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Rosemary Butter Mushroom and Cheese Ravioli Recipe
Ben Carraoli

Rosemary Butter Mushroom and Cheese Ravioli Recipe

I recently made this rosemary butter mushroom and cheese ravioli, 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.