If you need a quick and easy dinner idea, look no further than this Mushroom Ravioli with Pesto! Tender ravioli is tossed with pesto sauce, sautéed mushrooms, crunchy walnuts and shaved parmesan for a vegetarian dinner that the entire family will love!

Mushroom ravioli in a serving bowl with a spoon

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 stuffed shells, but I like to change things up to keep from getting into a dinner rut.

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, and they appeal to everyone in the house.

That’s a huge dinner win in my book. 🙂

Mushroom ravioli in a white bowl with serving spoon

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!

Mushroom ravioli with pesto ingredients

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.

How to make mushroom ravioli collage
  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.
Mushroom ravioli on a fork

FAQ’s

Can you buy mushroom ravioli?

Mushroom ravioli is available at most supermarkets in the refrigerated or frozen sections or specialty stores.

What’s the best sauce for mushroom ravioli?

Mushroom ravioli are very versatile, so they work well with almost any sauce, including pesto, marinara sauce, meat sauce, cream sauce and butter sauce.

What side dishes go with mushroom ravioli?

Ravioli is great served with focaccia bread, garlic bread or a side salad such as butter lettuce salad or Greek salad.

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.
Plate of mushroom ravioli with a fork

More easy pasta dinners:

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Mushroom ravioli in a serving bowl with a spoon

Mushroom Ravioli with Pesto

Mushroom Ravioli is tender ravioli tossed with pesto sauce, sautéed mushrooms, crunchy walnuts and shaved parmesan. It's a satisfying vegetarian dinner that's on the table in 30 minutes!
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Ingredients

  • 16 ounces mushroom ravioli or your favorite variety of fresh or frozen ravioli
  • 1 tablespoon extra virgin olive oil
  • 8 ounces cremini mushrooms stemmed and sliced
  • salt and pepper to taste
  • 1/2 cup basil pesto sauce or store bought pesto
  • 1/3 cup walnut pieces
  • 1/3 cup shaved parmesan

Instructions 

  • Prepare the pesto sauce, then cook the ravioli according to package instructions.
  • 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, about 5-6 minutes. Set aside.
  • In a small pan, toast the walnuts over medium heat until fragrant and golden, about 4-6 minutes. Keep a close eye as they burn quickly! This may be done up to a few days in advance.
  • Drain the ravioli well in a colander. Add the pesto sauce to the 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 and enjoy!

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.

Nutrition

Calories: 425kcal, Carbohydrates: 36g, Protein: 16g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 46mg, Sodium: 751mg, Potassium: 203mg, Fiber: 3g, Sugar: 3g, Vitamin A: 461IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 8mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

**This post was originally published in April 2013. The photos have been updated and the post has been modified to include more recipe information.

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