John Miller
Mushroom ravioli is a delicious and impressive dish that can be made with homemade pasta dough and a creamy mushroom filling. It is a type of stuffed pasta, made with or without ricotta, that originates from ancient times. Making mushroom ravioli from scratch requires some effort, but it is worth it as the end result is a tasty and special dish. This guide will take you through the process of preparing mushroom ravioli, from making the pasta dough and filling to cooking and serving the final product.
| Characteristics | Values |
|---|---|
| Type of Pasta | Ravioli |
| Type of Dish | Creamy Mushroom Ravioli |
| Ingredients | Mushrooms, flour, salt, eggs, butter, oregano, parsley, cream, mascarpone, parmesan, olive oil, garlic, onion, thyme, pepper, ricotta, marsala wine, asiago, chicken broth, worcestershire sauce |
| Tools | Pasta machine, ravioli stamp/cutter, food processor, rolling pin, silicone spatula, measuring cup, pot/pan, knife, pastry crimper, baking sheet |
| Preparation | Place flour and salt on a flat surface, make a well in the middle and add eggs. Mix together to form a smooth dough. Cut the dough into 3-4 parts and roll out until very thin. Cut the dough into squares, fill with mushroom filling, place another square on top and seal the sides. Cook ravioli in salted boiling water, drain and toss with sauce. |
| Serving Size | 4-6 people |
| Storage | Can be frozen for up to 1 month |
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What You'll Learn
Making the pasta dough
To make the dough, place the flour and salt on a flat surface and make a well in the middle. Add the eggs and slowly mix together with your fingers or a fork to form a smooth dough. The number of eggs used will impact the end result, so follow your recipe carefully. Cover the dough with a clean tea towel and let it rest for about an hour.
Once the dough has rested, cut it into 3-4 parts. Roll out the pieces slightly with a rolling pin, working the dough until it becomes thin. You can also use a pasta machine or a pasta attachment for your stand mixer, which will make the process easier, especially for thin ravioli. Roll the dough through the machine until it is very thin—you should be able to see your hand underneath the dough.
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Preparing the mushroom filling
Firstly, prepare your mushrooms. Wild mushrooms, such as porcini and chanterelle, are delicious but can be pricey and hard to find. A mixture of baby bella, shiitake, and white button mushrooms is a good, inexpensive alternative. If you want to use dried porcini mushrooms, soak them in warm water for 30 minutes before draining and chopping them. Clean your fresh mushrooms by rinsing them under running water and drying them with a paper towel before slicing or chopping.
Next, heat some butter in a pan over medium heat. Add some finely chopped shallots or onions and sauté until soft and translucent. Then, add your mushrooms and cook until they are softened and reduced in size. You can also add chopped garlic, thyme, salt, and pepper, and cook for a further 1-2 minutes. Set the mixture aside and let it cool for about 5 minutes.
Now it's time to blend your mushroom mixture. Place it into a food processor with ricotta, parmesan cheese, and, if you like, some parsley. Blend until the mixture is smooth and has a pate-like consistency. If you don't have a food processor, you can simply mash the ingredients by hand or with a fork until they reach the desired consistency.
Finally, prepare your filling for assembly. Chill the filling in the fridge for best results; using a hot filling can make your pasta soggy. You can make the filling 1-2 days in advance and store it in the fridge until you're ready to assemble your ravioli.
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Assembling the ravioli
Rolling the Dough
Firstly, ensure your homemade pasta dough is well-rested. Cut the dough into 3-4 parts and roll each piece out slightly with a rolling pin. Then, use a pasta machine to roll the dough until it is very thin. You should be able to see your hand underneath the dough. Sprinkle the dough with flour to prevent sticking.
Cutting and Filling the Ravioli
Use a pastry crimper or a ravioli stamp to cut the dough into even squares. A simple ravioli cutter or even a large knife can also be used to cut out decorative edges. Place the filling in the centre of each square, closer to one side, and use your fingers to gently press out any air from the filling to prevent air bubbles.
Sealing the Ravioli
Place another square of dough on top, gently pressing around the filling to remove any remaining air. Use the pastry crimper to seal the edges, going around the entire ravioli. Alternatively, you can use a ravioli mould, which makes the process easier. Avoid using water to seal the edges as this can make the pasta sticky and prone to wrinkling.
Preparing for Cooking
Arrange the ravioli in a single layer on a prepared baking sheet. Cover the ravioli with parchment paper and wrap well to prevent the dough from drying out. Refrigerate for up to 12 hours or freeze for up to a month.
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Cooking the ravioli
To cook the ravioli, start by filling a large pot with about 4 inches of water and bringing it to a boil. You will not need as much water for ravioli as you would for other pasta, such as spaghetti. Once the water is boiling, carefully place the ravioli in the pot. You can cook the ravioli from fresh or frozen. If cooking from frozen, there is no need to thaw the ravioli beforehand. If you are cooking the ravioli without a sauce, let it cook for about 3 minutes and then drain and blanch by running it under cold water to stop the cooking process and prevent sticking. If you are adding sauce to the ravioli, you can skip the blanching step.
After draining the ravioli, you can serve it with your favourite sauce and extra grated parmesan cheese. You can also toss the ravioli in a teaspoon of olive oil to prevent it from sticking together. If you are adding a cream-based sauce, heat a large pan and melt some butter. Add the ravioli and a couple of tablespoons of pasta water, and toss to coat and sauté. Serve immediately, garnished with freshly grated parmesan cheese.
If you are making a mushroom cream sauce to go with your ravioli, start by heating olive oil in a large skillet and adding the mushrooms and garlic. Sauté until the mushrooms are golden and the garlic fills your kitchen with its aroma. Then, add the broth to the mushroom mixture and stir. Bring the mixture to a simmer, and then stir in the cream. Keep the sauce simmering until it thickens and reduces by half, which should take about 5-7 minutes. Finally, add in the dried herbs, salt, and pepper, to taste. Gently add the cooked ravioli to the sauce and toss to combine. Serve immediately, garnished with freshly grated parmesan cheese and fresh herbs, if desired.
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Making the sauce
To make a mushroom ravioli sauce, you'll need mushrooms, butter, olive oil, garlic, shallots/onions, oregano, thyme, parsley, flour, chicken broth, cream, mascarpone, parmesan, asiago cheese, and nutmeg.
Start by heating some olive oil in a pan. Add the shallots or onions and saute until soft and translucent. Next, add the mushrooms and cook until they're soft and reduced in size. Then, add the garlic, thyme, oregano, and a pinch of salt and pepper. Fry for 1-2 minutes. Set the mixture aside and let it cool.
In a separate pan, melt some butter and add the parsley. Simmer for 1 minute. Add the cooked ravioli and a couple of tablespoons of pasta water, tossing to coat the ravioli in the sauce.
To make the creamy sauce, blend the mushroom mixture until smooth. Place it back in the pan and mix with the remaining mixture. Sprinkle with flour, add cream and mascarpone, and heat on low for one minute. Remove from the heat and stir in the parmesan.
For a white wine reduction sauce, combine the sauce ingredients (butter, garlic, seasonings, Asiago, and Parmesan) in a measuring cup. Heat olive oil in a pan and saute the mushrooms in batches until golden on each side. Add the white wine reduction and stir in the Asiago and Parmesan cheese. Finally, add the mushrooms to the sauce.
You can also fortify the flavour of the sauce with dry marsala wine.
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Frequently asked questions
You will need flour, salt, eggs, mushrooms, butter, onion, garlic, oregano, parsley, mascarpone, parmesan, and cream. You can also add ricotta, marsala wine, and asiago.
On a flat surface, place the flour and salt, make a well in the middle and add the eggs. Slowly mix the flour and eggs with your fingers or a fork to form a smooth dough. Cover and let rest for an hour. Cut the dough into 3-4 parts, roll out slightly, and roll through a pasta machine until very thin.
Cook the mushrooms, onion, garlic, and seasonings in butter until golden. Add oregano and parsley, then blend until creamy. Mix with mascarpone, cream, and parmesan. Chill the filling before using it.
Cut the dough into squares using a pastry crimper. Add the filling to one square, place another square on top, and seal the sides with the crimper. Cook the ravioli in salted boiling water until tender, then drain and serve with your favorite sauce.
