Mushroom Ravioli Al Forno
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 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
Description
This Mushroom Ravioli Al Forno recipe features sliced mushrooms cooked in olive oil and butter with rosemary and garlic, imparting an aromatic and buttery depth. Fresh or frozen mushroom ravioli are boiled until nearly done and combined with the mushrooms. The sauce is prepared in the same skillet, using heavy cream and Parmesan cheese to create a velvety coating that clings to each ravioli. The blend of sautéed mushrooms and the creamy sauce highlights the mushroom flavor while offering soft ravioli with golden edges.
The dish can be served garnished with additional grated Parmesan and fresh parsley, adding a light herbaceous note and extra umami from the cheese. It is a satisfying main course suitable for mushroom lovers or anyone seeking a rich pasta baked in a luxurious cream sauce.
Swiss brown mushrooms are recommended but any sliceable variety works well, and different mushroom ravioli types can be used including those with truffle or ricotta. Using half and half instead of heavy cream is possible but requires thickening with cornstarch and yields a less rich sauce.
Ingredients
For the mushrooms
- 1 tablespoon olive oil
- 3 tablespoon butter divided
- 10 oz mushrooms see note 1, sliced
- 1 teaspoon rosemary fresh, finely minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic finely minced
For the pasta
- 20 oz mushroom ravioli see note 2, fresh or frozen
- 1 tablespoon salt
For the pasta sauce
- 1 ½ cup heavy cream - see note 3
- 1 cup Parmesan Cheese freshly grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper to taste
To serve
- Parmesan Cheese grated
- parsley fresh
- salt to taste
- black pepper to taste
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
- Use Swiss brown or any sliceable mushrooms; mixtures can add complexity.
- This recipe works well with various mushroom ravioli types, including wild mushroom or truffle varieties.
- Butter and garlic sauté provide a strong mushroom flavor even if using non-mushroom ravioli.
- Heavy cream is preferred over half and half for sauce richness; if using half and half, thicken with cornstarch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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