Baked mushroom ravioli is a crispy and delicious take on traditional mushroom ravioli. The decadent filling features mushrooms and ricotta cheese and the dough consists of four ingredients. If you’re into baked pasta and want to create a homemade dish for your family, you have to try this recipe.
Baked Mushroom Ravioli Recipe
A luxurious Baked Mushroom Ravioli recipe that pairs fresh pasta dough with a decadent sauteed mushroom filling.
For the ravioli pasta dough
- 2 cups All-Purpose Flour
- 2 Eggs, large
- 2 tbsp Olive Oil
- 1 tsp Salt
For the mushroom filling
- 2 cups Mushrooms, sliced
- 1 Onion, medium, chopped
- 2 cloves Garlic, chopped
- 2 tbsp Ricotta Cheese
- 2 tbsp Parmesan Cheese
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1 sprig Thyme
- 1 sprig Rosemary
- Salt, to taste
- Black Pepper, to taste
- Mushrooms, sauteed
- Sesame Seeds, optional
For the pasta dough
- Begin by making the fresh pasta dough. Add flour, oil, salt, and eggs in a stand mixer. Mix the ingredients on low speed.
- Next, knead the dough using the dough hook.
- Gradually add water to the mix and once it is smooth, wrap the dough in plastic wrap.
- Refrigerate the dough for an hour.
For the mushroom filling
- Meanwhile, make the filling by heating olive oil and butter over medium heat.
- Sauté the onions until translucent (about two minutes).
- Sauté garlic for a minute or until fragrant, then add mushrooms, thyme, and rosemary to the pan.
- Season with salt and pepper to taste.
- Let the sauteed mushroom filling cool at room temperature and remove the sprigs from the herbs.
- Save ¼ of the filling aside for garnish.
- Mix the ricotta to the rest of the room-temperature filling.
- Refrigerate the filling for 30 minutes, or until it becomes firm.
Assembling the ravioli
- Divide the rested pasta dough into four pieces.
- Roll out each piece of dough into paper-thin sheets using a rolling pin or pasta machine.
- Dust a work surface with flour and lay down one sheet of pasta.
- Place about one teaspoon of mushroom filling on the sheet, making sure each pile of filling is about three inches apart.
- Put another thin sheet of dough on top.
- Create each ravioli with a ravioli cutter or knife, then seal the edges with a fork.
- Place the ravioli on parchment paper and cover them with plastic wrap or a clean kitchen towel.
- Let them rest in the fridge and preheat your oven to 350 degrees Fahrenheit.
- Meanwhile, get a pot of water ready to parboil the ravioli. Add salt to the water.
- Parboil the ravioli for a minute, and remove them with a slotted spoon.
- Place the parboiled ravioli onto a baking tray lined with parchment paper.
- Bake them until crispy (about 10 to 12 minutes).
- Serve hot with the reserved mushroom filling, parsley, and sesame seeds.
- You can add cream cheese to the mushroom filling once it cools.
- Feel free to garnish it with parmesan before serving.
Calories: 403kcal | Carbohydrates: 53g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 672mg | Potassium: 318mg | Fiber: 3g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 4mg
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If you like this post, then we definitely recommend checking out our Mushroom Ravioli with Lemon Sauce post.