Mushroom and Leek Ravioli
Elevate your weeknight dinner routine with this elegant Mushroom and Leek Ravioli recipe, featuring silky homemade pasta stuffed with a savory filling of sautéed mushrooms, tender leeks, creamy ricotta, and Parmesan cheese. Perfectly sealed and boiled to pillowy perfection, these ravioli are gently coated in a fragrant sage butter sauce for a restaurant-quality dish you can make at home. Whether you're looking to impress guests or indulge in a cozy culinary project, this recipe is a celebration of fresh ingredients and Italian-inspired craftsmanship. Serve these delicate pasta parcels with a sprinkle of extra Parmesan and enjoy a dish that’s rich, comforting, and utterly satisfying. Ideal for pasta lovers and perfect for any occasion! Keywords: homemade ravioli, mushroom and leek filling, sage butter sauce, Italian pasta recipe, ricotta ravioli.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 pieces Large eggs
- 1 tablespoon Olive oil
- 250 grams Mushrooms (cremini or button)
- 1 piece Leek (white and light green parts only)
- 2 tablespoons Butter
- 2 pieces Garlic cloves
- 100 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Fresh sage leaves
- 2 liters Water
Instructions
In a large bowl, combine the flour and a pinch of salt. Make a well in the center and crack in the eggs. Add the olive oil.
Using a fork, whisk the eggs gently, gradually incorporating the flour until a dough begins to form.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
While the dough rests, prepare the filling. Finely chop the mushrooms and leeks.
In a skillet, melt 1 tablespoon of butter over medium heat. Add the leeks and sauté for 3-4 minutes until softened.
Add the mushrooms and minced garlic, cooking for another 5-6 minutes until the mushrooms are tender and any liquid has evaporated. Season with salt and pepper. Remove from heat and let cool.
In a mixing bowl, combine the cooled mushroom mixture, ricotta cheese, and Parmesan cheese. Stir to mix thoroughly.
Divide the rested pasta dough into four portions. Roll each portion thinly using a pasta machine or rolling pin, aiming for a thickness of about 1-2 mm.
Place small mounds (about 1 teaspoon) of the filling on one sheet of pasta, spacing them 5 cm apart.
Brush the edges around the filling with a little water. Lay a second sheet of pasta over the top and press gently around the filling to seal.
Cut out the ravioli using a knife or ravioli cutter. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface.
Meanwhile, melt the remaining 1 tablespoon of butter in a pan over medium heat. Add the sage leaves and let them sizzle for 1-2 minutes until fragrant.
Drain the cooked ravioli and toss them gently in the sage butter sauce.
Serve the ravioli immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.1 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 291 mg | 22% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
