Description
Bring a touch of elegance to your dinner table with this Crispy Skillet Ravioli with Garlic-Butter Mushrooms! Golden, pan-seared ravioli pairs perfectly with tender cremini mushrooms bathed in a rich garlic-butter sauce, finished with a sprinkle of Parmesan cheese and broiled to perfection. This one-pan wonder is quick, satisfying, and loaded with gourmet flavors. Perfect for weeknights or special occasions, this dish is sure to impress your family and guests alike!
Ingredients
For the Mushrooms and Sauce
- 1 pound cremini mushrooms, quartered
- 5 cloves garlic, minced
- 1 sprig fresh rosemary, leaves stripped and chopped
- 4 tablespoons unsalted butter, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (plus more for garnish)
- 1 tablespoon balsamic vinegar
- 2 ounces Pecorino Romano or Parmesan cheese, finely grated
For the Ravioli
- 1 tablespoon olive oil
- 2 (9 or 10-ounce) packages or 1 (20-ounce) package fresh or frozen cheese ravioli
- 1/2 cup water
Instructions
Step 1: Prepare the Mushrooms
- Place a rack in the top third of your oven and preheat the broiler to high.
- Melt 1 tablespoon of unsalted butter in a broiler-safe large skillet over medium-high heat.
- Add the quartered cremini mushrooms in a single layer and let them sear, undisturbed, for about 3 minutes until the bottoms are golden.
- Season the mushrooms with kosher salt and red pepper flakes, stir once or twice, and cook for an additional 3 minutes until browned all over.
Step 2: Make the Garlic-Butter Sauce
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet along with the minced garlic and chopped rosemary.
- Stir and cook for about 2 minutes, until the mixture becomes fragrant and saucy.
- Add balsamic vinegar and stir to combine.
- Transfer the mushrooms and sauce to a bowl and set aside.
Step 3: Crisp the Ravioli
- Return the skillet to medium-high heat and add olive oil.
- Add the ravioli to the skillet, breaking apart any that may be stuck together.
- Sauté for 2 to 3 minutes, or until golden brown in spots.
Step 4: Cook the Ravioli
- Carefully pour 1/2 cup water into the skillet. Cover the skillet and cook for 3 to 5 minutes, or until the ravioli is al dente and most of the water has been absorbed.
Step 5: Combine and Broil
- Uncover the skillet and remove it from the heat. Return the mushrooms and garlic-butter sauce to the skillet and toss gently to combine.
- Sprinkle half of the grated Parmesan cheese over the mixture and toss again.
- Sprinkle the remaining Parmesan cheese evenly over the top.
- Broil for 2 to 3 minutes, or until the cheese is melted and golden brown.
Step 6: Garnish and Serve
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- Serve hot, garnished with extra red pepper flakes for a hint of spice. Pair with a fresh salad or garlic bread for a complete meal.
Notes
- Fresh vs. Frozen Ravioli: Both work beautifully in this recipe, but if using frozen ravioli, you don’t need to thaw them beforehand. Simply adjust the cooking time slightly.
- Customize the Cheese: Pecorino Romano offers a saltier, sharper flavor, while Parmesan is milder. Choose based on your preference!
- Add Veggies: Toss in baby spinach or sun-dried tomatoes when adding the mushrooms for extra flavor and nutrition.
- Reheating Tip: Leftovers can be reheated in the skillet over medium heat or in the oven at 375°F for 10 minutes. Add a splash of water if the dish becomes too dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet, Broil
- Cuisine: Italian-American