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Creamy Mushroom & Three-Cheese Ravioli

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

 625g packet fresh ricotta & spinach ravioli or agnolotti
 1 tablespoon olive oil
 500g cup mushrooms, sliced
 3 garlic cloves, crushed
 300ml light thickened cooking cream
 ½ cup grated cheddar cheese
 ½ cup flat-leaf parsley leaves, chopped + extra to serve
 ½ cup finely grated parmesan

Cook ravioli or agnolotti following packet directions.


Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and garlic. Cook, stirring often, for 4-5 minutes or until mushrooms are just tender. Reduce heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until cheese melts.


Drain ravioli or agnolotti. Add to mushroom mixture. Season. Stir over medium-low heat until hot and well combined. Sprinkle with parmesan and extra parsley. Serve.

Nutrition Facts

Servings 4