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20-Minute Creamy Ravioli with Mushrooms & Sun-Dried Tomatoes

A quick and comforting pasta dish featuring tender ravioli tossed in a creamy mushroom and sun-dried tomato sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian-Inspired
Calories: 480

Ingredients
  

Ravioli & Sauce
  • 20 oz cheese ravioli fresh or frozen
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • salt to taste
  • black pepper to taste

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Colander

Method
 

  1. Cook ravioli in salted boiling water according to package directions. Drain and reserve pasta water.
  2. Heat olive oil and butter in a skillet over medium heat.
  3. Add mushrooms and cook until golden and tender.
  4. Stir in garlic and cook briefly until fragrant.
  5. Add sun-dried tomatoes and stir to combine.
  6. Pour in heavy cream and simmer gently until slightly thickened.
  7. Stir in Parmesan, salt, and pepper.
  8. Add cooked ravioli and toss gently. Adjust sauce with pasta water if needed.

Notes

Serve immediately for best texture. Sauce thickens as it cools.