Mushroom Ravioli with Tomato Cream Sauce and Ricotta Dollop

This mushroom ravioli in a tomato cream sauce is a comforting, restaurant-quality dish that comes together in just 20 minutes. Tender ravioli are tossed in a luscious sauce made with marinara, cream cheese and mushroom stock concentrate, then topped with a dollop of seasoned ricotta. Sautéed mushrooms and grape tomatoes add texture and freshness.

Perfect for a quick weeknight dinner, this recipe is vegetarian-friendly and sure to impress. The creamy, tangy ricotta balances the rich tomato sauce, making every bite irresistible. Serve it as a main course with a side salad or crusty bread.

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Ingredients

7 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and slice mushrooms into ¼-inch-thick pieces. Cut any larger grape tomatoes in half lengthwise. In a small bowl, combine ricotta with 1 tsp olive oil and a pinch of salt and pepper; set aside.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. After 4 minutes, add another drizzle of olive oil, then add tomatoes and half the Italian seasoning (use all for 4 servings). Cook, stirring, until tomatoes soften, 2-3 minutes. Stir in mushroom stock concentrate, cream cheese, half the marinara (all for 4 servings) and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook until cream cheese melts and sauce thickens, 1-3 minutes. Remove from heat.
3. Once water is boiling, add ravioli and cook until tender and floating, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.
4. Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to the pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta water 1 TBSP at a time until creamy. Season with salt and pepper. Divide pasta between bowls, dollop ricotta in the center and finish with a grind of pepper.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually 4-5 minutes.

What can I substitute for cream cheese?

You can use mascarpone or heavy cream for a similar creamy texture.

Is this recipe vegetarian?

Yes, it is vegetarian. Check the ravioli ingredients to ensure they contain no meat.