Laura Smith
Mushroom ravioli is a delicious and indulgent dish that can be made in a variety of ways. Whether you're using store-bought or homemade ravioli, there are numerous sauces and sides that can elevate your meal. A creamy mushroom ravioli pairs well with a glass of white wine, while a side of crusty bread and a crisp green salad can complement the dish. You can also experiment with different sauces, such as a creamy walnut sauce, a white wine sauce, or a simple combination of olive oil and Parmesan cheese. Additionally, you can add sautéed vegetables like zucchini, spinach, or Brussels sprouts to enhance the flavour and texture of your mushroom ravioli.
| Characteristics | Values |
|---|---|
| Type of mushroom | White button, Swiss brown, wild, or any sliceable mushroom |
| Ravioli type | Store-bought, fresh, frozen, or homemade |
| Ravioli filling | Mushrooms and truffle, four-cheese, ricotta, chicken, Italian sausage, shrimp, lobster |
| Sauce | Cream, walnut, white wine, vodka, tomato, pesto, meat, alfredo |
| Other ingredients | Olive oil, butter, garlic, shallots, onion, Brussels sprouts, zucchini, spinach, thyme, nutmeg, rosemary, parsley, basil, oregano, salt, pepper, cheese, broth, wine |
| Cooking method | Boil, bake, fry, sauté |
| Serving suggestions | Salad, Italian bread, asparagus, roasted broccoli, wine |
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What You'll Learn
- Making a mushroom ravioli sauce with garlic, butter, seasonings, Asiago, and Parmesan
- Preparing the ravioli with a pasta machine, cutter, stamp, or rolling pin
- Cooking the ravioli in salted water and tossing it in the sauce
- Adding toppings like walnuts, thyme, parsley, and Parmesan
- Serving with a side of salad, bread, or roasted vegetables
Making a mushroom ravioli sauce with garlic, butter, seasonings, Asiago, and Parmesan
To make a mushroom ravioli sauce with garlic, butter, seasonings, Asiago, and Parmesan, you can follow this recipe:
First, heat some olive oil in a deep skillet over medium-high heat. Add chopped mushrooms and let them brown on each side for 3-4 minutes without disturbing them. This will allow them to fry rather than steam. Repeat this process in batches until all the mushrooms are golden brown, adding more olive oil as needed. Set the mushrooms aside on a plate.
Next, deglaze the skillet with white wine and cook until the wine is reduced by half. Add butter and garlic to the skillet and cook for about 2 minutes. Stir in flour and cook for another 1-2 minutes, stirring continuously.
Now, it's time to add the seasonings. Combine half-and-half, chicken broth, and Worcestershire sauce in a separate container. Add this mixture to the butter and flour mixture in small splashes, stirring continuously. Bring the sauce to a gentle boil and then reduce to a simmer.
Cook the ravioli according to the package instructions. Once the ravioli is cooked, reduce the heat of the sauce to low and stir in the Asiago and Parmesan cheese until well combined. Finally, add the mushrooms back into the sauce, along with the cooked ravioli.
Garnish with parsley and serve immediately. Enjoy your delicious mushroom ravioli!
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Preparing the ravioli with a pasta machine, cutter, stamp, or rolling pin
To prepare ravioli, you'll first need to roll out your pasta dough into sheets. You can do this with a pasta machine or a rolling pin. If using a pasta machine, cut the pasta dough into 4 equal pieces and flatten one piece into a 5x8-inch disc. Re-wrap or cover the remaining pieces so they don't dry out. Then, send the disc through the roller, starting with the widest/lowest setting, and continue to roll the dough through the remaining settings until it's about 1mm thick.
If you're using a hand crank pasta machine, refer to the specific instructions for that machine, as the settings may be reversed. Once you've rolled out the first piece of dough, repeat the process with the remaining pieces.
Now, it's time to fill and cut the ravioli. Grab a pasta sheet and place rounded teaspoons of your filling (spaced 2 finger-widths apart) down the center of the sheet. Then, grab another pasta sheet and place it on top, sealing the ravioli. You can use a ravioli cutter (a fluted pastry wheel) to cut the ravioli apart, or use a large knife.
If you're using a rolling pin, simply roll out your dough firmly and then follow the same steps for filling and cutting. Once your ravioli are cut, lay them on a floured surface and freeze them. When you're ready to cook, gently place them in a pot of gently boiling water for 2-3 minutes. Alternatively, you can bread and cook them in a saute pan by dipping them in an egg wash and Italian breadcrumbs, then cooking them in a pan with oil until lightly browned.
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Cooking the ravioli in salted water and tossing it in the sauce
To cook the ravioli, first bring a large pot of salted water to a boil. Use plenty of water to prevent the ravioli from sticking together and breaking. For every 4 quarts of water, add 2 tablespoons of kosher salt. Next, add the ravioli to the water and cook for around 4 to 5 minutes, stirring gently with a spatula to prevent sticking. The ravioli is done when it floats to the surface and is tender but still firm to the bite. Be careful not to overcook the ravioli, as it can turn mushy.
Meanwhile, prepare the sauce by heating some olive oil in a large pan and frying chopped garlic for about 1 minute. Add cream, thyme, nutmeg, salt, and pepper, and stir. Bring the mixture to a boil for 30-40 seconds, then turn the heat down to low. Add freshly grated Parmesan cheese and stir until slightly thickened.
Once the sauce is ready, use a slotted spoon to add the cooked ravioli straight from the water into the pan. Toss the ravioli in the sauce and serve immediately. If the sauce becomes too thick, use reserved pasta water to thin it out.
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Adding toppings like walnuts, thyme, parsley, and Parmesan
To add toppings like walnuts, thyme, parsley, and Parmesan to your mushroom ravioli, follow these steps:
First, prepare your walnut sauce. In a blender or food processor, add walnuts and garlic and pulse until coarsely chopped. Next, add heavy cream, olive oil, and thyme, and process until you have a coarse paste. The sauce does not need to be completely smooth. Then, stir in grated Parmesan cheese and season with salt and pepper to taste. You can make this sauce up to three days in advance and store it in the refrigerator.
Cook your ravioli according to the package instructions. For fresh ravioli, bring a large pot of salted water to a boil, add the ravioli, and cook for around 4 to 5 minutes. If you are using frozen ravioli, follow the package directions for cooking.
Once your ravioli is cooked, you can assemble your dish. Place the ravioli in a large serving bowl or on individual plates. Top with your desired amount of walnut sauce. Finally, garnish with crushed walnuts, fresh thyme, chopped parsley, and more grated Parmesan cheese to taste.
You can also experiment with other toppings and sauces to create your own unique mushroom ravioli dish. Some popular options include a creamy Parmesan sauce, a tomato-based sauce, or simply olive oil and Parmesan cheese.
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Serving with a side of salad, bread, or roasted vegetables
Mushroom ravioli is a versatile dish that can be served with a variety of sides, including salad, bread, or roasted vegetables. Here are some ideas to elevate your meal:
Salad
If you want to keep your meal light and meatless, serve your mushroom ravioli with a simple salad. A classic combination is a salad with spinach or arugula, but you can also get creative with a refreshing tomato, cucumber, and avocado salad. The crispness of the vegetables will complement the richness of the ravioli.
Bread
Bread is a great way to round out your meal and soak up any delicious sauces. Italian breads like semolina bread or Grissini breadsticks go well with mushroom ravioli. If you want something heartier, try a crusty loaf of sourdough or a soft, fluffy garlic bread.
Roasted Vegetables
Roasted vegetables add a nice contrast of textures and flavours to your meal. Try roasting asparagus, Brussels sprouts, broccoli, or green beans. Toss them in olive oil and your favourite seasonings before roasting to enhance their flavour.
Additional Tips
When serving mushroom ravioli, don't be afraid to experiment with different types of mushrooms and ravioli fillings. You can use button mushrooms, cremini, shiitake, or oyster mushrooms. For a "meaty" taste, portobello mushrooms are a great option. As for the ravioli, feel free to use cheese-stuffed, pesto-stuffed, or even make your own from scratch with a goat cheese and spinach filling.
Lastly, don't forget to garnish your dish with freshly grated Parmesan cheese and maybe even some fresh basil to take your meal to the next level!
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