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Sautéed Mushroom-and-Cheese Ravioli

Sautéed Mushroom-and-Cheese Ravioli

Southern Living MAY 2008

  • Yield: Makes 4 to 6 servings
  • Cook time:22 Minutes
  • Prep time:15 Minutes


  • 1 (25-oz.) package frozen cheese ravioli
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1/4 cup finely chopped sweet onion
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese


1. Cook ravioli according to package directions in a Dutch oven; drain and keep warm. Wipe Dutch oven clean.

2. Melt 2 Tbsp. butter with oil in Dutch oven over medium-high heat; add mushrooms and next 3 ingredients, and sauté 8 to 10 minutes or until vegetables are tender. Reduce heat to low, and stir in ravioli and remaining 1 Tbsp. butter, stirring until butter is melted. Add parsley, and toss gently to combine. Sprinkle with cheese, and serve immediately.

Note: For testing purposes only, we used Rosetto Cheese Ravioli.


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Sautéed Mushroom-and-Cheese Ravioli recipe