Homemade Creamy Mushroom Ravioli, homemade pasta stuffed with a creamy mushroom filling, a little work but so worth it!
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.
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.
More Pasta Recipes you may enjoy!
Baked Gnocchi Double Cheese Tomato Sauce
Classic Carbonara Pancetta and Egg Pasta
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
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
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!
Homemade Creamy Mushroom Ravioli
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
Nutrition
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Kim says
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
Rosemary says
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.
Shelly says
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?
Rosemary says
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.
Fahra says
I just made it today. It is delicious filling!!. Was a hit in the family. Thank you 💙💙💙
Rosemary says
Thanks Fahra, glad everyone enjoyed it. Take care.
Brenda says
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.
Nick Leonard says
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
Rosemary says
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.
Lucy says
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?
Rosemary says
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.
Nick hatcher says
Hi what flour do you use?
Rosemary says
Hi Nick, I always use all purpose unless otherwise written. Hope that helps. Happy New Year.
Cathy Duncan says
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.
Rosemary says
Hi Cathy, thanks so much, so glad you liked them.
zeynep says
What can I use instead of the mascarpone in the filling? Would the filling still be creamy without the mascarpone?
Rosemary says
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).
Joan says
These were so good, my first time making homemade pasta. Thanks for the recipe.
Rosemary says
Hi Joan, thanks so glad you enjoyed it. Happy New Year.