Description
This creamy Mushroom Ravioli is rich, earthy, and comforting! Tender pasta pockets filled with sautéed mushrooms and cheese, topped with a luscious garlic Parmesan sauce.
Ingredients
For the Filling:
- 2 cups finely chopped mushrooms (cremini, shiitake, or mixed)
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley or thyme (optional)
For the Pasta Dough (Optional):
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Sauce:
- 2 tablespoons butter
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Make the Filling:
Heat olive oil or butter in a skillet over medium heat. Sauté shallots and garlic until fragrant. Add mushrooms and cook until golden brown and all liquid has evaporated. Season with salt and pepper, then stir in ricotta and Parmesan cheese. Mix until creamy and set aside. - Prepare the Pasta Dough (Optional):
On a clean surface, form a mound of flour with a well in the center. Add eggs, olive oil, and salt. Gradually combine and knead for 10 minutes until smooth. Wrap in plastic and rest for 30 minutes. - Assemble the Ravioli:
Roll the dough thin and place spoonfuls of mushroom filling spaced evenly apart. Brush edges with water, place another sheet on top, and press around the filling to seal. Cut into squares. - Cook the Ravioli:
Boil salted water and cook ravioli for 3–4 minutes, until they float. Drain carefully. - Make the Sauce:
In a skillet, melt butter and sauté garlic until aromatic. Add cream, simmer for 2 minutes, then stir in Parmesan until thickened. Toss cooked ravioli gently in the sauce. - Serve:
Plate ravioli, spoon over sauce, and garnish with herbs and extra Parmesan. Serve immediately.
Notes
- Use mixed mushrooms for the best flavor depth—try cremini, shiitake, and porcini.
- Don’t overfill the ravioli; it can burst during cooking.
- Freeze extras: Uncooked ravioli freezes perfectly for quick meals later.
- Add truffle oil for a gourmet twist.
- Cook gently: A soft simmer prevents ravioli from breaking apart.
- Prep Time: 25 minutes
- Cook Time: 20 minutes