Vegetarian Baked Mushroom Ravioli

I bought the frozen mushroom ravioli bag from Trader Joe’s.  I love the ravioli but I’m not a huge fan of the sauce.  Easy fix – discard the sauce and cook the ravioli in butter then baked with fresh grated parmesan cheese.  I also added dry aromatics – ground sage and italian seasoning mix.  The result: crispy edges, soft bits of the mushroom filling, and a subtle but nice sage and italian flavor.


Recipe after the jump 🙂

Ingredients (serves 1):

  • 1 bag of mushroom ravioli, frozen or fresh
  • 1 teaspoon grounded sage
  • 1 teaspoon Trader Joe’s 21 Salute Italian seasoning or generic brand italian seasoning mix
  • 1/4 stick of butter

Thaw frozen bag of ravioli.  Heat a skillet on medium-high heat and add butter.  Gently place ravioli into the skillet, cooking for 2-3 minutes then flipping over for 2-3 more minutes.

Remove the ravioli from the skillet and transfer to a baking tray lined with aluminum foil.  Sprinkle on dry seasonings.  Grate fresh parmesan on top.  Bake in convection oven at 400 degrees farenheit for 15 minutes.

A great variation on this recipe would be baking cheese stuffed ravioli with the same toppings, fresh chopped basil, and hot marina sauce on the side for dipping.


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