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If you’re looking for a dish that embodies comfort and richness, look no further than this mushroom stuffed ravioli recipe. The earthy flavor of mushrooms combined with creamy cheese creates a filling that’s simply irresistible. Whether you’re using fresh cremini or portobello mushrooms, this homemade ravioli will elevate your dinner table and impress your guests.
Imagine indulging in each tender bite of freshly made ravioli, packed with a savory mushroom filling and enveloped in delicate pasta. This recipe not only showcases the natural umami of mushrooms but also invites you to take a culinary journey right in your own kitchen.
How to Make Mushroom Stuffed Ravioli
This mushroom stuffed ravioli recipe features a flavorful filling made from sautéed mushrooms, garlic, and cheese, all wrapped in fresh pasta. It’s a delightful dish perfect for any occasion.
With a few simple steps, you can make your own pasta dough or use store-bought, follow along to learn how to create a delicious and satisfying meal that’s perfect for family gatherings or special occasions.
Ingredients
- For the Mushroom Filling:
- 2 cups cremini or portobello mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 2 tablespoons fresh herbs (like parsley or thyme), chopped
- Salt and pepper to taste
- For the Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- Water as needed
- For Serving:
- Sage butter, garlic cream, or a tomato-based sauce
- Freshly grated Parmesan cheese
Instructions
- Prepare the Mushroom Filling: In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and garlic, sautéing until mushrooms are tender and moisture is evaporated. Remove from heat and stir in Parmesan, ricotta, herbs, salt, and pepper. Let cool.
- Make the Pasta Dough: On a clean surface, mound the flour and make a well in the center. Add eggs and salt, gradually mixing the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- Roll Out the Dough: Divide the dough into four pieces. Roll out each piece using a pasta machine or rolling pin until thin enough to see your hand through it.
- Fill and Shape Ravioli: Place small mounds of filling along one sheet of pasta, then cover with another sheet. Press down around the filling to seal, ensuring no air pockets remain. Use a ravioli cutter to cut out individual ravioli.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes until they float to the top. Drain and serve with your choice of sauce.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
