Ravioli Stroganoff A tiny Twist on a classic dish

Many of us grew up eating Beef Stroganoff. With it's hearty mushrooms and chunks of beef, what's not to love? The pairing of stroganoff sauce with egg noodles is a classic and stands well all by itself. But what if I had a twist up my sleeve? What if we added the slightly salty pairing of cheese filled ravioli in place of those egg noodles? I believe we may have just struck culinary gold.

Look at those tiny pockets of yuminess!

This simple, scrumptious variation of ravioli, lends not only it's flavor but incredible depth and texture to the dish. The large surface area of the ravioli provides a perfect vehicle to scoop up that creamy sauce. Pile them high on your plate and smother them in a pool of beefy cream saucy for a dish no one can resist.


2 Tbsp butter

1 package beef cubes, cooked through

1 small onion, chopped

2 (8-oz) pkgs sliced mushrooms

2 Tbsp flour

1 (20-oz) pkg cheese ravioli

3/4 cup reduced-sodium beef broth

1/2 cup sour cream

1/3 cup heavy cream

Salt & Pepper, to taste

Fresh parsley, chopped


In a large skillet, heat butter over medium. Add onions and cook for about 3 minutes. Add mushrooms and cook until tender and slightly browned, 5 to 8 minutes. Sprinkle mixture with flour and stir to coat.

Add beef broth and ravioli to skillet. Stir to combine and bring to a boil. Reduce heat, cover and simmer 6 to 8 minutes.

Add sour cream, heavy cream, salt and pepper and stir to fully combine. Cook on low an additional 5 minutes to heat through. Top with chopped parsley.

Watch our quick video tutorial shot at Gerhard's Appliance in Glenside, PA on our incredible Jennair cooktop below:

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Created with images by akiragiulia - "ravioli pasta stuffed pasta" • Matt Ryall - "Stage 15: Emincé de Veau"

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