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mushroom ravioli sauce

Mushroom Ravioli Sauce

  • Author: chefjar
  • Total Time: 20 minutes
  • Yield: 2


This mushroom ravioli sauce is super easy, quick and very flavorful. Loaded with mushrooms, baby spinach, sun-dried tomatoes, garlic and parmesan.


  • Mushroom ravioli- 0.5 lb (250 g)
  • Olive oil- 1 tablespoon
  • Onion (finely chopped)-1/2
  • Garlic cloves (minced)-3
  • Mushrooms (sliced)-0.5 lb (250 g)
  • Baby spinach-3 cups
  • sun dried tomatoes- 1/4 cup
  • Red chili flakes-1/4 teaspoon
  • Black pepper and salt to taste
  • Heavy cream/ half & half- 1 cup
  • Parmesan cheese- 1/2 cup


  • Cook the mushroom ravioli according to package directions.
  • Meanwhile, heat oil in a large skillet over medium heat. 
  • Add the onion and cook until translucent, about 1 minute. 
  • Increase the heat to medium high and add the mushrooms. Cook until tender, about 4 minutes.
  • Add the garlic, sun-dried tomatoes and spinach. Season with red chili flakes, salt and pepper. Cook further for 1-2 minutes or until spinach is wilted.
  • Turn the heat to low and add the heavy cream to the pan. Bring to a gentle simmer.
  • Stir in the parmesan cheese and cook until melted.
  • Add in the cooked ravioli and give a nice stir. Serve immediately and enjoy!
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Sauce recipes
  • Cuisine: Italian


  • Calories: 548 kcal
  • Sodium: 874 mg
  • Fat: 49 g
  • Saturated Fat: 21 g
  • Carbohydrates: 58 g
  • Fiber: 7 g
  • Protein: 27 g
  • Cholesterol: 117 mg

Keywords: mushroom ravioli sauce, sauce, mushroom ravioli