When it comes to comfort food, few dishes are as satisfying as a plate of freshly made Mushroom Ravioli. This delightful Italian specialty, filled with savory mushrooms and creamy ricotta, brings the warmth of home cooking right to your kitchen. Whether it’s a simple family dinner or a special occasion, Mushroom Ravioli is always a crowd-pleaser, and it’s surprisingly straightforward to prepare.
Why We Love This Mushroom Ravioli Recipe
Mushroom Ravioli stands out for several reasons. First and foremost, the blend of earthy, umami-rich mushrooms combined with the creamy, slightly tangy notes of ricotta creates a harmonious balance that is hard to resist. It’s comforting yet sophisticated—perfect for any palate.
Additionally, the homemade element infuses it with a personal touch. When you roll out your pasta and prepare the filling, you’re creating something special. This recipe also allows you to explore various types of mushrooms, enabling you to customize flavors to your preference. This dish’s versatility and the satisfaction of making it yourself leave you feeling accomplished and fulfilled.
Lastly, it’s a meal that can be enjoyed in countless ways. Tossed with a simple garlic Parmesan sauce or paired with a drizzle of olive oil and fresh herbs, your Mushroom Ravioli can adapt to any occasion, making it a beloved addition to your recipe repertoire.
Ingredients for Mushroom Ravioli
To create a scrumptious Mushroom Ravioli, gather the following ingredients:
- 2 tablespoons butter
- 1 pound (450 grams) brown mushrooms
- 1 ounce (30 grams) dried porcini mushrooms
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 3/4 cup ricotta cheese
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 3 1/3 cups (400 grams/14 ounces) 00 flour
- 4 eggs, at room temperature
- Semolina flour for dusting
- Garlic Parmesan Sauce or other sauce of your choice
- Extra grated Parmesan cheese for serving
How to Make Mushroom Ravioli Directions
Making Mushroom Ravioli may seem intricate, but breaking it down into manageable steps makes the process enjoyable. Here’s how you can prepare this dish from scratch.
First, start by soaking the dried porcini mushrooms in warm water for about 30 minutes. This will rehydrate them and intensify their flavor. Once they’re soft, drain and finely chop them, then set them aside.
Next, in a skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent. Then, add the brown mushrooms and the rehydrated porcini mushrooms. Cook them until they soften, which should take around 5 to 7 minutes.
To build flavor, add minced garlic, salt, and freshly ground black pepper to the mushroom mixture. Sauté everything together for about 1 to 2 minutes. Once done, remove it from the heat and allow it to cool slightly.
When the mushroom mixture has cooled, mix it with ricotta cheese, grated Parmesan cheese, and chopped parsley in a food processor. Pulse until the mixture achieves a smooth and creamy consistency. Your ravioli filling is now ready.
Moving on to the pasta dough, prepare a clean work surface and mound the 00 flour in the center. Create a well in the flour and crack the eggs into this well. Using a fork, whisk the eggs gently to incorporate the flour around the edges. Continue until the mixture becomes too stiff to mix with a fork and you need to use your hands.
Knead the dough by hand for about 8 to 10 minutes until it becomes smooth and elastic. Once done, wrap it in plastic wrap and let it rest for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
After resting, roll out the dough using a pasta machine or a rolling pin. Aim for a thin but not transparent sheet. Once rolled out, cut the dough into sections.
On one section of the dough, place a teaspoon of the mushroom filling at regular intervals. Be mindful to leave enough space between the filling mounds. Fold the dough over to cover the filling and press down to seal each ravioli tightly. Use a pastry cutter or knife to cut between each filled section, creating individual ravioli. Dust with semolina flour to prevent sticking.
In a large pot, bring salted water to a rolling boil. Carefully drop in the ravioli, cooking until they float to the surface—about 3 to 5 minutes. Once they float, they are done. Gently drain the ravioli and serve hot.
How to Serve Mushroom Ravioli
When it comes to serving your delicious Mushroom Ravioli, the options are endless. A simple drizzle of Garlic Parmesan Sauce enhances the rich flavors without overpowering them. You may also consider serving the ravioli with a light olive oil and herb mixture, which adds freshness and brightness.
Top with extra grated Parmesan cheese, a sprinkle of fresh parsley, and a dash of freshly ground black pepper to elevate presentation. This dish pairs wonderfully with a side salad or steamed vegetables, creating a well-rounded meal that impresses visually and gastronomically.
For a creamier texture, you can toss the ravioli in a light cream sauce prior to serving. Or, if you prefer a burst of flavor, consider adding sautéed cherry tomatoes or roasted vegetables to complement the earthy mushroom filling. The important aspect is to keep it simple and allow the rich flavors of the Mushroom Ravioli to shine through.
Expert Tips: Mushroom Ravioli
Experiment with Mushrooms: While the recipe calls for brown and porcini mushrooms, feel free to experiment with different types, like shiitake or cremini, for varied flavors.
Don’t Rush the Dough: The pasta dough is crucial for the ravioli’s final texture. Take your time kneading, and ensure it rests properly for the best results.
Seal the Ravioli: Make sure to press out as much air as possible when sealing the ravioli. If air pockets remain, they might explode during cooking.
Use Semolina to Dust: Semolina flour not only prevents sticking but also gives your ravioli an excellent texture. Don’t skimp on the dusting!
Test a Sample First: Once your ravioli is made, consider cooking a single piece first to check flavor and texture before cooking the entire batch.
How to Store Mushroom Ravioli
If you’ve made more Mushroom Ravioli than you can eat in one sitting, you can easily store them for later enjoyment. To do so, place them in a single layer on a parchment-lined baking sheet and freeze until solid. This will prevent them from sticking together.
Once frozen, transfer the ravioli into an airtight container or ziplock bag, separating layers with parchment paper if necessary. Properly stored, they can remain in the freezer for up to 2 months. When you’re ready to enjoy, cook them straight from frozen, adding a minute or two to the cooking time.
Variation of Mushroom Ravioli
While Mushroom Ravioli is delicious on its own, you can get creative and add unique twists or variations to the recipe. Consider these ideas:
Spinach Addition: For an added nutritional boost, mix in some fresh spinach with the mushroom filling. The slight bitterness of spinach complements the earthiness of the mushrooms beautifully.
Truffle Oil Drizzle: If you want to elevate your dish, try drizzling a little truffle oil over the served ravioli for an opulent touch.
Vegetarian Delight: Substitute the cheeses with non-dairy options for a delightful vegan version. Cashew cream can offer a nice creaminess in place of ricotta.
Herb-Infused Dough: Incorporate herbs such as basil or thyme right into your pasta dough for an aromatic twist.
Frequently Asked Questions About Mushroom Ravioli
What type of mushrooms work best in Mushroom Ravioli?
Mushroom Ravioli can be made using a variety of mushrooms. Brown mushrooms and porcini are traditional, but shiitake, cremini, or even wild mushrooms can create a more complex and intriguing flavor.
Can I freeze homemade Mushroom Ravioli?
Yes! You can freeze your uncooked Mushroom Ravioli by placing them in a single layer on a baking sheet until solid. Afterward, transfer them to an airtight container or ziplock bag and store them in the freezer for up to 2 months.
How do I know when the ravioli are cooked?
Mushroom Ravioli will float to the top of the boiling water when they’re cooked. This usually takes about 3 to 5 minutes. It’s a good practice to test one to ensure it’s perfectly cooked.
What sauces pair well with Mushroom Ravioli?
Garlic Parmesan sauce is an excellent choice. However, a sage brown butter sauce, simple olive oil, or even a light cream sauce all beautifully complement the ravioli without overshadowing the rich mushroom flavors.
How can I ensure my pasta dough is perfect?
Tips for perfect pasta dough include using high-quality flour (like 00 flour), allowing adequate resting time, and rolling it thinly for ideal texture. Kneading well is essential to achieving that perfect elasticity.
Mushroom Ravioli
Equipment
- Skillet
- Food Processor
- Rolling Pin
- Baking Sheet
Ingredients
- 2 tablespoons butter
- 1 pound brown mushrooms
- 1 ounce dried porcini mushrooms
- 1/2 small onion finely chopped
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- 3/4 cup ricotta cheese
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 3 1/3 cups 00 flour
- Semolina flour for dusting
- Garlic Parmesan Sauce or other sauce of your choice
- Extra grated Parmesan cheese for serving
Instructions
- Soak dried porcini mushrooms in warm water for about 30 minutes. Drain and chop finely.
- Melt butter in a skillet over medium heat. Add onion and sauté until soft.
- Add brown mushrooms and rehydrated porcini. Cook until softened, about 5-7 minutes.
- Add garlic, salt, and pepper. Sauté for another 1-2 minutes, then remove from heat and cool slightly.
- In a food processor, blend mushroom mixture with ricotta, Parmesan, and parsley until smooth.
- On a clean surface, mound 00 flour and make a well. Crack eggs into the well and mix with a fork.
- Knead the dough for about 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- Roll out the dough thinly, cut into sections, and place teaspoons of filling at intervals.
- Fold dough over filling, seal tightly, and cut into individual ravioli. Dust with semolina flour.
- Bring salted water to a boil, cook ravioli until they float, about 3-5 minutes. Drain gently.
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