Easy Cheesy Mushroom Baked Ravioli Recipe

A hearty main meal that is vegetarian, this dish is simple to prepare and can be finished in less than an hour or so.   


Mushroom sauce – 2 tablespoons olive oil plus more for baking – 1 medium yellow onion finely chopped – 2 large garlic cloves grated or minced – 16 oz cremini mushrooms cleaned, trimmed and thinly sliced – 1/2 cup dry white wine I use Pinot Grigio – 1 1/2 cups vegetable stock – 1 tablespoon all-purpose flour – 2 tablespoons unsalted butter plus more to taste – 1/2 tablespoon chopped fresh thyme sea salt and pepper to taste The rest – 18 oz cheese ravioli – 9 oz low moisture mozzarella cheese grated –2 oz parmigiano-reggiano cheese  finely grated fresh thyme or fresh chopped parsley for serving

Step 1

Making the sauce: Heat oil in a big sauté pan on medium. Add onions and sauté until transparent, a few minutes. Add garlic and stir until fragrant.   


Step 2

Stir in mushrooms and 1/2 teaspoon salt. Cook mushrooms for 10 minutes on medium-high heat, stirring periodically. Just till they go soft and expel all their water.  

Step 3

Reduce heat to medium and add wine. Cook until mostly evaporated. Add 2/3 vegetable stock and boil. Mix butter and fresh thyme until melted.  

Step 4

Whisk flour into the remaining stock. Cook mushrooms with this until sauce thickens. Remove from heat, taste, and season with salt and pepper.  

Step 5

Preheat oven to 350°F (175°C). Boil a large kettle of water. Cook the ravioli for 2 minutes until softened but not cooked. Drain ravioli.  

Step 6

Brush olive oil on the bottom of a medium baking dish. Spread 2/3 of the ravioli equally over the dish. Cover with 2/3 sauce. Finish with the remaining ravioli, sauce, mozzarella, and parmesan.   

Step 7

Bake 20 minutes until cheese is bubbling and melted. After baking, let sit for 10 minutes before serving. Optional: sprinkle parsley or thyme before serving.  

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