Mushroom Ravioli in a Tomato Cream Sauce
with Grape Tomatoes & Ricotta Dollop
- Milk
- Eggs
- Wheat
Do you have a friend who is always turning heads? When it comes to pasta, ricotta is the pal who always steals the show. Add a generous dollop and people start staring. What’s not to love about a fluffy cloud of cheese perfectly positioned over a pile of mushroom ravioli dressed with a creamy tomato sauce? Just give folks at the table a heads-up before serving…We don’t want anyone getting whiplash!
Ingredients
4 ounce
Grape Tomatoes
4 ounce
Ricotta Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
14 ounce
Marinara Cup
1 unit
Mushroom Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
9 ounce
Mushroom Ravioli
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Cut any larger tomatoes in half lengthwise. Open ricotta; stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of salt and pepper.
• Heat a drizzle of olive oil in a large pan over medium heat. Add tomatoes and half the Italian seasoning (all for 4 servings); cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in stock concentrate, cream cheese, half the marinara (all for 4), and ½ cup water (1⁄3 cup for 4). Bring to a simmer and cook until the cream cheese has melted and sauce has thickened, 1-3 minutes. • Immediately remove from heat.
• Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.
• Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Dollop ricotta in the center. Season with pepper and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The tomato cream sauce is a standout — rich, savory, and elevated by the ricotta dollop on top. Some found the mushroom ravioli itself mild or bland, with most of the flavor coming from the sauce.
- Ease of prep: This is a genuinely quick and easy weeknight meal; the sauce comes together in minutes while the ravioli boils. 🍝
- Suggestions: Use all the marinara rather than half, and add an extra stock concentrate to deepen the mushroom flavor in the sauce. A handful of fresh basil, a pinch of garlic, or crushed red pepper flakes can lift the whole dish.
- Leftovers: Best enjoyed fresh — the cream sauce doesn't reheat as well the next day, though a few customers found the flavors had melded nicely by lunch.
- Portions: Many reviewers felt the ravioli quantity was too small for two adults; consider supplementing with extra store-bought ravioli to balance the generous amount of sauce.
Reviews from our home cooks
This is on my hall of fame. The mushroom ravioli went so well with the bright acidic pop of tomatoes and the creamy savory flavor of the ricotta. Restaurant quality meal in less than 20 minutes
This dish was hearty and tasty. We really liked the fresh tomatoes, ricotta, and the mushroom filling of the ravioli. I didn't like how wasteful this recipe was though. It said to only use half the carton of marinara, which I did, but it feels silly to have so much leftover. Even using only half the marinara, I found the sauce was too liquidy, so I had to cook it longer to reduce it, and add grated parmesan to help thicken it.
the contrast between the cold olive oil ricotta against the warm tomato mushroom ravioli is amazing
I don't normally like mushrooms, but it wasn't overpowering in these ravioli with this sauce which was delicious. I added extra cream cheese to the sauce though because it didn't look anything like the picture, it looked red, not rose.
For ease of prep and clean-up, it was perfect on this extra long day. The sauce was fine. Certainly better than jarred. I enjoyed the butter and cream cheese stir in. It made for a richer, heartier sauce. I feel it would have been best with either a chicken or sausage tortellini, but a bit too overbearing with the mushroom ravioli.
The mushroom ravioli was amazing. Just add some extra hot red chili flakes or some salt for seasoning....Otherwise It was perfect. Perfect!!
Love the sauce and fresh tomato. The ravioli was perfect!
Delicious and simple. Ravioli is flavorful and a good texture. The ricotta addition is fun!
I am in love with the mushroom ravioli and the ricotta was a fresh touch.
Doesn't need the grape tomatoes.. it kind of messes with the texture of the whole dish. It also adds moisture that isn't necessary because there's already too much sauce. I think it would be better with more mushrooms, though!
