Mushroom Ravioli Al Forno
User Reviews
4.6
126 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
1002 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Ravioli Al Forno
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This easy Mushroom Ravioli Al Forno is a comforting and creamy meatless dinner that's incredibly easy to make. If you are looking for a sauce for mushroom ravioli, then this is it! Ravioli, garlic mushrooms, and a rich cream parmesan sauce - baked until bubbling! This recipe uses store-bought ravioli, making it easy on busy weeknights, but it's fancy enough for date night or entertaining. Add a side salad and crusty bread, and you have an elegant dinner ready in under 30 minutes.
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Ingredients
For the mushrooms
- 1 tablespoon olive oil
- 3 tablespoon butter, divided
- 10 oz mushrooms, sliced - see note 1
- 1 teaspoon fresh rosemary, finely minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic, finely minced
For the pasta
- 20 oz mushroom ravioli (fresh or frozen) - see note 2
- 1 tablespoon salt
For the pasta sauce
- 1 ½ cup heavy cream - see note 3
- 1 cup parmesan - freshly grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper - to taste
To serve
- grated Parmesan cheese
- fresh parsley
- salt and pepper - to taste
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Instructions
Cook the mushrooms
- Place a large skillet over medium heat. Add the oil and half of the butter.1 tablespoon olive oil1½ tablespoons butter
- Add the sliced mushrooms and cook for around 2-3 minutes.10oz/280g sliced mushrooms
- Add the salt, pepper, and rosemary and cook for a further 2-3 until they turn golden around the edges.½ teaspoon salt½ teaspoon black peppers1 teaspoon minced fresh rosemary
- Add garlic and remaining butter to the skillet and cook for 2 minutes. Transfer to a bowl.4 minced garlic cloves1½ tablespoons butter
Cook the pasta
- Bring a large pan of water to a boil.
- Add the salt and the ravioli and cook for 1 minute less than the packet instructions.20oz/560g mushroom ravioli1 tablespoon salt
- Reserve ¼ cup of the pasta water, then drain the pasta.
- Toss the cooked ravioli into the reserved mushrooms.
Make the sauce
- Use the same skillet as the mushrooms and don't wash/rinse it out. Add the cream and the reserved pasta water to the skillet and bring to a boil.1½ cups heavy cream¼ cup reserved pasta cooking water
- Turn the heat down to medium-low and simmer gently for 3 minutes.
- Remove the skillet from the heat and stir through the parmesan, salt, and pepper until the sauce is smooth.1 cup grated parmesan¼ teaspoon salt¼ teaspoon black pepper
Cooking the dish
- Preheat the oven to 375ºF/190ºC.
- Place ⅓ of the sauce in a ceramic baking dish.
- Top with ravioli and mushrooms, then add the remaining sauce.
- Bake for 10 minutes until bubbling.
- Serve with extra parmesan and fresh parsley.
Notes
- I use swiss brown mushrooms, but any sliceable mushroom will work or use a mixture.
- We like the wild mushroom ravioli, but this recipe is fabulous with a mushroom and truffle ravioli or a mushroom and ricotta ravioli. You don't even need to use a mushroom ravioli; the buttery garlic mushrooms will still give you a mushroom taste, so you could try using a four-cheese ravioli or a roasted chicken ravioli.
- You can use half and half, but you will need to thicken it with cornstarch, and it isn't as good! So I don't recommend it.
Nutrition Information
Show Details
Calories
1002kcal
(50%)
Carbohydrates
65g
(22%)
Protein
35g
(70%)
Fat
68g
(105%)
Saturated Fat
36g
(180%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
217mg
(72%)
Sodium
961mg
(40%)
Potassium
426mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1770IU
(35%)
Vitamin C
3mg
(3%)
Calcium
390mg
(39%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1002 kcal
% Daily Value*
| Calories | 1002kcal | 50% |
| Carbohydrates | 65g | 22% |
| Protein | 35g | 70% |
| Fat | 68g | 105% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 217mg | 72% |
| Sodium | 961mg | 40% |
| Potassium | 426mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1770IU | 35% |
| Vitamin C | 3mg | 3% |
| Calcium | 390mg | 39% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
126 reviews
Excellent
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