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Herby Buttered Balsamic Mushroom Ravioli. A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. When you’re in need of an easy, 30 minute dinner, make this ravioli, it’s simple, quick, and so DELICIOUS.
I never met a ravioli I didn’t like, but guys? I LOVE this ravioli recipe. It’s true perfection, mouth wateringly delicious, and just beyond words good.
Really, I just LOVE it, and that’s kind of all you have to know. But you know me, I have lots more to say.
Before I dive into the inspiration and details behind this recipe though, a little real life talk. If all you want is the recipe, no worries, just click the skip to recipe button above.
I feel like things have gotten so busy in the last year or so and I haven’t actually talked about “life” with you guys all that much. Sure I write Sunday’s Favorite’s posts (which are my favorite to put together) and those are full of what’s happening behind the scenes, what’s going on in my life, and what I am loving. The Sunday posts are fun and detailed (and take me forever to put together), but I miss writing about my day-to-day life in these recipe focused posts.
Today I’m bringing the chatter back. Honestly just because I want to, I need to write and talk and be real and vent…
I’ve been working away for the last two hours on Thanksgiving content (yes, you read that correctly) and feeling uninspired. Thanksgiving is my one of my favorite times and I love creating holiday content, so it’s bumming me out that my inspiration is lacking. I just spent the last two hours thinking negatively towards everything I am currently doing in work and life, all because I wasn’t loving my ideas for the upcoming holiday. Nothing is creative enough, nothing is pretty enough, nothing is easy enough, nothing is good enough, etc.
Why?
One word. Comparison.
It’s the most defeating set back in the world, and whenever I let myself play the comparison game, I always lose. The bottom line is that there will always be someone doing something more amazing, more beautiful, and someone who seems to have it all together. But what I need to remember most is that what I’m doing is unique, amazing, and beautiful too. And also? No one has it all together. The pictures displayed for us through the camera lens are just that, pictures, captures of a specific moment in time. What’s actually happening outside the camera’s frame can be a completely different story.
I think this is something we all need to remember, especially when we find ourselves comparing ourselves to others. In writing this all out, I’m realizing that what I really need to be doing is pushing the negative talk out of my head and replacing it with positive. So with that, here are three things that I really love about myself.
- I am hard-working, driven, and I don’t give up easily.
- In the last six years I have grown so much, stepped so far outside of my comfort zone, and have become ok with feeling uncomfortable (i.e anxious), if it means I am growing as a person and taking steps towards my goals.
- I love my love for making things beautiful and looking for simple ways to find the beauty in everything.
Wow. That took me a looonnngg time to write, but I’m glad I did. Sometimes all it takes to step out of a negative place is to force yourself to think a little more positively.
Or call your mom and talk it out. Not going to lie, that’s normally my go-to, but tonight I felt like writing. I realize a lot of this is all over the place and so very random, but this is real life, I feel like I know you guys, and I hope that it shows you we all have bad days. Sometimes you just have to push through, or as I like to say, “just keep swimming, swimming, swimming”.
Anyway, I’ll stop my weird rambling now, but please let me know how you deal with comparison, negative talk, and feeling uninspired. Always love to read your tips and advice!
Ok. Switching gears and turning my focus back to this delicious ravioli.
This is maybe not the prettiest ravioli I’ve ever made, but you know, I kind of think it’s moodiness is really nice and fitting for these September days. It’s warm, cozy, inviting, and I am into it.
And regardless of its beauty, most importantly, it’s delicious, easy, and I feel pretty confident that you guys will love it just as much as I do.
For whatever reason, I felt very inspired to make ravioli on Monday (as in this past Monday, as in Labor day…because I am never not working). I really just wanted to make pasta dough, roll it out and stuff it with cheese. Something about this time of year always leaves me wanting to spend a little more hands on time in the kitchen. It probably helps that we’ve had periods each day lately that are kind of dark and dreary, perfect for staying cozied up in the warm kitchen.
Plus, whenever I’m feeling anxious, I love just spending time cooking. It’s such a good creative outlet for me. I was overly anxious about a shoot we have next week, so some stress relieving time in the kitchen just made sense.
The details.
I made a very simple cheese ravioli, but you can also just use your favorite store-bought ravioli. I love Whole Foods or Trader Joe’s options. If you’d like to spend a little extra time in the kitchen however, make either this taleggio cheese ravioli or this ricotta one. Both are delicious. I used the ricotta base for this recipe.
What this recipe is really about though is the mushroom sauce.
Oh my gosh, best mushroom sauce ever.
Caramelized shallots, mixed wild mushrooms, garlic, herbs, balsamic and butter. Simple, but perfect, and SO GOOD spooned over this cheesy ravioli. The shallots are key here. I just got into cooking with shallots and it’s safe to say that I’m very obsessed. It’s hard to explain, but there’s something very special about caramelized shallots. So much flavor, but it’s subtle and not overpowering. I love it paired with the buttery mushrooms and herbs in this recipe.
If you are using store-bought ravioli, or have homemade, frozen ravioli on hand, this entire meal will come together in under thirty minutes, making it perfect for any night of the week. Whether you need a quick Thursday night meal, or a fun Saturday dinner party dish, this recipe is perfect for either.
Also! If you wanted to add something green (I mean, other than the herbs), I think some sautéed kale or spinach would be really great! Or just a yummy side salad.
OK, and with that, I think I am out of words for the day (or night in my case). Sorry for all the rambling today, BUT, I do hope you guys enjoy this easy, cozy ravioli recipe. Again, it’s truly a great one, and I think it makes for a pretty good Thursday night dinner.
Just saying. Enjoy. Enjoy.
If you make this herby buttered balsamic mushroom ravioli, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Herby Buttered Balsamic Mushroom Ravioli
Servings: 6
Calories Per Serving: 402 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot, thinly sliced
- 1 pound mixed mushrooms, roughly torn or sliced
- kosher salt and pepper
- 4 tablespoons butter
- 2 cloves garlic cloves, smashed
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 3 tablespoons balsamic vinegar
- 1 pound cheese ravioli, homemade or store bought
- fresh dill, for serving
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!
One of the best things I have eaten in a while, and I used store bought ravioli. I can’t imagine how much better this would be with homemade. I also didn’t have sage, so I used thyme and rosemary. Yum!!
Thank you so much Angela!! I am so happy to hear that! xTieghan
I just made this tonight for my picky eater of a partner and we both loved it!
So easy to make and we added spinach for some extra veggies.
Thank you so much Katee! I am really glad this recipe turned out so well for you! xTieghan
This was one of the tastiest dishes I have ever made and was rather easy and quick. I love mushrooms so I put this on porcini and truffle store brand ravioli. I particularly liked the subtle sweetness that the basalmic vinegar adds and it’s not a heavy cream sauce. Will be making it again.
Love that!! Thank you so much Amy! I am so glad this turned out so well for you! xTieghan
This is one of my favorite date night recipes! Adding the fresh dill for serving really makes it all come together! Thanks for the AMAZING recipes!!
Thank you Erin! I am so glad you enjoyed this! xTieghan
My son came home from a vacation full of stories of the amazing food that he had eaten while away. He told me that his favorite dish was a mushroom ravioli and aksed me if I could make it. I got on Google and your recipe was the first to come up. I made it tonight and he was so happy- he said it was just as good as the one he had. We both loved it and it will definitely be a regular dish here.
Aw that is so amazing to hear! I am so glad this turned out so well for you! xTieghan
I don’t know how good this is using balsamic vinegar but I used Chinese black vinegar instead and it was truly amazing! As always, thank you for the recipe and the inspiration.
Love that! Thank you so much Cristina! xTieghan
Thank you so much for this recipe! I make it practically every other week, my husband and I love it, and it is so quick and easy to make on a week night (we use store-bought fresh ravioli so it takes like 4 min to boil). You have a way with mushrooms in your recipes that is so amazing.
I am always on the lookout for recipes that have a high “fancy deliciousness : cooking time” ratio, and because this is so quick, and so fancy, this is way up there. Thanks!
Wow that is so amazing! Thank you so much! xTieghan
Less “what I like about myself” and more recipe please.
Hi! There is a “skip to recipe” button at the top of the page! xTieghan
Came across this recipe searching for a dish with portobello mushroom. Came out delicious!
I am so glad it did! Thank you so much Tatiana! xTieghan
I made this recipe for my family and all loved it. I was thinking of serving a small portion as a first course for Christmas dinner. Do you think the mushroom sauce could be made in advance, maybe up to step 2? Many thanks for a great recipe and blog!
HI! I am sure making the mushrooms sauce ahead of time will be great. I would cook through step 2. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi there! I just came across your blog and am trying two of your recipes tonight. I think I’ll pair this one with the French Shallot Soup. Question for you though; I am new to cooking and have only ever really used mini-bells and portabellas for anything containing mushrooms. On this recipe you say to use a variety of wild mushrooms, but when you say that, what mushrooms do you mean? I’ve seen Chantrelles and Lobster mushrooms recently in the grocery store, so should I try something like that? Which varieties do you suggest I look for?
Thank you for your input!
Hey Jamie! I would recommend using a mix of cremini, Chantrelles and shiitake mushrooms. That will be a great mix of mushrooms! Also, you can easily just use 1 variety instead of mix. You just need mushrooms you love! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I combined this recipe with your ravioli with brussel sprouts and it was superb! I first browned the brussel sprouts and then removed them from the pan. I then followed this recipe as directed, adding the brussel sprouts back at the end and serving over ravioli.
I discovered your blog very recently. I haven’t enjoyed food like this in a long time! THANK YOU!!!
Awh you are too kind! I am so happy to hear that you have been loving my recipe, Amy! Thank you so much! xTieghan
I made this with ravioli from Costco and it was alright – good but not what I was expecting. Then I realized I forgot the balsamic vinegar! Luckily I had some balsamic reduction in the fridge, so I added it and it was delicious! I didn’t have any sage, so I used dried rosemary and marjoram, and added grape tomatoes and it was perfect. The dish came together really quickly and the aroma from the mushrooms, shallots and herbs was amazing!
I am so happy to hear that Carly! Thank you! xTieghan
Hi Tieghan and thanks again for another fabulous, creative recipe! With one exception, made this as called for. The exception was that I was time pressured (and maybe a little lazy) and threw in a rough equivalent of thyme sprigs a tad earlier in the recipe to “melt in”. Pulled the sprigs out before serving. This is just crazy delicious! It’s one of those recipes that is a “No Fail Go To” if you want to impress dinner guests.Very little hands on and HUGE results!
Congratulations to your family on your brother’s wedding! Your new sister-in-law is blessed to have such a loving, dynamic family!
Thank you so much Belle! It was such a beautiful wedding and I am so glad I was apart of it! Also, so glad you loved this! xTieghan
This looks amazing! Will definitely make this the next time I’m in the mood for making fresh pasta! A question about the recipe…it says 4 tablespoons butter, smashed? I’m guessing it’s the garlic listed below that should be smashed, as I can’t think of any logical reason to smash butter lol, except for maybe stress relief.
Hi Ashely! So sorry, yes, that is a typo and is for the garlic. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan