Delicious Ravioli with Butter Sauce and Mushrooms

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!

ravioli with butter sauce and mushrooms

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.

Video of the ravioli and butter sauce with mushrooms recipe.

Don’t forget to subscribe on YouTube to catch more videos!

Equipment needed

Sauce pan

This is for boiling the ravioli

Saute pan

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 butter mushrooms recipe

Ravioli with Butter Sauce, Sage and Mushrooms

This ravioli recipe uses a light butter sauce with cooked mushrooms and Italian herbs. It's very impressive and yet so easy to make. I use frozen cheese ravioli. It's also very flexible and you can adjust quantities easily.
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Course: Dinner
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 290kcal

Ingredients

  • 2 cups Cheese ravioli
  • 4 Tbsp Butter
  • 8 oz Button mushrooms sliced
  • 2 Garlic cloves chopped
  • 2/3 cup Whole milk optional
  • 1/2 Tbsp Sage optional. Dried or fresh.
  • 1 Tbsp Parsley Dried or fresh.
  • 2 Tbsp Romano cheese I'm always partial to Pecorino Romano but Parmesan will work if it is a good brand.

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.
  • In a saute pan over low-medium heat, melt the butter.
  • Add the sliced mushrooms and let them cook for a few minutes. Don't worry about stirring.
  • 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.
  • Add the milk to the pan and stir to incorporate. Let it reduce to half.
  • 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!

Notes

Nutritional information is for estimates only, and are calculated based on API integration.
This ravioli recipe is great when served with some artisan bread, salad, and veal or chicken cutlets. Let me know what you end up serving it with!

Nutrition

Calories: 290kcal | Carbohydrates: 22g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 398mg | Potassium: 262mg | Fiber: 2g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 5mg

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.

italian chickpea salad

This Italian chickpea salad is delicious and can be served as a protein-rich side dish.

cherry tomato caprese salad

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

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Delicious Ravioli with Butter Sauce and Mushrooms

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