Ravioli with Creamy Mushroom Sauce is a simple dinner that feels special without being complicated. Lobster ravioli, earthy mushrooms, and a silky cream sauce come together beautifully. If lobster ravioli is a favorite at your house, you may also enjoy my lobster ravioli with marinara sauce, a lighter, tomato-based version ready in about 20 minutes.

If you love mushrooms as much as I do, you may also enjoy my creamy mushroom pasta, another easy way to savor that wonderful combination of pasta and earthy mushrooms, or this amazing Mushroom Quiche.

Ravioli with Creamy Mushroom Sauce served in a white soup bowl with sprinkled parsley over it.

Recipe Overview: Ravioli with Creamy Mushroom Sauce

  • Prep Time: 5 minutes
  • Cook Time: 12 to 15 minutes
  • Total Time: 20 minutes
  • Servings: 4 people
  • Cook Method: Stovetop
  • Flavor & Texture: Tender ravioli surrounded by a silky cream sauce with earthy mushrooms and a fresh touch of lemon.
  • Difficulty: Easy. The sauce requires a little time to reduce, but the preparation itself is wonderfully simple.
  • Why this Recipe? Store-bought lobster ravioli turns into an elegant dinner with a simple mushroom cream sauce made with chicken stock, butter, cream, and fresh lemon. It feels special without requiring complicated preparation.
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Placed on a soup bowl and covered with a heavy cream reduced with chicken stock and combined with very simple gently cooked mushrooms with butter, lemon juice, and the natural juices of the mushrooms rendered during cooking.

This recipe is so wonderful that you can enjoy it any time of the year.

And with the holiday season just around the corner, why not have a beautiful, intimate tête-à-tête dinner with your special someone?

In this Article

A Note From Giangi

Incredibly Easy – Since you are using store-bought pasta, you only need to create a simple sauce. 

Full of Flavor – The stuffed pasta, coated in a rich sauce studded with earthy mushrooms, is a decadent treat that no mushroom lover can resist. 

Simplicity at Its Finest – There are no fancy ingredients or techniques — just simple, easy-to-find ingredients that you can pick up at any local grocery store. 

Versatile – This dish is easy enough for a weeknight meal yet elegant enough for special occasions.

Giangi

How to Choose, Clean, and Store Mushrooms

Mushrooms are one of those ingredients I always seem to find at the grocery store, and with so many varieties available today, cooking with them has become even more enjoyable. I love their delicate texture, earthy flavor, and especially the wonderful aroma they release as they cook.

If you love mushrooms as much as I do, my homemade cream of mushroom soup is another wonderful way to enjoy their rich, earthy flavor.

When selecting baby Bella, cremini, or white button mushrooms, look underneath the cap. The gills should still be mostly covered, which is a good indication that the mushrooms are fresh and young. The stems are perfectly good to eat, too. Simply trim off the dry or dirty bottom portion before slicing.

Never soak your mushrooms in water, as they tend to absorb moisture, which can prevent them from browning beautifully when cooked. Instead, use a slightly damp paper towel or clean cloth to gently wipe away any dirt.

To keep mushrooms fresh longer, remove them from their plastic packaging and place them in a paper bag in the refrigerator. The paper helps absorb excess moisture while allowing the mushrooms to breathe. If you do not have a paper bag, wrap them loosely in paper towels and place them in an open plastic bag. Depending on how fresh they are when purchased, they should keep well for several days.

If you slice white mushrooms ahead of time, a light squeeze of lemon juice can help prevent them from turning brown.

And one little tip I have learned along the way: when I want beautifully golden sautéed mushrooms, I prefer to season them with salt toward the end of cooking.

If you love mushrooms prepared simply, my 15-minute garlic mushrooms follow the same idea: letting the mushrooms brown beautifully before finishing them with garlic, parsley, and fresh lemon.

This allows them to brown first, rather than releasing too much moisture into the pan. I use the same technique when preparing my French mushroom chicken with white wine, so the mushrooms remain beautifully golden.

Key Ingredients

You only need a handful of ingredients to make this ravioli with creamy mushroom sauce. Lobster ravioli brings a delicate sweetness, while baby Bella and chanterelle mushrooms add earthy flavor. Chicken stock and heavy cream reduce into a silky sauce, finished with butter and fresh lemon to balance the richness.

Baby Bella mushrooms. Be sure to clean them, trim the bottom, and slice them into quarters. 

Chicken Stock – This gives the sauce its deep flavor.

Heavy Cream – Cream makes the sauce rich and delicious.

Unsalted Butter – Use unsalted butter and adjust the flavor to taste.

Lemon – Fresh lemon is always best.

Lobster Ravioli – The delicate sweetness of lobster pairs beautifully with the creamy mushroom sauce. If you prefer a lighter sauce with the same filled pasta, my lobster ravioli with Italian marinara sauce is another wonderful way to serve it.

Parsley or chives, optional garnishes that add a pop of color.

Variations and Substitutions

  • Add a little pepper for gentle heat.
  • Sprinkle a little parmesan cheese on top.
  • Use other mushrooms. White button mushrooms, portobellos, Chanterelles, or your favorite mushrooms will work well.
  • Replace the chicken broth with vegetable broth.

How to Make Ravioli with Creamy Mushroom Sauce

For all my recipes, please assemble all the ingredients before starting to cook or bake.

Added chicken stock and heavy cream to a saucepan.

Step 1: Add the chicken stock and heavy cream to a saucepan or large skillet, then heat and reduce the mixture by half. 

Place the lemon juice, butter, and mushrooms in a separate saucepan and cook the mushrooms until they soften.

Step 2: Place the lemon juice, butter, and mushrooms in a separate saucepan and cook the mushrooms until they soften.

Chicken stock and heavy cream added to the mushroom pan.

Step 3: Transfer the chicken stock and heavy cream mixture into the pan with the mushrooms, and keep the burner on low heat while the pasta cooks.

Step 4: Place the ravioli into salted water that’s been brought to a boil and follow the package directions for preparation. 

Step 5: Drain the ravioli. 

Step 6: Ladle the mushroom cream sauce into pasta bowls, arrange the cooked ravioli on top, then top with more cream sauce.

Step 7: Optionally sprinkle fresh parsley or chives over the top and serve.

Cooked ravioli placed into pasta bowls and mushroom sauce poured over them.

Giangi’s Pro Tips

It is a very simple recipe, but follow these suggestions for success

  • If you select a different variety of mushrooms for this dish, just make sure that when you cut them they all are the same size so there will be unity in the cooking process.
  • I quarter, slice, or halve them. I prepare them in various ways, but I tend to prefer them quartered or thickly sliced. I like the consistency better, and they’re easier to eat.
  • Watch the heavy cream and chicken stock very closely during cooking. The cream tends to boil over quickly, and it can be quite a sticky mess to clean up. This is the only complicated part of this recipe.
  • If you choose to slice the mushrooms thinner, you may want to shorten the cooking time, as they may burn. When you are ready to add the cream, leave some of the natural juices in the saucepan.
  • Please do not skip the lemon; it plays a major role in this recipe.
  • Use soup or pasta shallow bowls. You want your ravioli, or pasta of your choosing, to sit covered with the sauce.
  • As with any recipe, the garnish is optional. I like chives and have them in my garden, but it is purely optional.
  • As you may have noticed, I do not add any salt to this dish, apart from the water used to cook the ravioli. The reason is that the chicken stock already has salt in it, and the pasta is perfectly seasoned. Adding more salt will make your dish too salty.

What to Serve with Ravioli with Creamy Mushroom Sauce

This ravioli with creamy mushroom sauce is a lovely dish that can be enjoyed all on its own. But if you want to add sides, try serving bruschetta with tomato, anchovy, and garlic or homemade rosemary focaccia. 

Easy salads like butter lettuce with shallots vinaigrette and fresh mushrooms salad with herbs and lemon work well, too.

Storing and Reheating

Store: Store the ravioli and mushroom cream sauce separately when possible in airtight containers for up to 3 days.

Reheating: Warm the mushroom sauce gently over low heat. If it has thickened, add a small splash of chicken stock or cream. Reheat the ravioli separately and combine just before serving.

Freezing: I would not recommend freezing the finished cream sauce and cooked ravioli together because both the pasta texture and the cream sauce can suffer.

Ravioli with Mushrooms and Cream FAQs

Do you boil ravioli before adding sauce?

Yes, prepare the ravioli according to package directions before adding the sauce. 

Should ravioli be served with a sauce? 

While it’s not entirely necessary, ravioli is typically served with a sauce. It can be tossed in olive oil if a sauce isn’t available. 

What sauce to pair with ravioli?

This may depend on the type of ravioli, but typically marinara and cream sauces work well with stuffed pastas like ravioli. If you enjoy creamy sauces with filled pasta, my cheese tortellini with creamy Alfredo sauce is another simple recipe you may enjoy.

Should ravioli be boiled or simmered? 

Boil ravioli like you would other varieties of pasta. However, you can simmer it if you prefer.

Ravioli with creamy mushroom sauce served into bowls and served with optional chopped parsley.

More Mushroom Recipes You Will Love

If you tried this Ravioli with Creamy Mushroom Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Ravioli with Creamy Mushroom Sauce

5 from 17 votes
Ravioli with Creamy Mushroom Sauce served in a white pasta bowl.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Giangi Townsend
Ravioli with Creamy Mushroom Sauce is one of those simple dinners that feel special without requiring complicated preparation.
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Ingredients 

Instructions

  • In a saucepan combine the chicken stock and the heavy cream and reduce by half over medium-high heat, 30 to 35 minutes.
  • In a saucepan, add the lemon juice, butter, and mushrooms. Cover and cook over medium heat until the mushrooms are tender, 15 minutes, stirring occasionally.
    Add the reduced cream mixture and stir to coat the mushrooms. Keep warm at very low heat.
  • Cook your ravioli in a large, salted pasta pot according to manufacturer directions. Drain.
  • In 4 shallow pasta bowls arrange half of the mushrooms and cream sauce. Place the ravioli on each plate and cover with the remaining mushrooms and cream.
  • Garnish with parsley or chives.

Notes

It is a very simple recipe, but follow these suggestions for success
  • If you select a different variety of mushrooms for this dish, just make sure that when you cut them, they are all the same size so there will be unity in the cooking process.
  • I quarter, slice, or halve them. I prepare them in various ways, but I tend to prefer them quartered or thickly sliced. I like the consistency better, and they’re easier to eat.
  • Watch the heavy cream and chicken stock very closely during cooking. The cream tends to boil over quickly, and it can be quite a sticky mess to clean up. This is the only complicated part of this recipe.
  • If you choose to slice the mushrooms thinner, you may want to shorten the cooking time, as they may burn. When you are ready to add the cream, leave some of the natural juices in the saucepan.
  • Please do not skip the lemon; it plays a major role in this recipe.
  • Use soup or pasta shallow bowls. You want your ravioli, or pasta of your choosing, to sit covered with the sauce.
  • As with any recipe, the garnish is optional. I like chives and have them in my garden, but it is purely optional.
  • As you may have noticed, I do not add any salt to this dish, apart from the water used to cook the ravioli. The reason is that the chicken stock already has salt in it, and the pasta is perfectly seasoned. Adding more salt will make your dish too salty.

Nutrition

Calories: 804kcal | Carbohydrates: 55g | Protein: 22g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 890mg | Potassium: 208mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1624IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 12mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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