Ravioli with Sautéed Mushrooms

Ravioli with sautéed mushrooms is an easy pasta dish featuring ravioli with golden sautéed mushrooms, toasted pine nuts and a sprinkle of parmesan and basil.  It comes together in minutes and makes an elegant presentation.

Ravioli with Sautéed Mushrooms | Green Valley Kitchen

Are you a mushroom fan?  Mushrooms seem to be one of those vegetables that people either love or hate.  I am definitely in the love category.  I’m a big fan of their earthy, savory flavor and health benefits.

I used white button mushrooms in this dish.  I think the secret to cooking mushrooms is to make sure that you cook them over a high enough heat so that they become lightly caramelized and golden brown.

Ravioli with Sautéed Mushrooms | Green Valley Kitchen

This dish is very simple to make and comes together quickly.  There’s no fancy sauce, just a little butter and parmesan to coat the ravioli.  The butter gives the dish a hint of sweetness which works well with the savory mushrooms.

Once the ravioli are cooked, they are tossed with the butter, sautéed mushrooms, toasted pine nuts, chopped basil and a little sprinkle of parmesan to finish the dish. It’s one of the dishes that looks like it took a lot of effort but really was easy and quick to put together.

Ravioli with Sautéed Mushrooms | Green Valley Kitchen

Tips for making this recipe:

  • You want to cook the mushrooms over medium high heat for about 8 minutes. The secret to getting the mushrooms to turn a nice, caramelized brown is to leave them alone (don’t stir them) for the first 3 minutes in the pan.  They will give off a little moisture which will evaporate over the medium high heat.  After 3 minutes, stir occasionally until they are brown on both sides.
  • This recipe comes together really quickly.  So have all your ingredients prepped and ready to add.  Take the time to get everything ready before you start cooking and this dish is a snap to make.
  • I used cheese ravioli but spinach or mushroom ravioli would be good choices also.

If you make this recipe and enjoy it, please come back and leave a message and rating for the recipe!  Thank you!


Ravioli with Sautéed Mushrooms

A quick, easy, elegant dish using ravioli, sautéed mushrooms, pine nuts, basil and parmesan.

  • Author: Geraldine
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2
  • Category: Pasta
  • Cuisine: Italian


  • 19 oz pack of fresh ravioli – I used Butoni’s cheese ravioli
  • 8 oz of white button mushrooms – thinly sliced
  • 1 tbs olive oil
  • 2 medium sized cloves of garlic – minced
  • 6 twists of black pepper from a pepper mill
  • 2 tbs pine nuts – toasted
  • 2 tbs parmesan cheese – finely grated
  • 1 pat of butter – about 1 1/2 tbs
  • 4 large basil leaves – finely minced


  1. Bring a large pot of water to a boil and cook ravioli as per the package instructions.
  2. Toast the pine nuts in a large non-stick saute pan over medium heat until golden brown – 1 to 2 minutes. Make sure to shake the pan often since they will burn easily. Remove and set to the side.
  3. In the same pan that you toasted the pine nuts, heat the large non-stick saute pan over medium high heat. Add 1 tbs olive oil to the pan and then the mushrooms. Let the mushrooms cook for 3 minutes before stirring. After the 3 minutes are up, add the minced garlic and fresh black pepper. Stir occasionally until mushrooms are a golden brown color – about 5 more minutes.
  4. Drain ravioli when ready and add to the mushrooms in the large saute pan. Add the pat of butter, most of the parmesan cheese and chopped basil. Toss gently to combine.
  5. Divide and serve with the remaining parmesan sprinkled on top.


If you make this recipe and enjoy it, please come back and leave a message and rating for the recipe!  Thank you!


  • Serving Size: 1
  • Calories: 582
  • Sugar: 4 g
  • Sodium: 560 mg
  • Fat: 25 g
  • Saturated Fat: 9 g
  • Carbohydrates: 66 g
  • Fiber: 4 g
  • Protein: 25 g

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32 comments on “Ravioli with Sautéed Mushrooms

  1. Paula

    I made this tonight and my husband and I loved it. I don’t think the pine nuts added that much considering what I paid for them. I probably will not used them again. Overall a great recipe!

    1. Geraldine Post author

      Thanks so much, Paula, for letting me know how much you and your husband enjoyed the recipe! I agree about the pine nuts being pricey – so totally leave them out next time! Thanks for leaving a comment and rating – I appreciate it.

  2. Yaakov Clark

    This is a fabulous recipe! I had to modify it slightly (no pinola – allergies) and no butter, only added a bit extra olive oil, but it is definitely a keeper!

  3. Kelly@Inspired Edibles

    Look at those glorious golden seared mushrooms! Oh my word Geraldine. So many craveworthy ingredients going on in this dish – lovely autumn warmth. Also like that you added a touch of basil, I don’t think I would have thought of that but I bet it tastes perfect here. I hope the fall is treating you well and that things are starting to cool down in LA. We’ve been getting cooler days here just recently and I think I like it 🙂 Cheers Geraldine, have a great weekend.

    1. Geraldine Post author

      Thanks so much, Kelly. We got a touch of rain this morning – which was very welcome – but it’s supposed to heat up to the 90s again this week :(. Fall will get here eventually but I wish it would hurry up!

  4. traci | Vanilla And Bean

    OMG… you’ve reminded me it’s been FAR too long since I’ve had ravioli, Geraldine! I’ve been wanting to make my own, but just haven’t gone there yet. I really just need to go buy some! I love how you’ve paired it with those perfectly seared mushrooms and just a touch of cheese. Beautiful photography capturing the texture of the mushroom too.. I just wanna dig in! Thank you for this! xo

    1. Geraldine Post author

      Thanks so much, Traci – this is such a simple dish to put together using store bought ravioli – there are so many great flavors combinations at the market. Hope you have a great weekend!

  5. Cheyanne @ No Spoon Necessary

    I am in the in between camp for mushrooms. I used to absolutely hate them, but as I get older they grow on me. And if they are prepared right I DO really really like them. Take THIS dish for example – ohhh my gawd, LOVE! Seriously this looks so fancy, Geraldine, but I love that it’s actually a breeze to throw together!! Definitely adding this one to my must make list! SO YUM! Cheers, dear!


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