There are so many things I love about this mushroom ravioli recipe. It checks all the important boxes for me: it’s so easy, it doesn’t have a complicated ingredient list, just one pan to clean, it takes only 30 minutes, and it is extremely flavorful. It’s perfect for a quick, throw together, last minute weeknight meal but also elegant enough for a date night or even a dinner party. Serve it with a green salad and you have a simple and impressive meal.
I want to stress that using baby bellas rather than regular white mushrooms is important in this recipe because of how they cook. They keep their texture better and they don’t release a ton of water when sautéing them. Another thing to note, is the importance of checking the covered pan occasionally just to make sure it stays at a simmer rather than a high boil, so the ravioli doesn’t get over-cooked. The cream in this sauce is actually optional, the Marsala sauce is delicious on it’s own but the cream does elevate the deliciousness and adds more richness. You can also adjust the amount of cream from 2 Tbsp-1/4 cup depending on how creamy you would like it to be.
One final note, the store bought ravioli tend to have pretty salty filling, so I stick with low sodium broth and don’t add any salt to the sauce. This is up to you, but I recommend tasting before adding salt.
If you’re like me and you really don’t like to spend much time or effort in the kitchen but you love good food, this is a great one to add to your recipe box.
1 large shallot, thinly sliced
8 oz package of baby bella mushrooms, sliced (I buy the pre-sliced package)
1/2 Tbsp fresh thyme leaves, removed from the stem
8-10 oz package of fresh mushroom ravioli
1/2 cup Marsala wine
1 cup low sodium chicken or vegetable stock
2 Tbsp unsalted butter
1 Tbsp flour
2 Tbsp-1/4 cup heavy cream (optional)
salt and pepper to taste
optional garnishes: a sprinkle of fresh thyme leaves and grated Parmesan cheese
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Large sauté pan with lid. We use this braiser.
1. Slice the shallot and mushrooms (if needed) and remove thyme leaves from stems.
2. In a large sauté pan with a lid, melt 2 Tbsp of unsalted butter over medium heat. Add the sliced shallot, mushrooms and thyme and stir then spread the mushrooms out in the pan. Cook undisturbed for a couple of minutes until the mushrooms start to get brown edges. Then stir again, cooking about 5 minutes total.
3. Sprinkle in 1 Tbsp of flour and stir to until the flour is no longer visible.
4. Add 1/2 cup of Marsala wine to deglaze the pan. Stir as it simmers and scrape up any browned bits from the pan.
5. Stir in 1 cup of low sodium chicken or vegetable stock and bring up to a gentle boil.
6. Add the ravioli to the pan in a single layer. Cover, reduce the heat and allow to simmer gently for 5 minutes. I take a peek occasionally to make sure it stays at a simmer rather than full a boil.
7. Uncover and gently stir, flipping over each ravioli and simmering uncovered for about another 5 minutes or until ravioli is al dente and the sauce has reduced and thickened a bit.
8. Stir in 2 Tbsp to 1/4 cup of heavy cream (optional) and allow to simmer a few more minutes before serving. Add salt and pepper to taste. Since the ravioli are salty enough for my taste, I usually don’t add any salt to the sauce, but it is optional.
9. Plate the ravioli and spoon the mushroom sauce on top. Garnish with a sprinkle of fresh thyme leaves and grated Parmesan cheese (optional). Enjoy!
