Mushroom Ravioli Casserole with Brown Gravy
This easy Mushroom Ravioli Casserole features tender mushroom-filled ravioli layered with creamy Swiss cheese and a rich spinach infused, creamy brown gravy. Made with refrigerated ravioli and homemade gravy seasoned with fresh thyme, Dijon mustard, and Worcestershire sauce, this comforting baked pasta dish is perfect for an easy weeknight dinner!
Unlike traditional ravioli casseroles made with marinara or Alfredo sauce, this recipe uses a savory brown gravy that complements the earthy mushroom filling. A little heavy cream adds richness, while fresh lemon juice brightens the flavors.
Ingredients
For the casserole
- Refrigerated or frozen mushroom ravioli
- Shredded Swiss or Gruyere cheese
I used Rana brand refrigerated Portobello Mushroom Ravioli.
For the savory brown gravy
- Unsalted butter
- All-purpose flour
- Lipton Beefy Onion Dry Soup Mix
- Low-sodium beef broth
- Thawed and well-drained frozen cut-leaf spinach
- Heavy cream
- Dijon mustard
- Garlic powder
- Worcestershire sauce
- Lemon juice
- Fresh thyme
How to make Mushroom Ravioli Casserole
This is a quick overview; see the recipe card below for step-by-step instructions and ingredient quantities.
Make the brown gravy
- Melt butter in large saucepan, sprinkle in flour and cook 1 minute
- Gradually whisk in the beef broth until smooth. Add the Lipton onion soup mix, fresh thyme, Dijon mustard, Worcestershire sauce, garlic powder and thawed, drained spinach. Simmer until mixture thickens.
- Remove from heat; stir in room temperature cream and add lemon juice; combine well
Assemble the casserole
- Spread a thin layer little brown gravy on the bottom of the casserole dish
- Arrange half of the ravioli in a single layer on top of the sauce
- Spoon some of the gravy over the ravioli then add a thin layer of cheese
- Add a second layer of mushroom ravioli, cover with the remaining gravy, and finish with the remaining Swiss cheese.
- Cover with foil and bake 25 minutes or until the ravioli is tender, the gravy is bubbling and the casserole is completely heated through
Tips for making the best mushroom ravioli casserole
- Use refrigerated ravioli. Fresh, refrigerated mushroom ravioli works best in this casserole because it cooks directly in the gravy without boiling first.
- Drain the spinach thoroughly. Frozen spinach contains quite a bit of moisture. Squeeze out as much excess water as possible to prevent a watery casserole.
- Don’t make the gravy too thick. The ravioli absorbs some liquid as it bakes, so the gravy should be slightly thinner than traditional brown gravy before assembling the casserole. If your gravy is too thick, add a little water to thin it.
- Shred your own Swiss cheese. Buy a block of cheese and shred it yourself. Freshly shredded cheese generally melts more smoothly than packaged shredded cheese.
- Taste before adding salt. Onion soup mix, beef broth, and Worcestershire sauce all contribute sodium, so additional salt may not be necessary.
Can I substitute the mushroom ravioli with cheese ravioli?
Yes. The rich brown gravy pairs beautifully with cheese ravioli, beef ravioli. You can also substitute the mushroom ravioli with tortellini.
Storing and reheating
Store leftover mushroom ravioli casserole in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or cover the leftover casserole with foil and warm in a 325°F oven until heated throughout. Add a splash of water, beef broth or cream if the gravy has thickened during refrigeration.
Freezing is not recommended, as the texture changes and becomes mushy.
Mushroom Ravioli with Savory Brown Gravy
Equipment
- 1.5 quart casserole dish
Ingredients
- 20 ounces mushroom ravioli
- 1 package Lipton Beefy Onion Dry Soup Mix
- 1 cup Swiss or Gruyere cheese , grated
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 teaspoon fresh thyme
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 10 ounces frozen cut leaf spinach, thawed and well-drained
- ¼ cup plus 2 tablespoons heavy cream , room temperature
- ⅛ teaspoon garlic powder
- 1 teaspoon lemon juice
- salt and black pepper to taste
Instructions
- Preheat oven to 350℉
- In a large saucepan on low heat, melt butter; stir in flour and cook 1 minute. Add broth and soup mix; combine well until there are no lumps3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 1½ cups beef broth, 1 package Lipton Beefy Onion Dry Soup Mix
- Add the following and stir well: (make sure the spinach is thawed and well-drained):1 teaspoon fresh thyme, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, ⅛ teaspoon garlic powder, 10 ounces frozen cut leaf spinach, thawed and well-drained
- Off heat, stir in heavy cream and lemon juice; taste for salt and pepper; adjust accordingly¼ cup plus 2 tablespoons heavy cream, 1 teaspoon lemon juice, salt and black pepper to taste
- Lightly coat the bottom of the 1.5 quart baking dish with some of the sauce; place the ravioli in a single layer; drizzle a little more of the sauce over the ravioli, and sprinkle half of the cheese over the pasta; repeat the layer and finish with a final drizzle of sauce and cheese on top. Cover with foil and bake 25 minutes. Serve warm.20 ounces mushroom ravioli, 1 cup Swiss or Gruyere cheese
Notes
The recipe as written will serve 4 as a main dish or 6 as a side dish. The sauce yields 2 cups. You probably won’t use all of the sauce, so you may have some leftover which you could add to a soup or pasta.
If you double the recipe, you can use a 9″ x 13″ casserole dish.
