For an easy lunch or dinner, you can't beat this creamy mushroom ravioli recipe. Store-bought fresh ravioli gets smothered in homemade mushroom sauce and topped with a sprinkle of Parmesan cheese. It's quick and easy comfort food at its finest.
If you've tried my make-ahead mushroom sauce on pan-fried pork chops or in creamy green bean casserole, then you already know how versatile the creamy sauce is. This easy mushroom ravioli is one more great way to use it to create a simple meal for camping or at home. Prep the sauce in advance and you've got yourself a 15 minute meal!
Why You'll Love This Recipe
- It can be prepared in your cast iron skillet or Dutch oven over the campfire, camp stove, or regular stove, making it perfect for cooking at camp or at home.
- You can prepare the sauce ahead of time so it comes together very quickly.
Ingredients and Substitutions
- Ravioli--I use mushroom ravioli to really amp up the mushroom flavor in this dish, but feel free to swap in your favorite type of store-bought ravioli. I don't recommend using frozen pasta as it will change the cooking time.
- Cream cheese mushroom sauce--The sauce can be prepared in advance and stored in the fridge or your cooler for up to 4 days or in the freezer for 3 months. If frozen, thaw it in the fridge before using in the dish.
How to Make Ravioli with Creamy Mushroom Sauce
- Heat ½ cup water in a skillet until it reaches a boil.
- Add the ravioli to the skillet.
- Cover with a lid and let the ravioli steam until tender.
- Stir in the mushroom sauce and cook until thickened. Serve with Parmesan.
FAQs
Anything that traps the steam in the skillet will work. Try your pot or Dutch oven lids to see if they fit, but if not, an upside-down baking sheet will work fine.
A make-ahead salad is the perfect side dish for this easy meal.
Tips and Troubleshooting
- If your pasta sticks to the bottom of the skillet or pot, use a spatula to gently loosen it.
- Store leftover ravioli in a sealed container in your fridge or cooler for up to 2 days. Reheat in a skillet over low heat, adding a splash of water or cream to loosen the sauce, if needed.
More Pasta Recipes You'll Love
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Recipe
Creamy Mushroom Ravioli
Ingredients
- ½ cup water
- 12 ounces fresh mushroom ravioli
- 1 ¼ cups cream cheese mushroom sauce
- Grated Parmesan cheese for serving
Instructions
- Set a cast iron or nonstick skillet over medium-high heat and add the water. Bring to a boil.
- Add the ravioli and immediately cover with a lid. Steam until the pasta is tender, 5 to 6 minutes. It's ok if there's still some water in the skillet after steaming.
- Pour in the mushroom sauce, and cook, stirring frequently until the sauce is thickened and coats the pasta, about 2 minutes.
- Serve immediately, topped with Parmesan.
Notes
- If it sticks--If your pasta sticks to the bottom of the skillet or pot, use a spatula to gently loosen it.
- Storage & reheating--Store leftover ravioli in a sealed container in your fridge or cooler for up to 2 days. Reheat in a skillet over low heat, adding a splash of water or cream to loosen the sauce, if needed.
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