Creamy Mushroom Tomato Ravioli with Parmesan Garlic Sauce
Description
This creamy mushroom tomato ravioli recipe is a decadent and comforting pasta dish, featuring cheese-filled ravioli tossed in a luscious Parmesan garlic cream sauce with juicy grape tomatoes and sautéed mushrooms. Perfect for weeknight dinners or special occasions, it combines savory, tangy, and cheesy flavors in a simple skillet meal.
Ingredients
Ravioli and Sauce Ingredients
- 2 cups grape tomatoes halved if desired
- 2 cups mushrooms sliced
- 3 cloves garlic minced
- 1 tbsp butter
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup half and half
- 2 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp garlic salt
- 1/2 tsp dried oregano
- 1 tsp fresh thyme for garnish
- 12 oz cheese ravioli
Instructions
Cooking Instructions
- Heat butter and olive oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add grape tomatoes and cook until they start to burst, about 3-4 minutes.
- Add sliced mushrooms, dried oregano, and garlic salt. Drizzle with a little more olive oil and cook for 5 minutes, stirring occasionally.
- Meanwhile, bring a pot of salted water to a boil and cook the ravioli according to package instructions.
- Lower the skillet heat to medium. Stir in sour cream, Parmesan, and half-and-half until fully combined and creamy, about 3-4 minutes.
- Drain the ravioli, reserving a small cup of pasta water. Add the ravioli to the skillet and gently toss to coat with the sauce. Use reserved pasta water to adjust consistency if needed.
- Serve immediately, garnished with fresh thyme and extra Parmesan if desired.
Notes
- Reserve a small amount of pasta water to adjust the sauce consistency if needed.
- Use fresh herbs at the end for the brightest flavor.