Okay, friends, let me tell you about something truly special. What is my go-to Comfort Food? Mushroom ravioli. Why don’t you just eat pasta? What are some of the easiest recipes to whip up, packed with earthy flavors? From picky eaters to seasoned foodies. If you love the creamy indulgence of lasagna, but are looking for something a bit lighter and more flavorful, then this is the recipe for you. How can I make mushroom ravioli? I practically grew up on this, and now I’m sharing my family’s secret with you!
What is Mushroom Ravioli?
Think of it as little pockets of pure deliciousness. **Mushroom ravioli** consists of pasta squares filled with a savory mixture of mushrooms, herbs, and sauce. Sometimes cheese. What are the best woodsy fillings? Is it a pasta dumpling? Is ravioli easier to make than it sounds? Is it worth the effort to make a homemade cake? Can be served with a simple butter sauce, creamy sauce or even just drizzle of olive oil? What is the best way to get that mushroom flavor out of your mouth? What is comfort food at its best?
Why you’ll love this recipe?
Why is it so good?Flavor Explosion:What is the combination of earthy mushrooms, fragrant herbs, and a touch of garlic? What is a flavor profile that’s both comforting and sophisticated?SurprisinglyCan you make your own ravioli? My method simplifies the process, so even beginners can nail it. If you’re short on time, using store bought ravioli is perfectly acceptable (I do it all the time).Budget-Friendly:What are some of the best mushrooms to eat? What is a delicious mushroom Ravioli Recipe?Incredibly versatile: You can customize the filling with different types of mushrooms, herbs, and cheeses. Serve it with a simple butter sauce, a creamy Alfredo, or even a sprinkle of Parmesan cheese. The possibilities are endless!
What I love most about this recipe is how adaptable it is. You can make it your own with whatever ingredients you have on hand. This is such a great dish for when you’re trying to clear out the fridge, or if you have a glut of fresh mushrooms. It is a really amazing way to have a delicious and easy meal.
How do I make mushroom ravioli?
Quick Overview
Basically, we’re making a flavorful mushroom filling, stuffing it into ravioli pasta, cooking it, and then drowning it in a delicious sauce. Seems intimidating? It’s not! The key is to take it one step at a time, and don’t be afraid to make mistakes. I promise, even if your ravioli aren’t perfect, they’ll still taste amazing. And seriously, this recipe is one of my best because it has a few smart shortcuts that make this feel very manageable and easy! You can make it!
Ingredients
For Pasta Dough: How do I make it
* 2 cups all-purpose flour, plus more for dusting (I prefer using “00” flour for a smoother texture, but all-purpose works just fine)
* 3 large eggs
* 1 tablespoon olive oil
* Pinch of salt
For the Mushroom Filling:
* 1 pound mixed mushrooms (cremini, shiitake, oyster – I like a variety!), finely chopped
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1/4 cup breadcrumbs (optional, but helps bind the filling)
* Salt and pepper to taste
* A pinch of nutmeg (trust me on this one!)
For the Simple Butter Sauce:
* 1/2 cup butter * 1/4 cup chopped fresh sage (or your favorite herb) * Salt and pepper to taste *
How do I follow step
Step 1: Make the Pasta Dough
On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Use a fork to gently whisk the eggs, gradually incorporating the flour from the sides of the well. Once a dough starts to form, use your hands to knead it for about 8-10 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes (or up to an hour) at room temperature. This allows the gluten to relax, making it easier to roll out.
Step 2: Prepare the Mushroom Filling
While the dough is resting, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the onion and cook for another minute until fragrant. Add the chopped mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes. Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.
Step 3: Combine the Filling Ingredients
In a bowl, combine the cooked mushroom mixture with the grated Parmesan cheese, chopped parsley, and breadcrumbs (if using). Mix well and adjust seasoning to taste. The filling should be moist but not too wet. If it’s too wet, add a little more breadcrumbs.
Step 4: Roll Out the Pasta Dough
Divide the pasta dough in half. On a lightly floured surface, roll out one half of the dough as thinly as possible, about 1/16 inch thick. You can also use a pasta machine for this step, which makes it much easier. The dough should be thin enough to see your hand through it.
Step 5: Assemble the Ravioli
Place spoonfuls of the mushroom filling about 1-2 inches apart on the rolled out pasta dough. Brush the dough around the filling with water. Place another sheet of rolled-out pasta dough on top, pressing down gently to seal around the edges. Use a ravioli cutter or knife to cut out individual pieces. Make sure the edges are sealed tightly to prevent the filling from leaking out during cooking.
Step 6: Cook the Ravioli
Bring a large pot of salted water to boil. How do you drop ravioli into boiling water? Cook for about 3-5 minutes, or until the ravioli float to the surface and are tender. How do you remove ravioli with a slotted spoon?
Step 7: Make the Butter Sauce
While ravioli are cooking, melt the butter in a skillet over medium heat. Add the chopped sage and cook for about 1 minute, until fragrant. Season with salt and pepper.
Step 8: Serve
What is the best way to serve ravioli with butter sauce? Garnish with Parmesan cheese and fresh parsley, if desired.
9. If using store-bought ravioli
If you are using store-bought ravioli, just cook it as instructed on the packaging, then serve immediately. Toss with butter sauce and serve. What is a good way to have supper in 30 minutes if you don’t have time to make pasta? How do you make ravioli?
What to Serve It With
What do you do with your mushroom ravioli? What are the best ways to take your serving to the next level?For a light lunch: What is the best wayWhat is a good side salad with lemon vinaigrette?For a Romantic Dinner: Serve with a glass of dry white wine (like Sauvignon Blanc) and some Crusty Bread for dipping in the sauce. You could also add a grilled asparagus spears to the side.
What is a family friendly meal? My kids love it with a side of steamed broccoli or green beans. And don’t forget the garlic bread!
Honestly, the possibilities are endless. But the key is to keep it simple and let the **mushroom ravioli** be the star of the show. My family always asks for this with a small green salad with a nice vinaigrette. I feel like the brightness of the vinaigrette helps to balance out the richness of the sauce on the ravioli.
How do you make mushroom ravioli?
Alright, here’s the inside scoop on how to make your **mushroom ravioli** truly exceptional:
Mushroom Magic: Don’t be afraid to experiment with different types of mushrooms. Each variety brings its own unique flavor and texture to the filling. I sometimes add a handful of dried porcini mushrooms (soaked in hot water) for an extra boost of umami.
Dough Perfection: The key to a tender ravioli is a well-rested dough. Let it rest for at least 30 minutes (or even longer) before rolling it out. This will make it easier to work with and prevent it from shrinking back.
Sealing Secrets: Make sure to seal the ravioli edges tightly to prevent the filling from leaking out during cooking. A little water or egg wash will help. You can also use a fork to crimp the edges for a decorative touch and extra security.
Sauce Sensations: While my simple butter sauce is delicious, feel free to get creative with your sauce. A creamy Alfredo, a tomato-based marinara, or even a pesto sauce would all be fantastic with **mushroom ravioli**. The goal is to choose a sauce that complements the earthy flavor of the mushrooms, and one that makes the ravioli even more spectacular!
One tip that I have learned is that if you are using a mandoline to slice your mushrooms, slice them at the very end! I pre-sliced them before a zoom call and they started to dry out! And that made them really unappealing.
Another tip to is to taste as you go. That means sampling that filling before you put it in the ravioli, and it means sampling the sauce before you toss the ravioli in.
And one last tip for the road: don’t be afraid to buy premade pasta dough. It is such a time saver, and it will make the experience so much less stressful!
Storing and Reheating Tips
So, you’ve made a big batch of **mushroom ravioli** (or maybe you have some leftovers). Here’s how to store and reheat them properly:
Fresh Ravioli: Cooked ravioli can be stored in the refrigerator for up to 2 days. Place them in an airtight container and make sure they are completely cooled before storing.
Frozen Ravioli: For longer storage, you can freeze the ravioli. Spread them out in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer them to a freezer bag or container. Frozen ravioli can be stored for up to 2 months.
Reheating: To reheat cooked ravioli, gently simmer them in a pot of boiling water for about 2-3 minutes, or until heated through. You can also reheat them in a skillet with a little bit of sauce.
Sauce Storage: Store any leftover sauce separately in the refrigerator for up to 3 days. Reheat gently before serving.
For the ravioli that I am going to freeze, I like to put them on parchment paper so they don’t stick together when they are freezing.
Frequently Asked Questions
Final Thoughts
So there you have it – my **mushroom ravioli recipe**. I hope you’ll give it a try and experience the joy of homemade pasta. Whether you’re a seasoned cook or a kitchen newbie, I promise this recipe is worth the effort. The flavor is incredible, the process is surprisingly simple, and the end result is a dish that’s sure to impress. And if you are looking for other recipes, you can also make spinach ravioli! Let me know how it goes in the comments below. Happy cooking!
Can’t wait to hear how yours turns out. Please rate my recipe, and be sure to share your own variations – I love seeing what other people come up with.
Mushroom Ravioli Recipe
Ingredients
Main Ingredients
- 1 lb Mushrooms
- 1 package Ravioli Pasta Sheets
- 1 cup Ricotta Cheese
- 0.5 cup Parmesan Cheese
- 1 tsp Garlic Powder
Instructions
Preparation Steps
- Sauté mushrooms until tender.
- Mix ricotta, parmesan, and garlic powder.
- Assemble ravioli by placing filling on pasta sheets and folding over.
- Boil ravioli until cooked through.
