---
title: Wild Mushroom Ravioli
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/wild-mushroom-ravioli-57728d61d545254d1d8b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Wheat, Eggs, Milk]
tags: [Veggie, Spicy, Quick]
rating: 3.5
rating_count: 845
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Savory mushroom and sweet tomato notes
  - theme: Ease
    text: Simple weeknight meal
image: "https://images.recipes.furrysalamander.com/wild-mushroom-ravioli.avif"
---

Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Quarter the @zucchini{1%medium} lengthwise before cutting into ¼-inch pieces. Halve, peel, and slice the @shallot{1%medium} into thin rounds. Halve the @grape tomatoes{1%cup}. Finely chop the @parsley{2%tbsp}, reserving a few leaves for garnish.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over high heat. Add the zucchini. Cook, tossing, for ~{5%minutes} to ~{7%minutes}, until golden brown. Add the shallots, a pinch of @chili flakes{½%tsp} (to taste), and a drizzle of olive oil. Cook, tossing, for ~{2%minutes} to ~{3%minutes}, until shallots are softened. Add the tomatoes. Reduce the heat to low.

Drop the @wild mushroom ravioli{12%oz} into the boiling water. Cook ~{5%minutes} to ~{7%minutes}, until tender. Drain, reserving ¼ cup pasta water.

Add the @sour cream{2%tbsp}, half the @parmesan cheese{2%tbsp}, and the reserved pasta water to the pan with the vegetables. Stir to combine. Season with @salt{1%tsp}, @black pepper{1%tsp}, chopped parsley, and more chili flakes, if desired.

Add the drained ravioli to the pan, increase the heat to medium, and carefully stir to coat the ravioli in the sauce. Cook ~{1%minutes} to ~{2%minutes}, until the sauce thickens. If it becomes too thick, add a splash of water.

Divide the wild mushroom ravioli between plates, top with the remaining parmesan cheese and reserved parsley leaves, and enjoy.