Name: Creamy Mushroom Ravioli with Asiago and Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/4 cups half cream half milk; 1 tsp chicken broth; 1 tsp Worcestershire sauce; 1 tsp dried parsley; 1/2 tsp EACH: dried basil, mustard powder; 1/4 tsp EACH: dried thyme, ground sage; 12 oz mushrooms, sliced/cleaned/dried; 1-2 tbsp tablespoons olive oil; 1/2 cup chicken broth; 3 tbsp butter; 3 cloves garlic, minced; 2 tbsp flour; 1/2 cup Asiago cheese, finely grated from a block; 1/2 cup Parmesan cheese, finely grated from a block; 20 oz ravioli, refrigerated or frozen; Fresh Parsley, to garnish

Creamy Mushroom Ravioli

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Creamy, savory, and filled with golden mushrooms, this mushroom ravioli sauce
turns a simple package of ravioli into a cozy dinner that feels a little special.
Serve it warm with plenty of sauce, fresh parsley, and some crusty bread for catching every last bit from the plate.

There’s something especially satisfying about mushrooms sizzling in a hot skillet.
Give them a few quiet minutes to brown, and they become deeply savory and golden around the edges.
From there, the same skillet becomes the starting point for a creamy sauce with garlic, herbs, Asiago, and Parmesan.

I love how the ravioli makes this meal feel substantial without adding much extra work. While the sauce gently simmers, cook the pasta, stir the mushrooms back into the skillet, and bring everything together. The result is rich and comforting, with enough mushroom and herb flavor to balance the creamy cheese sauce.

Why You’ll Love This Recipe

Those golden mushrooms. They’re cooked in batches instead of simmering directly in the sauce, which gives them time to brown and develop a much deeper flavor.

The creamy sauce. Half and half, chicken broth, butter, Asiago, and Parmesan make it wonderfully creamy, while the Worcestershire add savory depth.

It starts with refrigerated or frozen ravioli. The sauce might taste like something you’d order for dinner out, but there’s no homemade pasta required.

Everything builds in one skillet. After browning the mushrooms, the chicken broth goes straight into the same pan, picking up all those flavorful browned bits left behind.

And best of all, it’s ready in about 40 minutes. It’s cozy enough for a slow weekend dinner but easy enough to make when you simply want really good pasta tonight.

Mushroom Ravioli Sauce Ingredients

Here are the key ingredients that give this mushroom ravioli its creamy texture and savory flavor:

Mushrooms – The heart of the dish. Browning them in batches gives them golden edges and a deeper, savory flavor while keeping them from becoming soft and watery.
Olive Oil – Used to sauté the mushrooms and help them develop that beautiful golden-brown exterior.
Ravioli – Refrigerated or frozen ravioli both work here. Choose your favorite filling; cheese, Italian sausage, chicken and roasted garlic, or seafood ravioli all pair nicely with the mushroom sauce.
Fresh Parsley – A simple finishing touch that adds freshness and a little color to the finished pasta.

For the Creamy Mushroom Sauce

Half and Half – Creates the creamy base of the sauce without making it quite as heavy as a sauce made entirely with cream.
Chicken Broth – Adds savory flavor and helps create the right consistency for the sauce.
Butter – Adds richness and combines with the flour to help form the base of the creamy sauce.
Garlic – Cooked briefly in the butter so its savory flavor runs throughout the entire sauce.
Flour – Thickens the sauce so it becomes creamy enough to cling to the ravioli.
Worcestershire Sauce – Just a teaspoon adds another layer of savory, umami-rich flavor without overpowering the mushrooms.
Asiago Cheese – Gives the sauce a slightly sharp, nutty flavor that works especially well with mushrooms. Grating it fresh from a block helps it melt smoothly.
Parmesan Cheese – Adds salty, nutty richness and helps finish the creamy sauce.
Dried Parsley, Basil, Mustard Powder, Thyme, and Sage – This blend gives the sauce more depth and complements the earthy mushrooms without taking over the dish.

Step-by-Step Instructions

Let’s cook!

1. Prepare the sauce mixture

In a medium measuring cup with a pouring spout, combine the half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage. Set this mixture aside. Measure the remaining ingredients before starting. When the mushrooms are almost finished cooking, begin heating the water for the ravioli.

2. Brown the mushrooms

Heat the olive oil in a deep 12-inch skillet over medium-high heat. Arrange half of the mushrooms in the skillet with enough room between them to brown rather than steam. Leave them undisturbed for 3-4 minutes on each side, adding a little more olive oil if the pan becomes too dry. Once golden brown, transfer them to a plate. Repeat the same process with the remaining mushrooms. Turn off the heat and let the skillet cool slightly.

This is one of my favorite parts of the recipe. Taking the time to cook the mushrooms in batches gives them those beautiful golden edges and keeps them from becoming watery.

3. Reduce the chicken broth

Pour the chicken broth into the same skillet and return it to medium heat. Scrape the bottom of the skillet with a silicone spatula to release the browned bits. Allow the chicken broth to bubble gently for about 4 minutes, or until its volume has reduced by half.

Don’t leave those browned bits behind! They’re packed with flavor and become part of the sauce as the chicken broth reduces.

4. Add the butter, garlic, and flour

Add the butter and let it melt, then stir in the minced garlic. Cook for 2 minutes. Add the flour and cook for another 1-2 minutes, stirring continuously.

At this point, the garlic and butter make the kitchen smell pretty wonderful.

5. Make it creamy

Lower the heat to medium-low. Gradually pour in the prepared sauce mixture in small splashes, stirring continuously after each addition. Bring the sauce to a gentle boil, then lower the heat so it maintains a simmer.

Adding the liquid gradually is worth the extra minute or two. It helps the flour blend smoothly into the sauce and creates that creamy consistency we’re looking for.

6. Cook the ravioli

Keep the sauce at a gentle simmer while cooking the ravioli according to the package instructions. Use a timer so the ravioli does not overcook. Drain when finished.

7. Finish with cheese and mushrooms

Turn the sauce to low heat. Stir in the Asiago and Parmesan until incorporated, then return the browned mushrooms to the skillet.

Now the sauce really comes together. The cheese melts into the creamy base while the browned mushrooms bring their savory flavor back to the pan.

8. Bring everything together

Place the cooked ravioli on a serving plate and spoon the mushroom sauce over it. Alternatively, transfer the ravioli directly to the skillet and gently stir until coated. Garnish with fresh parsley and serve.

That’s it! Serve it while the sauce is warm and creamy.

Expert Tips

Start with dry mushrooms. Mushrooms hold onto moisture easily, and wet mushrooms are more likely to steam in the skillet. Dry them thoroughly before cooking so they can develop good color.

Give them some room. It might be tempting to cook all 12 ounces at once, but the two-batch method is important here. Leaving space between the mushrooms helps them brown instead of becoming soft and watery.

Let the mushrooms sit. Once they hit the skillet, resist the urge to constantly move them around. Those undisturbed 3-4 minute stretches are what help create the golden surface.

Keep the browned bits in the skillet. When you add the chicken broth, scrape the bottom of the pan well. Those little caramelized bits from the mushrooms add another layer of savory flavor to the sauce.

Add the sauce mixture slowly. Pour it into the flour mixture in small splashes while stirring continuously. This helps you build a smooth sauce instead of ending up with lumps.

Grate the cheese yourself. Asiago and Parmesan grated directly from a block will generally melt more smoothly into a cream sauce.

Turn down the heat before adding cheese. Once you reach the Asiago and Parmesan step, keep the heat low. Gentle heat helps the cheeses melt smoothly into the sauce.

Watch the ravioli closely. Ravioli cooks quickly, and the delicate filled pasta can become too soft if left in the water for too long. Follow the package directions and set a timer.

Recipe Variations

Once you know the sauce, there are several easy ways to change up this dinner.

Try another ravioli filling. Italian sausage, chicken and roasted garlic, shrimp and lobster, and other savory fillings all work with the creamy mushroom sauce.

Make it with tortellini. Replace the ravioli with 20 oz. tortellini and keep the rest of the recipe the same.

Serve it with fettuccine. You can also use 1/2 lb. fettuccine for a creamy mushroom pasta dinner.

Change the cheese. If you can’t find Asiago, use all Parmesan or a combination of Parmesan and Romano.

Storage & Reheating

If you have leftovers, transfer them to an airtight container and refrigerate them for up to 3 days. You can also freeze them for up to 3 months.

Just keep in mind that creamy cheese sauces can change somewhat after freezing, so the reheated sauce may not have exactly the same texture as it did when freshly made.

For an easy lunch the next day, gently reheat a portion in the microwave. If the ravioli has been frozen, thaw it first when possible.

For the best chance of bringing back that creamy texture, gently warm thawed leftovers using a makeshift double boiler on the stovetop. Slow, gentle heat is your friend here.

Serving Suggestions

This mushroom ravioli is rich and creamy, so I like serving it with something fresh or simple alongside it.

A crisp green salad is an easy place to start. Try mixed greens with a bright vinaigrette, an arugula salad with lemon, or a simple Italian-style salad. That little bit of acidity is especially nice next to the creamy mushroom sauce.

For vegetables, roasted asparagus, broccoli, green beans, or Brussels sprouts would all fit right in. Keep the seasoning fairly simple and let the ravioli be the star of the plate.

And then there’s bread. A warm piece of crusty bread, garlic bread, or focaccia is especially good here because you can use it to scoop up the mushroom sauce left on your plate.

For a cozy dinner, serve the ravioli with a simple salad and warm bread, add a little fresh parsley over the top, and enjoy it right away while the sauce is at its creamiest.

Recipe FAQs

1. Can I use frozen ravioli?

Yes, you can definitely use frozen ravioli. There’s no need to thaw it first. Simply cook the ravioli according to the package instructions, drain, and add it to the sauce. Just be careful not to overcook it since ravioli can become soft and break apart easily.

2. How do I keep the mushrooms from getting soggy?

Make sure the mushrooms are completely dry and don’t overcrowd the skillet. Cook them in two batches and let them brown undisturbed for 3-4 minutes on each side. Giving them enough room is what helps them turn golden instead of steaming.

3. How do I keep the sauce smooth and creamy?

Add the sauce mixture in small splashes while stirring continuously. Once the sauce has simmered, reduce the heat to low before adding the Asiago and Parmesan. I also recommend grating the cheese fresh from a block since it melts much better into the sauce.

4. Can I make the mushroom ravioli sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in an airtight container in the refrigerator. Reheat it gently over low heat while you cook the ravioli. Avoid boiling the sauce when reheating, as gentle heat will help keep it nice and creamy.

Creamy Mushroom Ravioli with Asiago and Parmesan

Tender ravioli and browned mushrooms are paired with a smooth, savory cream sauce made with chicken broth, garlic, herbs, Asiago, and Parmesan.

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Course: Main Dish

Cuisine: American

Keyword: Creamy Mushroom Ravioli, Mushroom Ravioli Sauce

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Ingredients

Sauce

1 1/4 cups half cream half milk
1 tsp chicken broth
1 tsp Worcestershire sauce
1 tsp dried parsley
1/2 tsp EACH: dried basil, mustard powder
1/4 tsp EACH: dried thyme, ground sage

Mushrooms and Ravioli

12 oz mushrooms, sliced/cleaned/dried
1-2 tbsp tablespoons olive oil
1/2 cup chicken broth
3 tbsp butter
3 cloves garlic, minced
2 tbsp flour
1/2 cup Asiago cheese, finely grated from a block
1/2 cup Parmesan cheese, finely grated from a block
20 oz ravioli, refrigerated or frozen
Fresh Parsley, to garnish

Instructions

In a medium measuring cup with a pouring spout, combine the half and half, chicken broth, Worcestershire sauce, dried parsley, dried basil, mustard powder, dried thyme, and ground sage. Set this mixture aside. Measure the remaining ingredients before starting. When the mushrooms are almost finished cooking, begin heating the water for the ravioli.
Heat the olive oil in a deep 12-inch skillet over medium-high heat. Arrange half of the mushrooms in the skillet with enough room between them to brown rather than steam. Leave them undisturbed for 3-4 minutes on each side, adding a little more olive oil if the pan becomes too dry. Once golden brown, transfer them to a plate. Repeat the same process with the remaining mushrooms. Turn off the heat and let the skillet cool slightly.
Pour the chicken broth into the same skillet and return it to medium heat. Scrape the bottom of the skillet with a silicone spatula to release the browned bits. Allow the chicken broth to bubble gently for about 4 minutes, or until its volume has reduced by half.
Add the butter and let it melt, then stir in the minced garlic. Cook for 2 minutes. Add the flour and cook for another 1-2 minutes, stirring continuously.
Lower the heat to medium-low. Gradually pour in the prepared sauce mixture in small splashes, stirring continuously after each addition. Bring the sauce to a gentle boil, then lower the heat so it maintains a simmer.
Keep the sauce at a gentle simmer while cooking the ravioli according to the package instructions. Use a timer so the ravioli does not overcook. Drain when finished.
Turn the sauce to low heat. Stir in the Asiago and Parmesan until incorporated, then return the browned mushrooms to the skillet.
Place the cooked ravioli on a serving plate and spoon the mushroom sauce over it. Alternatively, transfer the ravioli directly to the skillet and gently stir until coated. Garnish with fresh parsley and serve.