These ravioli with mushroom sauce are tossed in a creamy tomato sauce with sautéed mushrooms, bacon, onion, carrot, and celery, then finished in the oven with a layer of Grana Padano. The short bake brings everything together and gives the top a lightly golden, cheesy finish without drying out the pasta.
It’s a comforting dinner that also works well when you’re entertaining because you can assemble the dish ahead and bake it just before serving. If you enjoy creamy mushroom sauces, you may also like this French pork with mushroom sauce. For a completely different way to serve ravioli, try these baked crispy Parmesan ravioli.
What Mushrooms Work Best?
Cremini or baby bella mushrooms are my first choice because they have more flavor than standard white button mushrooms but are still easy to find.
You can also use:
- White button mushrooms for a milder sauce.
- Porcini mushrooms for a deeper, earthier flavor.
- A mushroom blend if you want a more pronounced mushroom flavor.
Cheese, beef, mushroom, or spinach ravioli can all work here. Mushroom ravioli gives the dish the strongest mushroom flavor, while beef-filled ravioli makes it richer and more savory.
Ingredients
- 17.5 oz (500 g) refrigerated ravioli
- 2 oz (55 g) thick-cut bacon, finely chopped
- 9 oz (255 g) cremini or button mushrooms, sliced
- 1 small yellow onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 9 oz (255 g) tomato passata or strained tomatoes
- 7 oz (200 ml) cooking cream or heavy cream
- ½ teaspoon kosher salt, plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- ⅓ cup (30 g) finely grated Grana Padano, plus more if desired
Instructions
- Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook for 4 to 5 minutes, until softened.
- Brown the bacon: Add the bacon and butter. Cook for 2 to 3 minutes, until the bacon begins to brown and release some of its fat.
- Cook the mushrooms: Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until their moisture has cooked off and the edges begin to brown.
- Make the sauce: Stir in the tomato passata, salt, and pepper. Reduce the heat and simmer gently for about 10 minutes. Stir in the cream and cook for another 2 to 3 minutes, just until the sauce is smooth and warmed through.
- Cook the ravioli: Meanwhile, bring a large pot of salted water to a boil. Cook the ravioli 1 to 2 minutes less than the package directions so they remain slightly firm. Drain carefully.
- Combine: Gently fold the ravioli into the mushroom sauce until evenly coated. Avoid stirring too aggressively or the ravioli may tear.
- Bake: Heat the oven to 400°F (200°C). Transfer everything to a lightly buttered baking dish and sprinkle the Grana Padano over the top. Bake uncovered for 10 to 15 minutes, until bubbling around the edges and lightly golden on top.
- Serve: Let the ravioli rest for about 5 minutes before serving. Finish with a little extra Grana Padano and black pepper if you like.
Tips for the Best Ravioli with Mushroom Sauce
Don’t overcook the ravioli first. They continue cooking in the oven, so slightly underdone pasta holds its shape much better.
Brown the mushrooms properly. Let their moisture evaporate before adding the tomatoes. This gives the sauce a deeper mushroom flavor instead of making it watery.
Use passata rather than tomato paste. You want a smooth tomato base here, not the concentrated flavor of paste.
Keep the cream at a gentle simmer. Once it goes in, there’s no need to aggressively boil the sauce.
Can You Make It Ahead?
Yes. Assemble the ravioli and sauce in the baking dish, cover, and refrigerate for up to 24 hours. Add the cheese before baking. If you bake it straight from the refrigerator, expect it to need about 5 additional minutes.
Storage and Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or cover the baking dish and warm at 350°F (175°C) until heated through.
A spoonful of cream or milk can help loosen the sauce if it has thickened in the refrigerator.
