Mushroom Ravioli

This creamy mushroom ravioli dish starts on the stove and finishes in the oven making it the perfect weeknight dinner. A stovetop casserole!

📝 Ingredients

• 2 tablespoons olive oil
• 16 ounces baby portobello mushrooms (sliced )
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups 2% milk
• 1/2 cup heavy whipping cream
• 2 tablespoons chopped parsley
• 6 sprigs fresh thyme (just the leaves, discard stems)
• 1 1/2 cups parmesan cheese (grated )
• 20 ounces fresh four cheese ravioli

👨‍🍳 Instructions

1. 1Preheat oven to 375 F.
2. 2Heat the olive oil over medium heat in a large oven-safe pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and are nicely browned. Season with the salt and pepper and remove them from the pan to a plate.
3. 3In the same pan, melt the other tablespoon of butter over medium heat. Add the flour and whisk the two together until they form a paste. Cook the paste for 1-2 minutes. Slowly add the milk and cream to the pan and whisk continuously until the butter and flour are fully incorporated into the milk. Add 1 cup of the parmesan cheese and bring it all to a low simmer. Let it thicken for another minute or so. (see note)
4. 4Add the cooked mushrooms, herbs, and uncooked raviolis to the pan. The raviolis should be almost covered with the cream sauce. Sprinkle a 1/2 cup of parmesan cheese over the top.
5. 5Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.