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!

Be sure to try my Cream of Mushroom Soup and Mushroom Chicken Pasta recipes next!

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 complement 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.

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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 as it’s a nice time saver. Cooking the mushrooms first and adding them to the sauce at the end is the best way to preserve their color, flavor, and texture. If they’re cooked in the sauce, they can become waterlogged and rubbery.
  • 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. (And try my Ravioli Lasagna recipe next!)
  • 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 or truffle pasta!
  • 📘 Find this recipe on page 198 of my 2nd cookbook, Let’s Eat!

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

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 3-Quart Stainless Steel Sauté Pan– The same size as 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

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
5 from 29 ratings
Servings: 6 people
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This Mushroom Ravioli Sauce has a creamy white wine reduction with garlic, butter, seasonings, Asiago, and Parmesan.

Ingredients

US Customary - Metric

Sauce

  • 1 ¼ cups half and half, (half cream half milk)
  • ¾ cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • ½ teaspoon EACH: dried basil, mustard powder
  • ¼ teaspoon EACH: dried thyme, ground sage

Mushrooms/Other

  • 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
  • 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

  • Combine the sauce ingredients in a medium measuring cup 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 to the same skillet used to cook the mushrooms 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 sauce mixture (from step 1) 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. (And try my Ravioli Lasagna recipe next!)
  • 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 or truffle pasta!
  • 📘 Find this recipe on page 198 of my 2nd cookbook, Let’s Eat!
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie