Baked Cream of Mushroom Ravioli
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:
Salads that go well with this:
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.
Baked Cream of Mushroom Ravioli Recipe
In this recipe, I am using canned Campbell’s cream of mushroom soup. Whichever brand you use, use about 20% more water than stated in the package instructions.
In place of the Japanese maitake and hon shimeji mushrooms used in the recipe, you can use other types of mushrooms, particularly button mushrooms.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 100g instant cream of mushroom soup (I used Campbell’s)
- 120ml hot water
- 20g trimmed maitake & shimeji mushrooms
- 8 fresh instant ravioli
Garnish Suggestions
- dried parsley flakes
- fresh basil leaves torn to smaller pieces
- freshly lack pepper
You also need:
- a 15cm oven-safe baking dish
- olive oil cooking spray
Directions:
- Prepare creamy mushroom mixture. In a large bowl, combine cream of mushroom and hot water. Stir vigorously until combined (it’s okay if there are still some tiny lumps). Stir in mushrooms and mix well.
- Prepare baking dish. Coat oven dish with cooking spray. Arrange raviolis one layer in the dish. Then pour prepared soup mixture to cover the ravioli.
- Bake and serve. Cover with foil and bake at preheated oven of 200°C (392°F) for 20 minutes. Remove foil and stir the contents to mix well. If the soup is too thick and/or too salty, you can add hot water (a little at a time) to thin the consistency. Season to taste. Garnish with parsley, basil & black pepper.
Cooking Note
You can also add some shredded cheese (cheddar or mozzarella) as a topping – you may need some hot water at the end as the cheese will thicken the mushroom soup & make it saltier.