Cheese Ravioli With Portabella Mushroom Sauce

READY IN: 15mins
Recipe by hhorn

I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!

Top Review by Lori P.

I was looking for a sauce to serve with mushroom raviolis that was not made with heavy cream. I am so glad I found this recipe because it was absolutely delicious! I also used it atop lightly seasoned sauteed chicken breasts, which I served alongside the raviolis. This recipe is wonderful!

Ingredients Nutrition


  1. Heat 10-12" saucepan over medium-high heat.
  2. Add oil and melt butter.
  3. Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
  4. Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
  5. Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
  6. Reduce heat to medium and reduce for 2-3 minutes.
  7. Stir in milk and return to bubble.
  8. Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.

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