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5 from 3 votes
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Mushroom Ravioli


  • 16 ounces mushroom ravioli
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces sliced button mushrooms
  • 1/2 large onion thinly sliced
  • 1 cup Madeira
  • 1 cup heavy cream
  • 1/2 cup finely grated Parmesan
  • Thyme and additional Parmesan cheese for garnish


  • Bring a large pot of salted water to a boil. Boil the ravioli according to package directions.
  • While pasta is cooking, melt the butter and olive oil in a large skillet set over medium high heat. Add the mushrooms and onions and cook until soft and caramelized, about 8-10 minutes.
  • Add Madeira and bring to a boil. Cook for 4 minutes.
  • Stir in cream and Parmesan cheese and simmer for 5 minutes. Stir occasionally so cheese does not clump and stick to bottom of pan.
  • Add cooked ravioli to sauce.
  • Garnish with additional Parmesan cheese and thyme.

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