Mushroom Ravioli

Why You’ll Love This Recipe

• Rich and savory mushroom filling packed with flavor.
• Perfect for both weeknight meals and special occasions.
• Pairs well with a variety of sauces.
• A great vegetarian pasta option.
• Elegant enough for entertaining guests.
• Can be made ahead and frozen for convenience.
• Offers a delicious homemade alternative to store-bought ravioli.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh pasta dough or wonton wrappers
• Mushrooms, finely chopped
• Ricotta cheese
• Parmesan cheese, grated
• Garlic, minced
• Shallot, finely diced
• Olive oil
• Butter
• Fresh parsley, chopped
• Salt
• Black pepper
• Egg, for sealing the ravioli
• Optional: fresh thyme or sage

Directions

1. Heat olive oil and a small amount of butter in a skillet over medium heat.
2. Add the shallot and cook until softened.
3. Stir in the mushrooms and cook until their moisture evaporates and they become lightly browned.
4. Add the garlic and cook for another minute.
5. Remove the mixture from the heat and allow it to cool slightly.
6. Transfer the mushroom mixture to a bowl and combine with ricotta cheese, Parmesan cheese, parsley, salt, and pepper.
7. Roll out the pasta dough into thin sheets if making homemade pasta.
8. Place small spoonfuls of filling evenly across one sheet of pasta.
9. Brush around the filling with beaten egg.
10. Place another sheet of pasta over the top and press around each mound of filling to seal.
11. Cut into individual ravioli using a knife or ravioli cutter.
12. Bring a large pot of salted water to a gentle boil.
13. Cook the ravioli for 3–5 minutes, or until they float and are tender.
14. Drain carefully and serve with your preferred sauce.
15. Garnish with additional Parmesan cheese and fresh herbs before serving.

Servings and timing

• Servings: 4 servings
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour

Variations

• Add spinach to the mushroom filling for extra color and nutrition.
• Use a mixture of wild mushrooms such as shiitake, oyster, and cremini.
• Incorporate goat cheese for a tangy flavor.
• Serve with brown butter and sage for a classic pairing.
• Add truffle oil to the filling for a gourmet touch.
• Include finely chopped walnuts for additional texture.
• Use a creamy Parmesan sauce instead of a butter-based sauce.

Storage/Reheating

Store cooked Mushroom Ravioli in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm the ravioli in a skillet with a little butter or sauce over low heat. You can also microwave them in short intervals, though stovetop reheating helps maintain the best texture.

Uncooked ravioli can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

FAQs

What mushrooms work best for Mushroom Ravioli?

Cremini, shiitake, oyster, button, and portobello mushrooms all make excellent fillings.

Can I use store-bought pasta dough?

Yes. Store-bought fresh pasta sheets are a convenient and effective option.

How do I keep the ravioli from opening while cooking?

Make sure to seal the edges well with egg wash and press out any trapped air.

Can I make Mushroom Ravioli ahead of time?

Yes. You can prepare and refrigerate or freeze the ravioli until ready to cook.

What sauce goes best with Mushroom Ravioli?

Brown butter sage sauce, Alfredo sauce, creamy mushroom sauce, or a simple garlic butter sauce are all excellent choices.

Can I make this recipe vegan?

Yes. Use a plant-based cheese alternative and vegan pasta dough.

Why is my filling watery?

Mushrooms contain a lot of moisture, so cook them thoroughly until most of the liquid evaporates before making the filling.

Can I freeze Mushroom Ravioli?

Absolutely. Freeze them uncooked for the best texture and flavor.

How do I know when the ravioli is cooked?

The ravioli will typically float to the surface and become tender after a few minutes of cooking.

Can I use wonton wrappers instead of pasta dough?

Yes. Wonton wrappers provide a quick and convenient shortcut for homemade ravioli.

Conclusion

Mushroom Ravioli is a delicious homemade pasta dish that combines delicate pasta with a flavorful mushroom and cheese filling. Its versatility, elegant presentation, and rich taste make it a favorite for everything from casual dinners to special celebrations. Whether paired with a simple butter sauce or a creamy accompaniment, this Mushroom Ravioli recipe is sure to impress and satisfy every pasta lover at the table.

Mushroom Ravioli

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Mushroom Ravioli is a comforting homemade pasta dish filled with a rich blend of mushrooms, ricotta, and Parmesan cheese. Tender ravioli pockets pair beautifully with butter, cream, or sage-infused sauces for an elegant meal.

• Author: Laura
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Boil
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 pound fresh pasta dough or 40 wonton wrappers
• 12 ounces mushrooms, finely chopped
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated, plus extra for serving
• 2 cloves garlic, minced
• 1 shallot, finely diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten, for sealing
• Optional: 1 teaspoon fresh thyme or sage, chopped

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Instructions

1. Heat olive oil and butter in a skillet over medium heat.
2. Add the shallot and cook until softened.
3. Stir in the mushrooms and cook until their moisture evaporates and they become lightly browned.
4. Add the garlic and cook for 1 minute until fragrant.
5. Remove from the heat and allow the mixture to cool slightly.
6. Combine the mushroom mixture with ricotta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl.
7. Roll out the pasta dough into thin sheets if using homemade dough.
8. Place small spoonfuls of filling evenly across one sheet of pasta.
9. Brush around the filling with beaten egg.
10. Place a second sheet of pasta over the top and press around each mound to seal.
11. Cut into individual ravioli using a knife or ravioli cutter.
12. Bring a large pot of salted water to a gentle boil.
13. Cook the ravioli for 3 to 5 minutes, or until they float and are tender.
14. Drain carefully and serve with your preferred sauce.
15. Garnish with additional Parmesan cheese and fresh herbs before serving.

Notes

• Use a blend of cremini, shiitake, oyster, or portobello mushrooms for deeper flavor.
• Cook mushrooms thoroughly to remove excess moisture and prevent a watery filling.
• Brown butter and sage make a classic sauce pairing for mushroom ravioli.
• Uncooked ravioli can be frozen for up to 2 months and cooked directly from frozen.
• Seal the ravioli carefully and remove trapped air to prevent opening during cooking.
• Add spinach, goat cheese, or chopped walnuts to customize the filling.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 75 mg