Creamy Mushroom Ravioli with Basil Pesto

If you need a quick, satisfying weeknight dinner, Mushroom Ravioli with Pesto delivers. Tender mushroom ravioli is tossed in bright basil pesto, paired with sautéed cremini mushrooms, toasted walnuts for crunch, and finished with shaved Parmesan. This easy vegetarian meal comes together in about 30 minutes and is perfect for busy families who want big flavor with minimal effort.

Why you’ll love this recipe

• Simple, flavorful vegetarian main: mushroom ravioli coated in pesto with sautéed mushrooms, toasted walnuts and shaved Parmesan for contrast in texture and taste.
• Fast and family-friendly: ready in about 30 minutes, ideal for weeknights.
• Flexible and customizable: swap in gluten-free ravioli, use a store-bought pesto, or add extra vegetables or a protein if you like.
• Minimal ingredients with big payoff—easy to shop for and assemble.

Recipe ingredients

This version uses just a handful of ingredients. Substitute what you have on hand and tailor the dish to your family’s preferences.

• 16 ounces mushroom ravioli (or your preferred fresh/frozen ravioli)
• 1 tablespoon extra virgin olive oil
• 8 ounces cremini (baby bella) 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, for serving

See the instructions below for timing and simple tips to pull everything together quickly.

How to make ravioli with pesto

This recipe breaks down into a few quick steps: cook the ravioli, sauté the mushrooms, toast the walnuts, then combine with warm pesto. Most of the work happens simultaneously, so the whole meal is on the table in about 30 minutes.

Pro tip: If you make pesto at home, prepare it ahead and refrigerate until needed. Pesto also freezes well if you want to make a larger batch.

1. Prepare the pesto if using homemade. Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Drain the ravioli well in a colander.
2. 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 mushrooms release their liquid and then brown, about 5–6 minutes. Remove from heat and set aside.
3. In a small skillet, toast the walnut pieces over medium heat until they smell fragrant and turn golden, about 4–6 minutes. Watch closely, as nuts can burn quickly. Toasting can be done a day or two ahead for convenience.
4. Return the empty ravioli pot to low heat, add the pesto and warm it gently. Add the drained ravioli and the sautéed mushrooms to the pesto, stirring carefully to coat without breaking the pasta. Serve immediately topped with toasted walnuts and shaved Parmesan.

Recipe FAQs

Can you buy mushroom ravioli?
Yes. Mushroom ravioli are commonly sold in supermarket refrigerated or frozen sections and at specialty grocers.

What’s the best sauce for mushroom ravioli?
Mushroom ravioli are versatile: pesto works beautifully, as do a simple butter-and-parmesan sauce, a light cream sauce, or a classic tomato marinara.

What side dishes go with mushroom ravioli?
Serve this ravioli with a crusty bread or focaccia, garlic bread, or a simple green salad to round out the meal.

Recipe notes

• Make-ahead tip: Homemade pesto keeps in the fridge for several days and freezes well in portions.
• If mushroom ravioli aren’t available, any fresh or frozen ravioli variety will work.
• Customize the dish by adding roasted vegetables, swapping walnuts for pine nuts or almonds, or adding cooked chicken or shrimp for extra protein.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the ravioli.

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 and share a photo to let others know how it turned out.

Nutrition (per serving, approximate): Calories 425 kcal; Carbohydrates 36 g; Protein 16 g; Fat 25 g; Saturated Fat 6 g; Sodium 751 mg; Fiber 3 g.

All recipes and images © Flavor the Moments.

Note: This recipe post was originally published in April 2013. Photos and recipe details have been updated to provide clearer instructions and additional information.