Try This 15-Minute Mushroom Ravioli Recipe (2024)

This post may contain affiliate links. For more information, please see our affiliate policy.

Pair store-bought Mushroom Ravioli with a delicious 6-ingredient creamy walnut sauce (that comes together in the blender!) for an easy 15-minute dinner your family will ask for every week.

For us true mushroom lovers, we gravitate towards mushroom recipes whenever possible. Mushroom ravioli in general is a favorite of mine; the ravioli are typically stuffed with portobello or cremini mushrooms which have a deep, savory flavor that tastes so good on its own, even better with a complimentary sauce.

I love this mushroom ravioli sauce made with cream, cheese, and walnuts. You make it fast in a blender (with just 6 high-impact ingredients) and it enhances the flavor of the mushrooms in the ravioli perfectly. If you need a simple, delicious dinner idea and you love mushrooms and cream sauces, I hope you’ll try this recipe. It’s one of my favorites!

Recipe ingredients

Ingredient notes

• Parmesan cheese: As much as I adore the store-bought pre-grated kind in the green can for certain purposes, for this walnut sauce, I suggest grating your own Parmesan from a block of cheese.
• Refrigerated mushroom ravioli: Stock up on your favorite brand of frozen or fresh pasta at the supermarket, or make your own pasta dough if you’re feeling ambitious.

Step-by-step instructions

1. To make the walnut sauce, in a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.

2. Add heavy cream, olive oil, and thyme and process to a coarse paste (the sauce will not be smooth). Stir in cheese and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

3. To make the ravioli, bring a large pot of salted water (4 quarts water + 1 tablespoon salt) to boil. Add ravioli and cook according to package directions, about 4 to 5 minutes. Using a slotted spoon, transfer ravioli to paper towels to drain (do not drain pasta cooking water).

4. Add 4 to 6 tablespoons of hot pasta cooking water to the walnut sauce and stir to thin. Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with crushed walnuts, fresh thyme or fresh parsley, and more Parmesan cheese.

Recipe tips and variations

• Yield: One (20-ounce) bag of ravioli will have about 30 pieces of ravioli. This mushroom ravioli recipe makes enough for 6 servings, 5 pieces each (about 1 cup ravioli) with sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Make ahead: The walnut sauce can be made and refrigerated for up to 3 days in advance. If you want to pre-cook a larger amount of ravioli so you can replenish a buffet, toss the pasta lightly in olive oil after it’s drained, which will keep it from drying out. Then simmer the sauce and combine the two as needed.
• Pasta water pointers:Bring 4 quarts of water to a boil for each 20-ounce batch of ravioli of you plan to cook. Add salt if desired; I generally use 1 tablespoon salt per quart of water.
• More sauce options: Try your favorite ravioli with homemade meat sauce, DIY pesto, or quick tomato sauce.
• Balsamic Mushrooms and Onions: Whip up this easy recipe with just 5 ingredients and 10 minutes. This easy mushroom mixture is ideal as a topping for steak and chicken, or dive in or an easy side dish. Melt butter oil in a large skillet over medium heat, then add mushrooms and onions. Sauté until they release their liquid and soften. After the liquid has evaporated, stir in balsamic vinegar.