Homemade Creamy Mushroom Ravioli, homemade pasta filled with a creamy cheesy mushroom filling, a little work but so worth it. The perfect special occasion or family dinner idea. Or why not make extra and freeze them?!

Nothing like Homemade Pasta! I don’t do it often but when I do it sure is worth all the time and effort. Once in awhile I get the urge to make my own egg pasta. I remember watching my mother-in-law make it all by hand, no machine.

She would use a long thin rolling pin and work that dough until it became paper thin. An art! Unfortunately I am not capable of that, I use a machine!

Recipe Ingredients

For the pasta

Flour – all purpose
Eggs – large eggs room temperature
Salt

For the filling

Butter – salted room temperature
Mushrooms – a combination
Onion
Garlic
Parsley
Oregano
Flour
Mascarpone
Parmesan cheese
Cream – whole/heavy or whipping cream, at least 30% fat

What to substitute for Mascarpone

If you can’t find or don’t want to use mascarpone then you can substitute with cream cheese, whipped ricotta cheese, cream fraiche or even sour cream.

Where did stuffed pasta originate?

The first historical traces of fresh pasta go back to Ancient Rome. Then in the Middle Ages pasta was boiled for the first time. Before that, the main cooking method was the use of the oven where the pasta was cooked by absorbing the liquids that was in the sauce.

The first home-made stuffed pasta goes back to the 12th century. The wealthiest Bolognese families ate what was called “tortellorum”, which is now considered the ancestors of the ever popular “tortellini”.

Ravioli is another very popular if not the most popular types of stuffed pasta, made with or without ricotta. In ancient times it was made with a homemade pasta wrap stuffed with turnip leaves and ricotta.

How to make Mushroom Ravioli

On a flat surface place the four and salt, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs.

Form a smooth dough. Cover and let rest.

Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin. Sprinkle the dough with flour so it doesn’t stick.

Cut the dough into even squares using a pastry crimper. Then fill with the mushroom filling. Place another square on top and close the sides with the pastry crimper.

The ravioli in the mold and covered with a sheet of pasta.

Make sure to go around the whole ravioli with the crimper, you don’t want them to open. You can also use a ravioli mold which makes it much easier.

Cook the ravioli in salted boiling water. Drain.

MUSHROOM FILLING

In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook.

Remove some of the mixture and blend until creamy.

Place the mixture back in the pan and mix with the remaining mixture. Sprinkle with flour, add the cream and mascarpone, heat on low for one minute. Remove from heat and add the parmesan, stir to combine and let cool.

Cooking the mushroom mixture again with the cheese.

SAUCE

In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté. Serve immediately sprinkled with freshly grated parmesan cheese.

What equipment you will need to make them

Pasta Machine – I could never make pasta without it!
Pasta Crimper – These are any absolute must have for making homemade ravioli or any other pastry that needs the edges closed so no filling escapes.
Wooden Board – I went back to wooden from plastic.
Olive Oil – You can’t cook Italian if you don’t have Olive Oil. And besides it’s good for you.

Making homemade pasta is becoming less and less common. Here in Italy you can find egg pasta as easily as you can find a coffee shop in other countries.

But I really believe you have to make your own pasta, whether you make ravioli, fettuccine, cappelletti or even tortellini at least once.

And remember egg pasta is made with only 3 ingredients, eggs, flour and a little salt. As my mother-in-law told me 1 egg to every 100 grams of flour. She also used to make a simple pasta without eggs that she would cut into little squares and add to her homemade Minestrone.

How to store fresh ravioli

Place the ravioli either on a tray in a single layer and cover tightly with plastic wrap, or in an airtight container single layer, separated with parchment paper. They will keep for up to 3-4 days in the fridge.

How to freeze them

Place the uncooked ravioli in a single layer on a parchment paper lined baking sheet. Freeze for 30 minutes, or until firm.

Once firm place them in an air-tight freezer safe container or bag and store in the freezer for up to 6 months. When ready to cook place the frozen (they do not need to be thawed) ravioli in boiling salted water until done.

I know homemade takes time and patience but believe me that first forkful and you will be planning your next pasta making recipe. Buon Appetito!

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