Creamy Mushroom Ravioli with Caramelized Shallots and Blistered Tomatoes

This mushroom ravioli dish is a celebration of rich, earthy flavors and creamy textures. Tender ravioli stuffed with mushrooms are paired with sweet caramelized shallots, blistered grape tomatoes and a luscious sauce made with cream cheese and sour cream. It’s a satisfying meal that feels elegant but comes together in no time.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers. The combination of savory mushrooms, tangy tomatoes and creamy sauce creates a harmonious balance that will have everyone asking for seconds.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView 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

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the mushroom ravioli according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the ravioli cooks, thinly slice the shallot and mince the garlic. Pick the thyme leaves from the stems.
3. Heat the cooking oil in a large skillet over medium-high heat. Add the grape tomatoes and cook, stirring occasionally, until they blister and start to soften, about 2-3 minutes. Season with a pinch of salt and pepper. Transfer the tomatoes to a plate.
4. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the sliced shallot and cook, stirring frequently, until caramelized and golden, about 4-5 minutes. Add the minced garlic and half the thyme leaves; cook for 30 seconds until fragrant.
5. Stir in the cream cheese, sour cream and mushroom stock concentrate. Cook, stirring, until the cream cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency. Season with salt and pepper to taste.
6. Add the cooked ravioli and blistered tomatoes to the skillet. Gently toss to coat everything in the sauce. Cook for 1-2 minutes until heated through.
7. Divide the ravioli among plates. Garnish with the remaining thyme leaves. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Just adjust the cooking time according to the package instructions.

What can I substitute for mushroom stock concentrate?

You can use vegetable or chicken stock concentrate or even a splash of soy sauce mixed with water for umami.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.