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Rosemary Butter Mushroom And Cheese Ravioli Recipe | Rich & Savory

I recently made this Rosemary Butter Mushroom and Cheese Ravioli Recipe, and I have to say—it instantly became one of my favorite comfort dinners. The combination of tender cheese-filled ravioli, buttery caramelized mushrooms, and fragrant rosemary just hits differently. Every bite feels rich and cozy, perfect for a chilly evening.

I love how quick and simple it is to prepare, yet it tastes like a dish from a fancy Italian restaurant. Let me walk you through exactly how I make it at home. If you enjoy this, you might also like my Eggplant Rollatini Recipe for another cheesy, baked delight.

Ingredients

Here’s what you’ll need to create this dreamy dish, along with my little tips to make each ingredient shine:

1 pound cheese ravioli – I prefer fresh or high-quality store-bought for the creamiest filling.
3 tablespoons unsalted butter – Use real butter, not margarine, for the best flavor.
8 ounces mushrooms, sliced – Cremini or baby bella mushrooms work beautifully; avoid frozen for the best texture.
2 cloves garlic, minced – Fresh garlic gives the sauce a bright, aromatic punch.
1 teaspoon fresh rosemary, finely chopped – Frying rosemary in butter releases incredible flavor.
¼ cup dry white wine – Adds subtle acidity that balances the richness of butter and cheese.
Salt and pepper to taste – Always season gradually and taste as you go.
¼ cup prosciutto, chopped – Optional but highly recommended for a salty, crispy topping.
1 cup sourdough bread crumbs – Tear fresh sourdough; it crisps up better than pre-packaged crumbs.
¼ cup manchego cheese, grated – Freshly grated for maximum flavor; pre-grated can be dry.
Pinch of red pepper flakes – Adds just a touch of heat without overpowering the dish.

Note: This recipe serves several people generously. For another crispy and flavorful chicken dish, check out my Baked Crunchy Maple Dijon Chicken Recipe.

Variations

You can easily tweak this recipe to suit dietary needs or personal taste:

Vegetarian: Omit the prosciutto; the butter and rosemary mushrooms are flavorful enough on their own.
Dairy-free: Substitute butter with olive oil and choose vegan cheese ravioli.
Extra flavor: Add a splash of truffle oil or sprinkle toasted pine nuts on top.
Gluten-free: Use gluten-free ravioli and breadcrumbs to make this meal safe for all.

Cooking Time

Here’s how long it takes to prepare this dish:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

You don’t need a lot, but each tool makes life easier:

Large skillet – For cooking the mushrooms and sauce evenly.
Medium saucepan – To boil the ravioli perfectly without sticking.
Baking sheet – For toasting breadcrumbs and prosciutto.
Food processor – Optional, to finely pulse the breadcrumbs.
Wooden spoon – Essential for stirring mushrooms and sauce gently.

How to Make Rosemary Butter Mushroom and Cheese Ravioli

Step 1: Prepare the Breadcrumbs

I start by preheating the oven and combining torn sourdough bread with chopped prosciutto and a sprinkle of red pepper flakes. Bake until golden and crispy, then pulse with manchego cheese. This topping adds crunch and a salty punch.

Step 2: Cook the Mushrooms

Next, I melt butter in a skillet and fry the chopped rosemary until fragrant. Then I add sliced mushrooms, letting them caramelize slightly. The garlic joins last for a bright, aromatic finish.

Step 3: Boil the Ravioli

While the mushrooms cook, I bring a pot of salted water to a boil and cook the ravioli until tender. Fresh ravioli cooks quickly, so I keep an eye on it to avoid overcooking.

Step 4: Make the Rosemary Butter Sauce

Once the mushrooms are caramelized, I add white wine and a touch of salt and pepper. I let it reduce slightly until it’s silky and flavorful. This sauce is simple but elevates the ravioli to restaurant-quality.

Step 5: Assemble the Dish

I toss the cooked ravioli in the rosemary butter mushroom sauce. Then, I plate them and generously sprinkle the crispy prosciutto breadcrumbs on top. It’s visually appealing and adds a satisfying texture contrast.

Additional Tips for Making This Recipe Better

From my experience, a few small adjustments make a huge difference:

I always fry the rosemary in butter—it infuses the sauce with aromatic flavor that’s unbeatable.
Never overcrowd the pan when caramelizing mushrooms; they need space to brown.
Use freshly grated cheese for the breadcrumbs; pre-grated can be dry and less flavorful.
Taste and adjust seasoning at every stage; it makes the final dish balanced and delicious.

How to Serve Rosemary Butter Mushroom and Cheese Ravioli

Presentation matters, and this dish is no exception. I like to serve it in a shallow bowl, with the sauce draped over each ravioli. Sprinkle the breadcrumbs last to keep them crispy. A small sprig of rosemary on top adds a touch of elegance, and a light drizzle of olive oil gives it a glossy, restaurant-style finish.

Nutritional Information

Here’s a rough estimate of what you get in each serving:

Calories: 520 kcal
Protein: 20g
Carbohydrates: 55g
Fat: 22g

This gives you a comforting yet satisfying meal that’s rich in flavor without being overwhelming.

Make Ahead and Storage

Refrigerating: Store leftover ravioli and sauce separately in airtight containers for up to 3 days. Reheat gently to avoid mushy pasta.
Freezing: You can freeze cooked ravioli before adding sauce for up to 2 months. Thaw in the fridge overnight for best results.
Reheating: Warm in a skillet over low heat with a splash of water or extra butter to keep the sauce creamy.

Why You’ll Love This Recipe

This recipe has become a staple in my kitchen for so many reasons:

Quick and easy: Ready in just 30 minutes without sacrificing flavor.
Cozy and comforting: Perfect for chilly evenings or stress-relieving dinners.
Versatile: Easily adapts to vegetarian, gluten-free, or dairy-free diets.
Flavor-packed: Caramelized mushrooms, rosemary, and butter create an unforgettable taste.
Restaurant-quality at home: Tastes elegant and rich, but requires minimal effort.

This rosemary butter mushroom and cheese ravioli is a perfect combination of creamy, savory, and crispy textures. It’s the ultimate weeknight comfort meal that never fails to impress anyone who tries it.

Ben Carraoli