This simple mushroom and cheese ravioli recipe proves that it is not difficult to make a homemade pasta dish. You can serve it with any creamy or buttery sauce of your choosing. The creamy, cheesy mushroom filling and fresh al dente pasta create perfection on a plate. Your vegetarian friends will thank you if you serve them this decadent meal for dinner.
Simple Mushroom and Cheese Ravioli Recipe
A luxurious Simple Mushroom and Cheese Ravioli recipe which pairs fresh pasta dough with a decadent cheesy mushroom filling.
Ingredients
Fresh Pasta
- 3 cups All-Purpose Flour
- 2 Eggs, large
- 2 Egg Yolks
- ½ tsp Salt
- 1 tbsp Olive Oil
Mushroom Filling
- 2 Porcini Mushrooms, large, chopped
- 1 ½ cups White Mushrooms, chopped
- 1 Onion, small, diced
- 1 Garlic Clove, minced
- 3 tbsp Parmesan Cheese, freshly grated
- 3 tbsp Cream Cheese
- 2 tbsp mascarpone
- 2 tbsp Butter, unsalted, at room temperature
- 1 tbsp Parsley, chopped
- 1/2 tsp Oregano, fresh
- Salt, to taste
- Black Pepper, to taste
- Parmesan cheese, freshly grated for garnish
Instructions
Make the pasta dough
- Make a well in the flour and add the eggs, egg yolk, olive oil, and salt.
- Incorporate everything until you get a crumbly mixture.
- Knead the dough by hand until smooth.
- Wrap the dough with plastic wrap and refrigerate it for an hour.
Cook the mushroom filling
- Meanwhile, heat butter in a pan over medium heat.
- Add onions and sauté until translucent.
- Add garlic and mushrooms to the pan, letting them brown.
- Add oregano and parsley and stir everything.
- Lower the heat, add the cream cheese, mascarpone, and parmesan, and mix well.
- Let the filling cool to room temperature.
Assemble the mushroom ravioli
- Put a pot of water on high heat and add salt.
- While you’re waiting for the water to boil, divide the pasta dough into four equal pieces.
- Roll out each piece into thin sheets using a rolling pin or pasta machine.
- Add one teaspoon of filling onto the sheet, spacing the filling three inches apart from each other.
- Cover the filling with another pasta sheet, and cut the ravioli with a pasta cutter or knife. Crimp the edges to seal the filling.
- Boil the ravioli for about 3 to 5 minutes.
- Drain them out with a slotted spoon and set aside.
- Serve them hot with grated parmesan on top.
Notes
- You can use a stand mixer to mix the pasta dough if you prefer.
- Use a large pan to sauté the mushrooms.
- Let the filling cool down completely before making the ravioli; otherwise, the pasta will start crumbling due to the warm filling.
Nutrition Estimate
Calories: 546kcal | Carbohydrates: 78g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 201mg | Sodium: 438mg | Potassium: 343mg | Fiber: 4g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 5mg
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If you like this post, then we definitely recommend checking out our Baked Mushroom Ravioli Recipe post.