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Pair store-bought Mushroom Ravioli with a delicious 6-ingredient creamy walnut sauce (that comes together in the blender!) for an easy 15-minute dinner your family will ask for every week.
For us true mushroom lovers, we gravitate towards mushroom recipes whenever possible. Mushroom ravioli in general is a favorite of mine; the ravioli are typically stuffed with portobello or cremini mushrooms which have a deep, savory flavor that tastes so good on its own, even better with a complimentary sauce.
I love this mushroom ravioli sauce made with cream, cheese, and walnuts. You make it fast in a blender (with just 6 high-impact ingredients) and it enhances the flavor of the mushrooms in the ravioli perfectly. If you need a simple, delicious dinner idea and you love mushrooms and cream sauces, I hope you’ll try this recipe. It’s one of my favorites!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Parmesan cheese: As much as I adore the store-bought pre-grated kind in the green can for certain purposes, for this walnut sauce, I suggest grating your own Parmesan from a block of cheese.
- Refrigerated mushroom ravioli: Stock up on your favorite brand of frozen or fresh pasta at the supermarket, or make your own pasta dough if you’re feeling ambitious.
Step-by-step instructions
- To make the walnut sauce, in a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
- Add heavy cream, olive oil, and thyme and process to a coarse paste (the sauce will not be smooth). Stir in cheese and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- To make the ravioli, bring a large pot of salted water (4 quarts water + 1 tablespoon salt) to boil. Add ravioli and cook according to package directions, about 4 to 5 minutes. Using a slotted spoon, transfer ravioli to paper towels to drain (do not drain pasta cooking water).
- Add 4 to 6 tablespoons of hot pasta cooking water to the walnut sauce and stir to thin. Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with crushed walnuts, fresh thyme or fresh parsley, and more Parmesan cheese.
Recipe tips and variations
- Yield: One (20-ounce) bag of ravioli will have about 30 pieces of ravioli. This mushroom ravioli recipe makes enough for 6 servings, 5 pieces each (about 1 cup ravioli) with sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make ahead: The walnut sauce can be made and refrigerated for up to 3 days in advance. If you want to pre-cook a larger amount of ravioli so you can replenish a buffet, toss the pasta lightly in olive oil after it’s drained, which will keep it from drying out. Then simmer the sauce and combine the two as needed.
- Pasta water pointers: Bring 4 quarts of water to a boil for each 20-ounce batch of ravioli of you plan to cook. Add salt if desired; I generally use 1 tablespoon salt per quart of water.
- More sauce options: Try your favorite ravioli with homemade meat sauce, DIY pesto, or quick tomato sauce.
- Balsamic Mushrooms and Onions: Whip up this easy recipe with just 5 ingredients and 10 minutes. This easy mushroom mixture is ideal as a topping for steak and chicken, or dive in or an easy side dish. Melt butter oil in a large skillet over medium heat, then add mushrooms and onions. Sauté until they release their liquid and soften. After the liquid has evaporated, stir in balsamic vinegar.
Frequently Asked Questions
I think the best sauce for Mushroom Ravioli is this quick and easy walnut sauce. Or, try your favorite ravioli with Homemade Meat Sauce, Class Pesto, or Quick Tomato Sauce.
To make this easy, creamy walnut sauce, in a blender or food processor, add 1 cup of walnuts and 1 clove of garlic and pulse until coarsely chopped, about 5 pulses. Add ½ cup heavy cream, ⅓ cup olive oil, and 3 sprigs minced fresh thyme and process to a coarse paste (the sauce will not be smooth). Stir in ½ cup Parmesan cheese and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
Look for mushroom ravioli in the refrigerator section or freezer of your grocery store. You may also be able to find a dry variety in the pasta aisle.
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Mushroom Ravioli
Ingredients
- 1 cup walnuts plus more for garnish
- 1 clove garlic
- 1/2 cup heavy cream
- 1/3 cup olive oil
- 3 sprigs fresh thyme minced, plus more for garnish
- 1/2 cup Parmesan cheese grated, plus more for garnish (see note 1)
- Salt and freshly ground black pepper to taste
- 20 ounces refrigerated mushroom ravioli (see note 2)
Instructions
To make the mushroom ravioli sauce:
- In a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
- Add heavy cream, olive oil, and thyme and process to a coarse paste (the sauce will not be smooth). Stir in cheese and season to taste with salt and pepper if desired (I like ½ teaspoon salt and ¼ teaspoon pepper).
To make the ravioli:
- In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add ravioli and cook according to package directions, about 4 to 5 minutes. Using a slotted spoon, transfer ravioli to paper towels to drain (do not drain pasta cooking water).
- Add 4 to 6 tablespoons hot pasta cooking water to walnut sauce and stir to thin. Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with crushed walnuts, fresh thyme, and more Parmesan cheese.
Notes
- Parmesan cheese: As much as I adore the store-bought pre-grated kind in the green can for certain purposes, for this walnut sauce, I suggest grating your own Parmesan from a block of cheese.
- Refrigerated mushroom ravioli: Stock up on your favorite brand of fresh or frozen ravioli at the supermarket, or make your own if you’re feeling ambitious.
- Yield: Start with 20 ounces of ravioli, as explained here, and this recipe makes 6 one-cup servings of saucy pasta.
- Storage: Cooked pasta keeps for about 3 to 4 days in the refrigerator. Store the mushroom ravioli and walnut sauce separately and reheat XX directions here.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi! Would you recommend toasting the walnuts first, or just using them raw?
Hi Audrey, thank you so much for your question! Raw walnuts are perfect for this, no need to toast them. Take care! – Meggan
This recipe looks so delicious!! I would like to try this. Can half & half or almond milk be substituted for the heavy cream?
Hi Jackie, half and half should be fine but I haven’t tested this with a non-dairy milk so I’m not sure if that one would work. Sorry about that! – Meggan
Delicious, easy, and elegant. I did add a squeeze of fresh lemon juice just before using, which I think brightened and elevated the flavors. Definitely on my repeat list.
Hi Nancy, I’m so glad you loved it! Thank you! – Meggan
Made this originally a few months ago after buying fresh mushroom ravioli at my local farmers market. Enjoyed it so much that I am making it again to serve to guests this upcoming weekend.
Would the sauce freeze well? Thank you!
Hi Kim, let me make a batch and freeze it, and I’ll report back. Sorry for the delay in my reply. Thank you! -Meggan
This was fabulous. I would eat this sauce on anything!
Believe it or not Meggan I still struggle for simple dinner ideas even though that’s what my blog focuses on!
This is a great idea for using up leftover walnuts. I never know what to do with them!!
I can imagine this would be good with walnut pesto too.
Interesting combination.  Wish my Mrs. liked mushrooms more.  I may try the sauce over some sautéed mushrooms and penne pasta.