Homemade Creamy Mushroom Ravioli
User Reviews
4.8
174 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Resting Time
30 mins
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Total Time
1 hr 40 mins
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Servings
2 servings
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Calories
650 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Creamy Mushroom Ravioli
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Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.
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Ingredients
EGG PASTA
- 1¼ cups + 2 tablespoons all purpose flour (total 172 grams, if doubling the recipe then double this amount)
- 2 large eggs
- 1 pinch salt
MUSHROOM FILLING
- 1 tablespoon butter
- 1 large porcini mushroom (chopped small)
- ¾ cup chopped white mushrooms (chopped small)
- ½ small onion (finely chopped)
- 1 clove garlic (finely chopped)
- 1 tablespoon minced Italian parsley
- ½ teaspoon oregano
- 1 tablespoon flour
- 1 tablespoon mascarpone
- 1½ tablespoon freshly grated Parmesan cheese
- 1 tablespoon cream (heavy, whipping or whole cream)
SAUCE
- 3 tablespoons butter
- 2-3 tablespoons finely chopped Italian parsley
EXTRAS
- 2-3 tablespoons freshly grated Parmesan Cheese if desired
Instructions
TO MAKE THE PASTA
- On a flat surface place the four and salt, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover with a clean tea towel and let rest one hour.
- Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn’t stick.
- Cut the dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don’t want them to open. You can also use a ravioli mold which makes it much easier.
- Cook the ravioli in salted boiling water for approximately 5 minutes. Drain.
MUSHROOM FILLING
- In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
- Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. Sprinkle with flour, add the cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
SAUCE
- In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!
Notes
- If you can’t find or don’t want to use mascarpone then you can substitute with cream cheese, whipped ricotta cheese, cream fraiche or even sour cream.
- To store the ravioli, place it either on a tray in a single layer and cover tightly with plastic wrap, or in an airtight container single layer, separated with parchment paper. They will keep for up to 3-4 days in the fridge.
- Place the uncooked ravioli in a single layer on a parchment paper lined baking sheet. Freeze for 30 minutes, or until firm.
- Once firm place them in an air-tight freezer safe container or bag and store in the freezer for up to 6 months. When ready to cook place the frozen (they do not need to be thawed) ravioli in boiling salted water until done.
Nutrition Information
Show Details
Calories
650kcal
(33%)
Carbohydrates
65g
(22%)
Protein
17g
(34%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Cholesterol
244mg
(81%)
Sodium
427mg
(18%)
Potassium
258mg
(7%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1185IU
(24%)
Vitamin C
1.2mg
(1%)
Calcium
102mg
(10%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 65g | 22% |
| Protein | 17g | 34% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 244mg | 81% |
| Sodium | 427mg | 18% |
| Potassium | 258mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
174 reviews
Excellent
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