Homemade Creamy Mushroom Ravioli
User Reviews
4.8
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Prep Time
1 hr
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Cook Time
10 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
Description
This recipe begins by making fresh egg pasta dough from flour, salt, and eggs, which rests before being rolled very thin. The dough is cut into small squares and filled with a creamy mushroom mixture that includes finely chopped porcini and white mushrooms, onion, garlic, Italian parsley, oregano, mascarpone, Parmesan cheese, flour, and cream. The filling is cooked down in butter to concentrate flavor.
Filled pasta squares are sealed carefully using a pastry crimper to avoid opening during cooking. Boiled in salted water for about five minutes, the ravioli cook until tender. A simple sauce of melted butter with chopped Italian parsley is drizzled over the cooked ravioli, and additional Parmesan cheese can be added to finish.
These mushroom ravioli present an elegant dish with a luscious filling contrasting the tender pasta. They work well as an appetizer or main course paired with a light salad or vegetable side. The fresh mushroom flavors and creamy filling combine for a delicate taste experience.
For storage, uncooked ravioli should be kept layered with parchment in airtight containers in the refrigerator for up to 3-4 days or frozen in single layers for longer keeping. Frozen ravioli can be cooked straight from the freezer without thawing, simplifying meal preparation.
Ingredients
EGG PASTA
- 1¼ cups all-purpose flour total 172 grams, if doubling the recipe then double this amount, 2 tablespoons
- 2 large egg
- 1 pinch salt
MUSHROOM FILLING
- 1 tablespoon butter
- 1 large porcini mushroom (chopped small)
- ¾ cup white mushroom chopped small, chopped
- ½ small onion (finely chopped)
- 1 garlic finely chopped, clove
- 1 tablespoon parsley Italian, minced
- ½ teaspoon oregano
- 1 tablespoon flour
- 1 tablespoon mascarpone
- 1½ tablespoon Parmesan Cheese freshly grated
- 1 tablespoon cream heavy, whipping or whole cream
SAUCE
- 3 tablespoons butter
- 2-3 tablespoons Italian parsley finely chopped
EXTRAS
- 2-3 tablespoons Parmesan Cheese freshly grated, 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 mascarpone is unavailable, substitute with cream cheese, whipped ricotta, crème fraîche, or sour cream for the filling.
- Store uncooked ravioli in a single layer separated by parchment paper in an airtight container in the refrigerator for up to 3-4 days.
- Freeze ravioli on a parchment-lined tray until firm, then transfer to airtight containers; freeze up to 6 months.
- Cook frozen ravioli directly from frozen in boiling salted water without thawing until tender.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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