Creamy Mushroom Ravioli with Blistered Tomatoes and Caramelized Shallots

This mushroom ravioli dish is a celebration of rich, earthy flavors and creamy textures. Stuffed with mushrooms and cheese, each ravioli is a perfect bite, complemented by sweet caramelized shallots and blistered grape tomatoes that burst with juiciness. A velvety sauce made with sour cream and cream cheese, infused with fresh thyme, ties everything together beautifully.

Ready in just 20 minutes, this recipe is ideal for a quick yet impressive dinner. The combination of tender pasta, savory filling and bright tomato acidity creates a balanced and satisfying meal that will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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. Meanwhile, wash and dry produce. Halve, peel and thinly slice the shallot. Peel and thinly slice the garlic. Strip the thyme leaves from the stems until you have 2 teaspoons (4 teaspoons for 4 servings).
2. Once the water is boiling, gently add the ravioli to the pot. Immediately reduce the heat to low. Cook, stirring occasionally, until the ravioli are al dente and float to the top, 3-4 minutes. Reserve 1/3 cup (1/2 cup for 4 servings) of the pasta cooking water, then drain the ravioli. Keep the empty pot handy for step 4.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced shallot, garlic and grape tomatoes. Lightly season with salt and pepper. Cook, gently pressing on the tomatoes as they begin to soften, until the shallot starts to caramelize and the tomatoes are lightly blistered, 4-5 minutes. Remove the pan from the heat.
4. Add the reserved pasta cooking water to the pot used for the pasta and bring to a simmer over medium-high heat. Whisk in the mushroom stock concentrate, sour cream and cream cheese until smooth. Continue to cook, whisking, until the sauce thickens, 1-2 minutes. Add the thyme leaves and 1 tablespoon butter (2 tablespoons for 4 servings); cook until the thyme is fragrant and the butter has melted, about 30 seconds.
5. Add the drained ravioli to the pan with the sauce and gently toss until thoroughly coated. Season with salt and pepper to taste. Divide the pasta between bowls and top with the tomato mixture. 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 can be used instead of sour cream for a similar tangy flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth.