Homemade mushroom ravioli made with the most delicious filling, fresh pasta and served with a flavorful garlic parmesan chicken broth. They taste better than any store-bought pasta.
Looking for a creamy ravioli sauce? Be sure to check my Tuscan-style Mushroom Ravioli Sauce.
I should admit that making ravioli from scratch requires time and efforts. But it is worth it! Fresh homemade pasta filled with a delicious cheesy mushroom filling and then tossed in a buttery parmesan chicken broth, it doesn't get much better than this.
The pasta dough recipe was inspired by Homemade pasta with just 2 ingredients.
Mushroom ravioli filling
Ravioli is just filled pasta and the filling can be anything you like from meat to mushrooms. For this filling you will need:
- Garlic cloves
- Mushrooms: Use brown mushrooms, cremini or portabello mushrooms.
- Italian seasoning
- Parmesan cheese: Actually any hard cheese will work well (Pecorino Romano, Parmesan, Provolone..)
- Cream cheese: You can substitute it with ricotta cheese.
Get creative and customize the filling to your liking. You can blend mixture into the paste or leave it as it is. But I like to feel the chunks of mushrooms and usually blend just the half of the mixture. Allow the filling to cool before adding parmesan and cream cheese because cream cheese melts at 130 F ( 55 C) and will make the filling overly wet.
How to make mushroom ravioli filling
In a large skillet melt butter. Add the chopped mushrooms, onion and garlic. Cook until tender. Season with salt, pepper and Italian seasoning and add parsley. You can leave it as it is at this point or remove half of the mixture and blend in a food processor with a blade attachment. Return back to the skillet and mix with the remaining mushroom mixture.
Allow to cool. Finally, add parmesan cheese and cream cheese. Mix well.
How to make pasta dough in a food processor
This is the easiest way to make pasta. Throw all the ingredients for the pasta dough (unbleached flour, eggs and salt) to the bowl of a food processor fitted with normal blade attachment. Process until you get a crumbly mixture. You might need to add a little more flour if the mixture is not crumbly. Form a ball and knead the dough for 2 minutes or until elastic. If it is too sticky, add more flour. Make a ball, wrap it with plastic and allow to rest for 10 minutes.
Divide the dough into 6 equal pieces and roll into lasagna sheets. Place 1 tablespoon of mushroom filling over half the pasta sheet as shown at the picture. Brush the edges with water and fold the sheet over the mushroom filling. Cut into squares, using a pastry crimper. Repeat with the remaining dough pieces. Be sure to cover the ravioli with plastic while you are working with other dough pieces. Alternatively, you can use a ravioli maker.
Ravioli with wonton wrappers
Can you make ravioli with wonton wrappers? Absolutely!! You will need about 45-50 wrappers. Place about 6-8 wrappers on the working area. Put 1 tablespoon of filling into the center of each wrapper. Brush the edges with water and cover with another wrapper. Seal the edges, using a pastry crimper or crimp with a fork.
Mushroom Ravioli Sauce
The sauce is out of this world and super simple. The best part, it takes only 10 minutes to prepare. Make it while you are cooking your ravioli.
You will need, butter, garlic, sage leaves, chicken stock, parmesan, black pepper and salt.
First, melt butter, add sage leaves and cook for 3-4 minutes or until the butter begins to brown. Add the garlic. Keep stirring until the butter becomes brown and gets an intense nutty aroma. Add the chicken stock and parmesan. Season with salt and pepper the broth. You can double the sauce to make mushroom ravioli soup. Trust me, this sauce is a flavour bomb!
How to freeze mushroom ravioli
Line a tray with a parchment paper. Place ravioli in a single layer and freeze for 30 minutes or until they are semi-frozen. Transfer to a freezer-safe bag, write down the date and freeze for 5-6 months. When ready to serve, add the frozen ravioli into a boiling water and cook until done.
Like mushrooms? Try these!!!
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