Four Cheese Ravioli Pasta Recipe

Boil pasta water

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water.

Cook ravioli

Add 1 lb four-cheese ravioli to the boiling water and cook according to package instructions (usually 3–5 minutes for fresh ravioli) until al dente. Reserve 1 cup of pasta cooking water, then drain the ravioli gently and set aside, keeping warm.

Prep aromatics and mushrooms

Thinly slice mushrooms if not pre-sliced. Finely chop onion and mince 3 garlic cloves.

Sauté onion and garlic

In a large wide skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the chopped onion and a pinch of salt; sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high, add the 12 oz sliced mushrooms to the pan in a single layer if possible. Let them brown without stirring for 2 minutes, then stir occasionally until they release their liquid and it evaporates, about 6–8 minutes total. Season with 1/2 teaspoon of the black pepper as they cook.

Deglaze

Pour 1 tablespoon dry white wine (or broth) into the hot pan to deglaze, scraping up browned bits from the bottom. Let the liquid reduce by half, about 1–2 minutes.

Build the sauce

Sprinkle 1 teaspoon flour over the mushrooms and stir for 30 seconds to cook the raw flour taste. Add 3 tablespoons broth and 1 cup half-and-half plus 2 tablespoons heavy cream, stirring constantly until the mixture is smooth and begins to thicken, about 2–3 minutes.

Enrich and season

Lower heat to medium-low. Stir in 1 cup grated Parmesan, 2 tablespoons Pecorino (if using), and 2 oz softened cream cheese until fully melted and the sauce is silky. Add 1 teaspoon fresh thyme leaves, 1 teaspoon salt, the remaining 1/2 teaspoon black pepper, and 1 teaspoon lemon zest (optional). Taste and adjust seasoning.

Adjust consistency

If the sauce is too thick, add up to 1/2 cup reserved pasta water, 1–2 tablespoons at a time, until you reach a smooth, coat-the-back-of-a-spoon consistency.

Combine ravioli and sauce: Add the drained ravioli to the skillet with the creamy mushroom sauce. Gently toss or flip the ravioli in the sauce over low heat for 1–2 minutes to warm through and allow the sauce to cling. If needed, add more reserved pasta water to loosen.

Plate and garnish: Divide between 4 plates (serves 4). Sprinkle with chopped fresh parsley, extra Parmesan (about 1/4 cup total), and a pinch of red pepper flakes if using. Serve immediately.