Mushroom Ravioli: the recipe for pasta stuffed with mushrooms, ricotta and cheese

Mushroom ravioli is a main course of egg pasta filled with sautéed mushrooms, ricotta and grated cheese. The sauce for the ravioli with mushroom is based on lightly salted butter and sage leaves, which enhance the delicate but at the same time decisive flavor of the filling. This dish is perfect for a special occasion, for the festive lunch and for the Sunday lunch, so tasty that it will satisfy even the most demanding palates.

Only apparently difficult to make, homemade pasta will give you great satisfaction, as long as you choose high quality raw ingredients. The shape of your ravioli can be large or smaller, round or square. The filling is based on mixed mushrooms, which you can buy fresh or frozen depending on availability, well-dried ricotta (cow or goat, if you love more or less strong flavors) and grated parmesan cheese, for a touch of pleasant flavor. So let’s find out how to make ravioli with mushrooms following our recipe step by step.

What to serve with Mushroom Ravioli

To make your meal even richer, serve mushroom ravioli with garlic bread, some roasted vegetables or a side salad.

Tips for Browned Ravioli with Mushroom

The seasoning with butter and sage is a great classic, but you can choose other sauces, white or red, based on vegetables or meat. In this case, we suggest you aim for simplicity, leaving the absolute protagonists to be the flavors of the undergrowth.

In case the mushrooms are no longer in season, you can also try other kind of fillings like pumpkin, mustard and amaretti.

How to store Ravioli with Mushrooms

Ravioli with mushrooms can be stored in the refrigerator for one day. You can also freeze them once ready, before cooking.

How to make Mushroom Ravioli

Step 1

Step 1

Place the flour on a work surface and make a small hole in the center, add the eggs in and start kneading 1.

Place the flour on a work surface and make a small hole in the center, add the eggs in and start kneading 1.

Step 2

Step 2

Knead the dough for a long time, until a mass begins to form 2.

Knead the dough for a long time, until a mass begins to form 2.

Step 3

Step 3

Wrap the dough with cling film 3 and let it rest for 30 minutes.

Wrap the dough with cling film 3 and let it rest for 30 minutes.

Step 4

Step 4

In the meantime, clean the mushrooms 4 by removing the final part of the stem and using a damp cloth.

In the meantime, clean the mushrooms 4 by removing the final part of the stem and using a damp cloth.

Step 5

Step 5

Coarsely chop them with a knife 5.

Coarsely chop them with a knife 5.

Step 6

Step 6

In a pan pour a drizzle of extra virgin olive oil and a clove of garlic, add the mushrooms 6 and cook them over high heat until the water they release has evaporated.

In a pan pour a drizzle of extra virgin olive oil and a clove of garlic, add the mushrooms 6 and cook them over high heat until the water they release has evaporated.

Step 7

Step 7

Season with chopped parsley 7 and add a pinch of salt. Keep aside.

Season with chopped parsley 7 and add a pinch of salt. Keep aside.

Step 8

Step 8

In a bowl, work the ricotta with a fork 8.

In a bowl, work the ricotta with a fork 8.

Step 9

Step 9

Finely chop the mushrooms on a cutting board 9.

Finely chop the mushrooms on a cutting board 9.

Step 10

Step 10

Add the chopped mushrooms to the ricotta 10 and mix well.

Add the chopped mushrooms to the ricotta 10 and mix well.

Step 11

Step 11

Incorporate also the grated parmesan cheese 11 and then a grind of pepper.

Incorporate also the grated parmesan cheese 11 and then a grind of pepper.

Step 12

Step 12

Cut the dough into small pieces 12 and roll them out with the pasta machine as thin as possible.

Cut the dough into small pieces 12 and roll them out with the pasta machine as thin as possible.

Step 13

Step 13

Place a teaspoon of filling in the center of the pastry 13, spacing them by about 5 cm.

Place a teaspoon of filling in the center of the pastry 13, spacing them by about 5 cm.

Step 14

Step 14

Cover the piles with a second sheet of pasta 14, taking care to let out any air bubbles first.

Cover the piles with a second sheet of pasta 14, taking care to let out any air bubbles first.

Step 15

Step 15

Shape the ravioli with the chosen mold 15.

Shape the ravioli with the chosen mold 15.

Step 16

Step 16

Cut with strength  and precision to seal the ends of the ravioli well 16.

Cut with strength  and precision to seal the ends of the ravioli well 16.

Step 17

Step 17

Arrange the ravioli on a floured tray as they are ready 17.

Arrange the ravioli on a floured tray as they are ready 17.

Step 18

Step 18

Boil the ravioli in plenty of lightly salted water; in the meantime, melt the butter in a large pan and season with the sage leaves 18.

Boil the ravioli in plenty of lightly salted water; in the meantime, melt the butter in a large pan and season with the sage leaves 18.

Step 19

Step 19

Drain the ravioli and sauté them for a few moments in the butter and sage sauce 19.

Drain the ravioli and sauté them for a few moments in the butter and sage sauce 19.

Step 20

Step 20

Serve immediately the ravioli with mushroom 20.

Serve immediately the ravioli with mushroom 20.