Easy cheesy mushroom baked ravioli

easy cheesy mushroom baked ravioli in a serving dish

A hearty vegetarian main course, this is easy to make and is done in less than one hour. 



Mushroom sauce

  • 2 tablespoons olive oil, more for baking
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, grated or minced
  • 16oz (450g) cremini mushrooms, cleaned, trimmed and thinly sliced
  • 1/2 cup (120ml) dry white wine (I use Pinot Grigio)
  • 1 1/2 cups (360ml) vegetable stock 
  • 1 tablespoon all-purpose flour
  • 2 tablespoons (30g) unsalted butter, more to taste 
  • 1/2 tablespoon chopped fresh thyme
  • sea salt and pepper, to taste

The rest

  • 18oz (500g) cheese ravioli 
  • 9oz (250g) low moisture mozzarella cheese, grated 
  • 2oz (60g) parmigiano-reggiano cheese, finely grated (optional) 
  • fresh thyme or fresh chopped parsley, for serving 



  1. Heat oil in a large sauté pan, set over medium heat. Add the onions and cook for a few minutes, until translucent. Stir in garlic, just until fragrant. Toss in mushrooms, along with about 1/2 teaspoon salt. Increase heat to medium-high and cook mushrooms, stirring occasionally, for about 10 minutes. Just until they release all of their water and become soft.
  2. Lower heat to medium and add the wine. Cook until most of it evaporates. Pour in 2/3 of vegetable stock and bring to a simmer. Add butter and fresh thyme, stir until completely melted. Meanwhile, whisk the rest of stock with flour. Add this to mushrooms and cook until the sauce begins to thicken. Remove from heat, taste and add salt and pepper as needed.
  3. Preheat oven to 350°F (175°C). Bring a large pot of water to a boil. Add in the ravioli and cook for 2 minutes, just until it’s softened but not fully cooked. Drain ravioli.
  4. Lightly drizzle the bottom of a medium baking dish with olive oil. Add 2/3 of the ravioli, spread out evenly over the dish. Top with 2/3 of the sauce. Add the rest of the ravioli, then the sauce, then mozzarella and lastly parmesan cheese. 
  5. Bake until the cheese is bubbly and completely melted, about 20 minutes. Remove from oven and let sit for 10 minutes before serving. (Optional: sprinkle with parsley or thyme before serving)


Cremini mushrooms, or baby bellas, are the brown sisters of the white button mushrooms. You can use either or a mix of both, whatever you can get your hands on. If you can find some porcini mushrooms, use those in combination with the button mushrooms to enhance the flavor of the dish.

Parmigiano-reggiano isn’t truly vegetarian, so feel free to use the “fake” parmesan cheese or any other salty and hard cheese. You don’t need much, just some to add extra flavor to the pasta.

I use 4-cheese ravioli but any cheese stuffed ravioli will shine in this dish. If you want a lighter option, spinach-ricotta ravioli would be a nice choice too.