Garlic Butter Mushroom Ravioli

Plump, cheese-and-mushroom-stuffed ravioli are gently boiled, then bathed in a golden, fragrant garlic-thyme butter sauce that’s browned just to the edge of toasty. Finished with a blizzard of Parmigiano Reggiano, fresh parsley, lemon zest, and crispy mushroom chips, this is the fastest way to feel like you’re dining in Tuscany.

Why You’ll Love This Recipe

This is the dish you order in an Italian trattoria and never forget. The ravioli are pillowy pockets of earthy mushroom and creamy ricotta; the sauce is literally just butter, garlic, and thyme taken to brown-butter nirvana in 90 seconds; and the crispy mushroom garnish adds insane texture. It’s on the table in under 20 real minutes, uses only one pan for the sauce, and tastes like you spent all day. Weeknight or date night—it always feels special.

Yield: serves 4

Garlic Butter Mushroom Ravioli

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Tender mushroom-filled ravioli tossed in nutty garlic-thyme butter, finished with Parmesan snow and crispy mushroom chips – pure luxury!

Prep Time 12 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 32 minutes

Ingredients

• 500–550 g (18–20 oz) fresh or frozen mushroom ravioli
• 120 g (1 stick + 1 tbsp) European-style salted butter
• 6 large garlic cloves, sliced paper-thin
• 10–12 sprigs fresh thyme
• 1 cup reserved pasta water
• 1 cup (100 g) freshly microplaned Parmigiano Reggiano + extra for serving
• Zest of 1 lemon (microplaned)
• Freshly cracked black pepper
• ¼ cup finely chopped flat-leaf parsley
• 1 tablespoon extra-virgin olive oil (for crispy mushrooms)

Crispy Mushroom Chips

• 8 oz cremini mushrooms, sliced 1mm thin on mandoline
• 1 tbsp olive oil + salt
• → Toss, spread on parchment, bake 15–18 min at 400°F, flipping once, until deep golden and crisp.

Instructions

1. Preheat oven for crispy mushrooms (if making): 400°F / 200°C. Slice 8 oz cremini paper-thin, toss with 1 tbsp oil + salt, spread on parchment-lined sheet, and bake 15–18 min until deep golden and crispy. Set aside.
2. Bring 5 quarts water to a rolling boil in a large pot. Salt it until it tastes like the sea—this seasons the ravioli from the inside.
3. While water heats, slice garlic paper-thin (mandoline is fastest) and strip thyme leaves from 10–12 sprigs (you want about 1½ tsp leaves).
4. Place your widest sauté pan (12–14 inch) over medium heat. Add the entire 120 g butter. Let it melt and foam—swirl gently.
5. When butter is fully melted and just starting to turn golden (about 3 minutes), add garlic slices in one layer. Reduce heat to medium-low. Cook 60–90 seconds until garlic is pale golden and fragrant.
6. Add thyme leaves and a generous crack of black pepper. Swirl 15 seconds until thyme is aromatic. Watch the butter—it should now be light hazelnut color and smell nutty. Immediately remove from heat.
7. Drop ravioli into the boiling water. Cook 1 minute less than package directions (usually 3–4 min total).
8. Reserve 1 full cup of pasta water. Using a spider or slotted spoon, transfer ravioli directly into the brown butter sauce (do NOT drain in colander—water clinging to ravioli is good).
9. Return pan to low heat. Add ⅓ cup pasta water and the microplaned Parmesan. Gently toss/shake the pan 60–90 seconds until the sauce emulsifies into a glossy, silky coating. Add more pasta water 2 tbsp at a time if needed. The ravioli should glide easily.
10. Remove from heat. Add lemon zest, half the parsley, and another crack of pepper. Plate immediately into warmed bowls, shower with extra Parmesan, remaining parsley, and a pile of crispy mushroom chips. Serve with chilled white wine and zero conversation for the first two minutes.

Notes

The crispy mushroom chips can be made 2 days ahead and stored in an airtight container.

You can brown the butter 30 minutes ahead and rewarm gently.

Use the very best butter and Parmesan you can afford—this dish has nowhere to hide.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 154Total Fat 7gSaturated Fat 2gUnsaturated Fat 5gCholesterol 232mgSodium 152mgCarbohydrates 11gFiber 4gSugar 4gProtein 11g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

1. Buy the best fresh or frozen mushroom ravioli you can find (Rana, Nuovo, or Costco’s are excellent).
2. Salt the pasta water aggressively—it’s your only chance to season the ravioli inside.
3. Cook ravioli 1 minute less than package says—they finish in the butter sauce.
4. Use European-style butter (82–84% fat, like Plugra or Kerrygold) for the best browning and flavor.
5. Slice garlic paper-thin with a mandoline or sharp knife—thick chunks burn.
6. Brown the butter slowly—watch for the color to go from yellow → golden → light hazelnut; pull it the second it smells nutty.
7. Reserve 1 cup pasta water—you’ll use it to make the sauce silky.
8. Add ravioli to the sauce OFF the heat first to prevent tearing, then toss gently over low.

Ingredients Notes

• Mushroom ravioli: fresh or frozen, 18–20 oz (500–550g) — look for ones with porcini, portobello, or wild mushroom filling.
• European butter: higher fat = better browning and richer flavor.
• Garlic: fresh, firm cloves only; paper-thin slices give delicate flavor without bitterness.
• Fresh thyme: the piney, lemony note is essential; don’t substitute dried.
• Parmigiano Reggiano: buy a wedge and microplane it yourself—pre-grated is sawdust by comparison.
• Crispy mushroom chips: made from thinly sliced cremini baked or fried until shatter-crisp.

Variations and Substitutions

• Truffle version: Add 1 tsp white truffle oil or fresh truffle shavings at the end.
• Protein: Add seared scallops, shrimp, or crispy prosciutto.
• Vegan: Mushroom ravioli + Miyoko’s vegan butter + Violife Parmesan + nutritional yeast.
• Spicy: Infuse a dried chili or Calabrian chili paste in the butter.
• Sage instead of thyme: Classic brown-butter sage is incredible too.
• Gluten-free: Use GF mushroom ravioli (Taste Republic is excellent).

Storage Options

• Fridge: Up to 3 days in airtight container.
• Reheat gently in a pan with a splash of water or cream—never microwave (butter sauce breaks).
• Freezer: Freeze cooked ravioli + sauce in portions up to 2 months; thaw overnight and reheat with fresh butter.

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