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Crispy Ravioli Formaggi (Photo by Viana Boenzli)
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5 from 5 votes

Crispy Ravioli Formaggi

If you want to elevate some fresh ravioli to a whole new flavor and texture experience, learn how to make crispy ravioli formaggi.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Italian
Keyword: crispy ravioli formaggi
Servings: 2
Calories: 1223kcal


Crispy Ravioli Formaggi

  • 10 ounces fresh cheese ravioli
  • 1 tablespoons olive oil
  • 1 pot of boiling salted water
  • 3 tablespoons compound herb butter
  • 4 ounces Portobello mushrooms, cut into ½" pieces
  • 1 ounce Parmigiano-Reggiano, finely grated
  • 1 ounce Pecorino-Romano, finely grated

Compound Herb Butter

  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped sage
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • ¼ teaspoon each of salt and pepper (or more to taste)


Crispy Ravioli Formaggi

  • Preheat the oven to broil and bring a pot of salted water to a boil. 
  • Heat an ovenproof skillet to medium heat and add 1 tablespoon of olive oil.
  • Add the fresh cheese ravioli to the skillet and sauté for about 3 minutes until they develop some brown spots. Use tongs to turn them after about 1-½ minutes.
  • Remove from the skillet and drop them in the pot of boiling water for about 4 minutes.
  • Drain and set aside. 
  • Using the same skillet, bring 3 tablespoon of the compound herb butter to a nice bubble over medium heat. Pay attention to not burn the butter. Adjust heat accordingly.
  • Add mushrooms and sauté in the butter for about 4 minutes.
  • Add the well-drained ravioli and half of the finely grated cheese to the pan, and gently mix.
  • Sprinkle the remaining cheese on top, place the skillet under the broiler for about 5 minutes. We like to wait until the broiler nearly burns some of the top ravioli and cheese, increasing the crispy texture and woodsy flavor.
  • Carefully remove the skillet from the oven. Let cool a few minutes and serve. Enjoy!

Compound Herb Butter

  • Grab a stick of butter (I use unsalted butter to control the seasoning better) and let it sit out at room temperature until it has softened a bit.
  • In a bowl, mash the softened butter with a fork.
  • Add all your herbs and spices, and mix everything.
  • Use either parchment paper or plastic wrap to form it into a log.
  • Keep in the freezer, ready to elevate nearly any dish in no time.


⭐ How to clean mushrooms
Cultivated mushrooms are pretty clean. Cut off a tiny sliver of the bottom of the stem and use a paper towel or vegetable brush to remove any loose dirt. If you feel your mushrooms need a better cleaning, it’s okay to rinse them under cold water. Yes, they will absorb some of the water. Mushrooms are already 92% water. If you rinse them with cold water, a) don’t do it until you’re ready to cook them and b) dry them off a bit with a towel. 
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Calories: 1223kcal | Carbohydrates: 63g | Protein: 33g | Fat: 95g | Sodium: 1727mg | Potassium: 297mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2450IU | Vitamin C: 8mg | Calcium: 396mg