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.
Mushroom Ravioli
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:
- Butter
- Onion
- Garlic cloves
- Mushrooms: Use brown mushrooms, cremini or portabello mushrooms.
- Parsley
- 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!!!
If you like these mushroom ravioli be sure to leave a comment or give this recipe a rating!
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Mushroom Ravioli
- Total Time: 1 hour 10 minutes
- Yield: 4
Description
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.
Ingredients
Pasta Dough:
- Unbleached flour-2 ½ cup
- Eggs-3
- A pinch of salt
Mushroom Filling:
- Unsalted butter- 2 tablespoons
- Onion (diced)- 1
- Garlic cloves (minced)-3
- Brown mushrooms or cremini (chopped)- 16 ounces (450 g)
- Parsley(chopped)-2 tablespoons
- Italian seasoning- 1 teaspoon
- Salt and black pepper -to taste
- Parmesan cheese-½ cup
- Cream cheese-¼ cup
Mushroom Ravioli Sauce:
- Unsalted butter- 4 tablespoons
- Fresh sage leaves-5-6, plus more to garnish
- Garlic cloves (chopped)-2
- Chicken stock- 3 cups
- Fresh grated parmesan cheese- ⅓ cup
- Salt and black pepper- to taste
Instructions
Pasta Dough
- Add all the ingredients to the bowl of a food processor with a blade attachment. Pulse until the mixture becomes crumbly. You might need to add more flour if it is not crumbly. Transfer on the working surface and form a ball with your hands. Knead for 1-2 minutes until smooth. If you find the dough sticky, add some extra flour because it should be dry. Cover with plastic and allow to rest for 10-15 minutes at room temperature.
- Divide the dough into 6 equal pieces and roll into lasagna sheets. Place 1 tablespoon of mushroom filling ( 1 inch/ 2.5 cm apart) over half the pasta sheet. Brush the edges with water and fold the sheet over the mushroom filling. Be sure to seal the edges well. Using a pastry crimper, cut into squares. Cover ravioli to prevent from drying out while you are working with the remaining dough pieces. Alternatively you can use ravioli molds if desired. You can also make these mushroom ravioli with wonton wrappers. You will need about 45-50 wrappers.
- Bring a large pot of salted water to a boil. Cook for 4-5 minutes. Drain.
Mushroom Filling
- Melt butter in a skillet. Add the mushrooms, chopped onion and garlic. Cook until tender, stirring occasionally. Then add Italian seasoning and parsley. Cook for 20 seconds.
- Remove ½ of the mixture and blend until you get paste. Return back to the skillet and mix with the remaining ½ of the mixture. Allow to cool to room temperature. Stir in the parmesan cheese and cream cheese. Season with salt and pepper.
Mushroom ravioli sauce( broth)
- Melt butter in a saucepan over medium heat. Once it is melted, add the sage leaves. Keep stirring, the butter will begin to foam. When the butter is about to brown, add the chopped garlic and continue to stir. The butter will turn brown and will smell nutty. Quickly add the chicken stock and parmesan cheese. Bring to a gentle simmer and cook until the cheese is melted. Season with salt and pepper. Add the cooked ravioli and give a nice stir. Enjoy!
- Prep Time: 1 hour
- Cook Time: 10 min
- Category: Pasta recipes
- Cuisine: Italian
Nutrition
- Calories: 694.64kcal
- Sugar: 6g
- Sodium: 979.53mg
- Fat: 31.3g
- Saturated Fat: 12g
- Carbohydrates: 74.85g
- Fiber: 4g
- Protein: 26.66g
- Cholesterol: 198.1mg
Keywords: mushroom ravioli sauce, sauce, mushroom ravioli
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