This easy Mushroom Ravioli Al Forno is a comforting and creamy meatless pasta dinner that is incredibly easy to make.
If you are looking for a sauce for mushroom ravioli, then this is it! Garlic mushrooms in a rich cream parmesan sauce, a little fresh rosemary, and some extra cheese. Then everything is baked until bubbling! This mushroom ravioli is so good!
This recipe uses store-bought ravioli, making this easy to make on busy weeknights, but it sure is fancy enough for date night or entertaining. Add a side salad and some crusty bread, and you have an elegant dinner ready in under 30 minutes.
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What is Mushroom Ravioli Al Forno?
Mushroom Ravioli Al Forno is the most delicious, comforting bowl of food! It's mushroom stuffed ravioli mixed with buttery garlic mushrooms; this is then covered in Alfredo sauce and baked in the oven until bubbling.
It is creamy, flavorful, and delicious. One for mushroom lovers everywhere! One bite, and you will love this bowl of silky, garlicky, comfort food. It is the perfect weeknight indulgence.
To make this dish achievable on a busy weeknight, I use store-bought ravioli. You can buy some excellent quality ravioli, both fresh or frozen.
We like the wild mushroom ravioli, but this recipe is fabulous with a mushroom and truffle ravioli or a mushroom and ricotta ravioli.
You don't even need to use a mushroom ravioli; the buttery garlic mushrooms will still give you a mushroom taste, so you could try using a four-cheese ravioli or a roasted chicken ravioli.
The creamy parmesan sauce
The ravioli is baked in an alfredo sauce, which is easy to make! It is cream and parmesan cooked together until thick and delicious. You need to use heavy cream for this recipe. Half and half won't thicken up enough, and your sauce will be thin.
If you have the chance, grate your parmesan rather than buying it pre-shredded, it will give you a silkier, smoother sauce.
The garlic mushrooms
The key to buttery garlic mushrooms is to cook the sliced mushrooms in a bit of butter until golden, and then add the garlic, herbs, and extra butter. This gives them a buttery taste without them soaking up all the butter.
I use swiss brown mushrooms as they have a great flavor and are easy to slice. But you can use chestnut mushrooms, baby bellas, or white mushrooms. Or use a mixture of sliced mushrooms.
Recipe adaptions and additions
- Add some shredded spinach to the sauce.
- Add extra cheese to the top of your dish before you bake it.
- Add a drizzle of truffle oil to the dish when it comes out of the oven.
- Add shredded cooked chicken to the sauce.
- Sprinkle crispy bacon on the top after you bake it.
- Swap the rosemary for fresh thyme or oregano.
- Cook some sweet sausage in with the mushrooms.
- Add extra cheese to the sauce for a cheese sauce. Gruyere, mozzarella, swiss, cheddar, and colby are great choices.
What to serve with Mushroom Ravioli Al Forno
Wine: This Mushroom Ravioli Al Forno will work for red and white wine lovers. For white wine, go for a chardonnay. Both oaked and unoaked will work. The oaked Chardonnay enhances the buttery richness of the dish, while an unoaked chardonnay will work to cut the richness while still delivering a creamy finish. For red lovers, play on the earthy nature of the mushrooms and go for a Pinot Noir or a light burgundy.
If you make this Mushroom Ravioli Al Forno, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Mushroom Ravioli Al Forno
For the mushrooms
- 1 tablespoon olive oil
- 3 tablespoon butter, divided
- 10 oz mushrooms, sliced - see note 1
- 1 teaspoon fresh rosemary, finely minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic, finely minced
For the pasta
- 20 oz mushroom ravioli (fresh or frozen) - see note 2
- 1 tablespoon salt
For the pasta sauce
- 1 ½ cup heavy cream - see note 3
- 1 cup parmesan - freshly grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper - to taste
- grated parmesan cheese
- fresh parsley
- salt and pepper - to taste
Cook the mushrooms
- Place a large skillet over medium heat. Add the oil and half of the butter.
1 tablespoon olive oil
1½ tablespoons butter
- Add the sliced mushrooms and cook for around 2-3 minutes.
10oz/280g sliced mushrooms
- Add the salt, pepper, and rosemary and cook for a further 2-3 until they turn golden around the edges.
½ teaspoon salt
½ teaspoon black peppers
1 teaspoon minced fresh rosemary
- Add garlic and remaining butter to the skillet and cook for 2 minutes. Transfer to a bowl.
4 minced garlic cloves
1½ tablespoons butter
Cook the pasta
- Bring a large pan of water to a boil.
- Add the salt and the ravioli and cook for 1 minute less than the packet instructions.
20oz/560g mushroom ravioli
1 tablespoon salt
- Reserve ¼ cup of the pasta water, then drain the pasta.
- Toss the cooked ravioli into the reserved mushrooms.
Make the sauce
- Use the same skillet as the mushrooms and don't wash/rinse it out. Add the cream and the reserved pasta water to the skillet and bring to a boil.
1½ cups heavy cream
¼ cup reserved pasta cooking water
- Turn the heat down to medium-low and simmer gently for 3 minutes.
- Remove the skillet from the heat and stir through the parmesan, salt, and pepper until the sauce is smooth.
1 cup grated parmesan
¼ teaspoon salt
¼ teaspoon black pepper
Cooking the dish
- Preheat the oven to 375ºF/190ºC.
- Place ⅓ of the sauce in a ceramic baking dish.
- Top with ravioli and mushrooms, then add the remaining sauce.
- Bake for 10 minutes until bubbling.
- Serve with extra parmesan and fresh parsley.
- I use swiss brown mushrooms, but any sliceable mushroom will work or use a mixture.
- We like the wild mushroom ravioli, but this recipe is fabulous with a mushroom and truffle ravioli or a mushroom and ricotta ravioli. You don't even need to use a mushroom ravioli; the buttery garlic mushrooms will still give you a mushroom taste, so you could try using a four-cheese ravioli or a roasted chicken ravioli.
- You can use half and half, but you will need to thicken it with cornstarch, and it isn't as good! So I don't recommend it.
Nutrition is per serving