Are you considering dishing up some Mushroom Ravioli? Wondering what sauce you can pair along with it? Well, here are all of the best options to consider that complement this pasta dish delightfully!
So what sauces go with mushroom ravioli? The best sauces for a mushroom ravioli include cream and/or tomato-based sauces. Parmesan cream sauce, Creamy spinach and sundried tomato, creamy vodka, or a traditional tomato sauce all pair particularly well. A white wine sauce can also offer a nice contrast.
Have you actually considered no sauce at all? In fact, this is the pasta for that!
You can simply drizzle your mushroom ravioli with some olive oil and add seasoning. That’s delicious too.
But I get it, and a sauce can help bring out the flavor of the mushrooms and add some extra layers to the taste experience.
So, let’s have a closer look at your different options for sauces and the methods for making each one!
- 1 Sauces for Mushroom Ravioli (Mushroom Ravioli Sauce Options)
- 2 Mushroom Ravioli With A Parmesan Cream Sauce
- 3 Mushroom Ravioli With A Creamy Spinach And Sundried Tomato Sauce
- 4 Mushroom Ravioli With Tomato Sauce
- 5 Mushroom Ravioli with Creamy Vodka Sauce
- 6 Mushroom Ravioli With White Wine Sauce
- 7 The No Sauce Option
- 8 The Side Salad
Sauces for Mushroom Ravioli (Mushroom Ravioli Sauce Options)
- Parmesan cream sauce – simple and simply delicious!
- Creamy spinach and sundried tomato sauce – this sauce adds several layers of flavor
- Tomato sauce – if you love a traditional tomato sauce, this is the way to go
- Creamy vodka sauce – if you can handle setting the sauce on fire (quite literally), then this boozy option might be what you’re looking for
- White wine sauce – a classic that never goes out of fashion
Mushroom Ravioli With A Parmesan Cream Sauce
There’s a reason some sauces are traditional. They work.
This sauce is so simple, yet so tasty.
If you want a real treat, cover your mushroom ravioli with this creamy dream sauce.
Note that the flavors of this sauce allow for the main focus to be on the mushrooms.
- ½ Tablespoon of Olive Oil
- 1 Cup (250Ml) of Double Cream (Heavy Cream)
- 2 Tablespoon of Parmesan Cheese (Freshly Grated)
- 1 Clove of Garlic (Chopped)
- 1 Pinch of Nutmeg
- 1 Sprig of Thyme
- Salt And Pepper
Step One: Chop the garlic and grate the parmesan cheese. Set aside.
Step Two: Use a large skillet or saucepan to heat the olive oil. Add the chopped garlic and fry for about 1 minute (till fragrant).
Step Three: Add the cream, thyme, nutmeg, salt, and pepper. Stir continuously with a wooden spatula and bring to a boil.
Step Four: Let the sauce boil for 30-40 seconds. After that, turn the heat down to low and stir in the parmesan. Keep stirring till the sauce thickens a bit.
Step Five: Remove the pan from the heat and add cooked ravioli (preferably just as it’s done). Stir gently and plate.
Step Six: Season to taste with freshly ground pepper.
Mushroom Ravioli With A Creamy Spinach And Sundried Tomato Sauce
Want something flavorful to pair with the mushroom ravioli?
Try creamy spinach and sundried tomato sauce.
- 0.5 Lb (Approx. 250 G) of Mushrooms
- 3 Cups of Baby Spinach
- ¼ Cup of Sundried Tomatoes
- ¼ Teaspoon of Red Chili Flakes
- Black Pepper And Salt To Taste
- 1 Cup of Heavy Cream Or Half And Half
- ½ Cup of Parmesan Cheese
Step One: Slice the mushrooms, finely chop the onion, mince the garlic cloves, and chop the sundried tomatoes.
Step Two: Heat the olive oil in a large skillet or saucepan over medium heat.
Step Three: Add the onion to the pan and cook for about 1 minute (the onion should become translucent).
Step Four: Increase the heat to medium-high. Add the mushroom and cook until tender, while stirring occasionally. About 4 minutes.
Step Five: Add the garlic, spinach, and sundried tomatoes. Season with red chili flakes, salt, and pepper. Cook for about 1-3 minutes–the spinach should wilt.
Step Six: Turn the heat to low. Slowly pour in the cream while stirring. Bring to a gentle simmer.
Step Seven: Stir in the grated parmesan cheese and cook until melted.
Step Eight: Either add in the ravioli and stir gently or plate the ravioli and then spoon over the sauce. Once plated, add freshly ground pepper or chili flakes, as well as salt, to taste.
Mushroom Ravioli With Tomato Sauce
Tomato sauce and ravioli go together like…well, pasta and tomato sauce!
If you like a hearty meal, serving mushroom ravioli with a tomato sauce is a great idea.
Do note that the tomato sauce adds a rich flavor though, so it takes away the focus from the mushrooms.
- ½ Cup of Tomato-Based Pasta Sauce Per Serving (you can use store-bought or make your own using this recipe I’ve shared here)
- 1 Tbsp of Whipping Cream Per ½ Cup Of Tomato Sauce Used (Optional)
- Grated Parmesan Cheese
- Freshly Cracked Black Pepper
- Parsley Or Basil for Garnish (Optional)
Step One: Use a saucepan to heat the tomato sauce–stirring occasionally.
Step Two: Once the tomato sauce has been heated, stir in the cream.
Step Three: Add the ravioli and stir gently.
Step Four: Plate the pasta. Season with freshly ground pepper and grated parmesan cheese. Garnish with parsley or basil (optional).
Mushroom Ravioli with Creamy Vodka Sauce
Get boozy with this creamy vodka sauce!
This sauce calls for tomato sauce, but in significantly smaller quantities than the tomato-based sauce above, making the tomato flavor more subtle.
- 1 Cup of Whipping Cream
- ¼ Cup of Vodka
- 4 Tbsp of Tomato-Based Pasta Sauce
- 3 Cloves of Garlic (Minced)
- 1 Tbsp of Olive Oil
- Salt And Ground Black Pepper
- Grated Parmesan Cheese
- Fresh Parsley Or Basil For Garnish (Optional)
Step One: Mince the garlic and grate the parmesan cheese.
Step Two: Use a large sautée pan to heat the olive oil.
Step Three: Once the oil is hot, add the garlic. Cook for 30 seconds to a minute–the garlic should become fragrant.
Step Four: (The big step!) Add the vodka and, then, holding the pan slightly away from you and tilted so that the sauce reaches the very edge of the pan, light the vodka on fire using a lit match. Hold the match so that your fingers are as far from the pan as possible–a long match would be preferred. Note that the flames will go quite high, so don’t stand with your face over the pan! Using the handle of the pan, move the pan back and forth (be gentle so that you don’t spill the vodka and accompanying fire!), until the vodka is burnt off and the fire goes out (it does this by itself).
Step Five: Place the pan back on the stove and stir in the cream and let it simmer for 1 minute. Stir the tomato sauce in and season salt and pepper to taste.
Step Six: Once the sauce is heated through, add the cooked ravioli and give it a gentle stir. Plate the ravioli, and top with some grated parmesan cheese. Garnish with parsley or basil if desired.
Mushroom Ravioli With White Wine Sauce
A white wine sauce is a classic pairing for ravioli.
This particular recipe also gives you the option to add white truffle oil, which will give the sauce a distinct taste.
- 1 ½ Cups of Chicken Broth
- ¾ Cup of Dry White Wine
- 2 Tbsp + 3 Tbsp Unsalted Butter
- 1 Shallot (Finely Chopped)
- 2 Garlic Cloves (Finely Minced)
- ½ Tsp Dried Tarragon (Or 1 Tsp Fresh Parsley, Chopped)
- Olive Oil
- Ground White Pepper
- White Truffle Oil (Optional)
Step One: Mince the garlic and chop the shallots.
Step Two: Add a dash of olive oil to a saucepan, then add 2 tbsp of butter and melt over medium heat.
Step Three: Add the diced shallots and cook while stirring for half a minute to a minute.
Step Four: Add the minced garlic and the fresh parsley (if using that, not thyme) together with the pepper. Cook for about 30 seconds to 1 minute–the garlic should be fragrant. Then add the wine.
Step Five: Bring the sauce to a boil and then reduce the heat and let it simmer.
Step Six: Once the sauce has been reduced to about half its original volume (about 7 minutes), add the chicken broth and the dried tarragon if using that instead of the fresh parsley. Increase the heat to bring the sauce to a boil, then reduce the heat and let it simmer once more.
Step Seven: Once the sauce has been reduced by half again (another 7 minutes) add in 3 tablespoons of butter while stirring.
Step Eight: Remove the sauce from the heat and season to taste with salt and pepper.
Step Nine: Plate the ravioli and spoon the sauce on top. Drizzle with truffle oil
The No Sauce Option
As previously mentioned, you can serve mushroom ravioli without sauce.
All you need is a drizzle of olive oil (or white truffle oil, as in the last recipe) and some freshly ground pepper.
Alternatively, you can grate some parmesan on top.
The Side Salad
A side salad is always a great idea when you serve a heavy dish, such as ravioli.
Baby spinach with cocktail tomatoes and some toasted pinenuts is always a good one.
As mushroom ravioli is traditionally a fall dish, you may want to try a fall-inspired salad, too.
Arugula, toasted walnuts and apples with a simple cider vinaigrette are all winners.
Love Ravioli? Wondering what the best sauces are for other types? Then my other related guides may be of interest:
- What Sauce Goes With Spinach Ricotta Ravioli?
- What Sauce Goes With Butternut Squash Ravioli?
- What Sauce Goes With Pumpkin Ravioli?
- What Sauce Goes With Lobster Ravioli?
Hello. I’m Jeremy – an experienced saucier who has worked in some of the top kitchens over the last few decades. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my knowledge and expertise; from ingredients and recipes to storage all the way through to recommendations for every sauce imaginable.