Crispy Skillet Ravioli with Garlic-Butter Mushrooms

updated Mar 11, 2021
Crispy Skillet Ravioli with Garlic Butter Mushrooms

You don't even have to boil a pot of water to make this quick and easy, and totally satisfying, one-pan pasta dinner.

Serves4

Prep5 minutes to 10 minutes

Cook15 minutes to 20 minutes

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Crispy Skillet Ravioli with Garlic Butter Mushrooms in a skillet on a table
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

You only need one pan to make this quick pasta dinner — and it’s about to change the way you cook ravioli forever. Instead of boiling the cheesy filled pasta, you’ll pan-fry them in a hot skillet with an abundance of tender, caramelized mushrooms. Top it all off with lots of grated Pecorino or Parmesan cheese, then toss the skillet under the broiler for a few minutes to ensure a melty and crisp top.

Pan-Fried Ravioli Is a Fast and Fancy Weeknight Win

We’re huge fans of store-bought ravioli here at Kitchn, and lately I’ve been making things even easier on myself by skipping the boiling step entirely. Instead of dirtying another pot, I’ve been pan-frying them. Here’s how to do it.

Step 1: Toss the ravioli in a hot, oiled skillet to get them all golden-brown and crispy.
Step 2: Add a splash of water, cover the skillet, and steam until perfectly al dente.

When they’re cooked through, you’ll toss the ravioli with tender mushrooms that have been sautéed in a garlic and rosemary-infused butter. More butter and a splash of balsamic makes things rich and saucy, and the whole skillet is finished off with a plentiful shower of grated cheese before it hits the broiler for a few minutes. It’s a whole new way to cook ravioli that’s guaranteed to be a new favorite.

Read more: I Tried More than a Dozen Bags of Frozen Ravioli and There Were 3 Clear Winners

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Crispy Skillet Ravioli with Garlic Butter Mushrooms

You don't even have to boil a pot of water to make this quick and easy, and totally satisfying, one-pan pasta dinner.

Prep time 5 minutes to 10 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    cremini mushrooms

  • 5 cloves

    garlic

  • 1 sprig

    fresh rosemary

  • 2 ounces

    Pecorino Romano or Parmesan cheese, finely grated (about 1 firmly packed cup or 2/3 cup store-bought)

  • 4 tablespoons

    unsalted butter, divided

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    red pepper flakes, plus more for serving

  • 1 tablespoon

    balsamic vinegar

  • 1 tablespoon

    olive oil

  • 2 (9 or 10-ounce) packages

    or 1 (20-ounce) package fresh or frozen cheese ravioli

  • 1/2 cup

    water

Instructions

  1. Arrange a rack in the top third of the oven and heat the oven to broil on high.

  2. Quarter 1 pound cremini mushrooms. Mince 5 garlic cloves. Strip the leaves off 1 fresh rosemary sprig and coarsely chop. Finely grate 2 ounces Pecorino Romano or Parmesan cheese (about 1 packed cup).

  3. Melt 1 tablespoon of the unsalted butter in a broiler-safe large skillet over medium-high heat. Add the mushrooms and sear, undisturbed, until the bottoms are well-browned, about 3 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon red pepper flakes, and cook, stirring once or twice, until the mushrooms are browned all over and just tender, about 3 minutes.

  4. Reduce the heat to medium. Cut the remaining 3 tablespoons unsalted butter into 2 pieces and add it to the skillet along with the garlic and rosemary. Sauté until the mixture is saucy and very fragrant, about 2 minutes. Remove from the heat and stir in 1 tablespoon balsamic vinegar. Transfer the mixture to a bowl.

  5. Return the skillet to medium-high heat and heat 1 tablespoon olive oil until shimmering. Add 2 (9 or 10-ounce) packages or 1 (20-ounce) package fresh or frozen cheese ravioli to the skillet, gently breaking apart any that might be stuck together. Sauté until golden brown in spots, 2 to 3 minutes.

  6. Carefully add 1/2 cup water. Cover and cook until the ravioli is al dente and most of the water is absorbed, 3 to 5 minutes. Uncover and remove from the heat.

  7. Return the mushrooms and their sauce to the skillet. Add a handful of the grated cheese and gently toss to combine. Sprinkle the remaining grated cheese over the top, then broil until the cheese melts and browns in spots, 2 to 3 minutes. Serve garnished with more red pepper flakes, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.