Creamy Mushroom Ravioli
This Creamy Mushroom Ravioli makes a quick and hearty vegetarian dinner. Ready in less than 30 minutes!
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
  • 2tbsp butter
  • 2 garlic clove (minced)
  • 4cups sliced mushrooms
  • 1cup reduced fat or whole milk
  • 2tbsp all purpose flour
  • 1/2cup grated Parmesan cheese
  • 10oz Four Cheese Ravioli (I use Rana brand)
  • salt, pepper
  • parsley and grated Parmesan to garnish
  1. In a large skillet, melt the butter and saute garlic for 1 minute, until fragrant.
  2. Add mushrooms and cook for 5 minutes on medium heat.
  3. Meanwhile, whisk together milk and flour.
  4. Add the milk mixture to the mushrooms and cook for about 1 minute until the sauce starts to thicken.
  5. Add Parmesan cheese, some salt and pepper and stir.
  6. Add ravioli and gently mix them with the mushroom sauce.
  7. Garnish with some grated Parmesan cheese and fresh parsley.
Recipe Notes
Nutrition Facts
Creamy Mushroom Ravioli
Amount Per Serving
Calories 694 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 207mg 69%
Sodium 2601mg 108%
Potassium 331mg 9%
Total Carbohydrates 62g 21%
Dietary Fiber 9g 36%
Sugars 11g
Protein 39g 78%
Vitamin A 23%
Calcium 56%
Iron 40%
* Percent Daily Values are based on a 2000 calorie diet.

Note:¬†When making the dish I always cook ravioli just the last minute, right before adding them to the sauce. I recommend¬†filling the pot with water and bringing it to boil right before you start making the sauce and adding the ravioli to boiling water at Step 4. It takes about two minutes to cook the ravioli, so they’ll be ready as soon as the sauce is done. Enjoy!

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