Mushroom Ravioli with Pesto

One of the hardest things about dinner is trying to find quick and easy meals that please everyone in the house. If you have kids, I’m sure you know how challenging that can be!

Two of our favorite pasta dinners are skillet lasagna and spinach ricotta stuffed shells, but I like to change things up to keep from getting into a dinner rut.

Pesto sauce is one of the best ways I know to change up the dinner routine. I love prepping a batch to have on hand for recipes like my chicken pesto pasta and pesto tortellini.

My kids have always loved mushrooms, so these Mushroom Ravioli with pesto sauce are a great way to get my boys to eat more veggies.

This meal appeals to everyone in the house, which is and they appeal to everyone in the house a huge dinner win in my book. 🙂

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Why you’ll love this recipe:

• Tender mushroom ravioli are tossed with homemade pesto sauce, sautéed mushrooms, crunchy walnuts and shaved parmesan for a satisfying vegetarian dinner.
• It’s full of flavor and texture, and the entire family will love it.
• This is an easy recipe that’s on the table in about 30 minutes.
• You can easily make this recipe gluten-free by substituting your favorite gluten-free ravioli.

Recipe ingredients

This mushroom ravioli recipe includes just 6 ingredients that are customizable with your favorite ingredients. You can easily incorporate what you have on hand in this dish!

Ingredient notes

• Ravioli. I used wild mushroom ravioli from the refrigerated section of my local grocery store, but it may be substituted with your favorite.
• Pesto. The pesto sauce is the perfect compliment to the meaty mushroom flavor. Learn how to make pesto sauce with any greens, make my basil pesto, or purchase your favorite store bought brand.
• Mushrooms. I used cremini or baby bella mushrooms, but they may be substituted with your favorite.
• Walnuts. The walnuts add a nice crunchy texture to the ravioli. They may be substituted with your favorite nuts or omitted altogether.

How to make this recipe

This is a quick and easy dinner recipe that’s on the table in about 30 minutes. There are a few components, but they all come together very quickly.

Pro tip: If using homemade pesto sauce, make it in advance and store in the fridge until you’re ready to use it.

See the recipe card below for full instructions.

1. Prepare the pesto sauce, then cook the ravioli according to package instructions then drain well in a colander.
2. While the ravioli cook, heat the olive oil in a large saute pan over medium heat. Add the mushrooms, salt and pepper to taste, and sauté until the liquid evaporates and the mushrooms are tender, 5-6 minutes.
3. In a small pan, toast the walnuts over medium heat until fragrant and golden.
4. Add the pesto sauce to the ravioli pot and heat over low heat until warm. Add the ravioli and mushrooms to the pesto sauce and stir gently. Serve topped with toasted walnuts and shaved parmesan.

Recipe FAQs

Recipe notes

• Pro tip: If using homemade pesto sauce, make it in advance and store in the fridge until you’re ready to use it. Pesto sauce is also freezer friendly!
• If mushroom ravioli aren’t available in your supermarket, use your favorite variety of fresh or frozen ravioli.
• Customize this meal with your favorite veggies, nuts or protein source!
• Leftover pesto ravioli will keep in an airtight container in the refrigerator for up to 3 days.

More easy pasta dinners:

• Farfalle pasta
• Pasta e fagioli
• Pasta primavera
• Roasted red pepper pasta