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Wild Mushroom Ravioli with Butter and Parmesan Sauce Recipe

Wild Mushroom Ravioli with Butter and Parmesan Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 61-67 of 67

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  • on February 03, 2005

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    Thanks Giada for another great recipe! And this one is so versatile! Last night I made it with sage leaves instead of basil - mmmmmmmm - nothing beats fried sage leaves! I also use less butter and have used different flavors of ravioli (last night was roasted chicken & prosciutto ravioli - yum!. This recipe is wonderful as is or with any number of different flavor combinations.

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  • on January 20, 2005

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    The sauce was too salty and I wasn't too crazy about the wild mushroom ravioli.

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  • on November 07, 2004

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    I make my own ravioli, and then finish the recipe as shown. My family loves this dish. Light and flavorful.

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  • on October 28, 2004

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    I did not have pine nuts available, but sauteed shiitake and baby bella mushrooms in a little bit of oil with salt and pepper.Drained the mushrooms onto a plate. I also used less than half the butter that is stated in the same pan and proceeded with the recipe.
    I also was fortunate to find Portbella Stuffed Ravioli instead of Wild Mushroom Ravioli. This recipe is delicious and easy, and goes well with a simple salad.

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  • on October 15, 2004

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    The ravoli I found was in 9oz. packages, so if you come across the same, I would reduce the butter a bit. It is definetly a great dish. Suuuuppppperrr easy!!!!! I made the pineapple thing too. That was awsome!!!

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  • on October 07, 2004

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    EASY AND FAST! good looking dish.

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  • on June 17, 2004

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    I keep all of these simple ingredients on hand just so I can whip up this elegant and delicious meal on a moment's notice for unexpected company. It's quick, tasty and presents well. I usually serve it with a green vegetable and a big tossed salad.

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