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: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2
- Category: Entree
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.
