Mushroom Ravioli
Indulge in the delicate flavors of homemade Mushroom Ravioli, a showstopper recipe that pairs silky pasta pockets with a rich, creamy sauce. Made from scratch, the pasta dough is kneaded to perfection, while the savory filling features earthy cremini mushrooms sautéed with fragrant garlic, blended with ricotta, and accented by Parmesan cheese. Each bite of these tender ravioli bursts with comforting, umami flavors. Top it off with a luxurious drizzle of butter-infused cream sauce and a sprinkle of fresh parsley for a restaurant-worthy meal in your own kitchen. Perfect for impressing guests or a cozy dinner at home, this Mushroom Ravioli recipe is a must-try for lovers of Italian cuisine and homemade pasta.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 units Large eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 250 grams Cremini mushrooms
- 2 tablespoons Butter
- 2 units Garlic cloves
- 150 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 200 ml Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
To make the pasta dough, place the flour on a clean surface and create a well in the center. Add eggs, olive oil, and half of the salt into the well.
Using a fork, gently beat the eggs while gradually incorporating the flour from the inner rim of the well.
Continue mixing until a rough dough forms. Knead the dough for about 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
For the filling, finely chop the mushrooms and mince the garlic.
In a skillet, melt 1 tablespoon of butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add mushrooms and cook until they release their moisture and are golden brown, about 5-7 minutes.
Remove from heat and let cool. Transfer to a bowl and combine with ricotta, parmesan cheese, salt, and black pepper.
Roll out the pasta dough using a pasta machine or a rolling pin until thin sheets are formed.
Cut the dough into circles using a cookie cutter or a glass.
Place a teaspoon of the mushroom filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges with a fork.
In a large pot of boiling salted water, cook the ravioli for about 3-4 minutes, until they float to the surface.
For the sauce, melt the remaining tablespoon of butter in a pan. Add the heavy cream and simmer for 5 minutes, stirring occasionally.
Season the sauce with salt and pepper, to taste.
Serve the mushroom ravioli with the creamy sauce drizzled on top and garnish with fresh parsley.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.8 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 265 mg | 20% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 466 mg | 10% | |
*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.
