This recipe for mushroom dill ravioli was born from a mistake. I put mushroom dill ravioli on my menu plan, but didn’t double check the ingredients list before I went grocery shopping.
The original recipe called for mushroom-filled ravioli, which would have been tossed in a garlic dill sauce much like this one. My mistake was to buy cheese ravioli and fresh mushrooms, and it was a delicious mistake indeed.
I love the fresh sauted mushrooms in this dish. They add big bites of umami to the simple creamy cheese-ravioli which helps to build contrast in the dish.
Cheese ravioli is also much more affordable, and adding sauted mushrooms increases the nutrition content in comparison to the mushroom-filled ravioli.
Variations to the Mushroom Dill Ravioli recipe:
- I minced the dill and then I measured it. Before mincing while still whole it would have looked like about ½ cup.
- I have not tested this recipe with dried dill, but I think it would work in a pinch. Use 1 tsp dried dill and mix it in with the butter after about 1 minute to bring out the flavor.
- Simple swaps: ¼ cup minced shallot in place of the garlic, white wine vinegar in place of the lemon juice, extra virgin olive oil in place of the butter.
Mushroom Dill Ravioli
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 2
Ingredients
- 10 oz package cheese ravioli
- 2 TBS unsalted butter
- 4 garlic cloves, minced
- ¼ tsp kosher salt
- Fresh ground black pepper, to taste
- 4 oz baby bella mushrooms, sliced
- 1 TBS fresh minced dill
- 1 TBS fresh lemon juice, from half a small lemon
Instructions
- Cook ravioli according to package directions.
- Meanwhile, melt butter in a small skillet over medium heat. Let simmer for about 2 minutes or until golden brown and nutty smelling. Do not over cook as it will burn easily.
- Remove from heat and mix in garlic, salt and pepper. Stir to combine and let the butter cool to almost room temperature.
- Saute the mushrooms in a skillet until they release their liquid.
- Mix the dill and lemon juice into the garlic mixture and toss with the cooked ravioli and mushrooms.
