Ultra-Creamy Mushroom Ravioli with Tomatoes and Parmesan

This creamy mushroom ravioli dish is the ultimate comfort food, combining tender pasta pillows with a rich, savory sauce. The umami-packed mushrooms and sweet grape tomatoes create a colorful, hearty meal that comes together in just 30 minutes.

Perfect for a busy weeknight, this recipe uses simple ingredients to deliver big flavor. The creamy Parmesan sauce coats each ravioli beautifully, while the chili flakes add a subtle kick. Serve it as a satisfying main course that will become a family favorite.

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Ingredients

4 unit 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Trim the mushrooms, then slice into ¼-inch-thick pieces. Halve and peel the shallot, then thinly slice. Halve the tomatoes lengthwise. Pick a few parsley leaves for garnish and finely chop the rest.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms and cook, tossing occasionally, until browned, about 5-7 minutes. Add the shallot, a pinch of chili flakes (adjust to your heat preference) and another drizzle of olive oil. Cook, stirring, until the shallot softens, 2-3 minutes.
3. Once the water is boiling, add the ravioli and cook until tender and they float to the top, about 4 minutes. Carefully scoop out and reserve ½ cup of the pasta cooking water, then drain the ravioli.
4. When the shallot is soft, stir the tomatoes into the pan and reduce the heat to low. Add the sour cream, stock concentrate, half the Parmesan and ¼ cup of the reserved pasta water. Season with salt, pepper, the chopped parsley and more chili flakes to taste.
5. Add the drained ravioli to the pan, increase the heat to medium and gently toss to coat the ravioli with the sauce. Cook until the sauce thickens slightly, 1-2 minutes. If the sauce seems too thick, add a little more pasta water to loosen it.
6. Divide the ravioli mixture among plates. Garnish with the remaining Parmesan and the reserved parsley leaves. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

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. Greek yogurt also works but may be slightly tangier.

How do I make this dish vegetarian?

This recipe is already vegetarian as written. Ensure the ravioli and Parmesan are made with vegetarian rennet if that’s a concern.