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Mushroom Ravioli Sauce

This Mushroom Ravioli Sauce has a creamy white wine reduction with garlic, butter, seasonings, Asiago, and Parmesan. It’s SO flavorful and pairs well with a variety of ravioli filling options!

A skillet filled with ravioli in a creamy mushroom sauce with fresh parsley on top.

Mushroom Ravioli Sauce

If you love adding a gourmet flair to your home cooked meals, you are going to love this mushroom ravioli sauce. This incredible cream sauce has the best combination of seasonings, a buttery white wine reduction with garlic, (I do have a wine substitute if needed), and Asiago and Parmesan cheese. The mushrooms are cooked to golden perfection and compliment a variety of ravioli filling options.

I know I just sold you on that one. Let’s get into everything you need to know!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Heat olive oil and sauté the mushrooms in batches until golden on each side. Set aside. Deglaze the skillet with wine and cook until reduced by half. Add butter and garlic.

Cooked mushrooms on a plate next to a skillet with butter and garlic.

Stir in flour and cook for 2 minutes. Combine the seasonings, half and half, chicken broth, and Worcestershire sauce. Add it to the butter/flour mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer. Cook the ravioli according to package instructions. Reduce heat of the sauce to low and stir in the Asiago and Parmesan cheese. Add the mushrooms back.

Making sauce for mushroom ravioli sauce with garlic, butter, flour, seasonings, and mushrooms.

 Add the drained pasta. (Alternatively, you can add the cooked ravioli to a plate and spoon the sauce on top.) Garnish with parsley and serve!

Adding ravioli to mushroom ravioli sauce and stirring to combine.

Pro Tips

  • Mushrooms: I use white button mushrooms that are already sliced/washed. Mushrooms can be hard to dry completely after rinsing at home and absorb water really easily, so I find this to be a really convenient time saver. They’ll also crisp up better in the pan if they’re completely dry. If they’re super thick, I’ll carefully slice them in half.
  • Wine: Chardonnay or Pinot Grigio are great dry white wines for this recipe. Chicken or beef broth can be used if you don’t cook with wine.
  • Cheese: Grate the cheese from a block, packaged grated cheese won’t melt as well or taste as good. Asiago cheese pairs really well with mushrooms, but if you’re unable to get it, you can use all Parmesan, or a mix of Parmesan and Romano. Belgioioso is my brand of choice for all 3 varieties.
  • Ravioli: I use Rana refrigerated Ravioli with this recipe. There are several varieties which pair well with this sauce, including Italian sausage, Chicken & Roasted Garlic, Shrimp and Lobster, and more.
  • 20 oz. tortellini can be used in this recipe as well. (Or try my easy Tortellini Sauce recipe!)
  • 1/2 lb. Fettuccine would work as well, or try my creamy mushroom pasta recipe.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This doesn’t reheat back to it’s exact form after being frozen, but I still like freezing it for easy lunches. I often use the microwave, but adding thawed leftovers in a makeshift double boiler over the stove top is the best way to restore it to it’s original form.

A white plate with ravioli in a creamy mushroom sauce.

Tools For This Recipe

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  • 3 Quart Stainless Steel Sauté Pan– This is the skillet pictured in this recipe.
  • Box Cheese Grater– Always shred/grate your cheese from a block. Packaged cheese won’t melt well in cream sauces/soups and it doesn’t taste as fresh.
  • Pasta Strainer– This is the one I have and love.
  • Silicone Spatula– I use these every time I cook. It makes it easy to carefully toss the ravioli into the sauce.
  • Better Than Bouillon– I use this for my recipes as it’s easy to measure out customized amounts of broth and takes up very little storage space in the fridge. One jar lasts a long time!

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Ravioli in a Creamy Mushroom Sauce in a skillet with fresh parsley on the side.

Mushroom Ravioli Sauce

5 from 4 ratings
This Mushroom Ravioli Sauce has a creamy white wine reduction with garlic, butter, seasonings, Asiago, and Parmesan.

Ingredients

Seasonings

  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon mustard powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground sage

Mushroom Sauce

  • 12 oz. mushrooms, sliced/cleaned/dried
  • 1-2 tablespoons olive oil
  • ½ cup dry white wine, or chicken broth. See notes.
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 ¼ cups half and half, (half cream half milk)
  • ¾ cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • ½ cup Asiago cheese, finely grated from a block
  • ½ cup Parmesan cheese, finely grated from a block.
  • 20 oz. ravioli, refrigerated or frozen
  • Fresh Parsley, to garnish

Instructions

  • Prep Work: Combine the seasonings, half and half, chicken broth, and Worcestershire sauce in a medium container with a spout. Set aside. Measure out remaining ingredients prior to beginning. Begin boiling pasta water once the mushrooms are nearly cooked.
  • Heat olive oil in a deep 12-inch skillet over medium-high heat and add half of the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Leaving space around them will allow them to fry (vs. steam). Add a splash more of olive oil during cooking if needed. Remove once golden brown and set aside on a plate. Repeat with remaining half. Turn heat off and allow pan to cool slightly.
  • Add the white wine and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
  • Melt the butter in the skillet and add the garlic. Cook for 2 minutes. Stir in the flour and cook for 1-2 minutes, stirring continuously.
  • Reduce heat to medium-low. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
  • Let the sauce simmer gently while you cook the ravioli according to package instructions, set a timer to avoid overcooking. Drain once cooked.
  • Reduce heat to low and stir in the Asiago and Parmesan cheese until combined, then add the mushrooms back.
  • Add the cooked ravioli to a serving plate and spoon the sauce on top, or add the ravioli to the skillet and carefully stir to combine. Garnish with parsley and serve!

Notes

Pro Tips:
  • Mushrooms: I use white button mushrooms that are already sliced/washed. Mushrooms can be hard to dry completely after rinsing at home and absorb water really easily, so I find this to be a really convenient time saver. They’ll also crisp up better in the pan if they’re completely dry. If they're super thick, I'll carefully slice them in half.
  • Wine: Chardonnay or Pinot Grigio are great dry white wines for this recipe. Chicken or beef broth can be used if you don’t cook with wine.
  • Cheese: Grate the cheese from a block, packaged grated cheese won't melt as well or taste as good. Asiago cheese pairs really well with mushrooms, but if you're unable to get it, you can use all Parmesan, or a mix of Parmesan and Romano. Belgioioso is my brand of choice for all 3 varieties.
  • Ravioli: I use Rana refrigerated Ravioli with this recipe. There are several varieties which pair well with this sauce, including Italian sausage, Chicken & Roasted Garlic, Shrimp and Lobster, and more.
  • 20 oz. tortellini can be used in this recipe as well. (Or try my easy Tortellini Sauce recipe!)
  • 1/2 lb. Fettuccine would work as well, or try my creamy mushroom pasta recipe.

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This doesn't reheat back to it's exact form after being frozen, but I still like freezing it for easy lunches. I often use the microwave, but adding thawed leftovers in a makeshift double boiler over the stove top is the best way to restore it to it's original form.

The nutritional information shared is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 561kcal, Carbohydrates: 47g, Protein: 24g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 1052mg, Potassium: 304mg, Fiber: 3g, Sugar: 6g, Vitamin A: 488IU, Vitamin C: 2mg, Calcium: 284mg, Iron: 11mg

 

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10 comments on “Mushroom Ravioli Sauce”

  1. This turned out great. I even added fresh spinach and added chicken to this. I seasoned my chicken with salt, pepper, garlic powder, cajun seasoning and cayenne pepper and it added to the flavoring of the mushroom sauce. I absolutely love your recipes!

    • Thanks so much for your support Cheryl, and for taking the time to comment and leave a review, it’s very much appreciated!💖 I’m so happy you enjoyed this one and added spinach and chicken, yum! Thanks again!

  2. This sauce is truly the best sauce I have ever had on Ravioli!!! I LOVE, LOVE, LOVE mushrooms so I was so happy to see this recipe containing them. My kids, however, are not as fond of them but they loved this recipe too. I used Pinot Grigio as the wine and it tasted incredible. I’m so thankful for this new find. I’m totally going to make this every week. Easy and over-the-top delicious!! Thank you!

    • I’m so happy even the non mushroom lovers enjoyed this Kelli! My husband is a mushroom hater and he loves this one. Thanks so much for the great comments and for taking the time to leave a review!💗

  3. I am so excited to try this recipe I have a package of Rana chicken & mozzarella  that I’ve been wanting to try.. Thank you so much Stephanie for all the great recipes and the pro-tips!!

    • Hey Nicolena! I am sooo excited for you to try this too and the mozzarella/chicken variety of Rana is absolutely perfect, I’ve made this just with mozzarella before and it’s incredible, but chicken would make it even better! Enjoy! 🙂

  4. Hi Stephanie, this sounds great and easy.  I was thinking that I may stir in a little Better Than Bouillon’s mushroom base to the chicken broth to give it some extra mushroom flavor.  Thoughts?

    • Hey Laurie! I think that would be absolutely delicious! I use Better Than Bouillon to make this as well, (the chicken variety), you can either replace the 3/4 cup chicken broth with the mushroom base (so 3/4 tsp. + 3/4 cup water), or, you can add a little of the base to the chicken broth as you mentioned! This will add more richness, and you don’t want to add too much, maybe about 1/4 tsp? 🙂 Great idea, I like the way you think!

  5. Cooked off some bacon first, then continued with the recipe. Added chicken, also. Used Pinot. Awesome! Thanks.

    • Hey Jim! WOW I love that you started the dish off with bacon, (that only makes everything better), and adding chicken is a great idea too, nicely done! I’m impressed, and so glad that you liked it! Thank you so much for the review!! -Stephanie

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