Creamy Mushroom Ravioli with Parmesan and Heirloom Grape Tomatoes

This creamy mushroom ravioli is the ultimate comfort food, combining tender ravioli stuffed with earthy mushrooms and a velvety Parmesan sauce. The addition of sautéed mushrooms and sweet heirloom grape tomatoes adds texture and freshness, making every bite a delight.

Perfect for a weeknight dinner, this dish comes together in just 30 minutes. The sauce is enriched with sour cream and mushroom stock concentrate, creating a rich, savory flavor that coats each ravioli beautifully. Garnish with fresh parsley and extra Parmesan for a restaurant-quality meal at home.

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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. 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; finely chop the rest of the bunch.
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, another drizzle of olive oil and chili flakes to taste. 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, 3-4 minutes. Carefully reserve ½ cup pasta cooking water (1 cup for 4 servings), 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 (⅓ cup for 4 servings). 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 stir to coat ravioli in sauce. Cook until sauce thickens slightly, 1-2 minutes. TIP: If needed, add more pasta cooking water to give sauce a creamy consistency.
6. Divide ravioli mixture between plates. Garnish with remaining Parmesan and reserved parsley leaves and serve.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer.

How do I make this dish vegetarian?

This recipe is already vegetarian. Ensure the ravioli and Parmesan are vegetarian-friendly.

Can I substitute the sour cream?

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