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The coziest bowl of Rosemary Butter Mushroom and Cheese Ravioli…for the commencement of these cold November nights. Cheese ravioli tossed with buttery caramelized mushrooms in a rosemary white wine pan sauce. Finish off each bowl of saucy ravioli with spicy, salty, prosciutto bread crumbs for a dinner that’s mouth-wateringly delicious. When you’re in need of an easy 30-minute dinner, make this ravioli…delicious. Best for nights when you’re craving something cozy, but want something quick and easy too.

overhead photo of Rosemary Butter Mushroom and Cheese Ravioli

I couldn’t think of a better recipe to welcome November. This is such a warming bowl of cheese ravioli. I feel like we’re really going to need all the coziest, comforting recipes this week. Let’s be honest, everyone knows this week is going to be hard. I don’t like to talk about politics with you guys at all, but we’re all in the same boat here. If it’s going to be a stressful week we might as well have some darn good comfort food to soften it for us.

I mean, right?! Yes, yes, of course. Cooking a homey (delicious) dinner like this with your favorite cocktail or glass of wine in hand is the best way to destress.

That said, it’s Monday, so I know many of us might not have time for a slow-cooked Sunday sauce or a braised short rib dinner. I’m not going to lie, I thought way too long on just what to share for today’s recipe…tomorrows too. But I finally came up with two perfect recipes for two busy and possibly stressful days.

Tomorrow is something sweet and decadent. It’s great for November and also for Thanksgiving. But today? Today it’s a ravioli kind of Monday. Oh, this ravioli is GOOD. It’s simple(ish), but so delicious and just what tonight needs most.

prep photo of Cheese Ravioli

Here’s the Inspiration for this rosemary butter mushroom and cheese ravioli.

As I mentioned above, I wanted to share the perfect bowl of comfort food today. I went back and forth on so many recipes, but in the end, landed on this ravioli. It started as a completely different ravioli, but after a quick chat with my mom, I swapped out my ravioli filling and swapped in this buttery mushroom sauce.

She pointed out to me that while she loves the flavors of mushrooms, she doesn’t actually enjoy mushrooms themselves. That’s when I played with the idea of doing a quick cheese ravioli with rosemary mushrooms on top. Once I had that idea, I thought about how delicious it would be if the mushrooms were cooked in butter, and then spooned over the ravioli.

I loved the sound of this so, I went with it. Somewhere along the process, I added prosciutto and manchego breadcrumbs to the mix. And by the end of testing? I loved the recipe even more than I thought I would.

prep photo of Rosemary Butter Mushrooms cooking

The simple steps.

Since we’re using store-bought ravioli, this dinner comes together in minutes and is super simple. I like to start with the breadcrumbs and keep it simple with torn sourdough bread, prosciutto, and manchego cheese. Everything bakes together until the bread is toasted and the prosciutto is extra crispy.

Once the bread is toasted and that prosciutto is crisp, pulse the mix into crumbs using a food processor or simply crumble with your fingers. Now add manchego cheese and a good pinch of red pepper flakes. If you’re a vegetarian, you can just omit the prosciutto. No big deal.

Now, I know the breadcrumbs are a bit of an “extra”, but in my opinion, they’re an extra that’s worth it. Salty prosciutto breadcrumbs are the perfect topping for this cheesy ravioli.

overhead close up photo of Rosemary Butter Mushroom and Cheese Ravioli

While the breadcrumbs are baking, cook the ravioli. I made homemade cheese ravioli. But you can pick up your favorite brand from the grocery to make things simple and quick!

What this recipe is really about though is the rosemary butter mushroom sauce.

I hate to say this is the best, but I don’t know any other way to describe this. This mushroom sauce is just the best ever.

Caramelized mushrooms with butter, garlic, rosemary, and a splash of wine. Simple, but perfect, and SO GOOD when tossed over this cheesy ravioli. The mushrooms, rosemary, and butter are key here. The rosemary fries in the butter and the mushrooms caramelize on the edges. It’s every bit as delicious as it sounds.

I’ve been really into frying rosemary in butter lately. It’s hard to explain, but there’s something very special about fried rosemary. So much flavor. It’s subtle and not overpowering. I love it paired with the buttery mushrooms and cheesy ravioli.

If you’re 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 weeknight meal, or a fun Saturday dinner party dish, this recipe is perfect for either.

And with that, I think I’m out of words for the day (or night in my case). Happy Monday, happy November! Really hoping this recipe brings you guys some much-needed happiness this week. I know that’s yet another cheesy thing for me to say, but as always, it’s true!

side angled photo of Rosemary Butter Mushroom and Cheese Ravioli

Looking for other easy comfort food dinners? Here are my favorites: 

Herby Buttered Mushroom Stroganoff

Better For You Instant Pot Spicy White Bean Beef Stew

Creamy Golden Rice with Spiced Chickpeas

Lastly, if you make this Rosemary Butter Mushroom and Cheese Ravioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Rosemary Butter Mushroom and Cheese Ravioli.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 710 kcal

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




  • 1. To make the breadcrumbs, preheat oven to 425° F. On a baking sheet, toss the bread, olive oil, manchego, and a pinch of salt. Lay the prosciutto around the bread. Bake 10 minutes, until the prosciutto is crisp. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes.
    2. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
    3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the butter, garlic, rosemary, a pinch of crushed red pepper flakes, salt, and pepper. Cook 4-5 minutes, until fragrant. Pour in the wine and broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
    4. Drop the ravioli into the sauce, gently toss to combine. Divide the ravioli and sauce between plates. Top with breadcrumbs. Enjoy! 
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  1. 5 stars
    This has become one of my favorite recipes for busy nights! So easy to throw together with a quick salad!

    1. Hey Mallory,
      Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan

  2. I was looking for an amazing article about rosemary butter mushrooms and now I found your blog. It’s the best one for rosemary butter mushrooms. thank you

  3. Are the mushrooms measured before or after slicing? Traditionally, “3 cups mushrooms, sliced” means measure 3 cups whole mushrooms and then slice, but these days it’s hard to tell. ;-).

    1. Hey Lindsay,
      You will measure 3 cups of mushrooms and then slice them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    This was really amazing! It was fun to put together. The breadcrumbs were delicious and I will be looking for opprobrium make this again!

  5. I made this with tortellini, added a bunch of Dino kale to the mushrooms and increased the garlic to 5 cloves. So delicious!!!

    1. Hey Sue,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  6. 5 stars
    Made this for dinner lastnight and we LOVED it! I did make the breadcrumbs and home made ravioli and it was totally worth the effort, I didn’t have any manchego cheese so I just used Romano and it was delicious. Definitely restaurant quality! My question is, what can I do with the leftover breadcrumbs!? They’re so delicious but I’m all out of ravioli!

  7. 5 stars
    What a fabulous recipe!! So simple and an absolute crowd pleaser with the vegetarian and the meat lover.(I might have served this as a side dish to his sirloin).
    I left out the prosciutto and it went unnoticed.

  8. 5 stars
    This was amazing! What are some idea to use up our extra breadcrumbs? We had a lot left over, and I don’t want to waste them. They were yummy!

  9. 5 stars
    I loved this recipe, the breadcrumbs were so tasty I saved the extra to use fir salads or whatever! Just eat with a spoon.

  10. 5 stars
    I’m making this for Christmas Eve! It’s a restaurant quality dinner, even without homemade ravioli! The breadcrumbs???

    1. Hey Monica,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  11. 5 stars
    This came out amazing! I had to substitute a few things – I used sherry instead of wine, panko instead of sourdough and served it over campanelle. It’s soooo good. I will have to make it again.

  12. 5 stars
    This was so delicious! It tasted like a dish that took much longer to prepare. . I followed the recipe as written except I substituted Parmesan for the Manchego. We particularly enjoyed the contrast of textures between the soft ravioli and the somewhat chewy breadcrumbs and prosciutto. I will be making this again!

  13. Loved the recipe! Mushrooms are our favorite, so this was spot on. Grated a bunch of parmesan cheese on top, can’t heave enough cheese 🙂 Another of your recipe’s added to my favorite list, Thank you so much!

  14. 5 stars
    I made this dish tonight and it was delicious! The bread crumbs really do add a nice flavor to the dish. I also made a slurry of cornstarch and water to thicken the sauce a little. Thank you!