Mushroom Ravioli
with Caramelized Onion & Blistered Tomatoes
- Milk
- Eggs
- Wheat
We love ravioli for all the flavors you can put together in one dish—from the inside out. Tonight’s meal is no exception: Ravioli stuffed with mushrooms and cheese is the base for a ton of other great flavors: blistered tomatoes, caramelized shallots, and a thyme-scented, creamy sauce. Together, it’s a meal you’ll be sure to rave(ioli) about to your friends.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
¼ ounce
Thyme
1 unit
Onion
2 tablespoon
Cream Cheese
(Contains: Milk)
1 clove
Garlic
9 ounce
Mushroom Ravioli
(Contains: Eggs, Milk, Wheat)
8 ounce
Grape Tomatoes
1 unit
Mushroom Stock Concentrate
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Peel and thinly slice garlic. Strip thyme leaves from stems until you have 2 tsp (4 tsp for 4).
• Once water is boiling, gently add ravioli to pot. Immediately reduce heat to low. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain. Keep empty pot handy for step 4.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, garlic, and tomatoes. Lightly season with salt and pepper. Cook, gently pressing on tomatoes as they begin to soften, until onion starts to caramelize and tomatoes are lightly blistered, 4-5 minutes. • Remove pan from heat.
• Add reserved pasta cooking water to pot used for pasta over medium-high heat; bring to a simmer. Whisk in stock concentrate, sour cream, and cream cheese until smooth. Continue to cook, whisking, until thickened, 1-2 minutes. • Add thyme leaves and 1 TBSP butter (2 TBSP for 4 servings); cook until thyme is fragrant and butter has melted, 30 seconds. • Add drained ravioli to pan with sauce; gently toss until thoroughly coated. Season with salt and pepper to taste. • Divide pasta between bowls and top with tomato mixture. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory mushroom and thyme combination, though some found the thyme overpowering 🌿. A few suggested adding Parmesan for extra flavor.
- Ease of prep: Quick and simple to make, with several mentioning it was easy enough to prepare one-handed or when short on time.
- Suggestions: Consider reducing tomatoes for less acidity; some added protein like chicken or meatballs for a heartier meal.
- Portions: Several found the serving size small, with not enough ravioli per person. Adding a side salad or bread could make it more filling.
- Sauce: Some wanted more sauce; others suggested doubling it. A few found it didn't thicken properly or was too cream cheese-heavy.
Reviews from our home cooks
Blistered tomatoes are disgusting in my view. It adds nothing except a gross texture. I take the tomatoes and slice them into rings and after all the ingredients are mixed, stir them into the hot mixture. That way they get a little warm, but do not get mushy and they have some texture to an already "soft" dish.
Quite delicious, the tomato and onion mixture could have used a teaspoon of sugar to help caramelize and give a sweet punch. A+
The raviolis stuffed with mushrooms were phenomenal and the tomato topping was soooooo flavorful. Thank you!
Less tomatoes would be good but the sauce and ravioli were amazing.
Excellent! I needed to double the recipe and went to the store and picked up butternut squash ravioli to pair with it. The butternut squash added an extra layer of flavor that was just amazing.
The tomatoes were extremely acidic and overpowered the rest of the dish. Maybe use a roma tomato instead? And the onion was pretty tiny so I think it should have said to use the whole thing.
I should have blistered the tomatoes in a different pan, it was less blistering and more sautéing haha. But good! And easy!
The tomatoes didn't seem to cook ("blister") the way the menu described. Still, they were done when the dish was served, but they still seemed slightly undercooked.
Very tasty, but not enough ravioli. While 5 pieces are supposed to be a serving, it is much more filling, and fulfilling to have 8-9 ravioli per person.
It needed more sauce and I ended up adding additional water as it was too thick (should have reserved 1/2 cup of pasta water). Would have also liked more ravioli (maybe 6 more for 2 people).
