If you want a quick, satisfying weeknight meal, Mushroom Ravioli with Pesto is an easy vegetarian dinner that comes together in about 30 minutes. Tender mushroom ravioli is tossed with vibrant basil pesto, sautéed cremini mushrooms, toasted walnuts for crunch, and shaved Parmesan for a dish full of flavor and texture the whole family will enjoy.
Finding quick dinners that satisfy everyone can be a challenge, especially in busy households. Pasta recipes are a reliable go-to because they’re fast, versatile, and comforting. Switching up the sauce or the add-ins keeps meals interesting — pesto is an especially easy way to elevate refrigerated ravioli into something special.
This recipe uses store-bought mushroom ravioli for convenience and pairs it with pesto and sautéed mushrooms to highlight the ravioli’s earthy filling. Toasted walnuts add a pleasant crunch and shaved Parmesan rounds it out with salty, nutty flavor.
Why you’ll love this recipe:
- Tender mushroom ravioli tossed with basil pesto, sautéed mushrooms, toasted walnuts and shaved Parmesan for a satisfying vegetarian main.
- Contrasting textures — pillowy pasta, meaty mushrooms, crunchy nuts — make every bite interesting.
- Ready in about 30 minutes, making it a perfect busy-weeknight option.
- Easy to adapt: swap in gluten-free ravioli, different nuts, or extra vegetables and proteins as desired.
Recipe ingredients
This mushroom ravioli recipe uses just a handful of ingredients that are flexible based on what you have on hand.
- Ravioli: Wild mushroom ravioli from the refrigerated section works beautifully, but any fresh or frozen ravioli will do.
- Pesto: Basil pesto complements the mushrooms well. Use store-bought pesto or homemade basil or lemon pesto.
- Mushrooms: Cremini (baby bella) mushrooms are recommended, sliced and sautéed until browned.
- Walnuts: Toasted walnut pieces add crunch. Substitute with toasted pine nuts, almonds, or omit if preferred.
- Shaved Parmesan: For finishing and added umami.
See the recipe card below for exact quantities and full instructions.
How to make ravioli with pesto
This dish comes together quickly with just a few straightforward steps. Preparing the pesto ahead of time shortens the final prep even more.
Pro tip: If making homemade pesto, prepare and chill it in advance. Pesto freezes well, too.
- Prepare or warm the pesto. Cook the ravioli according to package directions, then drain thoroughly.
- While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté until the liquid evaporates and the mushrooms are tender, about 5–6 minutes.
- In a small skillet, toast the walnuts over medium heat until they become fragrant and lightly golden, 3–6 minutes. Watch closely to prevent burning.
- Return the drained ravioli to the pot, stir in the pesto and gently warm. Add the sautéed mushrooms, toss carefully to coat, then plate and finish with toasted walnuts and shaved Parmesan.
Recipe FAQs
Yes. Mushroom ravioli is commonly sold in the refrigerated or frozen sections of most supermarkets and at specialty stores.
Mushroom ravioli pairs well with many sauces: pesto, marinara, cream sauces, butter sauce, or a simple garlic and olive oil dressing all work beautifully.
Serve with crusty bread or focaccia and a fresh salad such as butter lettuce or a tricolore salad to complete the meal.
Recipe notes
- Make ahead: Pesto can be prepared in advance and refrigerated or frozen.
- If mushroom ravioli is unavailable, substitute your favorite fresh or frozen ravioli variety.
- Customize freely: add roasted vegetables, swap nuts, or include a protein like grilled chicken for a heartier dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
More easy pasta dinners:
- One pot Italian sausage bow tie pasta
- One pot pasta primavera
- Creamy sausage roasted red pepper pasta
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media to share your photo.
Mushroom Ravioli with Pesto
Servings: 6
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Ingredients
- 16 ounces mushroom ravioli (or favorite variety)
- 1 tablespoon extra virgin olive oil
- 8 ounces cremini mushrooms, stemmed and sliced
- Salt and pepper, to taste
- 1/2 cup basil pesto (homemade or store-bought)
- 1/3 cup walnut pieces, toasted
- 1/3 cup shaved Parmesan
Instructions
- Prepare or warm the pesto. Cook ravioli according to package directions and drain well.
- While the ravioli cooks, heat olive oil in a large sauté pan over medium heat. Add mushrooms, season with salt and pepper, and sauté until the liquid evaporates and mushrooms are tender, about 5–6 minutes. Remove from heat.
- Toast walnut pieces in a small skillet over medium heat until fragrant and golden, 3–6 minutes. Watch carefully to avoid burning.
- Return the drained ravioli to its pot, stir in the pesto and gently warm. Add the sautéed mushrooms and toss to coat. Serve topped with toasted walnuts and shaved Parmesan. Enjoy.
Notes
- Make pesto ahead and refrigerate or freeze for convenience.
- Substitute different ravioli, nuts, or add-ins to suit dietary preferences.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
Nutrition
Calories: 425 kcal, Carbohydrates: 36 g, Protein: 16 g, Fat: 25 g, Saturated Fat: 6 g, Sodium: 751 mg, Fiber: 3 g. (Estimated using a food database and intended as a guideline.)
Course: Main Dishes Cuisine: Italian Author: Marcie
This post was originally published in April 2013. Photos and recipe details have been updated for clarity and ease of use.