Creamy Mushroom Ravioli with Parmesan and Tomatoes

This creamy mushroom ravioli recipe is a celebration of earthy flavors and velvety textures. Plump ravioli are nestled in a luscious Parmesan sauce, studded with sautéed mushrooms and sweet heirloom grape tomatoes. It’s a dish that feels indulgent yet comes together quickly, making it perfect for a cozy dinner at home.

The key to this recipe lies in the umami-packed mushrooms and the tangy richness of sour cream and Parmesan. A hint of chili flakes adds a gentle warmth, while fresh parsley brightens every bite. Whether you’re a seasoned cook or a beginner, this pasta dish is sure to become a favorite.

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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 Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView 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. Wash and dry all produce. Trim and slice mushrooms into ¼-inch-thick pieces. Halve, peel and thinly slice shallot. Halve tomatoes. Pick a few parsley leaves from stems for garnish, then finely chop the rest.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste) and another drizzle of olive oil. Cook, stirring, until shallot is softened, 2-3 minutes.
3. Once water is boiling, add ravioli to pot. Reduce heat to low. Cook until tender and floating to the top, about 4 minutes. Carefully reserve ½ cup pasta cooking water, then drain.
4. Once shallot is softened, stir tomatoes into pan, then reduce heat to low. Stir in sour cream, stock concentrate, half the Parmesan and ¼ cup reserved pasta cooking water. Season with salt, pepper, chopped parsley and a pinch more chili flakes, if desired.
5. Add ravioli to pan, increase heat to medium and gently toss to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. If needed, add more pasta cooking water to give sauce a loose consistency.
6. Divide ravioli mixture between plates. Garnish with 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?

You can use heavy cream or crème fraîche for a similar creamy texture. For a lighter option, try Greek yogurt.

Is this dish vegetarian?

Yes, this recipe is vegetarian. The ravioli should be cheese or vegetable-filled and the sauce contains no meat.