Go Back
+ servings
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!

Leave a Review »


  • 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


  • 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!