Mushroom Sauce Ravioli is easy and quick to prepare, ready in just 35 minutes. Ravioli pasta is smothered in a creamy white sauce mixed with buttery mushrooms and topped with toasted pine nuts.
This small-batch recipe is the perfect amount for an impressive lunch, or date night dinner for two.
Pasta dishes are some of my favorite meals! You can't get much easier than using packaged frozen ravioli. You can use any flavor that you want like beef, chicken, or cheese.
If you have never tried toasted pine nuts before, I highly recommend them. They have really delicious flavor and add something really special to creamy pasta dishes.
You can also choose which type of mushroom you prefer. I used regular button mushrooms this time, but any kind should work really well.
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How to make Mushroom Ravioli
Place the pine nuts in a small dry (no oil) frying pan on medium heat. Stir often until evenly browned, about 3 – 5 minutes. Watch carefully, they brown quickly. Remove from the heat and set aside.
Heat the heavy cream in a saucepan and simmer on medium-low, for about 15 minutes. It will reduce down a bit.
At the same time, in a large frying pan melt the butter over medium-high heat. Add the mushrooms and cook for 8 – 10 minutes, stirring occasionally.
To the buttery mushrooms, add the cream, Parmesan cheese, basil, salt and pepper. Lower the heat and keep warm, stirring occasionally.
Cook the ravioli in a medium saucepan according to the package directions, then drain.
Toss the ravioli with the mushroom Parmesan sauce mixture and pour into two dinner bowls.
Top with the pine nuts and additional basil for garnish.
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Mushroom Sauce Ravioli Recipe
Ingredients
- 2 Tablespoons pine nuts
- ½ cup heavy cream
- 2 Tablespoons butter
- 8 ounces mushrooms (sliced or chopped)
- ½ cup grated Parmesan cheese
- 1 Tablespoon dried basil (reserve some for garnish)
- Salt and pepper to taste
- 12 ounces frozen Ravioli
Instructions
- Place the pine nuts in a small dry (no oil) frying pan on medium heat. Stir often until evenly browned, about 3 – 5 minutes. Remove from the heat and set aside.
- Heat the heavy cream in a frying pan and simmer on medium low, about 15 minutes. It will reduce down a bit.
- At the same time, in a large frying pan melt the butter over medium high heat. Add the mushrooms and cook for 8 – 10 minutes, stirring occasionally.
- To the buttery mushrooms, add the cream, Parmesan cheese, basil, salt and pepper. Lower the heat and keep warm, stirring occasionally.
- Cook the ravioli in a medium saucepan according to the package directions, then drain.
- Toss the ravioli with the mushroom Parmesan sauce mixture and pour into two dinner bowls.
- Top with the pine nuts and additional basil for garnish.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
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[…] Mushroom Parmesan Ravioli Recipe […]
Nina
Thursday 1st of February 2018
I love that this is a 2 serving recipe. I love mushrooms, but my mom hates them. So that means I never get to make mushroom dishes, because I end up eating it all. Leftovers, too. Can you please post more 1 and 2 serving meals, especially ones with mushrooms? I can make it for myself and she can cook what she likes for herself.