Delicious Homemade Mushroom Ravioli Recipe

If you’re on the hunt for a dish that combines rich umami flavor with a creamy texture, look no further than this mushroom ravioli recipe. It’s the kind of vegetarian comfort food that warms your heart and satisfies your cravings. Each bite is a delightful experience, making it a favorite for both special occasions and cozy family dinners. Plus, making homemade ravioli is a fun kitchen project, perfect for cooks of all skill levels!

How to Make the Perfect Mushroom Ravioli

This mushroom ravioli recipe features tender, handmade pasta filled with a savory mushroom mixture, complemented by a luscious garlic cream sauce. It’s an indulgent dish that strikes a balance between simplicity and elegance, ideal for impressing dinner guests or treating yourself after a long day.

Ingredients

• For the Pasta Dough:
• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• For the Mushroom Filling:
• 2 cups mixed mushrooms (like cremini and shiitake), finely chopped
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• For the Garlic Cream Sauce:
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions

1. Make the Pasta Dough: In a large bowl, combine flour and salt. Make a well in the center, and add the eggs and olive oil. Gradually mix the flour into the wet ingredients until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Wrap in plastic and let it rest for at least 30 minutes.
2. Prepare the Mushroom Filling: In a skillet, sauté the chopped mushrooms and garlic in a bit of olive oil until softened and any moisture has evaporated. Remove from heat and let cool. In a bowl, mix together the cooled mushrooms, ricotta, Parmesan, parsley, salt, and pepper.
3. Roll Out the Dough: Divide the dough into quarters. Roll out each piece as thin as possible using a pasta machine or rolling pin, dusting with flour as necessary.
4. Assemble the Ravioli: Place small mounds of the mushroom filling on one sheet of pasta, spacing them about 2 inches apart. Moisten the edges of the pasta with water, then lay another sheet over the top. Press down to seal and cut out individual ravioli with a cutter or knife.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. Make the Garlic Cream Sauce: In a saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant. Stir in the heavy cream, simmer for a few minutes, and season with salt and pepper.
7. Serve: Toss the cooked ravioli in the garlic cream sauce, plate, and sprinkle with additional grated Parmesan and fresh parsley.

Cook and Prep Times

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 450 kcal
• Fat: 25g
• Protein: 12g
• Carbohydrates: 45g