Mushroom ravioli with three-cheese sauce, baked until golden

If I had to choose just one pasta sauce, I’d probably go with quattro formaggi. I love cheesy pasta, and the creamier the sauce, the better. 😁

For the longest time, I assumed that making a sauce with several different cheeses had to be complicated. Turns out, it’s actually one of the easiest pasta sauces you can make – especially when you choose cheeses that melt beautifully.

For this recipe, I went with a three-cheese combination of Gorgonzola, Brie and a mild melting cheese, then paired it with mushroom ravioli. And yes, I know there are only three cheeses, not four, so technically this isn’t quattro formaggi. 😆 But the combination turned out so well that I honestly didn’t miss the fourth one.

Mushroom ravioli work particularly well with a creamy cheese sauce, and baking them for a few minutes at the end makes everything even better. The cheese on top turns golden and slightly crispy while the sauce underneath stays wonderfully creamy.

Why you’ll love this mushroom ravioli recipe

First of all, it’s much easier than it looks. We’re using store-bought mushroom ravioli rather than making pasta from scratch, so the most time-consuming part is already taken care of. 😁

The three-cheese sauce is rich and creamy, with plenty of flavor from the Gorgonzola without completely overpowering the mushroom filling.

And then there’s the baking. The cheese on top becomes golden while the sauce underneath stays creamy, giving you the kind of cheesy baked pasta you’ll be tempted to eat straight from the baking dish.

What cheese works best for a creamy ravioli sauce?

For my sauce, I used Gorgonzola, Brie and a mild melting cheese, as they each bring something different to the recipe.

Gorgonzola gives the sauce most of its character and that distinctive blue cheese flavor. Brie makes it extra creamy and adds a milder, buttery note, while the melting cheese gives the sauce body and creates that lovely golden crust on top.

You don’t have to use exactly the same combination every time, though. This is a very forgiving cheese sauce, so you can experiment depending on what you already have in the fridge.

If you find Gorgonzola too strong, simply use a little less or replace it with a milder blue cheese. And if you’re firmly in the “Gorgonzola makes everything better” camp, I think you already know what to do. 😁

Brie, Gorgonzola and cheese melting for the three-cheese sauce

Creamy cheese sauce prepared for mushroom ravioli

What kind of ravioli can you use?

I used mushroom ravioli for this recipe because the earthy mushroom filling pairs really well with the rich, creamy cheese sauce.

Cheese ravioli would also work, as would truffle ravioli. I would avoid fillings that are very strongly flavored, though, as the sauce itself is already quite rich and you don’t want too many flavors competing with each other.

And, of course, if you want to take this recipe to the next level, you can always make your own ravioli. I also have a recipe for homemade spinach and feta ravioli, where you’ll find more tips on making the dough, shaping the ravioli and cooking fresh pasta.

Package of ravioli filled with porcini mushrooms

Tips for the best mushroom ravioli with cheese sauce

Don’t overcook the ravioli. They’ll spend some additional time in the oven, so you don’t want them to be too soft before baking. If you’re using store-bought ravioli, check the cooking time on the package.

Melt the cheese over low heat. There’s no need to rush the sauce with high heat. Let the cheeses melt gently until the sauce becomes smooth and creamy.

Adjust the consistency if needed. Different cheeses melt differently, so if your sauce seems too thick, add a small splash of milk until you reach the consistency you want.

Be careful with the salt. Gorgonzola, melting cheese and salted butter can already make the sauce quite salty. Taste it before adding any extra seasoning.

Use the right size baking dish. The ravioli should sit in a fairly even layer so that the cheese sauce can coat them properly and the cheese on top can brown evenly.

Mushroom ravioli cooking in a pot of water

Mushroom ravioli with cheese sauce topped with grated cheese before baking

What to serve with mushroom ravioli

This baked mushroom ravioli is quite rich, so I like to keep the sides simple.

A basic green salad with a slightly acidic vinaigrette works really well because it balances out the creamy cheese sauce. Arugula salad is another good option, or you could serve the ravioli with some roasted vegetables if you want something a little more substantial.

And honestly, that’s about all they need. Mushroom ravioli, creamy cheese sauce and a golden cheesy crust can do a pretty good job on their own. 😁

Frequently asked questions

Can I use fresh ravioli?

Absolutely. Fresh ravioli work very well in this recipe. Just keep an eye on the cooking time, as fresh ravioli usually cook much faster than dried or refrigerated varieties.

Can I use different cheeses for the sauce?

Yes. My combination is Gorgonzola, Brie and a mild melting cheese, but you can adapt the sauce to suit your taste. The important thing is to choose cheeses that melt well and to balance stronger cheeses with milder, creamier ones.

What can I substitute for Gorgonzola?

You can use another blue cheese, preferably a milder one if you find Gorgonzola too strong. If you don’t like blue cheese at all, replace it with a creamy, flavorful cheese that melts well. The sauce will obviously taste different, but it will still be rich and creamy.

Do I have to bake the ravioli?

No. You can serve the mushroom ravioli immediately after combining them with the cheese sauce. I prefer the baked version because those extra few minutes in the oven create a golden, slightly crispy cheese topping while keeping everything creamy underneath.

Can I make baked ravioli ahead of time?

You can make the cheese sauce ahead of time, but I recommend cooking the ravioli and assembling the dish fairly close to the time you plan to bake it. Pasta absorbs sauce as it sits, so leaving the assembled dish for too long can make the ravioli softer and the sauce less creamy.