Mushroom Ravioli Recipe

Mak Erot

3 min read

·

Apr 08, 2025

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Mushroom Ravioli Recipe: A Culinary Delight

Are you looking for a sophisticated yet surprisingly simple pasta dish to impress your friends and family? Look no further! This mushroom ravioli recipe is a guaranteed crowd-pleaser, offering a delightful blend of earthy mushroom flavors and delicate pasta. This recipe focuses on creating a homemade ravioli experience, but feel free to substitute store-bought pasta if time is short. Let's dive into the deliciousness!

Ingredients You'll Need:

This recipe breaks down into three main parts: the pasta dough, the mushroom filling, and the sage brown butter sauce. Let's gather our ingredients:

For the Pasta Dough:

• 3 cups all-purpose flour (plus extra for dusting)
• 3 large eggs
• 1 tablespoon olive oil
• Pinch of salt

For the Mushroom Filling:

• 1 pound mixed mushrooms (cremini, shiitake, oyster – get creative!), finely chopped
• 2 cloves garlic, minced
• 1/4 cup finely chopped shallots
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

For the Sage Brown Butter Sauce:

• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions:

Now for the fun part – let's make some ravioli!

Making the Pasta Dough:

1. Create a well: Mound the flour on a clean work surface and create a well in the center.
2. Add wet ingredients: Crack the eggs into the well, add the olive oil and salt.
3. Incorporate flour: Gradually incorporate the flour into the eggs, using a fork to mix until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
5. Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Preparing the Mushroom Filling:

1. Sauté the mushrooms: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms, garlic, and shallots and cook until the mushrooms have released their liquid and browned slightly.
2. Deglaze the pan: Pour in the white wine and cook for a minute or two, allowing the alcohol to evaporate.
3. Season and finish: Stir in the Parmesan cheese, heavy cream, and parsley. Season with salt and pepper to taste. Remove from heat and let cool completely.

Assembling the Ravioli:

1. Roll out the dough: On a lightly floured surface, roll out the pasta dough using a rolling pin or pasta machine to your desired thickness.
2. Spoon the filling: Drop spoonfuls of the mushroom filling onto the pasta sheet, leaving about 2 inches between each spoonful.
3. Create the ravioli: Fold the pasta sheet over the filling and press firmly around each spoonful to seal. Use a knife or ravioli cutter to cut out individual ravioli.
4. Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface and are cooked through.

Making the Sage Brown Butter Sauce:

1. Melt the butter: Melt the butter in a skillet over medium heat.
2. Brown the butter: Continue cooking, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma. Be careful not to burn it.
3. Add the sage: Add the sage leaves and cook for about 30 seconds, until fragrant.
4. Season: Season with salt and pepper to taste.

Serving Your Mushroom Ravioli:

Gently remove the cooked ravioli from the boiling water and toss them with the sage brown butter sauce. Serve immediately and enjoy this incredibly flavorful and satisfying dish! Consider garnishing with extra Parmesan cheese and fresh parsley for an added touch of elegance.

This mushroom ravioli recipe is perfect for a romantic dinner, a special occasion, or simply a delicious weeknight meal. Remember to experiment with different types of mushrooms and herbs to customize this recipe to your liking. Enjoy!