Mushroom Ravioli

Ingredients

• 30 ml (2 tablespoons)olive oil
• 454 g (16 ounces)baby portobello mushrooms, sliced
• 2.5 ml (1/2 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)black pepper
• 15 g (1 tablespoon)unsalted butter
• 8 g (1 tablespoon)plain flour
• 480 ml (2 cups)2% milk
• 120 ml (1/2 cup)double cream
• 2 tablespoonschopped parsley
• 6 sprigsfresh thyme leaves, stems discarded
• 150 g (1 1/2 cups)grated Parmesan
• 567 g (20 ounces)fresh four-cheese ravioli

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Brown the mushrooms

   Warm the olive oil over medium heat in an oven-safe pan of at least 3.5 quarts (about 3.3 litres). Add the mushrooms and cook until they have released their moisture and are nicely browned. Season with the salt and pepper, then lift them onto a plate.

3. 3

   Make the sauce

   Melt the butter in the same pan over medium heat. Whisk in the flour to make a paste and cook for 1–2 minutes. Gradually pour in the milk and cream, whisking continuously until the paste is incorporated. Stir in 1 cup of the Parmesan and bring the sauce to a low simmer. Let it thicken for about another minute.

4. 4

   Add ravioli

   Return the cooked mushrooms to the pan and add the parsley, thyme leaves and uncooked ravioli. The ravioli should be almost covered by the cream sauce. Sprinkle the remaining 1/2 cup of Parmesan over the top.

5. 5

   Bake until tender

   Transfer the pan to the oven and bake at 190°C (375°F) for 20–25 minutes, until the ravioli is cooked through and the sauce has thickened.

What is mushroom ravioli?

Ravioli are Italian parcels of pasta, commonly filled with cheese, meat or vegetables. This version uses fresh four-cheese ravioli in a creamy mushroom sauce, then finishes it in the oven in the same pan.

Mushrooms bring savoury depth, while Parmesan enriches the sauce and forms a golden topping. The result is a hearty pasta bake without a separate dish for boiling the ravioli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 601 calories, 28g protein, 48g carbs, 33g fat.

The ravioli supplies most of the carbohydrates and some of the protein, while the cheese adds protein as well as fat. Olive oil, butter, cream and Parmesan contribute much of the fat. Pair a portion with salad or green vegetables for a fresh, fibre-rich contrast.

Brown the mushrooms well

Dry heat: give the sliced mushrooms room in the pan and let their released moisture cook away before expecting them to brown. Season them after browning, as directed, then take them out while you make the sauce.

Baby portobellos: their substantial texture suits a creamy sauce and oven bake. Slicing them evenly helps them cook at a similar pace.

Build a smooth sauce

Flour paste: whisk the flour into the melted butter and cook it for 1–2 minutes before adding liquid. This helps the flour blend into the milk and cream without leaving a raw taste.

Gradual addition: pour in the milk and cream slowly while whisking continuously. Once smooth, stir in the first portion of Parmesan and bring the sauce only to a low simmer.

Check the ravioli and sauce

Before baking: arrange the ravioli so it is almost covered by the sauce; this gives the fresh pasta the moisture it needs to cook through. Scatter the remaining Parmesan over the surface.

Doneness: begin checking at 20 minutes. The ravioli should be tender throughout and the sauce thickened; bake for up to 25 minutes if needed.

Keep the timing in mind

The recipe takes 45 minutes in total, including the 20–25 minutes in the oven. While the mushrooms cook, have the other ingredients ready so you can move straight into making the sauce.

Use an oven-safe pan with a capacity of at least 3.5 quarts (about 3.3 litres). The pan goes from hob to oven, so there is no need to transfer the mixture before baking.

Serve it with something fresh

A crisp green salad or lightly dressed leaves offer a fresh contrast to the rich cream and cheese sauce. Steamed or roasted green vegetables also work alongside the bake.

Serve the ravioli hot, making sure each portion gets mushrooms and some of the Parmesan-topped sauce.

Recipe notes & tips

• Choose a pan large enough to hold the sauce and ravioli comfortably.
• Let the mushrooms brown before removing them from the pan.
• Whisk continuously as you add the milk and cream to help keep the sauce smooth.
• Keep the sauce at a low simmer after adding the first portion of Parmesan.
• Check the ravioli at 20 minutes, as oven times can vary.
• Use fresh thyme leaves only and discard the stems.

Variations

• Add spinach: stir it into the sauce with the mushrooms and ravioli.
• Use mixed mushrooms: replace some of the baby portobellos with another sliced variety.
• Change the herbs: use chopped chives in place of the parsley.
• Try another ravioli filling: use a fresh variety that pairs well with creamy Parmesan sauce.
• Add a crisp topping: scatter a little extra Parmesan over the top before baking.

Common mistakes to avoid

• Crowding the mushrooms: they may steam instead of brown, so use a roomy pan.
• Adding liquid too quickly: the sauce can turn lumpy, so pour gradually while whisking.
• Boiling the sauce hard: a high boil can make it reduce too quickly; keep it at a low simmer.
• Leaving ravioli exposed: uncovered pasta may not cook evenly, so nestle it into the sauce.
• Baking without checking: test the ravioli at 20 minutes and continue only until tender.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven or microwave until piping hot; add a small splash of milk if the sauce has thickened too much.

Frequently asked questions