Ravioli pasta with mushrooms

Prep 10 min
Total 25 min
Serves 4



14-g pkg
dried porcini mushrooms, crumbled
500-g pkg
fresh cheese-stuffed ravioli pasta
2 tbsp
2 227-g pkgs
sliced cremini mushrooms
garlic clove, minced
1/2 tsp
1/4 tsp
1/2 cup
grated parmesan, (plus more for garnish)
2 tbsp
finely chopped parsley


  • SOAK porcinis in 1 cup boiling water until soft, about 8 min.
  • COOK ravioli, following package directions, but without salt. Reserve 1/2 cup pasta water. Drain.
  • HEAT oil in a large non-stick frying pan over medium-high. Add creminis. Cook, stirring until golden, 5 to 6 min. Add garlic and cook, stirring, for 30 sec. Sprinkle with flour and stir for 1 min. Add soaked mushrooms along with liquid, and season with salt and pepper. Boil, then reduce heat to medium-low. Simmer until slightly thickened, 1 to 2 min.
  • STIR ravioli, parmesan and reserved pasta water into sauce until cheese has melted, about 1 min. Sprinkle with parsley and more parmesan.


Calories 535, Protein 23 g, Carbohydrates 60 g, Fibre 6 g, Sodium 985 mg. Excellent source of Folate

Chatelaine Quickies: One-pan pasta

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