Mushroom Ravioli
This mushroom ravioli dish features a rich and savory mushroom cream sauce that's both satisfying and surprisingly simple to make. Whether you're a seasoned home chef or new to the kitchen, this recipe offers an opportunity to showcase your culinary skills while savoring a gourmet dining experience at home.
Equipment
- 2 medium-sized Mixing Bowls
- Fork
- Pasta Machine or rolling pin
- Medium-sized Skillet
- Ravioli Stamp or Knife
- large pot
- Grater (optional)
Ingredients
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
Instructions
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 tbsp 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 tbsp 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 tbsp 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
Serving: 4 servingsCalories: 701kcalCarbohydrates: 72gProtein: 23gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 247mgSodium: 222mgPotassium: 746mgFiber: 4gSugar: 5gVitamin A: 1251IUVitamin C: 4mgCalcium: 179mgIron: 5mg
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
Did You Try This Recipe?I can't wait for you to try this recipe. I'd love for you to leave a star rating. You can also share a picture with me by mentioning @ohsweetcultureshock or tag #ohsweetcultureshock!
