rosemary butter mushroom and cheese ravioli.

The coziest bowl of Rosemary Butter Mushroom and Cheese Ravioli…for the commencement of these cold November nights.

rosemary butter mushroom and cheese ravioli.

From: Half Baked Harvest

Perfect for when you’re craving something cozy, but need something quick and easy too!

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
servings: 6


  • 2 tablespoons extra virgin olive oil
  • 3 cups shiitake or cremini mushrooms, sliced
  • 6 tablespoons salted butter
  • 3 cloves garlic, minced or grated
  • kosher salt and black pepper
  • 1 tablespoon chopped fresh rosemary, plus 2 rosemary sprigs
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup low sodium vegetable or chicken broth
  • 1 pound cheese ravioli, homemade or store-bought


  • 2 cups torn sourdough bread
  • 2 tablespoons extra virgin olive oil
  • 3 ounces prosciutto (omit if vegetarian)
  • 1/2 cup grated Manchego cheese
  • 1/2 teaspoon crushed red pepper flakes


  • To make the breadcrumbs, preheat oven to 425° F. On a baking sheet, toss the bread, olive oil, manchego, and a pinch of salt. Lay the prosciutto around the bread. Bake 10 minutes, until the prosciutto is crisp. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes.
  • Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the butter, garlic, rosemary, a pinch of crushed red pepper flakes, salt, and pepper. Cook 4-5 minutes, until fragrant. Pour in the wine and broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
  • Drop the ravioli into the sauce, gently toss to combine. Divide the ravioli and sauce between plates. Top with breadcrumbs. Enjoy!

See more at Half Baked Harvest


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Food Magazine: rosemary butter mushroom and cheese ravioli.
rosemary butter mushroom and cheese ravioli.
The coziest bowl of Rosemary Butter Mushroom and Cheese Ravioli…for the commencement of these cold November nights.
Food Magazine
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