Creamy Tomato Mushroom Ravioli with Ricotta Dollop

This mushroom ravioli in a creamy tomato sauce is the ultimate comfort food, ready in just 20 minutes. The combination of tender ravioli, a rich and tangy tomato cream sauce and sweet grape tomatoes creates a satisfying meal that feels indulgent but is simple to make.

The star of the show is the fluffy ricotta dollop perched on top, adding a creamy, mild contrast to the savory sauce. Each bite is a perfect balance of flavors and textures. Serve it for a quick weeknight dinner or impress guests with minimal effort.

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Ingredients

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Mushroom RavioliView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry the produce. Cut any larger grape tomatoes in half lengthwise. In a small bowl, stir the ricotta with 1 teaspoon olive oil (2 teaspoons for 4 servings) and a pinch of salt and pepper. Set aside.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the tomatoes and half the Italian seasoning (all for 4 servings). Cook, stirring occasionally, until the tomatoes are slightly softened, 2-3 minutes. Stir in the mushroom stock concentrate, cream cheese, half the marinara sauce (all for 4 servings) and 1/2 cup water (1/3 cup for 4 servings). Bring to a simmer and cook until the cream cheese has melted and the sauce has thickened, 1-3 minutes. Remove from heat immediately.
3. Once the water is boiling, add the mushroom ravioli to the pot. Cook until tender and floating to the top, 3-4 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the ravioli.
4. Add the drained ravioli and 1 tablespoon butter (2 tablespoons for 4 servings) to the pan with the sauce. Toss to coat. If the sauce is too thick, stir in the reserved pasta cooking water 1 tablespoon at a time until the pasta is coated in a creamy sauce. Taste and season with salt and pepper as needed. Divide the pasta between bowls. Dollop the seasoned ricotta in the center of each serving. Finish with a sprinkle of pepper and 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 make this dish dairy-free?

You can substitute the ricotta, cream cheese and butter with dairy-free alternatives, but the flavor and texture will change slightly.

What can I serve with this ravioli?

A simple green salad with vinaigrette or garlic bread makes a great side to soak up the extra sauce.