Mushroom Ravioli with Garlic Mushroom Sauce

Happy Tuesday! The girls had dinner plans with Nana and Papa tonight (Five Guys). I had yoga and hubby went to hockey, so I was on my own for dinner. So tonight I planned on making some kind of “Mommy Meal.” This is basically a meal that I make for myself that generally no one else will most likely eat. I bought a ton of mushrooms and thought I might make a risotto. Then I contemplated a mushroom fettichini. Then last night I spied some mushroom ravioli in the freezer. I decided to go with that and am glad I did.

Mushroom Ravioli with Garlic Mushroom Sauce


1 container fresh premade mushroom ravioli
1 container fresh baby portabello mushrooms, sliced
1 container “gourmet” mushrooms (or a couple handfuls of the fancy mushrooms bought by the pound) Splurge on yourself!
1/2 onion, chopped
3 cloves garlic, smashed and finely chopped
olive oil, about 1/4 cup all together
white wine, approximately 1/4 cup
1/4 cup Parmesan Cheese
salt and pepper to taste


Add a drizzle of olive oil to a large skillet. Heat on Med/High Heat.
Add onions. Cook 4 minutes. Add mushrooms and garlic. Cook 4 more minutes. Add your seasoning and wine. Reduce down, about 5 minutes.
Meanwhile, cook ravioli in salted water, just under package cook time.
Add more olive oil to mushroom sauce. Add pasta to sauce with a touch of pasta water. Add cheese. Mix well.


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