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Say hello to Christmas Week Ravioli!

Mushroom Cheese Ravioli with Rosemary Butter Sauce | @hbharvest

On Saturday, we had a family ravioli situation happening…and these were the results. Delicious, buttery pillows of caramelized mushrooms, cheese and extra saucy rosemary butter sauce. If you follow along on Instagram, you’ll know my story was filled with random snaps of family members making ravioli and drinking their drinks…it was an interesting night to say the least, but there’s no denying that this plate of pasta goodness is basically the best thing ever.

AND since I was feeling super lazy and totally not in the mood to make homemade pasta dough, I took a short cut and used wonton wrappers, so freaking easy and so freaking good. Not sure I can go back to the actual real deal pasta. Ahh, ok I can, but for everyday homemade ravioli, the wonton wrappers are where it’s at.

Chocolate Peanut Butter Crinkle Cookies | @hbharvest

Chocolate Peanut Butter Crinkle Cookies | @hbharvest

Chocolate Peanut Butter Crinkle Cookies | @hbharvest

In an effort to pack a ton in this week and still spend time with my family, I’m going to try to keep these posts a little bit shorter…I mean, I will attempt to, but we all know how that goes!

Everyone arrived safe and sound on Sunday. They were supposed to get here Saturday, but their flights got delayed and they sat in the airport all day long. Yes, all day. Creighton, Caitlin and Maggie in Cleveland and Kai in LA. Their flights finally got in early Sunday morning, so they spent the rest of night in Denver and my brother Brendan drove down to pick them up early in the morning. It was a long twenty-four hours for those guys, but don’t worry they made up for it on Sunday with tons of food, rest, snowboarding and um, yes cocktail. My family is semi-crazy. Prepare for all the stories. I have a feeling this years Christmas is going to be one for the books…

Chocolate Peanut Butter Crinkle Cookies | @hbharvest

Alright, but let’s talk mushroom cheese ravioli! I actually had another recipe planned for today. A soup actually, but when I made it earlier last week, I basically failed miserably. So bad that I just could not attempt it again and gave up after everyone declared it too oily to eat. I mean, how is soup oily? I don’t even know, which is why it got the boot. So instead, I chatted with my recipe guru, aka Lyndsie, and we decided a nice mushroom ravioli was in order. Truth is the girl just wanted some mushrooms, cheese, rosemary, and butter, but I mean, I was obviously happy to oblige.

I really can’t begin to describe how much we all loved this ravioli. Perfection does not even cut it, it’s just delicious. The ravioli filling is made up of sautéed mushrooms with a little balsamic, ricotta, fontina, and parmesan. Super simple, but the very best flavors. Stuff the cheese filling between some wonton wrappers (which you can find in the produce section of most grocery stores) and then just boil. Could not be easier.

For the sauce, I wanted something light, not cream based, but very flavorful. I browned some butter, added a little garlic and rosemary and then a splash of white wine and some chicken broth. I was going for ravioli in broth, and guys, it’s just beyond. Think chicken soup, minus the chicken and plus mushroom ravioli. It’s really fantastic <–Lyns’s words.

The rosemary adds just the right amount of flavor, but it’s not overwhelming. It highlights the cheese and mushrooms really nicely. If you’re making one meal this week, please, please PLEASE let it be this ravioli. Make it a family night and create an assembly line for the ravioli process. It’s actually super fun that way, and the time to create this will get cut in half. Yes, please!

Chocolate Peanut Butter Crinkle Cookies | @hbharvest

Mushroom Cheese Ravioli with Rosemary Butter Sauce.

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Calories Per Serving: 2529 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Rosemary Butter Sauce


  • Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.
  • In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.
  • Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as work work to prevent them from drying out.
  • Make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
  • Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.
  • Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley. EAT!
View Recipe Comments

Chocolate Peanut Butter Crinkle Cookies | @hbharvest

That filling though? With that sauce? I can’t even…The Best.

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  1. Hi!! I would love to try this recipe with homemade pasta dough. Do you have a recommendation for another ravioli recipe that has homemade dough I could pull from for that part?

  2. This looks amazing! I noticed the instructions say “1/2 cup white wine or chicken broth”, but the recipe says “Pour in the wine and chicken broth and bring to a boil.” Is it one or the other, or both? If it’s both, how much of each? Thank you!

    1. Hi Katie,
      It is either one, whichever you prefer. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    OMG! I just made these and typing this comment as I am sitting at my dining Table over my empty plate. THEY ARE AMAZING! Best ravioli dish I ever had. The first bite was like sex on my tongue. Also the first time I made pasta dough and ravioli at home. Thank you so so so much for this recipe!
    Question though: Do they freeze well?

    1. That is so amazing to hear!! I am so glad you loved this recipe, Chantal! And yes, they freeze well! Thank you! xTieghan

  4. 5 stars
    Made my own dough because we couldnt find any wonton wrappers but it was delicious! Great quick and simple dinner. Be aware that you. may have a lot of the cheese and mushroom mixture leftover but its okay because you can always make more!

  5. 5 stars
    Hi Tieghan!

    I completed this dish tonight! I made the ravioli with home made pasta a few days again, then froze them.
    Hubby and I love the flavors! Thank you for a delicious combo of tastes!
    One thing we would prefer is a thicker sauce. I reduced for a good 10 minutes, but ….not quite thicker…any help for me?

    1. Hi there!! So glad you enjoyed this recipe. To thicken the sauce, just simmer it longer until it’s reduces to your desired thickness. This is not really mean to be a thick and creamy sauce though. If you want it cream I would add 1/4 cup heavy cream! Please let me know if you have any other questions. So you love this recipe! Thank you! xTieghan

    1. HI! yes, these freeze really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  6. 5 stars
    I cut this recipe in half (& only cooked half of them for my husband and me)…..i will definitely make it again!!!! Am planning to freeze the other half that I’ve put together but haven’t been cooked yet!
    The only thing I added was a handful of pine nuts to the yummy sauce!!

  7. 5 stars
    My husband & I just discovered your website before New Year’s Eve & decided to make these for our dinner along with the Lemon Roasted Broccoli salad. We were oth blown away by the flavors & loved the simplicity of the ingredients. Since then we’ve made five more of your recipes, six counting tonight, starting following your site, and look forward to “geeking out” about what to cook next! I’m totally asking for your cookbook for Valentines Day! Thank you for such wonderful food adventures! Cheers!

    1. I am so happy you enjoyed this recipe and others on my blog Sherry! I hope you love the book as well! Thank you! ?

  8. I can’t wait to make this. Looks amazing! Sounds like you’re going to have a very merry Christmas with all your family have fun! If you have time could you let me know what kind of fontina you used I’m making this tonight! Thanks.

    1. HI! I just use a soft, melty fontina, not hard. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂

  9. 5 stars
    I am loving your recipes!! Have tried several and they were a big hit!!! Up next are the mushroom cheese ravioli with rosemary butter sauce. There is no doubt in my mind they will be out of this world!!! Thanks for sharing all your talent with us!

  10. Hi
    I’m going to try your sauce tonight as it sounds delicious, but I’d like clarification as to why you have basil leaves in the images but not in the recipe.

    1. Hi! I just used the basil for garnish, feel free to use some too! Please let me know if you have any other questions. Hope you love this recipe! 🙂