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Sunny's Super Easy Ravioli Stroganoff

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Kosher salt and freshly cracked black pepper

One 13- to 16-ounce package beef ravioli 

One 13- to 16-ounce package mushroom ravioli 

2 tablespoons olive oil 

1 cup frozen pearl onions, thawed and halved lengthwise 

2 tablespoons scallion whipped cream cheese 

1 tablespoon grainy Dijon mustard 

One 12-ounce jar mushroom gravy 

1/4 cup chopped fresh parsley 


  1. Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside.
  2. Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes. Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add some reserved pasta water if needed to reach the desired consistency.
  3. Stir half of the parsley into the sauce, then pour the sauce over the pasta and garnish with the remaining parsley.
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