Creamy Mushroom Ravioli with Heirloom Tomatoes and Parmesan

This creamy mushroom ravioli recipe is a celebration of earthy flavors and vibrant colors. Tender mushroom-filled ravioli are tossed in a velvety Parmesan sauce, studded with sautéed button mushrooms and sweet heirloom grape tomatoes. A hint of chili flakes adds a gentle warmth, while fresh parsley provides a bright finish.

Perfect for a cozy dinner, this dish comes together quickly with simple ingredients. The sauce is enriched with sour cream and Parmesan, creating a luxurious coating for the ravioli. Serve it as a satisfying main course or a hearty side-either way, it’s 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

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 mushrooms, then cut into ¼-inch-thick slices. Halve and peel shallot, then thinly slice. Halve tomatoes lengthwise. 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, tossing, until browned, 5-7 minutes. Add shallot, a pinch of chili flakes (to taste) and a drizzle of olive oil. Cook, tossing, until shallot is softened, 2-3 minutes.
3. Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and 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 pasta cooking water. Season with salt, pepper, chopped parsley and more chili flakes to taste.
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. TIP: Add more pasta cooking water, if needed, to give sauce a loose consistency.
6. Divide ravioli mixture between plates, then 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.

Can I substitute the mushrooms?

Absolutely! Cremini or shiitake mushrooms are great alternatives. Slice them similarly and cook until browned.

How do I make this dish vegetarian?

This recipe is already vegetarian. Ensure the ravioli and Parmesan are vegetarian-friendly (some Parmesan uses animal rennet).