Caramelized Onion & Mushroom Ravioli (with Garlic Bread)
This hits hard. Full stop. It's genuinely so simple to make (but not super quick) and rivals pasta you'll get anywhere.
This caramelized onion and mushroom ravioli isn’t fancy for fancy’s sake — it’s low-key, rich, creamy, and craveable. Big cozy vibes. Big "how is this so good" energy.
Let’s get into it before I start eating more of it.
Ingredients You’ll Need:
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2 large onions, sliced across the grain
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4 large shallots, sliced across the grain
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4 large garlic cloves, sliced thin
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7–8 big ol' button mushrooms, sliced
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5 sprigs thyme (just the leaves, chopped fine)
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400ml 35% cream (aka heavy cream)
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A mountain of fresh grated Parmigiano Reggiano
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Your favorite fresh ravioli
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Salt, pepper, olive oil or butter for cooking
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Optional parsley flex if you wanna be fancy
Garlic Bread:
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1/3 lb softened butter
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3 cloves garlic, grated
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Pinch of salt
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A few cracks of black pepper
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1 tsp garlic powder
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1 tsp onion powder
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Fresh chopped parsley or dried Italian seasoning
Method: Low-Key but Legendary
Step 1: Caramelize the Base
Grab a big pan. Drizzle in oil or butter and get those sliced onions and shallots sweating it out over low heat.
Tip: Salt them when they hit the pan — it helps pull moisture and speeds up the golden magic.
This is a patience play. Caramelizing properly takes about 30+ minutes. Stir occasionally, scrape the fond (that good stuff stuck to the bottom), and just vibe. Go sit on the couch and watch something or check out my YouTube for more deliciousness ;)
Step 2: Mushrooms Join the Party
Once your onions and shallots are golden and jammy, toss in the sliced mushrooms.
Let them cook down and get a bit of browning going - your entire house will be smelling absolutely incredible by this point.
If the pan’s looking dry, add another little splash of oil or butter. Mushrooms love to soak it up. And don't forget to season the mushrooms as well!
Step 3: Build the Sauce
After the mushrooms are browned and vibing with the onions, throw in your thin-sliced garlic and chopped thyme.
Let it sizzle for 30 seconds — just enough to wake up the flavors but not enough to burn.
Pour in the cream. Stir. Panic for half a second that it looks too thin (don't worry).
Now, shower it with grated Parm. Stir until it's silky and dreamy. (Fresh is mandatory, pre-shredded cheese doesn't cut it here, sorry [not sorry at all - you're going to appreciate the difference I promise])
Let it simmer gently until it thickens and coats the back of a spoon — glossy, luxurious, and ready to ruin you in the best way.
Step 4: Ravioli Dive
Boil your ravioli according to the package (or slightly under if you’re feeling rebellious).
Important: Steal a splash of pasta water before draining and add it to the sauce, it’s liquid gold for sauce texture.
Dump the ravioli straight into the sauce. Toss gently until every piece is drenched in that creamy, caramelized dream situation.
Optional: hit it with a sprinkle of fresh parsley for ✨fancy✨.
Garlic Bread (Not mandatory... but mandatory.)
Mix softened butter, grated garlic, seasonings listed above, and parsley together until you’ve got a glorious paste.
Spread it like you mean it onto your bread of choice.
Bake at 400°F until golden, bubbling, and life-affirming.
Eat one piece while you finish plating because honestly... you’ve earned it.
Final Thoughts
This ravioli isn’t about chasing Michelin stars — it’s about making a bowl of comfort food so good you question why you ever spend $25 on pasta at a restaurant.
Pro move: Eat it straight out of the pan. Bonus points if you're standing over the stove in your socks. It's somehow better this way and science can't explain why.
If you make this, tag me. If you don’t make this... I’m not mad, just disappointed. 😂
Feel free to check out the rest of the blog for other comforting and must-know recipes, as well as follow on TikTok, YouTube, Instagram, and Reddit for access to all videos and recipes!