Friends, I have to tell you I don’t get emotional much, but this ravioli with butter sauce and mushrooms literally made me teary-eyed. It is super easy to make for dinner and will make you look like a trained chef!
On top of all that, it’s super economical. I use frozen cheese ravioli and the sauce is just a few ingredients that once combined is out of this world crazy delicious! Watch the video below or print the recipe out for yourself!
This post may contain affiliate links which I may earn a small commission.
Recipe Summary
This recipe is more of a Northern Italian recipe because of the butter sauce and the whole milk. Nope, no cream. In fact you can omit the milk if you want. I’m getting ahead of myself. All the tips and stuff are further down, and in the video.
One thing is that the sauce we create is not a runny sauce, meaning your ravioli won’t be swimming in it. The sauce is meant to coat the ravioli, not smother it!
How-to overview
Start by cooking the ravioli and while that’s doing it’s thing, you create the sauce. Simply melt a few tablespoons of butter in a pan over low-medium heat, add the sliced mushrooms and cook for a few minutes.
Then add the chopped garlic and give it a stir. Add the milk and let it all cook down a few minutes. By this time the pasta is ready to drain, so go do that and reserve some of the pasta water should the sauce lose too much liquid.
Transfer the ravioli to the pan and heat through with the sauce and mushrooms. Top with the sage and parsley and serve! Serving suggestions are below the recipe card.
Recipe video
If you prefer video, here’s the Live one I did of making this spectacular recipe. Make sure to Subscribe to the Simple Italian Cooking YouTube channel for more! For the written version, just scroll a little further down.
Don’t forget to subscribe on YouTube to catch more videos!
Equipment needed
This is for boiling the ravioli
This is similar to the one I use in my video. This one is a 10″.
Ingredients list
This recipe is flexible, as you’ll see in my video and in the notes below. Use what I have as a guideline and adjust to your own tastes!
- Ravioli. I use cheese.
- Butter
- Mushrooms. Button mushrooms are great. No need to get fancy.
- Garlic.
- Milk. This is optional. It helps with liquidity, just don’t cook it down too far.
- Sage. If you have fresh use it. If dried, start with a little and work your way up.
- Parsley. I used Italian parsley, but any will do. Dried or fresh is fine.
- Romano cheese. I’m always partial to Pecorino Romano, but Parmesan will work if it is a good brand.
Recipe for Ravioli with a Butter Sauce and Mushrooms
Here’s my recipe for making this dish. Feel free to print it out or bookmark it for later!
Ravioli with Butter Sauce, Sage and Mushrooms
Ingredients
- 2 cups Cheese ravioli
- 4 Tbsp Butter
- 8 oz Button mushrooms sliced
- 2 Garlic cloves chopped
- 2/3 cup Whole milk optional
- 2 Tbsp Romano cheese I'm always partial to Pecorino Romano but Parmesan will work if it is a good brand.
- 1/2 Tbsp Sage optional. Dried or fresh.
- 1 Tbsp Parsley Dried or fresh.
Instructions
- Add the frozen ravioli to the boiling water, let it come back up to a boil then reduce to a very low boil. Cook according to time indicated on package.2 cups Cheese ravioli
- In a saute pan over low-medium heat, melt the butter.4 Tbsp Butter
- Add the sliced mushrooms and let them cook for a few minutes. Don't worry about stirring.8 oz Button mushrooms
- Add the chopped garlic and stir it in so it can cook for 2-3 minutes. If you prefer browned garlic for a roasted flavor, add the garlic before the mushrooms.2 Garlic cloves
- Add the milk to the pan and stir to incorporate. Let it reduce to half.2/3 cup Whole milk
- Add the cheese and mix to blend.2 Tbsp Romano cheese
- Now drain the ravioli and reserve some of the water in case we need it to loosen the sauce.
- Transfer the drained ravioli to the butter and mushroom mixture and heat through, making sure to coat the ravioli.
- Top with the sage and parsley and serve!1/2 Tbsp Sage, 1 Tbsp Parsley
Notes
Nutrition
Recipe Modifications
Here are some ideas for changes you can make to this recipe. Let me know your own tips in the comments section below.
- Add some asparagus along with the mushrooms.
- Omit the milk. But the milk helps keep the butter liquified.
- Use just parsley if you’re not a fan of sage.
- If you don’t have any ravioli, try some linguini or fettuccini.
What this recipe goes well with
Here are some side dish recipes you can serve with your ravioli.
This Italian chickpea salad is delicious and can be served as a protein-rich side dish.
Enjoy a nice caprese salad with cherry tomatoes for a quick summery dish!
I hope you enjoy the recipe and if you’ve given it a try let me know with a star rating and comment how it went and if you made any changes to make it your own!
Thanks!
Liz
We really loved this dish — since we LOVE mushrooms, i made it with mushroom ravioli. Next time I will use half the milk (1/3 cup) it was a bit too “soupy” even after I cooked it down . but the flavor was wonderful!
Hi Kathleen, I’m so glad to hear it! I think using the mushroom raviolis is brilliant!
Liz
This was so good. I’ve never made anything with ravioli before. We loved it. Thanks Liz
So glad you liked it Colly! ❤️