- for the egg pasta
- All-purpose flour 300 g
- Eggs 3 • 130 kcal
- for the stuffing
- mixed mushrooms with porcini 500 g
- Ricotta cheese 400 g • 140 kcal
- Grated parmesan cheese 100 g
- Extra virgin olive oil
- Garlic 1 clove
- Salt • 1 kcal
- for the seasoning
- Salted butter 100 g
- fresh ground black pepper
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
Place the flour on a work surface and make a small hole in the center, add the eggs in and start kneading (1).
Knead the dough for a long time, until a mass begins to form (2).
Wrap the dough with cling film (3) and let it rest for 30 minutes.
In the meantime, clean the mushrooms (4) by removing the final part of the stem and using a damp cloth.
Coarsely chop them with a knife (5).
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.
Season with chopped parsley (7) and add a pinch of salt. Keep aside.
In a bowl, work the ricotta with a fork (8).
Finely chop the mushrooms on a cutting board (9).
Add the chopped mushrooms to the ricotta (10) and mix well.
Incorporate also the grated parmesan cheese (11) and then a grind of pepper.
Cut the dough into small pieces (12) and roll them out with the pasta machine as thin as possible.
Place a teaspoon of filling in the center of the pastry (13), spacing them by about 5 cm.
Cover the piles with a second sheet of pasta (14), taking care to let out any air bubbles first.
Shape the ravioli with the chosen mold (15).
Cut with strength and precision to seal the ends of the ravioli well (16).
Arrange the ravioli on a floured tray as they are ready (17).
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).
Drain the ravioli and sauté them for a few moments in the butter and sage sauce (19).
Serve immediately the ravioli with mushroom (20).