87% would make this again

Ravioli and Cheese

Q: What cheese is best for ravioli with sauce?

Parmesan or Grana Padano work best because they melt smoothly and add savoury depth without overpowering the mushrooms. Many home cooks also like a small amount of mozzarella for extra creaminess but harder cheeses give the cleanest flavour.

Q: How do you make mushroom cream sauce taste more flavourful?

The key is cooking the mushrooms properly before adding cream. Let them brown until golden and most of their moisture has cooked off, then add butter, garlic and cream. This builds deep flavour instead of a bland sauce.

Q: Should you wash mushrooms before cooking them?

It is better not to wash mushrooms under running water because they soak it up and will not brown well. Most cooks recommend wiping them clean with a damp paper towel so they stay dry and develop richer flavour in the pan.

Q: Can I use store bought ravioli for this recipe?

Yes store bought fresh or refrigerated ravioli works perfectly and is what many people use. Cheese filled or mushroom filled ravioli both pair well with a creamy mushroom sauce and keep the recipe quick and easy.

Q: How do you keep cream sauce from becoming too thick?

If the sauce gets too thick, add a splash of reserved pasta cooking water and stir gently. The starch in the water helps loosen the sauce while keeping it smooth and clingy instead of watery.

Q: Can I make ravioli with mushroom cream sauce ahead of time?

You can make the mushroom cream sauce ahead and store it in the fridge for up to two days. When ready to eat, gently reheat it on low heat and cook the ravioli fresh, then combine just before serving for the best texture.

Q: What herbs go well with ravioli and cheese?

Parsley, thyme and a little chive are the most popular choices because they add freshness without hiding the mushroom flavour. A small amount goes a long way and helps balance the richness of the sauce.

Q: Why is my mushroom cream sauce watery?

Watery sauce usually means the mushrooms were not cooked long enough or too many were added at once. Cooking them in a single layer and letting their moisture cook off fully before adding cream makes a big difference.

Vish G

January 13, 2026

Some nights call for comforting food like this Ravioli and Cheese recipe that everyone will love. Covered with a savoury mushroom cream sauce and topped with cheese will make any pasta lover smile. An easy dish that anyone can cook up quickly with simple ingredients that’s rich in taste but not heavy.

PREP TIME

10 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

300 g or 10 oz fresh cheese filled ravioli
250 g or 9 oz brown mushrooms, cremini or chestnut
2 tablespoons butter
1 tablespoon olive oil
1 small shallot, finely chopped
2 cloves garlic, finely chopped
120 ml or ½ cup double cream or heavy cream
40 g or ½ cup finely grated Parmesan or Grana Padano
Salt, to taste
Black pepper, to taste
60 ml or ¼ cup pasta cooking water
1 tablespoon chopped fresh parsley or thyme, optional

Instructions

Bring a large pot of salted water to a boil and cook the ravioli according to the packet instructions until just tender, then reserve the pasta water and drain.
While the ravioli cooks, gently wipe the mushrooms clean with a damp paper towel and slice them evenly.
Heat a wide pan over medium heat and add the olive oil and butter. Once melted add the mushrooms in a single layer and let them cook without stirring for a few minutes until they release moisture and begin to turn golden.
Stir the mushrooms and continue cooking until most of the liquid has cooked off and they are lightly browned.
Add the shallot and garlic and cook for about one minute until soft and fragrant.
Pour in the cream and bring it to a gentle simmer then season with salt and black pepper.
Add the grated cheese and stir gently until melted and the sauce is smooth.
Add a splash of the reserved pasta water to loosen the sauce so it lightly coats the back of a spoon.
Gently add the ravioli to the pan and toss carefully to coat in the sauce, letting it warm through for one to two minutes.
Taste and adjust seasoning, then finish with fresh herbs if using.
Serve warm with extra cheese sprinkled on top if desired.