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Mushroom Ravioli

Mushroom Ravioli is an elegant homemade pasta dish featuring tender ravioli filled with a rich mixture of mushrooms, ricotta, and Parmesan cheese. Perfect for special occasions or cozy dinners, it pairs beautifully with butter, cream, or herb-infused sauces.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

  • 1 lb fresh pasta dough or 40 wonton wrappers
  • 12 oz mushrooms, finely chopped
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, beaten, for sealing the ravioli
  • Optional: 1 tsp fresh thyme or sage, chopped

Instructions

  1. Heat olive oil and butter in a skillet over medium heat.
  2. Add the shallot and cook until softened.
  3. Stir in the mushrooms and cook until their moisture evaporates and they become lightly browned.
  4. Add the garlic and cook for another minute.
  5. Remove from the heat and allow the mixture to cool slightly.
  6. Transfer the mushroom mixture to a bowl and combine with ricotta cheese, Parmesan cheese, parsley, salt, black pepper, and optional herbs.
  7. Roll out the pasta dough into thin sheets if using homemade dough.
  8. Place small spoonfuls of filling evenly across one sheet of pasta.
  9. Brush around the filling with beaten egg.
  10. Place another sheet of pasta over the top and press around each mound of filling to seal.
  11. Cut into individual ravioli using a knife or ravioli cutter.
  12. Bring a large pot of salted water to a gentle boil.
  13. Cook the ravioli for 3–5 minutes, or until they float and are tender.
  14. Drain carefully and serve with your preferred sauce.
  15. Garnish with additional Parmesan cheese and fresh herbs before serving.

Notes

  • Cook mushrooms thoroughly to remove excess moisture and prevent a watery filling.
  • Use a blend of cremini, shiitake, oyster, or portobello mushrooms for deeper flavor.
  • Brown butter and sage sauce is a classic pairing for mushroom ravioli.
  • Freeze uncooked ravioli for up to 2 months and cook directly from frozen.
  • Store cooked ravioli in the refrigerator for up to 3 days.
  • Author: info.adalinerecipes@gmail.com
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes

Find it online: https://www.adalinerecipes.com/mushroom-ravioli/