Mushroom Ravioli

These Mushroom Ravioli are the perfect comfort food. The rich, flavorful mushroom filling is encased in homemade egg pasta, creating a satisfying and hearty dish that’s sure to please everyone!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

• Mushrooms: I like to use a combination of fresh brown mushrooms plus dried porcini mushrooms for this recipe. Dried porcini mushrooms can be found in specialty food import stores. Your local grocery may have them though mine doesn’t.
• Butter: Unsalted or salted butter is fine as it’s just a small amount for frying the onion and mushrooms. Olive oil can be substituted if you don’t have butter.
• Aromatics: Onion, garlic, and parsley are all easily available but freshness is important.
• Ricotta Cheese: This is easily available at the grocery store. Drain any excess liquid off before adding the mushroom mixture.
• Parmesan Cheese: Purchase Parmesan cheese (Parmigiano Reggiano cheese) in a block. Freshly grated is the best.
• Flour: You’ll need 00 flour, also known as “doppio zero” flour, this is a finely ground flour that’s ideal for making fresh homemade pasta dough. Regular all-purpose flour is fine. Semolina flour is optional but great for ensuring the ravioli don’t stick to the parchment paper.
• Eggs: For the best flavor and quality, I recommend using large, free-range eggs in this recipe.

See recipe card for quantities.

Make Mushroom Ravioli Filling

Place the mushrooms in a small bowl and cover with warm water. Let them soak for 20-30 minutes, or until softened.

Fry onion until translucent. Add garlic and chopped mushrooms. Cook until softened.

Add the drained chopped porcini mushrooms.

Saute until all the moisture has evaporated.

Process in a blender or food processor, together with the cheeses and parsley until smooth. Refrigerate until needed.

Make the Pasta Dough

Crack the eggs into the well in the flour and whisk with a fork.

Gradually incorporate the flour into the egg mixture, working it into a shaggy, uneven dough

Knead the dough until smooth.

Shape into a ball, cover, and let rest.

Shape the Ravioli

Divide the pasta dough into four equal parts. Work with one portion, leaving the remaining dough tightly wrapped. Use either a hand-cranked pasta machine or a stand mixer pasta attachment. You’ll need to begin at the widest setting.

Also, prepare large baking sheets lined with parchment paper dusted with semolina flour.

Roll the dough through the pasta machine, folding it in half repeatedly until smooth. Gradually reduce the roller width until the dough is 1/16 inch thick.

Spoon heaped teaspoons of filling (or use a piping bag) along one long side of the pasta sheet, about 1 inch apart. Aim for 7-8 mounds.

Fold the opposite long edge of the pasta sheet over the filling. Press firmly to seal.

Use a pastry wheel or knife to cut into squares.

Carefully arrange the ravioli in a single layer on the prepared baking sheets. Continue with the rest of the dough and filling.

Cook the ravioli until tender in a large pot of boiling salted water. Drain carefully then stir through the sauce of your choice. 

Hint: Position the fillings closer to one side of the pasta sheet. Fold the opposite side over to seal. Start pressing from the center and work towards both ends, expelling air as you go.

Substitutions

• Brown Mushrooms – Instead of brown mushrooms, you can use white or portobello mushrooms.
• Dried Porcini Mushrooms – If you can’t find dried porcini mushrooms, use dried shiitake mushrooms instead. 
• Parmesan cheese – Substitute Pecorino Romano cheese for Parmesan cheese if you prefer.

Equipment

Even though you can use a rolling pin to roll out pasta dough, a pasta machine or a pasta attachment for your stand mixer will make the process much easier, especially for thin ravioli.

Don’t worry about investing in fancy ravioli molds or makers. A fluted pastry wheel is perfect for cutting out ravioli shapes. If you don’t have a pastry wheel, a sharp knife will work just as well.

Storage

Cook homemade Mushroom Ravioli within an hour or so of being prepared. If you need to keep them for longer, cover the ravioli on the baking sheets with parchment paper then wrap well in plastic so that the dough doesn’t dry out. Refrigerate for 12 hours until ready to cook.

You can freeze these ravioli for up to a month. For best results, freeze them on the baking sheets until solid, then pop them into zip-lock plastic bags for up to one month. Cook from frozen.

Top tips

• Being well prepared and organized is essential for making homemade mushroom ravioli. Read the recipe through to the end to understand the steps. Prepare the filling and the dough in advance, then clear a large area on your kitchen bench or table to make the ravioli.
• It was once the belief that mushrooms shouldn’t be washed. However, a quick rinse under running water has never been a problem for me. The key is to wash whole mushrooms before chopping or slicing and to be quick. Dry with a paper towel before chopping.
• For tips on making and rolling out perfect pasta dough, check out my Tagliatelle Pasta recipe. If the dough is sticking, dust it lightly with flour. If the dough is too dry, sprinkle a little water on it before rolling.
• When shaping the ravioli, gently smooth out any air bubbles with your fingers. Trapped air can cause the ravioli to open while cooking.
• To prevent the ravioli from sticking, place them on a parchment-lined baking sheet dusted with semolina flour. Make sure they don’t touch or overlap.

FAQ

Serving Suggestions

I love to serve these Mushroom Ravioli with some Italian Bread like Semolina Bread or Grissini Breadsticks and add a Mediterranean Cucumber Salad to bring some zingy freshness to the meal. However, these Mushroom Ravioli are such a stand out that just a simple sauce and an extra grating of Parmigiano Reggiano cheese is more than acceptable!

Related

Ricotta Stuffed Mushrooms
Garganelli Pasta

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Mushroom Ravioli Recipe

A rich, flavorful mushroom filling encased in homemade egg pasta, creates tasty Mushroom Ravioli that are sure to please! For ease of preparation, make the components of this dish on one day and bring it all together on the second day. Read the recipe from beginning to end plus tips before beginning for complete success!

5 from 1 vote

Print Pin Review

Prep Time: 2 hours hours

Cook Time: 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Servings:6 people

Author: Marcellina

Ingredients

Mushroom Filling

• ▢ 2 tablespoon butter
• ▢ 1 pound (450 grams) brown mushrooms
• ▢ 1 ounce (30 grams) dried porcini mushrooms
• ▢ ½ small onion finely chopped
• ▢ 1 clove garlic
• ▢ 1 tablespoon chopped fresh parsley
• ▢ ¾ cup ricotta cheese
• ▢ 3 tablespoons grated Parmesan cheese
• ▢ 1 teaspoon salt
• ▢ Freshly ground black pepper

Pasta Dough

• ▢ 3 ⅓ cups (400 grams/14 ounces) 00 flour See Note 1
• ▢ 4 eggs at room temperature
• ▢ Semolina flour for dusting

To Serve

• ▢ 1 quantity Garlic Parmesan Sauce or other sauce of your choice
• ▢ extra grated Parmesan cheese Parmigiano Reggiano cheese

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Instructions

Mushroom Filling

• Soak the dried porcini mushrooms in warm water for 30 minutes. Drain and squeeze out the moisture then chop finely. Set aside.
• Heat butter in a large skillet over medium heat, once heated add the finely chopped onion and saute until soft and translucent.
• Add the chopped mushrooms and chopped porcini mushrooms and cook down until reduced in size and softened. Add the garlic and salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes. Then process with ricotta, parmesan cheese and parsley.

Pasta Dough

• Set aside a few tablespoons of flour. Place the remaining flour on a work surface and create a well in the center.
• Break the eggs into the well and whisk them together with a fork or your fingertips. Gradually incorporate the flour from the edges.
• Continue incorporating the flour until the dough is no longer sticky. You may or may not need to use the reserved flour.
• Knead for 8-10 minutes or until smooth and elastic.
• Cover the dough with a bowl or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax, resulting in a more tender pasta.

Ravioli Assembly

• Prepare a workspace. Line baking sheets with parchment paper and sprinkle with all purpose flour or semolina flour.
• Divide the dough into four equal parts. Work with on portion at a time, keeping the remaining dough well covered.
• Flatten the dough slightly with your hands.
• Then feed the dough through the pasta machine set on the widest setting. Fold the dough in half lengthwise and pass it through the rollers again. Repeat this process several times until the dough is smooth and even. Lightly dust the dough with flour to prevent sticking.
• Gradually reduce the width setting on the pasta machine, passing the dough through each setting one or two times.
• Continue rolling until the dough reaches your desired thickness, which is typically around 1/16 inch or setting #6 on a KitchenAid pasta roller. The pasta sheet will be at least 30 inches (75cm) long.
• Lay the rolled-out pasta sheet on a lightly floured surface, such as your countertop, table, or a large cutting board.
• Cut the pasta sheet in half lengthwise to create two equal sections. This will make it easier to handle and fold.
• Using a teaspoon or a piping bag, place small mounds of filling at regular intervals along one edge of the pasta sheet, about 1 inch apart.
• You should have about 7 to 8 mounds along each section of pasta. See the photos above for clarification.
• Place the mounds closer to one edge of the pasta sheet, allowing the opposite edge to be folded over easily.
• Fold the opposite edge of the pasta over the filling and press firmly to seal. Begin sealing the ravioli by pressing around the filling mound in the center of the pasta sheet and work you way to each end expelling trapped air as you go.
• Use a fluted pasta wheel or knife to cut the ravioli into squares and place them on the prepared baking sheets.
• Repeat with the remaining dough and filling.
• Cook the ravioli in boiling salted water until they float to the top and are tender.
• Drain the ravioli and serve with your favorite sauce and extra grated parmesan cheese.

Notes

1. If using measuring cups, be sure to stir the flour to lighten. Then spoon the flour into the cup without packing it down. For best results, use kitchen scales.

Tips for Success

• Read the entire recipe before starting. Prepare filling and dough ahead of time. Clear a workspace on your kitchen surface.
• Wash whole mushrooms quickly under running water. Dry with a paper towel before cutting.
• Refer to my Tagliatelle Pasta recipe for dough tips. Dust with flour if sticking, and sprinkle water if dry.
• When shaping the ravioli, smooth out air bubbles to prevent them from opening while cooking. Then place on a parchment-lined baking sheet dusted with semolina flour in one layer.

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Nutritional Estimate Per Serving

Calories: 428kcal | Carbohydrates: 62g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 536mg | Potassium: 583mg | Fiber: 3g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 4mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.