Easy and tasty is the name of the game with this delicious weeknight ravioli dinner. With store-bought frozen or fresh ravioli and the most amazing creamy mushroom sauce, everyone will love this meal (including the cook!).
Why You Will Love This Easy Weeknight Dinner
Making an easy dinner that is also delicious can sometimes be challenging if you don't know the right ingredients to throw together. This super easy mushroom sauce makes the perfect pairing with store-bought ravioli and the flavors are so good together.
My family loves this combo with the mushrooms, spinach, cream and Pecorino cheese. You can change this up to suit your own taste and I have some substitution ideas for you on that below. If you want more inspiration, you might also like my ravioli sauce with cream and tomatoes.
Give this one and try and I know your family will love it as much as mine.
What You Will Need (And Substitutions)
- Store-bought frozen or fresh cheese ravioli: You can also use spinach and ricotta ravioli or butternut squash ravioli. I think lobster ravioli would go really well too.
- Fresh diced tomatoes: You can leave this out but I like the pop of freshness it adds to the sauce.
- Heavy whipping cream.
- Fresh Garlic.
- Freshly grated Pecorino Romano cheese: You can use Parmesan cheese instead.
- Cremini Mushrooms: I love this type of mushroom but feel free to use button mushrooms, porcini or any meaty textured mushroom.
- Baby spinach: You can use Swiss chard if you prefer or leave it out.
- Kosher salt.
How To Make This Easy Ravioli In Mushroom Sauce
- Saute mushrooms and spinach: In a large saute pan, cook the mushrooms in olive oil until tender. Then add the spinach and cover with a lid to wilt down the spinach.
- Season: Now add the garlic and cook for a couple minutes.
- Add cream and pecorino cheese: Add heavy cream, Pecorino cheese and salt and simmer.
- Reduce the sauce: You will need to reduce the sauce down a bit because the spinach has water in it. You only need about 5 minutes on medium heat.
- Boil ravioli: Cook the ravioli according to the manufacturer's instructions.
- Toss: Drain the ravioli and toss in the mushroom sauce and then serve immediately.
Tips For Success
- Tips For Working with frozen ravioli: Before adding the ravioli to the boiling water, make sure to go through the frozen ravioli and break apart any that are stuck together. This ensures even cooking of the ravioli and prevents them becoming a big ravioli block when cooking.
- Best ravioli for this mushroom sauce: This sauce goes really well with cheese ravioli, spinach ravioli or butternut squash ravioli.
- Change up the mushrooms: If you have access to different mushrooms, go ahead and use those in place of the cremini mushrooms.
- Cooking the mushrooms: When cooking mushrooms, whether it is for this ravioli sauce or any dish, make sure not to salt the mushrooms until the very end. This ensures the mushrooms stay nice and tender and won't get tough.
Storing And Re-Heating
This mushroom sauce stores well in the fridge or the freezer so you can make it ahead of time. To store in the fridge, allow it cool then place it in a container with a lid in the fridge for up to 3 days.
If you have leftover ravioli with sauce, store it the same way as above. Reheat it by adding the ravioli and sauce to a microwave safe bowl and cover with a dampened paper towel. Heat for about 2 minutes at medium heat or until warm all the way through.
More Easy Pasta Recipes
Easy Ravioli With Mushroom Sauce
Ingredients
- 20 ounce package of cheese ravioli refrigerated or frozen
- 16 ounces Cremini mushrooms quartered
- 4 cups Fresh baby spinach no need to pack it down when measuring
- 1 cups Heavy Cream
- ½ cup Freshly grated Pecorino Romano
- ½ cup Fresh tomatoes diced
- 3 Cloves garlic minced
- 3 tablespoon olive oil
- ½ teaspoon kosher salt or to taste
Instructions
- Bring a large pot of water to a boil.
- While you are waiting for the water to boil, heat a large sauté pan over medium heat.
- Add olive oil and mushrooms and cook until mushrooms are tender (about 5 minutes). If the mushrooms are sticking to the pan because they are dry, drizzle a little more olive oil over them.3 tablespoon olive oil, 16 ounces Cremini mushrooms
- Next add the spinach and cover the pan with a lid to help them wilt down.4 cups Fresh baby spinach
- Add the garlic and cook for 1 minute.3 Cloves garlic
- Add heavy cream, salt and Pecorino and mix well.1 cups Heavy Cream, ½ cup Freshly grated Pecorino Romano, ½ teaspoon kosher salt
- Bring the cream sauce to a rapid simmer over medium heat or until it begins to bubble.
- Reduce heat to medium low and simmer until the sauce thickens a little.
- Toss in the fresh tomatoes and stir well and turn off the heat and place a lid on the sauce pan.½ cup Fresh tomatoes
- When water is boiling, add ravioli and cook until al dente according to manufacturer's instructions.20 ounce package of cheese ravioli
- Add cooked ravioli into pan of sauce.
- Very gently toss cooked ravioli in the sauce making sure to coat all of the ravioli.
- Serve immediately.
Meg says
Thank you for sharing this recipe