Ravioli in Mushroom Broth
Experience the ultimate comfort food with this elegant recipe for Ravioli in Mushroom Broth, a dish that combines rich, earthy flavors with a touch of sophistication. Delicate ravioli—filled with your choice of ingredients—are tenderly simmered in a fragrant broth made from porcini and cremini mushrooms, enhanced with aromatic shallots, garlic, fresh thyme, and a splash of soy sauce for umami depth. This recipe is a perfect balance of hearty and light, making it ideal for weeknight dinners or special occasions. Garnished with fresh parsley and optional grated Parmesan, this warm and savory bowl is ready in under an hour, providing a restaurant-quality experience right at home. Perfect for fans of Italian recipes, mushroom dishes, and cozy soups, this is a must-try for any culinary enthusiast.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 16 pieces Ravioli (store-bought or homemade, any filling of your choice)
- 30 grams Dried porcini mushrooms
- 200 grams Cremini mushrooms
- 2 small Shallots
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 4 sprigs Fresh thyme
- 1 Bay leaf
- 1 liter Vegetable stock (low sodium)
- 1 tablespoon Soy sauce
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 tablespoons Grated Parmesan cheese (optional, for garnish)
Instructions
Rehydrate the dried porcini mushrooms by placing them in 2 cups of warm water for about 15 minutes. Once softened, strain the mushrooms through a fine mesh sieve lined with a paper towel or cheesecloth to remove any sediment. Reserve the soaking liquid and chop the porcini mushrooms into small pieces.
Slice the cremini mushrooms thinly and set aside. Finely chop the shallots and mince the garlic cloves.
Heat the olive oil and butter in a large pot over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes until fragrant and softened.
Add the chopped porcini mushrooms, sliced cremini mushrooms, thyme sprigs, and bay leaf to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Pour in the reserved porcini soaking liquid and vegetable stock. Stir in the soy sauce, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
While the broth simmers, cook the ravioli according to the package instructions or until tender if homemade. Drain and set aside.
Before serving, remove the thyme sprigs and bay leaf from the mushroom broth.
To serve, divide the cooked ravioli evenly among bowls and ladle the hot mushroom broth over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 622 mg | 13% | |
*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.
