So save the hot dogs and hamburgers for the weekend cook-out and dish up a big o’ plate of this creamy mushroom ravioli during the week. Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.Īfter you’ve made this, devoured it, and popped the one pan into the dishwasher you’ll still have plenty of time to enjoy that warm summer evening.Sprinkle a 1/2 cup of parmesan cheese over the top. The raviolis should be almost covered with the cream sauce. Add the cooked mushrooms, herbs, and uncooked raviolis to the pan.All of those ravioli emerge from the oven coated in a creamy cheesy mushroom sauce and dinner is served. The whole thing finishes cooking in the oven. In one single pan the mushrooms are cooked until meaty and browned and then the sauce is made with milk, a little cream, fresh herbs, and parmesan cheese.Ī little flour and butter help thicken the sauce before the ravioli and browned mushrooms are stirred in. It all starts with some simple ingredients like ravioli, mushrooms, and cheese. Let’s not abandon our kitchens this summer, let’s just cook smarter and make this one-pan creamy mushroom ravioli. MUSHROOM FAN? Try our popular stuffed mushrooms for your next party or get together, and for dinner this creamy mushroom risotto! Creamy Mushroom Ravioli Recipe Can’t we just have hot dogs and potato chips for the next three months? Must we slave away in the kitchen making and cleaning up dinner? Not at all! Enter the skillet dinner. This time of year, when the days are longer, warmer, and, well, just better than they were a month ago, I feel my “must make dinner” resolve drip away like the condensation on a bottle of ice cold beer.

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