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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.

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

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

Find it online: https://thefamilycooking.com/mushroom-ravioli/