Creamy Mushroom Ravioli with Garlic Herb Boursin, Asparagus & Toasted Walnuts
- yandwkitchen
- Apr 18
- 3 min read
If there’s one meal that can bridge the gap between simple comfort and restaurant-worthy indulgence, it’s this creamy mushroom ravioli with garlic herb Boursin, asparagus, sauteed baby portabella mushrooms and toasted walnuts. Earthy, herby, buttery, and just the right amount of crunch — it’s a dish that tastes far more luxurious than the effort it takes to make. Whether you’re treating yourself to a weeknight dinner that feels like a weekend splurge or looking for a meatless main that’s equal parts satisfying and elegant, we think this is it. Welcome to our kitchen.
Why You’ll Love This Dish
Flavor-packed: The mushroom ravioli brings deep, umami richness that pairs beautifully with the creamy tang of Boursin cheese.
Seasonal vibes: Fresh asparagus adds a pop of green and springy brightness.
Texture heaven: Toasted walnuts give that craveable crunch to balance the softness of the pasta and creaminess of the sauce.
Easy elegance: This meal feels fancy, but it comes together in under 30 minutes.
What You’ll Need
Mushroom ravioli (fresh or frozen)
Boursin Garlic & Fine Herbs cheese (or Alouette)
Fresh Asparagus
Walnuts
Olive oil or butter
Pasta water (reserved from cooking)
Salt & freshly ground black pepper, to taste
Optional: chopped parsley, lemon zest, or Parmesan for garnish
How to Make It
1. Toast the Walnuts
Start by toasting the walnuts in a dry skillet over medium heat. Stir often and keep an eye on them — they’ll become fragrant and golden in about 5 minutes. Remove from heat and set aside.
2. Boil the Ravioli
Bring a pot of salted water to a boil and cook your mushroom ravioli according to the package directions. Reserve about 1/4 cup of pasta water before draining.
3. Blanch the Asparagus
While the ravioli cooks, blanch the asparagus in a pan of shallow simmering water over medium heat. Season with a bit of salt and pepper and cook for 4-5 minutes until tender-crisp. Remove immediately and add to a bowl of ice water to retain the vibrant green color.
3. Sauté the Mushrooms
While the ravioli and asparagus cooks, heat olive oil or butter in a large skillet over medium heat. Add the mushrooms, season with a bit of salt and pepper, and cook for 4-5 minutes until tender and golden brown on the edges
4. Make It Creamy
Reduce the heat and add the Boursin cheese directly into the pan used to cook the asparagus. Stir gently until it melts down, then stir in a splash of pasta water to loosen into a velvety sauce.
5. Bring It All Together
Toss the drained ravioli in the creamy Boursin sauce until evenly coated. If needed, add a little more pasta water to keep it silky.
6. Top and Serve
Finish with the mushrooms, asparagus, and a generous handful of toasted walnuts. For extra flair, garnish with parsley, lemon zest, or shaved Parmesan.
We think this is the kind of meal you’ll want to make again and again. It's comforting, seasonal, and just a little bit indulgent. Pour a glass of white wine, light a candle, and enjoy the kind of dinner that feels like a warm hug. As always, we would love to hear from you when you give this recipe a try and will respond to questions or feedback. Thanks for being in our kitchen. xo YaYa and Wuelo
1
Tips & Variations
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 5 minutes, stirring often, until fragrant. Set aside.
2
Cook ravioli: Boil salted water and cook the mushroom ravioli according to package instructions. Save about 1/4 cup of the pasta water, then drain.
3
Sauté mushrooms: While ravioli cooks, heat olive oil or butter in a large skillet over medium heat. Add mushrooms, season with salt and pepper, and sauté for 4-5 minutes until just softened and turning golden brown. Set aside.
4
Blanch asparagus: In a small sauté pan with a shallow amount of simmering water, add asparagus, season with salt and pepper, and sauté for 4-5 minutes until just tender and bright green. Remove and immediately submerge in an ice bath to help retain its bright green color.
5
Melt the Boursin: Using the same pan to cook the asparagus, over low heat, add the Boursin cheese to the pan with and gently melt it down with a splash of pasta water until it forms a creamy sauce.
6
Combine & toss: Add ravioli to the pan, toss to coat in the sauce. If it’s too thick, splash in a little more pasta water.
7
Top & serve: Sprinkle with toasted walnuts, mushrooms, asparagus, freshly cracked pepper, and garnish with parsley or lemon zest if you like. Serve immediately.
Instructions
1 package of fresh or frozen mushroom ravioli
1 container of garlic and herb spreadable cheese (Boursin or Alouette)
8 asparagus stalks trimmed and cut into 2-inch pieces
1/2 cup walnuts - toasted
2 tbsp olive oil or butter
1/4 cup pasta water
salt & pepper to taste
Optional: fresh parsley or lemon zest for garnish
Mushroom Ravioli with Garlic and Herb Boursin Cream Sauce, Asparagus & Walnuts
Mushroom Ravioli with Garlic and Herb Boursin Cream Sauce, Asparagus & Walnuts
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This mushroom ravioli dish is rich, earthy, creamy, crunchy — serious flavor bomb territory. Best of all, it's easy to make, comes together in under 30 minutes and looks fancy!
Servings :
2
Calories:
Prep Time
10 min
Cooking Time
10 min
Rest Time
0
Total Time
20 min
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