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Cheesy Ravioli with Mushrooms recipe

Cheesy Ravioli with Mushrooms recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Ravioli

This delicious vegetarian pasta is the perfect treat for any cheese lover. Cheese ravioli is tossed with garlic and mushrooms in a cheese sauce.

60 people made this

IngredientsMakes: 4 - 6 servings

  • 575g fresh cheese ravioli
  • 50g butter
  • 225g fresh mushrooms, sliced
  • 4 cloves garlic, finely chopped
  • 285g ready-made cheese sauce
  • 2 tablespoons grated Parmesan cheese
  • 2 spring onions, finely chopped
  • 1/4 teaspoon crushed chillies or to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Bring a large pot of water to the boil. Add ravioli and cook for 2 to 3 minutes or until al dente; drain.
  2. Heat the butter in a frying pan over medium heat. Stir in the mushrooms and garlic; cook until tender.
  3. In a medium saucepan over low heat, toss the cooked ravioli with the cheese sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, spring onions and crushed chillies to serve.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (53)

by Caroline C

Unbelievably quick and easy. I didn't have time to make my own Alfredo sauce, so I used one by Bertolli (Alfredo with Aged Parmesan). Wow, it was so good! I don't think I'll bother making it myself in future. I omitted the sprimkling of Parmesan as it was already cheesy and rich enough. We had this with garlic bread. Absolutely delicious! Thanks, Angel!-18 Jul 2007


I used a 16oz jar of Classico Roasted Garlic Alfredo sauce and added chopped fresh broccoli with the mushrooms. Also, I accidentally bought cheese tortellini instead of ravioli - nice change. You could easily added some cooked meat (chicken breast, ham, etc) if you don't want this to be a meatless dish.-21 Jul 2006


So, yummy and easy. I used Italian Brown mushrooms, Classico Sundried Tomoto Alfred (in a jar) and Mushroom tortelli. Everyone raved! They thought it was all made from scratch. Thanks-09 Feb 2006

Slow Cooker Cheesy Ravioli Casserole

Are you looking for a new crock pot recipe that will be a big hit with the family? This Slow Cooker Cheesy Ravioli Casserole is a family favorite!

I have made this recipe a couple different times now and the last time I made it I threw all the ingredients together in the crock pot at home and took it to the farm office and cooked it. Apparently, the smell carried and people came out of the woodwork wondering what it was that smelled so good! I doubled the recipe on this particular day so we had plenty to share. I even got a complement from my meat and potato loving farmer father-in-law who isn’t a fan of pasta. That doesn’t happen very often so you know this recipe is a keeper!

Recipe Summary

  • 1 pound ground beef
  • ½ (25 ounce) package frozen cheese ravioli
  • 1 (14 ounce) jar spaghetti sauce
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon grated Parmesan cheese

Preheat the oven to 450 degrees F (230 degrees C).

Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.

Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.


  • Add fresh spinach, mushrooms or diced red onions to the mix for extra flavor!
  • To enjoy a little spicier version, add a teaspoon of red pepper flakes.
  • For a meaty dish, add cooked ground turkey sausage or ground beef to the pot before cooking.
  • Try my Instant Pot Spaghetti Sauce recipe instead of the jarred tomato sauce. It’s so delicious!
  • It’s true, you really can just dump ALL of the ingredients in, stir and cook! Don’t even bother thawing the ravioli first. SO easy peasy!
  • I always use cheese ravioli for this recipe, but a meaty variety would be great, too!

Vegan Mushroom Ravioli

Are you craving homemade pasta? Try this vegan mushroom ravioli recipe served with a creamy white garlic sauce! It&rsquos the perfect comfort meal! Making vegan ravioli at home has never been easier!

How AWESOME are these beautiful porcelain plates?! They&rsquore part of an awesome campaign by Edenia Foods, a Romanian frozen foods brand. They challenged me to cook a fancy meal at home, so here it is &ndash mushroom ravioli! More details about the campaign on the Romanian version of this recipe, and here.

This is the first time I&rsquom making homemade vegan ravioli and it was a lot easier than I expected! I don&rsquot get it why people usually add eggs to homemade pasta. Flour, water, and olive oil are more than enough! Remember when I made vegan gnocchi? Well, this mushroom ravioli recipe is quite similar to that one, except I didn&rsquot add any potatoes to the vegan ravioli dough.

I stuffed these vegan ravioli with a delicious mushroom filling and topped them with an extra-creamy white sauce made with lots of nooch for a cheesy taste and some garlic. Because I LOVE garlic pasta!

The sauce was AAAMAZING! Tip: Combine the vegan ravioli filling with the white garlic sauce and add in some boiled pasta of choice. It&rsquos so good! You can also make a baked pasta casserole with this! I tried it with some shredded vegan cheese on top&hellipperfect vegan comfort meal! 😀

I wanted to show you the step by step process for making these vegan mushroom ravioli but unfortunately, the light in my kitchen was shitty, so instead, I tried to explain this vegetarian ravioli recipe as thorough as possible and do a step by step recipe another time (maybe even a video!). If you have any questions, leave me a comment below and I will gladly answer you. 🙂

Cheesy Cheese Ravioli Recipe


#ConvenienceCooking at it’s finest! This recipe uses a package of frozen Cheese Ravioli, n Cheddar Cheese Soup, Mushrooms, and Mixed Vegetables.

Recipe Directions :

Prepare ravioli and mixed vegetables according to package directions. Meanwhile, in a small bowl, mix the soup and mushrooms until blended. Toss the ravioli in the mushroom and cheese sauce.

Creamy Balsamic Mushroom Ravioli Alfredo

Whenever fresh ravioli goes on sale at the grocery store I always snag a few packages.

(Who can resist buy one get one free?!)

We love them tossed with kale pesto, blanketed in red sauce, and especially enjoy them jazzed up with sautéed veggies and my easy peasy 4-ingredient Alfredo sauce.

The latter of the group is my current favorite and my husband is equally obsessed!

His favorite soup is my Creamy Mushroom Brie Soup and he’s convinced this Balsamic Mushroom Ravioli Alfredo is basically a pasta version of the comfort food classic. Needless to say we have it back on the menu again this week for his birthday!

What we’ll do to make this plate-licking pasta dish is first cook up some fresh cheese ravioli. You can easily find this in the chilled pasta section of your grocery store. No ravioli? No problem! You can use tortellini instead for the same delicious results.

Next we’ll toss it with a crazy flavorful blend of sautéed shallot, garlic and mushroom kissed with balsamic vinegar for extra oomph. SO GOOD! Lastly, we’ll whisk together a quick and easy Alfredo sauce and fold it all together for a delicious restaurant quality dinner, at home!

Holy yum. That&rsquos all I have to say about these. Well, not quite all. You are going to want help when you make these. Beef and Mushroom Ravioli from scratch are not a one-person job. Not unless you have unlimited time on your hands, and really really enjoy repetitive actions. These ravioli are pretty easy to make, but very time consuming. The end result though? Totally worth it.

I had never worked with semolina flour before, and I&rsquom so impressed. It is light and fluffy and makes your pasta so much better than using straight all-purpose. I love my soup noodles, for example, but not for a pasta meal. In soup they are amazing. With sauce? Not my style.

One thing I REALLY loved about these were how well the mushrooms blended into the beef.

See how smooth and amazing this dough looks? Wrap it in plastic wrap and let it rest.


Let the beef mixture cool, and then pulse briefly in a food processor to reduce the size of the chunks or they will tear through the dough.

Roll out the dough, and use your ravioli press to get the sheet dimensions right. You want your sheets a bit wider than the press to account for the filling.

Stuff your ravioli, and use an egg wash to help seal them shut.

DO NOT stack these one on top of the other. They will stick together. Single layer only, on parchment paper preferably. We lost several ravioli because we forgot to do that!

Creamy White Wine Mushroom Spinach Ravioli

This post may contain affiliate links. Please read my disclosure policy .

Guess what we did this weekend. picked out our wedding bands!! We went through the same people that did my engagement ring, Seattle Diamonds, and they're just the best. I don't wanna spoil it too much, but I promise you'll get to see them in September .

As if the day could get any better, afterwards. we went to Costco. A truly magical day. I've been wanting to get a membership there for years! It was my favorite store as a kid because free. food . samples. Nothing has changed. It's still pretty much my favorite store. And yes. I ate all the free samples. Including a delicious spinach ravioli bite. any guesses where this might be going . They were so tasty, I had to get the enormous 4 lb package, cuz that's Costco for you, but it was totally worth it. Also, my last ravioli recipe dates back to november of 2016, and it's currently July of 2017. it's been too long. SO! Cheers to Creamy White Wine Mushroom Spinach Ravioli!

I don't know about you but the 4th of July was a legit food marathon. Started the day off with bratwurst dogs and several helpings of Cheetos because I can't help myself. A couple strawberry lemonade Mimosas were consumed. Steak and shrimp kabobs for mid morning snack. Burgers potato salad, all the chips, cookies, and another mimosa for lunch. All on the waters edge at golden gardens. It was wonderful. A beautiful sunny day on the water with more food than you can imagine. The aftermath means. maybe something a little lighter for dinner tonight? Ergo, creamy white wine mushroom spinach ravioli.

For this mushroom spinach ravioli, white wine is a must. I used a crisp Chardonnay but any dry white wine will do.

Whenever I make any kind of creamy white sauce (cheesy macaroni sauce aside), I gotta have white wine. If only to have a glass alongside the final product . It deglazes the pan to get all that delicious browned bits off the bottom and also adds so much flavor to any sauce. Throw some mushrooms and garlic into the pan and we're in business!

Since I could legit just eat this sauce over plain pasta, I made sure to add some nourishing veggies to the mix. Mushrooms and fresh spinach, along with ricotta and three cheese + spinach stuffed ravioli makes for a filling, yet lighter than all-that-BBQ meal perfect for any summer evening.

So save some of that Chardonnay and pour yourself a glass alongside creamy white wine mushroom spinach ravioli and enjoy!

Recipe Summary

  • 1/2 cup dried porcini mushrooms (1/2 ounce)
  • 1 pound mixed short pasta shapes such as fusilli, farfalle, penne, and orzo
  • 6 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 2 tablespoons heavy cream
  • 1/2 pound shiitake mushroom, stems discarded and caps quartered
  • 1/2 pound white button mushrooms, stems trimmed and caps quartered
  • Kosher salt and freshly ground pepper
  • 4 1/2 ounces fontina cheese, coarsely grated (1 cup plus 2 tablespoons)
  • 1/2 cup finely grated Parmigiano-Reggiano cheese

In a heatproof glass measuring cup, cover dried porcini mushrooms with 1 cup of boiling water. Let stand until the mushrooms are soft, about 20 minutes. Drain and reserve 3/4 cup of the porcini soaking liquid. Finely chop the mushrooms.

Preheat the oven to 375°. In a large pot of boiling salted water, cook the mixed pasta until just shy of al dente, about 10 minutes drain.

Meanwhile, in a large saucepan, melt 4 tablespoons of the butter. Add the flour and cook over moderate heat, stirring, until smooth, about 1 minute. Whisk in the reserved porcini liquid and the milk. Bring to a simmer and cook over moderately low heat until thickened, about 5 minutes. Stir in the cream and chopped porcini mushrooms. Scrape into a large bowl.

In a large skillet, melt the remaining 2 tablespoons of butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned in spots, about 5 minutes. Add the mushrooms to the porcini sauce. Stir in the pasta and fontina cheese and season with salt and pepper. Scrape the pasta into an 8 1/2-by-12-inch baking dish.

Sprinkle with the Parmigiano-Reggiano and bake for about 35 minutes, until golden and bubbly. Let stand 5 minutes before serving.


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