Mushroom ravioli is a beloved pasta dish, with pillowy pasta pockets stuffed with a savory mushroom filling. Finding the right sauce to go with mushroom ravioli is key to bringing out all the delicious umami flavors. You want a sauce that will complement, not overpower the mushrooms.

From classic Italian sauces to contemporary twists, there are so many options for jazzing up a mushroom ravioli dinner. Whether you want to keep it simple or get more creative, read on for 12 delicious sauce recommendations to serve with your mushroom ravioli.

Classic Tomato Sauce

A classic tomato or marinara sauce is one of the most popular pairings for any stuffed pasta, especially ravioli. The rich, tangy tomato flavor complements the earthiness of the mushrooms beautifully. And it couldn’t be easier to make a simple marinara to top your mushroom ravioli!

Ingredients:

• 1 28-ounce can crushed tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until translucent.
2. Add the garlic and cook for 1 more minute until fragrant.
3. Pour in the can of crushed tomatoes. Add the basil, salt, and pepper.
4. Allow the sauce to simmer for 15-20 minutes until thickened. Adjust seasoning as needed.
5. Serve the tomato sauce ladled over piping hot mushroom ravioli. Garnish with extra basil and parmesan cheese.

This simple sauce lets the flavor of the ravioli filling shine through. Adjust the seasoning to your tastes or add extras like red pepper flakes or roasted garlic.

Creamy Alfredo Sauce

For a more indulgent sauce for your mushroom ravioli, you can’t go wrong with a classic Alfredo sauce. The combination of cream, butter, parmesan, and garlic makes a decadent sauce that coats each tender pasta pillow.

Ingredients:

• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups heavy cream
• 1 cup freshly grated Parmesan
• 1/4 cup parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a medium skillet, heat the butter and olive oil over medium heat. Add the garlic and cook for 1 minute.
2. Pour in the heavy cream and whisk continuously until the cream begins to simmer. Reduce heat to low.
3. Slowly add the Parmesan while whisking continuously until the cheese fully melts into the cream.
4. Allow the sauce to simmer for 5-10 minutes until thickened. Stir in the parsley.
5. Season with salt and pepper. Add more cream for a thinner sauce or Parmesan for a thicker sauce.
6. Serve the creamy Alfredo over hot mushroom ravioli. Garnish with extra Parmesan and parsley.

The richness of the Alfredo sauce complements the hearty mushroom filling. For even more flavor, try adding sautéed mushrooms right to the sauce.

Savory Mushroom Sauce

For mushroom lovers, doubling up on mushrooms is the way to go. Make an earthy mushroom sauce using flavorful mushrooms like cremini, shiitake or oyster mushrooms.

Ingredients:

• 1 tablespoon olive oil
• 1 shallot, diced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1 cup vegetable broth
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 cup half and half
• 2 tablespoons parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shallot and mushrooms, cooking for 5 minutes.
2. Add the garlic and cook for 1 minute more. Deglaze with the white wine.
3. Pour in the vegetable broth and simmer for 10 minutes.
4. In a small bowl, mix together the butter and flour. Whisk into the mushrooms along with the half and half.
5. Allow the sauce to thicken for 5-10 minutes. Stir in the parsley and season with salt and pepper.
6. Serve the mushroom sauce over the ravioli. Garnish with extra parsley.

Layering in a medley of sautéed mushrooms gives this sauce an ultra savory flavor that intensifies the mushroom essence of the ravioli.

Brown Butter with Sage

Brown butter sauce has a wonderful nutty taste that pairs perfectly with rich dishes, especially mushroom ravioli. By browning the butter, you bring out deeper nutty notes that enhance the earthy mushrooms.

Ingredients:

• 1/2 cup butter
• 1/4 cup sage leaves, chopped
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a skillet, melt the butter over medium heat. Allow it to cook until it begins to turn brown and give off a nutty aroma.
2. Once the butter is browned, immediately remove from heat and stir in the sage, garlic, and lemon juice. Season with salt and pepper.
3. Drizzle the brown butter sauce over piping hot mushroom ravioli. Garnish with extra sage leaves.

The brown butter sauce can separate, so make sure to drizzle it over the ravioli immediately after making for the best texture. Feel free to add any fresh herbs like parsley in addition to the sage.

Pesto Cream Sauce

For an ultra rich sauce for your mushroom ravioli, whip up an indulgent pesto cream sauce. Making homemade pesto from basil, pine nuts, parmesan, garlic, and olive oil gives you a vibrant green sauce. Then mix in some cream or mascarpone cheese for a luscious texture.

Pesto Ingredients:

• 2 cups fresh basil
• 1/4 cup pine nuts
• 1 clove garlic
• 1/2 cup olive oil
• 1/2 cup grated parmesan
• Salt and pepper to taste

Cream Sauce Instructions:

1. In a food processor, blend together the basil, pine nuts, garlic, olive oil, parmesan, salt, and pepper until smooth.
2. In a skillet, heat 1 tablespoon of pesto over medium heat. Add 1/4 cup heavy cream and 1/4 cup mascarpone cheese, stirring until smooth.
3. Pour the sauce over the hot ravioli and garnish with extra Parmesan and pine nuts.

The pesto cream sauce has a vibrant green color and ultra creamy texture that coats every bit of the stuffed pasta. Feel free to swap in sunflower seeds or walnuts if you don’t have pine nuts.

Vodka Sauce

Vodka sauce has a cult following for good reason – the addition of vodka gives the tomato sauce a fun twist. The alcohol cooks off, imparting a richness and depth of flavor. It makes a lively pairing for mushroom ravioli.

Ingredients:

• 1 28-ounce can crushed tomatoes
• 1/4 cup vodka
• 3 cloves garlic, minced
• 1 onion, diced
• 1/4 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté the onion in olive oil for 5 minutes until translucent.
2. Add the garlic and cook 1 minute more.
3. Add the crushed tomatoes, vodka, basil, parsley, salt and pepper. Simmer for 15 minutes.
4. Remove sauce from heat and stir in the heavy cream and butter until incorporated.
5. Adjust seasoning as needed.
6. Serve vodka sauce over mushroom ravioli and garnish with more basil.

The richness of the cream and butter balances beautifully with the acidity of the tomatoes and kick of vodka. Feel free to use your favorite vodka.

Lemon Garlic Cream Sauce

Brighten up your mushroom ravioli with a tangy lemon cream sauce. The garlic, lemon, and cream mingle together for a sauce that adds a special zest.

Ingredients:

• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 1/3 cup chicken or vegetable broth
• Zest and juice from 1 lemon
• 1/2 cup heavy cream
• 2 tablespoons capers
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, melt the butter. Sauté the garlic and shallot for 1-2 minutes.
2. Pour in the broth and lemon juice and simmer for 5 minutes.
3. Add the heavy cream and lemon zest and allow to simmer until slightly thickened.
4. Remove from heat and stir in the capers. Season with salt and pepper.
5. Drizzle the lemony cream sauce over hot ravioli. Garnish with more lemon zest.

The bright, tangy flavors of the lemon and capers cut through the richness of the cream and bring out the earthiness of the mushroom filling.

Spinach & Artichoke Sauce

For a fun riff on classic spinach artichoke dip, blend up the dip ingredients into a vibrant sauce for your mushroom ravioli. The addition of parmesan and mozzarella gives it a wonderfully gooey texture.

Ingredients:

• 1 14-ounce can artichoke hearts, drained
• 10 ounces frozen spinach, thawed and drained
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor, blend together the artichokes, spinach, garlic, mozzarella, Parmesan, olive oil and season with salt and pepper until smooth.
2. Transfer the sauce to a skillet and cook over medium heat until warmed through, about 5 minutes.
3. Pour sauce over hot ravioli and garnish with extra Parmesan.

The blend of spinach and artichokes makes a splendid pairing for the mushrooms in the ravioli. The creaminess of the cheese binds it all together.

Sausage & Rosemary Cream Sauce

Bring the flavors of Italy together in one hearty sauce by sautéing Italian sausage and fresh rosemary in a creamy sauce for your mushroom ravioli. The subtle spice of the sausage pairs nicely with the earthy mushrooms.

Ingredients:

• 1 pound Italian sausage, removed from casing
• 1 onion, diced
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary, leaves chopped
• 1/2 cup white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, cook the sausage until browned and crumbly, 5-7 minutes. Transfer to a paper towel.
2. Add the onion to the skillet and sauté until soft, about 5 minutes. Add the garlic and rosemary and cook 1 minute more.
3. Deglaze the pan with the white wine. Allow to simmer until reduced by half.
4. Stir in the chicken broth and heavy cream. Simmer for 10 minutes until thickened.
5. Return the sausage to the skillet and heat through. Season with salt and pepper.
6. Serve the sausage cream sauce over the mushroom ravioli. Garnish with extra rosemary.

With chunks of savory sausage, this sauce makes a hearty, satisfying pairing for the stuffed pasta. Feel free to use spicy or sweet Italian sausage.

Cheesy Bacon & Leek Sauce

Everything is better with bacon, right? For a rich, smoky sauce for your mushroom ravioli, cook up some bacon, leeks, and garlic in a creamy cheese sauce.

Ingredients:

• 4 slices bacon, diced
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 2 cups milk
• 1 cup shredded gruyere or swiss cheese
• 1/4 cup grated Parmesan
• 2 tablespoons thyme leaves
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel lined plate.
2. Add the leeks and garlic to the bacon fat in the skillet. Sauté for 5 minutes until softened.
3. Whisk in the flour until a thick paste forms. Slowly whisk in the milk until a smooth sauce forms. Simmer for 5 minutes.
4. Add the gruyere and Parmesan, stirring constantly until melted and smooth.
5. Stir in the bacon pieces and thyme. Season with salt and pepper.
6. Serve the cheesy bacon sauce over the hot mushroom ravioli. Garnish with extra thyme.

The combination of bacon, cheese, leeks, and garlic makes a spectacularly rich sauce for the ravioli.

Bolognese Sauce

A classic meaty Bolognese sauce is a delightful pairing for mushroom ravioli. The slow-simmered sauce made with ground beef or meatballs, tomatoes, wine, and herbs beautifully coats each pillowy pasta piece.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 1 rib celery, diced
• 3 cloves garlic, minced
• 1 lb ground beef or pork
• 1/2 cup red wine
• 1 28-ounce can crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1/4 cup parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a dutch oven, heat the olive oil over medium heat. Sauté the onion, carrot, and celery 5 minutes until softened.
2. Add the garlic and cook 1 minute more.
3. Add the ground meat and cook until browned throughout, about 10 minutes.
4. Deglaze with the red wine. Allow to simmer 5 minutes.
5. Add the tomatoes, beef broth, bay leaves, parsley, and season with salt and pepper.
6. Simmer uncovered for 1-2 hours until thickened.
7. Discard bay leaves. Adjust seasoning as needed.
8. Serve hearty Bolognese sauce over mushroom ravioli. Garnish with Parmesan.

The rich meatiness of the Bolognese complements the hearty stuffed ravioli beautifully. Let the sauce simmer until thick for the best flavor.

Mushroom & Thyme Gravy

For a comfort food twist, serve up your mushroom ravioli with a flavorful mushroom gravy. Sautéing mushrooms in butter and oil builds a rich, umami base for this simple gravy.

Ingredients:

• 8 ounces mushrooms, sliced (any variety)
• 3 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 2 cups vegetable broth
• 1 bay leaf
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, sauté the mushrooms in the butter and oil until golden brown.
2. Add the garlic and cook 1 minute more.
3. Whisk in the flour and cook 2 minutes.
4. Slowly pour in the vegetable broth while whisking. Add the bay leaf and thyme.
5. Allow gravy to simmer until thickened, about 10-15 minutes.
6. Remove bay leaf. Stir in chopped thyme leaves and season with salt and pepper.
7. Serve mushroom thyme gravy over piping hot ravioli.

The blend of mushrooms, herbs, and richness from the roux makes an indulgent gravy to blanket the stuffed pasta. Drizzle or dip each ravioli in the gravy.

Fresh Herb Pesto Sauce

A vibrant homemade pesto sauce made with fresh basil, parsley, arugula, garlic, and olive oil is a splendid light sauce for mushroom ravioli. The punchy herbal flavors enhance the earthy mushrooms beautifully.

Ingredients:

• 2 cups packed basil leaves
• 1 cup packed flat leaf parsley
• 1 cup arugula
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• 1/2 cup grated parmesan
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a food processor, blend together the basil, parsley, arugula, pine nuts, garlic, olive oil, parmesan, and lemon zest until smooth. Season with salt and pepper.
2. Heat pesto sauce over low heat until warmed through, about 3-5 minutes.
3. Pour pesto over hot mushroom ravioli. Garnish with extra pine nuts and parmesan.

Making pesto with a blend of herbs amps up the fresh flavors. The lighter sauce helps accentuate the filling of the ravioli. Add any other favorite herbs too.

Conclusion

With so many delicious sauces to choose from, you can enjoy mushroom ravioli night after night without getting bored. Play around with different herbs, cheese, cream and olive oil for rich sauces. Or keep it lighter with tomato or pesto-based sauces. Almost any sauce pairs nicely with the earthy flavor mushroom ravioli.

While you can always opt for high quality store-bought sauces, I encourage you to try your hand at a homemade sauce. Many of the sauces in this article come together quickly with just a few ingredients. Once you nail down a go-to sauce recipe, it makes whipping up mushroom ravioli dinners so easy.

What’s your favorite sauce for mushroom ravioli? Share your ideas below!

What Sauce Goes with Mushroom Ravioli?

Discover 13 delicious sauce options to pair with mushroom ravioli, from classic tomato sauce to creamy Alfredo, savory mushroom sauce, and more. Get creative and enjoy the rich flavors!

Print Recipe Pin Recipe

Course sauce

Cuisine Italian

Servings 1

Ingredients

  

• Classic Tomato Sauce
• Creamy Alfredo Sauce
• Savory Mushroom Sauce
• Pesto Cream Sauce
• Vodka Sauce
• Lemon Garlic Cream Sauce
• Spinach & Artichoke Sauce
• Sausage & Rosemary Cream Sauce
• Cheesy Bacon & Leek Sauce
• Bolognese Sauce
• Mushroom & Thyme Gravy
• Fresh Herb Pesto Sauc

Instructions

 

• Bring a large pot of salted water to boil. Add ravioli and cook according to package directions until al dente, about 2-3 minutes. Drain.
• While water is boiling, prepare sauce. Heat the sauce in a skillet over medium heat until warmed through, about 3-5 minutes.
• Place cooked ravioli in a serving dish. Ladle desired amount of hot sauce over top, making sure to coat each piece.
• Sprinkle with grated Parmesan cheese and fresh basil. Serve immediately while hot.
• Leftover sauce can be stored in the refrigerator for up to 4 days. Reheat gently before using again.

Keyword What Sauce Goes with Mushroom Ravioli?