Mushroom Ravioli with Blistered Tomatoes and Creamy Thyme Sauce

This mushroom ravioli dish is a celebration of complementary flavors and textures. Plump ravioli stuffed with mushrooms and cheese are bathed in a velvety sauce infused with fresh thyme, then topped with sweet caramelized shallots and blistered grape tomatoes. The result is a comforting yet elegant meal that comes together in just 20 minutes.

Perfect for busy weeknights, this recipe proves that a few simple ingredients can create something truly special. The creamy sauce, made with sour cream and cream cheese, clings to every ravioli, while the burst tomatoes add a pop of acidity. Serve it as a satisfying vegetarian main or a hearty side.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, 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. Reduce heat to low and cook, stirring occasionally, until al dente and floating, 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.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the shallot, garlic and tomatoes. Season lightly with salt and pepper. Cook, gently pressing on the tomatoes as they soften, until the shallot starts to caramelize and the tomatoes are blistered, 4-5 minutes. Remove the pan from the heat.
4. Return the empty pasta pot to medium-high heat and add the reserved pasta cooking water. Bring to a simmer. Whisk in the mushroom stock concentrate, sour cream and cream cheese until smooth. Continue cooking, whisking, until thickened, 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. Add the drained ravioli to 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 a different type of ravioli?

Yes, any filled ravioli works well, such as cheese or spinach. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

Substitute the sour cream and cream cheese with dairy-free alternatives and use vegan butter. The sauce may have a slightly different consistency.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.