Gourmet Mushroom Ravioli with Brown Butter Hazelnut Sauce

This elevated recipe for mushroom ravioli features a delightful filling of wild mushrooms and herbed ricotta, perfectly complemented by a rich brown butter sauce with toasted hazelnuts. It’s an impressive dish that brings gourmet dining to your home kitchen.

Making fresh pasta dough from scratch is simpler than you might think, and this recipe includes tips to help you achieve the perfect texture. Additionally, suggestions for wine pairings and variations for vegan or gluten-free diets are provided.

Elegant Mushroom Ravioli Recipe

This gourmet mushroom ravioli is filled with a savory mixture of wild mushrooms and herbed ricotta, then served with a nutty brown butter sauce. The recipe takes about 1 hour and 30 minutes from start to finish and serves 4 people.

Ingredients

• For the Pasta Dough:
• 2 cups all-purpose flour (or gluten-free flour blend)
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• For the Filling:
• 1 cup wild mushrooms, finely chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh herbs (such as parsley and thyme), chopped
• Salt and pepper to taste
• For the Sauce:
• 1/2 cup unsalted butter
• 1/2 cup hazelnuts, toasted and roughly chopped
• Salt to taste
• Fresh herbs for garnish (optional)

Instructions

1. Make the Pasta Dough: In a mixing bowl, combine flour and salt. Create a well in the center, add eggs and olive oil, and mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
2. Prepare the Filling: In a skillet, sauté the chopped wild mushrooms over medium heat until softened. Allow to cool, then mix with ricotta, Parmesan, herbs, salt, and pepper in a bowl.
3. Roll Out the Dough: Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.
4. Fill the Ravioli: Place small mounds of filling on one sheet of pasta, leaving space between each. Moisten the edges with water, then place another sheet of pasta on top. Press down to seal and cut into individual ravioli.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. Make the Sauce: In a skillet, melt the butter over medium heat until it turns golden brown. Add the toasted hazelnuts and sauté for 1-2 minutes. Season with salt.
7. Serve: Toss the cooked ravioli in the brown butter sauce. Plate and garnish with fresh herbs if desired.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 450kcal
• Fat: 30g
• Protein: 15g
• Carbohydrates: 35g