Mushroom Ravioli

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I can’t tell you how many times I’ve craved the comforting, earthy flavors of this mushroom ravioli. The first time I made it, I remember standing over the stove, savoring the aroma of mushrooms and herbs sautéing in butter, and knowing I was about to create something truly special. It’s a dish that feels indulgent yet rustic, like something you’d order at a charming Italian trattoria, but made right in your own kitchen.

What I love most about this recipe is how it brings out the best of each ingredient. The delicate pasta pockets filled with creamy, savory mushroom mixture create a symphony of textures and flavors in every bite. I’ve served it at dinner parties, on quiet date nights, and even just for myself on a weeknight when I wanted something a little extra. Every time, it brings smiles to the table.

Making homemade mushroom ravioli isn’t just about the meal—it’s about the process. Rolling out the dough, filling each little parcel, and sealing it with care feels almost meditative. It reminds me to slow down and appreciate the art of cooking, which is something I hope you feel when you make it too.

Why You’ll Love This Mushroom Ravioli

This mushroom ravioli is the perfect blend of elegance and comfort. The rich, savory filling is balanced by tender pasta and a buttery herb sauce that clings to each piece beautifully. If you’re looking for a dish that impresses yet feels homemade and approachable, this is it. Plus, it’s versatile enough to serve as a main or a stunning side, and pairs wonderfully with your favorite wine or a simple green salad.

Ingredients

Mushrooms are the heart of this recipe, bringing deep umami and an irresistible earthiness to the filling. Fresh pasta dough provides the perfect delicate yet sturdy casing that lets the filling shine. A touch of ricotta cheese makes the mushrooms creamy and balanced, while Parmesan adds a salty, nutty depth. Garlic and shallots are essential for building the flavor base, while fresh herbs like thyme and parsley lend brightness. For the sauce, butter and a splash of pasta water create a silky coating that brings it all together.

How to Make Mushroom Ravioli

Step 1: Prepare the Mushroom Filling

Chop your mushrooms finely and sauté them in butter with minced garlic and shallots until they release their moisture and become golden and fragrant. Stir in ricotta, Parmesan, and chopped herbs, and season generously with salt and pepper. Let the filling cool slightly before assembling.

Step 2: Roll Out the Pasta Dough

Roll out your fresh pasta dough on a floured surface until it’s thin but still sturdy enough to hold the filling. Cut the dough into even strips or sheets, depending on your preferred ravioli shape.

Step 3: Assemble the Ravioli

Place small spoonfuls of filling evenly spaced on one sheet of dough. Brush around the filling with water or beaten egg, then lay another sheet of dough over the top. Press gently around each mound to seal, ensuring no air pockets remain. Use a sharp knife, cutter, or stamp to cut out individual ravioli.

Step 4: Cook the Ravioli

Bring a large pot of salted water to a gentle boil and cook the ravioli in batches for just a few minutes, until they float to the surface. Remove with a slotted spoon.

Step 5: Make the Sauce and Serve

In a skillet, melt butter and toss in a handful of chopped herbs. Add the cooked ravioli and a splash of pasta water, tossing gently to coat. Serve immediately with extra Parmesan and freshly cracked black pepper.

Recipe Variations and Possible Substitutions

If you want to switch things up, you can use wild mushrooms for a more complex, woodsy flavor or even add a handful of sautéed spinach to the filling for a pop of color and nutrition. For a richer taste, a bit of mascarpone can replace some of the ricotta. Gluten-free pasta dough works beautifully here too, and if you’re short on time, good quality store-bought wonton wrappers make a convenient alternative to homemade dough.

Serving and Pairing Suggestions

This mushroom ravioli pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a side of roasted asparagus. For wine, I like to pour a chilled glass of Chardonnay or a light Pinot Noir to complement the earthy filling. It also makes a lovely side to roasted chicken or grilled vegetables if you’re creating a larger spread.

Storage and Reheating Tips

Leftover cooked mushroom ravioli can be stored in an airtight container in the fridge for up to two days. To reheat, simply sauté gently in butter or olive oil until warmed through—avoid microwaving as it can make the pasta rubbery. You can also freeze the uncooked ravioli in a single layer on a tray, then transfer to a freezer bag for up to a month. Cook from frozen by adding an extra minute or two to the boiling time.

FAQs

How do I keep mushroom ravioli from falling apart while cooking?

Make sure the edges are well-sealed and there are no air pockets in the filling. Cooking at a gentle boil helps prevent them from breaking.

Can I make mushroom ravioli ahead of time?

Yes, you can assemble and freeze the uncooked ravioli, then cook straight from frozen when ready to serve.

What sauce goes best with mushroom ravioli?

A simple butter and herb sauce complements the earthy filling beautifully, but a light cream sauce or sage brown butter also work well.

Can I use dried mushrooms in mushroom ravioli?

Absolutely—just rehydrate them in warm water, chop finely, and proceed with the recipe for an even more concentrated mushroom flavor.

Is mushroom ravioli vegetarian?

This recipe is vegetarian as long as the Parmesan used is a vegetarian-friendly variety (made without animal rennet).

Related Recipes You’ll Like

If you enjoyed this mushroom ravioli, you might also love trying my Easy Creamy Polenta with Shrimp for another elegant yet comforting dinner. For a vibrant pasta dish with a twist, check out the Rattlesnake Pasta, full of bold flavors. And if you’re in the mood for a hearty soup on a cozy evening, my Hearty Vegetarian Tortellini Soup is a perfect companion to your pasta repertoire.

Save and Share This Recipe for Later

If you loved this mushroom ravioli, don’t forget to save it to your favorite board on Pinterest so you can come back to it anytime. Share the recipe with your friends and family—whether by posting it on social media, texting the link, or sending it in an email. Food always tastes better when shared, and I’d love to see how your mushroom ravioli turns out, so tag me if you share a photo!

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