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.
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Ingredients
For the mushrooms
1tablespoonolive oil
3tablespoonbutter, divided
10ozmushrooms, sliced- see note 1
1teaspoonfresh rosemary, finely minced
½teaspoonsalt
½teaspoonblack pepper
3clovesgarlic, finely minced
For the pasta
20ozmushroom ravioli (fresh or frozen) - see note 2
1tablespoonsalt
For the pasta sauce
1 ½cupheavy cream- see note 3
1cupparmesan - freshly grated
¼teaspoonsalt
¼teaspoonblack pepper - to taste
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 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.
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.