Mushroom Ravioli Al Forno

close up of a fork lifting up a mushroom ravioli

This easy Mushroom Ravioli Al Forno is a comforting and creamy meatless dinner that's incredibly easy to make. If you are looking for a sauce for mushroom ravioli, then this is it! Ravioli, garlic mushrooms, and a rich cream parmesan sauce - baked until bubbling! This recipe uses store-bought ravioli, making it easy on busy weeknights, but it's fancy enough for date night or entertaining. Add a side salad and crusty bread, and you have an elegant dinner ready in under 30 minutes.

4.62 from 42 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Main

Cuisine Italian

Servings

Calories 1002 kcal

Ingredients

For the mushrooms

1 tablespoon olive oil
1 tablespoon butter
10 oz mushrooms, sliced sliced (Note 1)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh rosemary finely minced
3 cloves garlic finely minced
2 tablespoons butter

For the pasta

20 oz mushroom ravioli fresh or frozen (Note 2
1 tablespoon salt

For the pasta sauce

1 ½ cup heavy cream (Note 3)
1 cup parmesan freshly grated
¼ teaspoon salt
¼ teaspoon black pepper

To serve

grated parmesan cheese
fresh parsley
salt and pepper to taste

Instructions

Cook the mushrooms

Place a large skillet over medium heat. Add the oil and half of the butter.
1 tablespoon olive oil
1 tablespoon butter
Add the sliced mushrooms and cook for around 2-3 minutes. Add the salt, pepper, and rosemary and cook for a further 2-3 until they turn golden around the edges.
10 oz mushrooms, sliced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh rosemary
Add the minced garlic and remaining butter to the skillet and cook for 2 minutes. Transfer to a large bowl.
3 cloves garlic
2 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. Reserve ¼ cup of the pasta water, then drain the pasta. Toss the cooked ravioli into the reserved mushrooms.
1 tablespoon salt
20 oz mushroom ravioli

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.
1 ½ cup heavy cream
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. Taste your sauce and add more salt and pepper if needed.
1 cup 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.
grated parmesan cheese
fresh parsley

Notes

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.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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