Wild Mushroom Ravioli
Delight your taste buds with this decadent Wild Mushroom Ravioli, a perfect harmony of delicate homemade pasta and earthy, aromatic mushrooms. This recipe combines finely chopped wild mushrooms—think cremini, shiitake, or chanterelles—with ricotta, Parmesan, parsley, and a kiss of garlic and shallots for a filling that's rich with umami flavor. Tucked inside tender, hand-rolled pasta sheets and topped with a nutty sage butter sauce infused with bright lemon zest, this dish is a restaurant-quality creation you can master at home. Ideal for an elegant dinner or a weekend culinary adventure, this ravioli pairs beautifully with a crisp white wine and a fresh green salad. Whether you're a pasta-making pro or a curious beginner, this recipe will have your kitchen smelling like a gourmet paradise!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1 cup Wild mushrooms (such as cremini, shiitake, or chanterelles), finely chopped
- 1 small Shallot, finely minced
- 2 cloves Garlic, finely minced
- 2 tablespoons Butter
- 0.5 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Ground black pepper
- 4 tablespoons Unsalted butter (for sauce)
- 6 leaves Fresh sage leaves
- 0.5 teaspoon Lemon zest
Instructions
To make the pasta dough, combine flour and salt in a large mixing bowl. Make a well in the center and crack in the eggs. Add olive oil.
Gradually mix the flour into the eggs with a fork until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
While the dough rests, prepare the mushroom filling. Melt 2 tablespoons of butter in a skillet over medium heat. Add shallots and garlic, cooking for 2 minutes until fragrant.
Stir in the mushrooms and cook for 5-7 minutes until the moisture evaporates and the mushrooms are golden brown. Remove from heat and let the mixture cool slightly.
In a bowl, combine the cooked mushroom mixture, ricotta, Parmesan cheese, parsley, and black pepper. Mix until well blended. Set aside.
Divide the rested dough into 2 portions. Roll each out on a floured surface or with a pasta machine to thin sheets about 1/16 inch thick.
Spoon small mounds of the mushroom filling, about 1 teaspoon each, onto one sheet of pasta, spaced 1 inch apart. Lightly brush water around the edges of the filling mounds, then lay the second sheet of pasta on top.
Press around each filling mound to seal and ensure no air pockets. Use a ravioli cutter or knife to cut into individual ravioli. Dust with flour and set aside.
Bring a pot of salted water to a gentle boil. Add the ravioli and cook for 3-4 minutes, until tender and floating. Remove with a slotted spoon.
To make the sage butter sauce, melt 4 tablespoons of butter in a skillet over medium heat. Add sage leaves and cook until the butter is golden brown and nutty, about 2-3 minutes.
Stir in lemon zest and remove from heat.
Toss the cooked ravioli in the sage butter sauce, coating evenly.
Serve warm, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.0 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 926 mg | 71% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1570 mg | 33% | |
*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.
