Baked Cream of Mushroom Ravioli

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This baked cream of mushroom ravioli was an experimental dish which turned out to be a success. I was really bored with eating ravioli (I usually just make a simple ravioli salad or eat them plain after boiling), so I thought of making a ravioli one-dish meal. By that I meant a combination of ravioli (pasta), creamy soup and mushrooms all in the oven dish.

See Also:

• Ravioli Salad in Italian Dressing
• Ravioli Pesto Recipe

Salads that go well with this:

• Avocado Wafu Salad Recipe
• Orange Shrimp Salad Recipe
• 10-minute Smoked Salmon Salad

MAIN INGREDIENTS (Baked Cream of Mushroom Ravioli)

Campbell’s Cream of Mushroom

I’m using Campbell’s Cream of Mushroom for this recipe. You can use any brand of canned mushroom soup, and read the package instructions for the soup to water ratio. For Campbell’s, the instructions stated equal parts soup & water, so I added 20% more water because the soup will thicken and become saltier after baking.

INSTANT RAVIOLI

This is my favourite 4-cheese ravioli, I buy this brand of ravioli whenever as it is on sale.

STEP-BY-STEP PHOTOS (Baked Cream of Mushroom Ravioli)

Add hot water to the undiluted cream of  mushroom, stir vigourously until there are almost no more lumps.

Stir in a small amount of fresh mushrooms (I am using a mix of maitake + hon shimeji).

Apply cooking spray to a baking dish (I’m using a round 15cm oven dish), then layer ravioli to occupy one layer in the dish.

Ladle the prepared soup mixture with mushrooms over the ravioli.

Cover with foil and bake in the oven for about 20 minutes.

When done, stir through the contents so that the ravioli and soup are both evenly mixed. If your soup turned out too thick and salty, add a bit of hot water to adjust the consistency. Season to taste, garnish and serve.