Dinner

Creamy Mushroom Ravioli Recipe

BySana Jeannette February 14, 2026February 14, 2026

Introduction

This creamy mushroom ravioli is a comforting and flavorful dish that’s perfect for a quick weeknight dinner or a special occasion. Tender ravioli is coated in a rich mushroom sauce with garlic and Parmesan, making every bite indulgent and satisfying.

This close-up image shows a creamy pasta dish with two layers of ravioli pasta, which are pale yellow with rippled edges. The ravioli is mixed evenly with a rich, light brown sauce filled with soft sliced mushrooms that look cooked and tender, scattered throughout the pasta. Bright green chopped parsley pieces are sprinkled on top, adding a fresh contrast in color to the creamy texture and soft shapes of the ravioli and mushrooms. The whole dish looks warm and comforting, with the sauce clinging smoothly to the pasta and mushrooms. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
2 garlic cloves, minced

4 cups sliced mushrooms
1 cup reduced fat or whole milk

2 tbsp all-purpose flour
½ cup grated Parmesan cheese

10 oz Four Cheese Ravioli (such as Rana brand)
Salt and pepper, to taste
Parsley and grated Parmesan, for garnish

Instructions

Step 1: In a large skillet, melt the butter over medium heat and sauté the minced garlic for about 1 minute, until fragrant.
Step 2: Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they soften and release their moisture.
Step 3: While the mushrooms cook, whisk together the milk and flour in a small bowl until smooth.

Step 4: Pour the milk mixture into the skillet with the mushrooms and cook for about 1 minute, stirring frequently, until the sauce begins to thicken.
Step 5: Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
Step 6: Cook the ravioli according to package instructions, then drain and add them gently to the mushroom sauce. Toss carefully to coat the ravioli without breaking them.

Step 7: Serve immediately, garnished with extra grated Parmesan and fresh parsley.

Tips & Variations

Use a mix of your favorite mushrooms like cremini, shiitake, or button for a deeper flavor.
For a richer sauce, substitute half the milk with cream or add a splash of white wine when cooking the mushrooms.

Fresh ravioli can be substituted for frozen, just adjust the cooking time accordingly.
Add a pinch of crushed red pepper flakes to the garlic for a subtle heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk to loosen the sauce if it thickens too much. Avoid microwaving directly to prevent the sauce from separating.

How to Serve

This image shows a close-up of a pan filled with creamy mushroom ravioli. The ravioli have a yellow color with slightly scalloped edges, each piece coated in a thick, beige cream sauce speckled with black pepper. Sliced brown mushrooms are scattered evenly throughout, mixed into the sauce. Fresh green parsley leaves are sprinkled on top, adding a bright contrast. A wooden spoon is lifting some ravioli and mushrooms from the pan, held by a woman's hand. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ravioli?

Yes, any filled pasta can work well in this recipe. Cheese or spinach ravioli are great alternatives and pair nicely with the creamy mushroom sauce.

Is it possible to make this dish dairy-free?

Absolutely. Use a plant-based butter and substitute the milk and Parmesan with dairy-free alternatives like almond milk and nutritional yeast or vegan Parmesan.