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Ravioli with Rosemary Mushroom Sauce

This Ravioli with Rosemary Mushroom Sauce is both tasty and beautiful. This recipe can be easily split in half for serving to a smaller group.
Course Pasta
Servings 8 -10 servings (appetizer size)
Author Adapted from a recipe found on The Chew


  • 2 pounds cheese ravioli
  • 8 Tablespoons butter divided
  • 1 Tablespoon olive oil
  • 2 8- ounce containers of fresh cremini mushrooms chopped into small bite site pieces
  • 1 teaspoon kosher salt plus extra for seasoning if needed
  • 2 shallots sliced
  • 5 cloves of garlic minced
  • 1 cup of white wine
  • 3 Sprigs of rosemary
  • grated parmesan cheese for garnish
  • shaved parmesan cheese for garnish
  • 8 tips of rosemary sprigs approximately 1 inch pieces for garnish


  1. Start water boiling water for pasta in a deep pot. Add salt to pasta water (optional).
  2. Heat olive oil in a sauté pan over medium heat.
  3. Melt 4 Tablespoons of butter in hot pan.
  4. Saute mushrooms and salt in the melted butter and olive oil for approximately 3 minutes
  5. Add rosemary sprigs, shallots and garlic to mushrooms and sauté until shallots are soft, approximately 5 minutes.
  6. Add wine and reduce until wine is reduced to 1/4 cup.
  7. While wine is reducing, add pasta to boiling water and simmer according to directions on ravioli package.
  8. Drain ravioli and keep warm.
  9. After wine is almost fully reduced (to a 1/4 cup or less), remove mushroom mixture from heat.
  10. Taste and add salt if needed.
  11. Remove rosemary sprigs from mixture.
  12. Add remaining 4 Tablespoons of butter and allow to melt.
  13. Place desired amount of ravioli on a plate (or in a bowl), add a spoonful of rosemary mushroom sauce, garnish with a sprinkle of grated parmesan, a few shreds of shaved parmesan, and the tip of a rosemary sprig.
  14. Serve and enjoy!