Ravioli with Mushroom Wine Sauce Crock Pot
Experience the ultimate comfort food with this luxurious Ravioli with Mushroom Wine Sauce made in a crock pot. Perfectly tender cheese ravioli is immersed in a velvety sauce crafted from earthy baby bella mushrooms, dry white wine, and creamy Parmesan, all infused with aromatic garlic and Italian seasoning. This effortless slow cooker recipe lets the flavors meld together over hours, filling your kitchen with an irresistible aroma. With minimal prep and a handful of pantry staples, this dish delivers gourmet flavors straight to your table. Garnish with fresh parsley for a burst of color and serve piping hot for a crowd-pleasing dinner that feels both indulgent and hearty. Ideal keywords: "ravioli with mushroom wine sauce," "slow cooker pasta recipes," "creamy crock pot meals," "easy pasta dinner."
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Recipe Information
Ingredients
- 20 oz Cheese ravioli (fresh or frozen)
- 8 oz Baby bella mushrooms, sliced
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 1 cup Dry white wine
- 2 cups Vegetable broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Turn the crock pot to the low setting (or high if you need a shorter cooking time).
In a skillet over medium heat, melt the butter and sauté the sliced mushrooms for 5 minutes or until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Sprinkle the flour over the mushroom and garlic mixture, stirring to coat evenly, and cook for 1-2 minutes.
Slowly pour in the white wine while stirring, deglazing the pan and allowing it to simmer for 2-3 minutes until slightly thickened.
Transfer the mushroom and wine mixture to the crock pot.
Add the vegetable broth, heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper to the crock pot. Stir well to combine.
Gently add the cheese ravioli to the crock pot, ensuring they are immersed in the sauce.
Cover the crock pot with the lid and cook on low for 3-4 hours or on high for 1.5-2 hours, until the ravioli are tender and the sauce has thickened.
Stir everything gently before serving and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy your creamy ravioli with mushroom wine sauce!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
