Mushroom Ravioli

It’s that magical kitchen technique known as the one-pan dinner. If there’s any time of year to take advantage of skillet dinners it’s summer. With this mushroom ravioli we still get a wholesome home-cooked meal without destroying our kitchens and spending a perfect summer night inside scrubbing dirty dishes.

This time of year, when the days are longer, warmer, and, well, just better than they were a month ago, I feel my “must make dinner” resolve drip away like the condensation on a bottle of ice cold beer. Can’t we just have hot dogs and potato chips for the next three months? Must we slave away in the kitchen making and cleaning up dinner? Not at all! Enter the skillet dinner.

MUSHROOM FAN? Try our popular stuffed mushrooms for your next party or get together, and for dinner this creamy mushroom risotto!

Creamy Mushroom Ravioli Recipe

Let’s not abandon our kitchens this summer, let’s just cook smarter and make this one-pan creamy mushroom ravioli.

It all starts with some simple ingredients like ravioli, mushrooms, and cheese. In one single pan the mushrooms are cooked until meaty and browned and then the sauce is made with milk, a little cream, fresh herbs, and parmesan cheese.

A little flour and butter help thicken the sauce before the ravioli and browned mushrooms are stirred in. The whole thing finishes cooking in the oven. All of those ravioli emerge from the oven coated in a creamy cheesy mushroom sauce and dinner is served.

Ingredients for mushroom ravioli:

• 2 tablespoons olive oil
• 16 ounces sliced baby portobello mushrooms
• salt
• pepper
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups 2% milk
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley
• Leaves from 5-6 sprigs of fresh thyme
• 1 1/2 cups grated parmesan cheese
• 1 (20 ounce) package fresh four-cheese ravioli

Tools you may find helpful:

• Rotary cheese grater
• 3.5 quart saute pan
• Ove’ Gloves

How to Make Mushroom Ravioli

1. Preheat oven to 375 F.
2. Heat the olive oil over medium heat in a large oven-safe pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and are nicely browned. Season with the salt and pepper and remove them from the pan to a plate.
3. In the same pan, melt the other tablespoon of butter over medium heat. Add the flour and whisk the two together until they form a paste. Cook the paste for 1-2 minutes. Slowly add the milk and cream to the pan and whisk continuously until the butter and flour are fully incorporated into the milk. Add 1 cup of the parmesan cheese and bring it all to a low simmer.
4. Let it thicken for another minute or so. (see note)

1. Add the cooked mushrooms, herbs, and uncooked raviolis to the pan. The raviolis should be almost covered with the cream sauce. Sprinkle a 1/2 cup of parmesan cheese over the top.
2. Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.

After you’ve made this, devoured it, and popped the one pan into the dishwasher you’ll still have plenty of time to enjoy that warm summer evening. So save the hot dogs and hamburgers for the weekend cook-out and dish up a big o’ plate of this creamy mushroom ravioli during the week.

More one-pan meals:

• Cooking on the stove top is a “cooler” alternative in summer, when you aren’t outside cooking on the grill that is! This Pan Seared Gnocchi is a fresh and delicious alternative loaded with asparagus and snap peas.
• This ooey gooey Bacon Cheeseburger Pasta is sure to be a family favorite. Cooked entirely in the skillet and on the stovetop, you only have one pan to wash and no worrying about cooling off the kitchen afterward.
• If you love stir fry like I do, this Kung Pao Chicken might be just the ticket. Fresh vegetables and chicken breast combined with just the right sauce ingredients makes for a fabulous skillet meal.