Creamy Broccoli and Mushroom Ravioli
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If you are looking for an easy way to turn store-bought mushroom ravioli into a full veggie-packed meal, this creamy broccoli and mushroom ravioli recipe is a great option. It is a dinner that feels fancy but takes almost no effort. The sauce is rich and creamy, and the broccoli adds a nice bite that keeps it from being too heavy.
The best part? This is about a 20 minute dinner recipe that will have food on the plate in no time.
When I first made this, I was a little worried there might be too much sauce, but it ended up working really well. The sauce coats everything perfectly and gives you that restaurant feel without all the work.
As a side note, while I personally do not add any side dish recipes to this meal (pasta is filling enough for me), you can add a breadstick or little side salad if you want.
Ingredients
Here is how to make this easy broccoli and mushroom ravioli dinner that comes together in about 20 minutes.
- 1 package 18 oz mushroom ravioli. I used store-bought but any kind works.
- 1 tablespoon minced garlic.
- 3 tablespoons butter.
- 8 ounces sliced mushrooms. I used baby bella, but white mushrooms are fine, too.
- One broccoli crown, cut into florets.
- 2 cups chicken broth or vegetable broth to make it vegetarian.
- 1 cup heavy whipping cream.
- 1 teaspoon Italian seasoning.
- 1 teaspoon salt.
- ½ teaspoon ground black pepper.
- Shredded Parmesan cheese for serving.
How to Make Broccoli and Mushroom Ravioli with Cream Sauce
Cook the ravioli according to the package directions. Once cooked, drain and toss with a little olive oil to keep them from sticking. Set aside while you make the sauce.
In a large skillet, melt the butter over medium heat and add the minced garlic. Let that cook for about three minutes so the garlic softens and gets fragrant.
Add the sliced mushrooms to the skillet and cook for about four to five minutes until they soften and start to brown.
Add the broccoli florets to the skillet and cook everything together for about five minutes, stirring occasionally so nothing sticks.
Pour in the chicken broth and bring the mixture to a boil. Once it boils, turn the heat down to a simmer.
Add the heavy cream, Italian seasoning, salt, and pepper to the skillet. Let it all simmer for a few minutes until the sauce starts to thicken.
Add the cooked ravioli to the skillet and stir to coat them in the sauce. Let everything warm together for a couple of minutes before serving.
Top with shredded Parmesan cheese and serve while hot.
Can I Use Frozen or Store-Bought Mushroom Ravioli
Yes, absolutely. I used store-bought mushroom ravioli to keep it simple. If you use frozen, just cook the ravioli according to the package directions before adding them to the sauce. This is really flexible to what you have.
Additionally, you can use any type of ravioli, you are not stuck just on mushroom. Try sausage or cheese as well.
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, warm it gently in a skillet over low heat and add a splash of broth or heavy whipping cream if the sauce needs to loosen up.
How many servings does this dish make?
The package says five servings and that is what I based this on. If you are serving hungry adults, I think it is closer to four good sized portions.
If you are looking for another great pasta dish, try my chicken bacon parmesan pasta recipe. Its a longer dish that requires cooking chicken breast, but its really tasty.
Creamy Broccoli and Mushroom Ravioli
Equipment
- cast iron pan
Ingredients
- 18 oz. mushroom ravioli
- 1 tablespoon minced garlic
- 3 tablespoons butter
- 8 ounces sliced mushrooms baby bella or crimini
- 1 broccoli crown cut into florets
- 2 cups chicken broth or vegetable broth for vegetarian option
- 1 cup heavy whipping cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Shredded Parmesan cheese for serving
Instructions
- Cook the mushroom ravioli according to package directions. Once cooked, drain and toss with a small drizzle of olive oil to keep them from sticking. Set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 3 minutes until fragrant but not browned.
- Add the sliced mushrooms to the skillet and cook for 4 to 5 minutes until softened and they release their moisture. Stir occasionally so they cook evenly.
- Add the broccoli florets and stir to combine. Cook for another 4 to 5 minutes until the broccoli starts to soften. If you prefer very soft broccoli, you can cut the florets smaller or cover the skillet for a minute or two to help them steam.
- Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to a low simmer.
- Add the heavy whipping cream, Italian seasoning, salt, and black pepper. Stir well and let the sauce simmer for 3 to 5 minutes to thicken slightly. If you want a thicker sauce, let it cook a bit longer before adding the ravioli.
- Add the cooked ravioli to the skillet and gently stir to coat them in the sauce. Let everything heat together for about 2 minutes until warmed through.
- Serve immediately, topped with shredded Parmesan cheese. Add extra Parmesan directly to the sauce if you want it cheesier.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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