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Homemade Creamy Mushroom Ravioli, homemade pasta filled with a creamy cheesy mushroom filling, a little work but so worth it. The perfect special occasion or family dinner idea. Or why not make extra and freeze them?!
Nothing like Homemade Pasta! I don’t do it often but when I do it sure is worth all the time and effort. Once in awhile I get the urge to make my own egg pasta. I remember watching my mother-in-law make it all by hand, no machine.
She would use a long thin rolling pin and work that dough until it became paper thin. An art! Unfortunately I am not capable of that, I use a machine!
Recipe Ingredients
For the pasta
- Flour – all purpose
- Eggs – large eggs room temperature
- Salt
For the filling
- Butter – salted room temperature
- Mushrooms – a combination
- Onion
- Garlic
- Parsley
- Oregano
- Flour
- Mascarpone
- Parmesan cheese
- Cream – whole/heavy or whipping cream, at least 30% fat
What to substitute for Mascarpone
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.
Where did stuffed pasta originate?
The first historical traces of fresh pasta go back to Ancient Rome. Then in the Middle Ages pasta was boiled for the first time. Before that, the main cooking method was the use of the oven where the pasta was cooked by absorbing the liquids that was in the sauce.
The first home-made stuffed pasta goes back to the 12th century. The wealthiest Bolognese families ate what was called “tortellorum”, which is now considered the ancestors of the ever popular “tortellini”.
Ravioli is another very popular if not the most popular types of stuffed pasta, made with or without ricotta. In ancient times it was made with a homemade pasta wrap stuffed with turnip leaves and ricotta.
How to make Mushroom Ravioli
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.
Form a smooth dough. Cover and let rest.
Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin. Sprinkle the dough with flour so it doesn’t stick.
Cut the dough into even squares using a pastry crimper. Then fill with the 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. 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.
Remove some of the mixture and blend until creamy.
Place the mixture back in the pan and mix with the remaining mixture. Sprinkle with flour, add the cream and mascarpone, heat on low for one minute. Remove from heat and add the 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. Serve immediately sprinkled with freshly grated parmesan cheese.
What equipment you will need to make them
- Pasta Machine – I could never make pasta without it!
- Pasta Crimper – These are any absolute must have for making homemade ravioli or any other pastry that needs the edges closed so no filling escapes.
- Wooden Board – I went back to wooden from plastic.
- Olive Oil – You can’t cook Italian if you don’t have Olive Oil. And besides it’s good for you.
Making homemade pasta is becoming less and less common. Here in Italy you can find egg pasta as easily as you can find a coffee shop in other countries.
But I really believe you have to make your own pasta, whether you make ravioli, fettuccine, cappelletti or even tortellini at least once.
And remember egg pasta is made with only 3 ingredients, eggs, flour and a little salt. As my mother-in-law told me 1 egg to every 100 grams of flour. She also used to make a simple pasta without eggs that she would cut into little squares and add to her homemade Minestrone.
How to store fresh ravioli
Place the ravioli 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.
How to freeze them
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.
I know homemade takes time and patience but believe me that first forkful and you will be planning your next pasta making recipe. Buon Appetito!
More Pasta Recipes you may enjoy!
- Baked Gnocchi Double Cheese Tomato Sauce
- Creamy Pumpkin Pasta Sauce
- Classic Carbonara Pancetta and Egg Pasta
- Classic Lasagna
- Homemade Creamy White Sauce Lasagna
- Simple Two Ingredient Homemade Pasta
Homemade Creamy Mushroom Ravioli
Rosemary Molloy
Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.
Prep Time 1 hour hr
Cook Time 10 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course, Pasta
Cuisine Italian
Servings 2 servings
Calories 650 kcal
Print Recipe Save
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
Calories: 650kcal | Carbohydrates: 65g | Protein: 17g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 244mg | Sodium: 427mg | Potassium: 258mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1185IU | Vitamin C: 1.2mg | Calcium: 102mg | Iron: 4.9mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Update from October 16, 2017.
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