This Mushroom Ravioli recipe is a comforting dish that captures the essence of fall with its seasonal ingredients and heartwarming flavor. With a rich and savory mushroom cream sauce, this homemade recipe is both easy to make and sure to impress.
❤️Why you will love this recipe
- Delicious Fall Flavor: This ravioli recipe captures the essence of autumn with its rich and savory flavor, making it an incredibly delicious seasonal dish.
- Easy to make: Despite the recipe looking intimidating with its many steps, making homemade ravioli is surprisingly simple.
- Customizable Filling: You have the freedom to choose your favorite mushrooms for the filling, allowing you to tailor the recipe to your unique preferences.
- Comforting and Satisfying: A plate of this homemade dish is the very essence of comfort food, leaving you feeling warm and fully content.
- Impress Your Guests: This homemade ravioli recipe looks and tastes amazing, making it an ideal dish for showcasing your culinary skills and wowing your family and friends.
- Freezable: Make a large batch and freeze it for later, ensuring you always have a homemade, restaurant-quality meal at your fingertips.
If you love this mushroom ravioli recipe then you should also try my creamy mushroom soup.
To prepare this homemade mushroom ravioli recipe, you will need the following equipment:
- Mixing Bowls: To make the pasta dough and for mixing the mushroom filling.
- Fork: To whisk and gradually incorporate the eggs into the flour mixture.
- Pasta Machine or Rolling Pin: For kneading and rolling out the pasta dough to the desired thickness.
- Medium-Sized Skillet: To sauté and cook the mushroom filling, as well as for preparing the sauce.
- Ravioli Stamp or Knife: To shape and cut out the individual ravioli. I love using these stamps.
- Sieve: For straining the mushroom juice from the sautéed mushrooms when making the sauce.
- Large Pot: To boil salted water for cooking the ravioli.
- Grater (optional): cheese grater for garnishing the finished dish
Here is what you will need to make these mushroom ravioli and the cream sauce.
- Flour: You'll need all-purpose flour for the pasta dough, or you can use tipo "00" flour for a finer texture.
- Salt: Use a pinch of regular table salt for seasoning in both the pasta dough and sauce.
- Eggs: This recipe uses large eggs.
- Butter: Unsalted butter is recommended, used for both the mushroom filling and the sauce.
- Mushrooms: Use your favorite mushroom. You can find some ideas in the next section.
- Fresh Herbs: Thyme provides an earthy flavor in both the filling and the sauce, but you can use rosemary or other fresh herbs if you prefer.
- Ricotta: Whole milk or part-skim ricotta is suitable for the mushroom filling.
- Grated Cheese: Parmesan cheese adds a savory element and can be used in both the filling and as an optional garnish, or you can substitute with Pecorino Romano if desired.
- White Wine or Cognac: Choose between white wine for a lighter flavor or cognac for a more robust taste when making the sauce.
- Onion: Use a regular yellow or white onion, diced, for the sauce.
- Garlic: Fresh garlic, finely chopped or pressed, adds depth of flavor to both the filling and the sauce.
- Whipping Cream: Heavy cream is used for a rich, creamy sauce.
- Seasonings: Season both the filling and the sauce with kosher salt, freshly ground black pepper, and a pinch of nutmeg to enhance the flavor.
🍄Mushrooms for Ravioli
Don't hesitate to get creative with the mushroom filling, there's a world of mushroom varieties waiting for . Consider experimenting with different mushrooms to create a ravioli filling that suits your taste preferences.
- Cremini Mushrooms (Baby Bellas): These mushrooms have a richer, earthier flavor compared to white button mushrooms, making them an excellent choice for a more robust filling and sauce.
- Portobello Mushrooms: Known for their large size and meaty texture, portobello mushrooms add a hearty and savory element to the filling. Be sure to dice them finely.
- Shiitake Mushrooms: Shiitakes offer a distinct umami flavor and a slightly chewy texture. They can be a great addition to the filling, providing depth and complexity.
- Chanterelle Mushrooms: Chanterelles have a delicate, fruity flavor with a hint of pepper. They can elevate the ravioli filling with their unique taste.
- Oyster Mushrooms: Oyster mushrooms have a mild, sweet flavor and a delicate texture, making them a good choice for those who prefer a more subtle mushroom taste in their ravioli.
- Porcini Mushrooms: Dried porcini mushrooms, when rehydrated, bring a deep, earthy aroma and rich flavor. You can incorporate them into the filling or sauce for an intense mushroom experience.
👩🏻🍳How to make mushroom ravioli
Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.
- Prepare the Pasta Dough
- Make the Mushroom Ravioli Filling
- Fill and Shape the Ravioli
- Prepare the Sauce and Assemble
- Cook the Ravioli
- Serve and Enjoy
Here are some fun ideas on how to serve these ravioli:
- Simple Salad: Pair your ravioli with a light garden salad dressed in balsamic vinaigrette for a refreshing contrast.
- Garlic Bread: Enjoy the creamy ravioli with a side of warm garlic bread to soak up every bit of the delectable sauce.
- Grated Parmesan: Sprinkle some freshly grated Parmesan or Pecorino Romano cheese over the ravioli for an extra layer of savory goodness.
- Fresh Herbs: Garnish with fresh thyme or rosemary leaves to enhance the presentation and flavor of the dish.
These serving suggestions will enhance your meal, providing a variety of textures and flavors that complement your homemade mushroom ravioli perfectly. Enjoy your dining experience!
When stored in the refrigerator, cooked mushroom ravioli typically maintain their best quality for 3 to 4 days. Beyond this period, they may begin to lose their texture and flavor. Therefore, it's advisable to consume them within this time frame for the most enjoyable dining experience. The sauce can be stored with the ravioli. However, I recommend storing it separate to prevent the ravioli from getting soggy.
If you don't plan on cooking all the ravioli at once then you should consider freezing them for the best freshness. This is a great option for having ravioli ready at all time.
To freeze mushroom ravioli, place them on a baking sheet in a single layer and freeze until they're firm. Once they're individually frozen, transfer them into a freezer-safe bag or airtight container. Properly frozen ravioli can be stored in the freezer for up to 2 to 3 months. When you're ready to cook them, there's no need to thaw; simply cook them from frozen in boiling water.
💭Frequently asked questions
Q: Can I make the ravioli in advance and freeze them for later?
A: Absolutely! You can freeze the uncooked ravioli on a baking sheet, then transfer them to a freezer-safe container. When you're ready to enjoy them, cook the frozen ravioli directly from the freezer.
Q: Can I make the pasta dough without a pasta machine or rolling pin?
A: Yes, you can roll out the pasta dough with a regular wine bottle if you don't have a pasta machine or rolling pin. It may require a bit more effort, but it's doable, I talk from experience!
Q: Can I substitute the whipping cream and ricotta with a dairy-free alternative?
A: Yes, you can use dairy-free alternatives like coconut milk or almond milk to replace whipping cream and a dairy free ricotta if you have dietary restrictions. Just be aware that it might alter the flavor slightly.
Q: What's the purpose of the nutmeg in the sauce, and can I omit it?
A: Nutmeg adds a subtle warmth and depth to the sauce. You can omit it if you prefer, but it's a classic seasoning that complements the dish well.
Q: Can I prepare the ravioli filling in advance and refrigerate it before using?
A: Yes, you can prepare the filling ahead of time and store it in the refrigerator for a day or two before assembling and cooking the ravioli. Just make sure it's well-sealed to prevent drying out.
More fall recipes to try
- 2 medium-sized Mixing Bowls
- Pasta Machine or rolling pin
- Medium-sized Skillet
- Ravioli Stamp or Knife
- large pot
- Grater (optional)
For the Pasta Dough
- 320 g flour
- Pinch of salt
- 4 eggs
For the Mushroom Ravioli Filling
- 1 tablespoon butter
- 250 g Mushrooms
- Salt and pepper to taste
- 1 Handful Fresh thyme leaves removed from the sprig
- 125 g Ricotta
- 2 tablespoon Grated Parmesan
For the Sauce
- 200 g Mushrooms cleaned and sliced
- 1 Handful Herbs thyme or rosemary work well
- 2 dl white wine or cognac either one will do
- 2 tablespoon butter
- 1 onion diced
- 2 garlic cloves finely chopped or pressed
- 1.5 dl whipping cream
- Salt pepper, and nutmeg to taste
Prepare the Pasta Dough
- In a mixing bowl or on a clean surface, combine the flour and a pinch of salt.320 g flour, Pinch of salt
- Create a well in the center of the flour mixture and add all 4 eggs into it.4 eggs
- Using a fork, whisk the eggs, gradually incorporating the surrounding flour until a dough forms.
- Knead the dough by hand for 5-10 minutes until it becomes smooth. Then, set it aside to rest for at least 30 minutes.
Make the Mushroom Ravioli Filling
- Clean the mushrooms and dice them.250 g Mushrooms
- In a large pan, melt 1 tablespoon of butter and add the diced mushrooms.1 tablespoon butter
- Season with salt, pepper, and fresh thyme leaves, and cook until the mushrooms are soft.Salt and pepper to taste, 1 Handful Fresh thyme leaves
- Transfer the mushroom mixture to a medium bowl and allow it to cool.
- Add ricotta and grated Parmesan to the cooled mushroom mixture, mixing thoroughly. Adjust seasoning with salt and pepper as needed.125 g Ricotta, 2 tablespoon Grated Parmesan
Fill and Shape the Ravioli
- Roll out the pasta dough as thinly as possible, ensuring it's translucent but won't tear easily. Use a rolling pin or pasta machine. If using a pasta machine, roll the dough to the second thinnest setting.
- Spoon dollops of the mushroom filling onto one half of the dough, leaving about 2 fingers of space between each dollop.
- Wet the area around the filling with water, then fold the other half of the dough over the filling.
- Press the dough down around each filling, removing any air bubbles.
- Use a ravioli stamp or a knife to cut out the ravioli shapes. If using a knife, seal the edges with a fork.
- Lightly dust the ravioli with flour to prevent sticking.
Prepare the Sauce and Assemble
- In a large pan, melt 1 teaspoon of butter.2 tablespoon butter
- Add sliced mushrooms and herbs, cooking until the mushrooms are tender.200 g Mushrooms, 1 Handful Herbs
- Deglaze the pan by pouring in the white wine or cognac.2 dl white wine or cognac
- Place a sieve over a bowl and strain the contents of the pan to separate the juice and mushrooms.
- In the same pan, melt the remaining butter, then add diced onions and cook until soft.1 onion
- Add minced garlic and cook for about 1 minute until fragrant.2 garlic cloves
- Pour in the mushroom juice and whipping cream, seasoning generously with salt, pepper, and nutmeg.1.5 dl whipping cream, Salt
- Bring the mixture to a boil and let it thicken.
- In a large pot, bring salted water to a boil and cook the ravioli until they float to the surface (approximately 3 minutes).
- Add the cooked ravioli to the sauce and toss to combine.
- Serve the mushroom ravioli topped with the reserved sliced mushrooms and optional grated cheese. Enjoy!
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.