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.
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 546 kcal
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
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.
- 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.
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
Keyword Simple Mushroom and Cheese Ravioli