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Home » Ingredient » Pasta » Homemade Creamy Mushroom Ravioli

Homemade Creamy Mushroom Ravioli

Last Updated January 15, 2021. Published October 16, 2017 By Rosemary 27 Comments

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Homemade Creamy Mushroom Ravioli, homemade pasta stuffed with a creamy mushroom filling, a little work but so worth it!

Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.

with a creamy Mushroom filling, nothing like Homemade Pasta! I don’t do it often but when I do it sure is worth all the time and effort.

3 how to photos to make egg pasta

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!

3 how to make homemade mushroom ravioli

Unfortunately I am not capable of that, I use a machine.

3 photos how to make mushroom ravioli mushroom filling

More Pasta Recipes you may enjoy!

Baked Gnocchi Double Cheese Tomato Sauce

Creamy Pumpkin Pasta Sauce

Classic Carbonara Pancetta and Egg Pasta

Classic Lasagna

Homemade Creamy White Sauce Lasagna

Simple Two Ingredient Homemade Pasta

What you will need to make this Amazing Homemade Creamy Mushroom Ravioli.

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 Tim Hortons in Canada.

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

Homemade Creamy Mushroom Ravioli

ingredients needed to make mushroom ravioli mushrooms, parmesan, parsley taken from above

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.

The other day while I was in the grocery store wandering around trying to decide what I was going to make for lunch, I came across Ravioli with a Mushroom Filling, sounded good to me.

Well the Italian and I thought they were delicious, and of course my husband’s next comment was “you could make these”, and I did.

Mushroom Ravioli

upclose photo of mushroom ravioli on a spoon

And as strange things happen, it turned out we were given a large fresh Mushroom Porcini from a friend of ours,( I also added some chopped white button mushrooms).

Italians take their mushroom picking seriously, there is school to attend and a certificate is given to those who pass! 🙂

So that my friends is how my Homemade Creamy Mushroom Ravioli came to be. And how did I serve this Mushroom Ravioli? In a simple butter sauce with chopped fresh Italian Parsley.

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!

upclose photo of a mushroom ravioli on a spoon sprinkled with grated parmesan

upclose photo of mushroom ravioli on a spoon
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4.5 from 30 votes

Homemade Creamy Mushroom Ravioli

Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.
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Course Main Course, Pasta
Cuisine Italian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 servings
Calories 650kcal
Author Rosemary Molloy

Ingredients

EGG PASTA

  • 1 1/4 cups + 2 tablespoons all purpose flour
  • 2 eggs
  • pinch of salt

MUSHROOM FILLING

  • 1 tablespoon butter
  • 1 large porcini mushroom (chopped small)
  • 3/4 cup chopped white mushrooms (chopped small)
  • 1/2 small onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 tablespoon minced Italian Parsley
  • 1/2 teaspoon oregano
  • 1 tablespoon flour
  • 1 tablespoon mascarpone
  • 1 1/2 tablespoon freshly grated parmesan cheese
  • 1 tablespoon cream

SAUCE

  • 3 tablespoons butter
  • 2-3 tablespoons finely chopped Italian Parsley
  • freshly grated Parmesan cheese if desired

Instructions

EGG PASTA

  • On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough.  Cover and let rest one hour.
  • Cut dough into 3-4 parts,  roll out slightly and roll through machine until thin (you will want to see your hand underneath the dough).  Sprinkle dough with flour so it doesn't stick.
  • Cut dough into even squares using a pastry crimper (I made them about 2 x 2 inches).  Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don't want them to open.
  • In salted boiling water cook the ravioli for approximately 5 minutes.   Drain.

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 30 seconds.  Serve immediately sprinkled with freshly grated parmesan cheese.  Enjoy!

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 20 seconds.
  • Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture.  Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute.  Remove from heat and add parmesan, stir to combine and let cool.

Notes

How to freeze Ravioli - place the uncooked ravioli in a single layer on a parchment  paper lined baking sheet. Freeze for 30 minutes, or until they are frozen. Then, 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.

Nutrition

Calories: 650kcal | Carbohydrates: 65g | Protein: 17g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 244mg | Sodium: 427mg | Potassium: 258mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1185IU | Vitamin C: 1.2mg | Calcium: 102mg | Iron: 4.9mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by advertising and linking to Amazon.com.

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    1. Sam says

      January 10, 2021 at 11:55 am

      5 stars
      Delicious! Absolutely loved it!

      Reply
      • Rosemary says

        January 10, 2021 at 2:42 pm

        Hi Sam, thanks so much, so glad you enjoyed it. Happy New Year.

        Reply
    2. Brandy says

      December 22, 2020 at 3:02 am

      5 stars
      I followed the filling recipe, I have a dough recipe for which I’m very fond, and I did a lemon, wine, butter, garlic, and cream sauce. I did taste a ravioli before adding the sauce. It’s absolutely amazing. I will definitely be making this again! Next time I think I’ll make a brown butter and sage sauce! Great recipe!

      Reply
      • Rosemary says

        December 23, 2020 at 12:27 pm

        Hi Brandy, thanks so much, so glad you liked it. Take care.

        Reply
    3. Emily says

      October 14, 2020 at 1:22 am

      5 stars
      Thanks for the recipe. I actually only used your pasta formula and came up with my own filling and sauce (we are dairy free) but I appreciated the formula. I found it was the perfect amount of ravioli for two of us. This was my first try at pasta and it came out great — and I rolled it by hand!

      Reply
      • Rosemary says

        October 15, 2020 at 8:30 pm

        Hi Emily, thanks glad I could help. Take care.

        Reply
    4. Emily says

      October 14, 2020 at 1:16 am

      5 stars
      Thanks for the recipe. I actually only used your pasta formula and came up with my own filling and sauce (we are dairy free so yours wasn’t what we were after) but I appreciated the formula! This was my first try at making my own pasta and it came out great — and I rolled it by hand!
      Question: is it best to always toss the freshly cooked ravioli in its sauce before plating?

      Reply
      • Rosemary says

        October 15, 2020 at 8:31 pm

        Hi Emily, that’s the Italian way, I don’t know if it’s better or not, but that’s what I learned. 🙂

        Reply
    5. Kim says

      May 18, 2020 at 5:31 am

      How many 2 x 2 inch ravioli did this recipe make? My husband & I have very small appetites so I may need to downsize it.

      Thanks, Kim

      Reply
      • Rosemary says

        May 18, 2020 at 7:03 pm

        Hi Kim, I really remember how many but I do know that we were in three and we add a few leftovers. If you think they are too many you can freeze them (I added instructions in the recipe card). Let me know how it goes.

        Reply
    6. Shelly says

      May 9, 2020 at 3:34 pm

      5 stars
      Hi Rosemary! I am going to attempt to make this for my mom today, for Mother’s Day! The store didn’t have mascarpone…so I grabbed ricotta. Do you think this will be a sufficient substitute?

      Reply
      • Rosemary says

        May 9, 2020 at 8:20 pm

        Hi Shelly, yes that should work, let me know how it goes. If the ricotta is watery place it in a sieve to drain for a bit. Let me know how it goes.

        Reply
    7. Fahra says

      May 2, 2020 at 3:16 pm

      5 stars
      I just made it today. It is delicious filling!!. Was a hit in the family. Thank you 💙💙💙

      Reply
      • Rosemary says

        May 2, 2020 at 7:01 pm

        Thanks Fahra, glad everyone enjoyed it. Take care.

        Reply
    8. Brenda says

      March 25, 2020 at 5:17 pm

      4 stars
      Very tasty filling. Followed the recipe exactly except for the blending of 3/4 of the filling. This is a small portion recipe and when I put the filling in my Vitamix blender it just stayed under the blades and up the side, didn’t blend at all. So I scraped out my blender and skipped that part.

      Reply
    9. Nick Leonard says

      April 14, 2019 at 10:14 am

      5 stars
      Delicious recipe. Have made it a couple of times now. Quick question, how far in advance could I make the mushroom filling? Would it be alright to make it the night before and keep it in the fridge? Thanks

      Reply
      • Rosemary says

        April 14, 2019 at 3:27 pm

        Hi Nick, thanks so much and sure you could make it the night before and keep it in the fridge. Glad you like it. Have a great Sunday.

        Reply
    10. Lucy says

      January 10, 2019 at 6:39 pm

      5 stars
      Hi Rosemary, do you think the uncooked ravioli will freeze well as I would like to make a big batch for a second serving. I have made frozen homemade prawn ravioli and it works a treat. Dinner in 20 minutes! Not sure with mushrooms though the filling might turn watery?

      Reply
      • Rosemary says

        January 10, 2019 at 6:46 pm

        Hi Lucy, the uncooked ravioli can be frozen, just place them on a cookie sheet in a single layer and freeze them until they are hard. Then place them in an airtight freezer bag and place in the freezer. It’s probably best to cook the ravioli unthawed. Hope that helps.

        Reply
    11. Nick hatcher says

      December 29, 2018 at 11:22 am

      Hi what flour do you use?

      Reply
      • Rosemary says

        December 29, 2018 at 1:17 pm

        Hi Nick, I always use all purpose unless otherwise written. Hope that helps. Happy New Year.

        Reply
    12. Cathy Duncan says

      October 22, 2018 at 10:50 pm

      5 stars
      This is a really good recipe. I didn’t have any Mars at pine, so I used sour cream and a tablespoon of white wine. Tasted fabulous. Will use this again. Thanks.

      Reply
      • Rosemary says

        October 23, 2018 at 9:34 am

        Hi Cathy, thanks so much, so glad you liked them.

        Reply
    13. zeynep says

      June 19, 2018 at 2:14 pm

      What can I use instead of the mascarpone in the filling? Would the filling still be creamy without the mascarpone?

      Reply
      • Rosemary says

        June 19, 2018 at 10:24 pm

        Hi Zeynep, yes it would work without the mascarpone and it should be creamy enough. Let me know how it turns out. (some people like to substitute with cream cheese).

        Reply
    14. Joan says

      January 2, 2018 at 12:37 am

      5 stars
      These were so good, my first time making homemade pasta. Thanks for the recipe.

      Reply
      • Rosemary says

        January 2, 2018 at 12:38 am

        Hi Joan, thanks so glad you enjoyed it. Happy New Year.

        Reply

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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