakes to taste. Cook, stirring, until the shallot softens, 2-3 minutes.
3. Once the water is boiling, add the ravioli. 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. Add the tomatoes to the pan with the shallot and reduce the heat to low. Stir in the sour cream, mushroom stock concentrate, half the Parmesan and ¼ cup of the reserved pasta water. Season with salt, pepper, chopped parsley and 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 with the sauce. Cook until the sauce thickens slightly, 1-2 minutes. If needed, add more reserved pasta water a splash at a time to achieve a creamy consistency.
6. Divide the ravioli among plates. Garnish with the remaining Parmesan and reserved parsley leaves. 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 sour cream?

Greek yogurt or crème fraîche are good substitutes, though the sauce may be slightly tangier.

How do I make this dish vegetarian?

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