Mushroom and Pine Nut Five Cheese Ravioli

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Mushroom and Pine Nut Five Cheese Ravioli


  • 2 packages Cappello’s 5-Cheese Ravioli

  • 2 tablespoons olive oil

  • 1 1/2 cups button mushrooms, sliced

  • 1 1/2 cups cremini mushrooms, sliced

  • 6 tablespoons butter

  • 1 tablespoon chopped fresh rosemary

  • 2 cloves garlic, minced

  • 1/2 cup Chardonnay or other dry white wine

  • 1 cup low sodium vegetable stock

  • Salt and freshly ground black pepper to taste

  • 1/2 cup shredded Parmesan

  • 1/3 cup toasted pine nuts


  • Make the ravioli— Bring a large pot of well-salted water to boil over high heat. Cook ravioli to al dente according to package directions. Drain and set aside.

  • Sauté the mushrooms—While pasta boils, heat oil in a large skillet over medium-high heat until shimmering. Add mushrooms and sauté for about 5 minutes. Add in butter, rosemary, and garlic, then continue sautéing, stirring frequently, until mushrooms are beautifully browned and fragrant—another 5 minutes or so.

  • Make the sauce—Add wine and vegetable stock and bring to a boil. Season with salt and pepper to taste and continue cooking until sauce is slightly reduced, 5 to 7 minutes. 

  • Finish and serve—Add ravioli to skillet with sauce and toss gently to combine. Divide pasta between individual plates and top with a generous sprinkling of Parmesan and toasted pine