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Home » Ingredient » Pasta » Homemade Creamy Mushroom Ravioli

Homemade Creamy Mushroom Ravioli

By: Rosemary Published: September 7, 2022 Updated on: September 7, 2022

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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?!

Ravioli in a black pan.

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!

Table of Contents

  • Recipe Ingredients
      • For the pasta
      • For the filling
  • What to substitute for Mascarpone
  • Where did stuffed pasta originate?
  • How to make Mushroom Ravioli
      • Never Miss a Recipe!
      • MUSHROOM FILLING
      • SAUCE
  • What equipment you will need to make them
  • How to store fresh ravioli
  • How to freeze them
  • More Pasta Recipes you may enjoy!
  • Homemade Creamy Mushroom Ravioli
    • Ingredients  1x2x3x
      • EGG PASTA
      • MUSHROOM FILLING
      • SAUCE
      • EXTRAS
    • Instructions 
      • TO MAKE THE PASTA
      • MUSHROOM FILLING
      • SAUCE
    • Notes
    • Nutrition

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.

Ingredients for the stuffed pasta.

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.

Pasta on a white plate.

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.

Mixing the eggs and flour.

Form a smooth dough. Cover and let rest one hour.

The pasta dough resting.
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    Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn’t stick.

    Putting the dough through the machine.

    Cut the 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.

    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.

    Trimming the ravioli.

    Cook the ravioli in salted boiling water for approximately 5 minutes. Drain.

    Boiling the pasta and draining.

    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.

    Cooking the mushrooms in a pan.

    Remove 3 /4 of the mixture and blend until creamy.

    Blending the mushroom mixture.

    Place the mixture back in the 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.

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

    Pasta cooked with sauce on a white plate.

    What equipment you will need to make them

    This post may contain affiliate links. Please read my disclosure policy.

    • 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.

    Pasta on a spoon with parmesan cheese.

    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!

    Pasta in a black pan.

    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
    Ravioli in a black pan.

    Homemade Creamy Mushroom Ravioli

    Rosemary Molloy
    Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.
    4.70 from 50 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 10 mins
    Resting Time 30 mins
    Total Time 1 hr 40 mins
    Course Main Course, Pasta
    Cuisine Italian
    Servings 2 servings
    Calories 650 kcal

    Ingredients
      

    EGG PASTA

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

    EXTRAS

    • 2-3 tablespoons freshly grated Parmesan cheese if desired

    Instructions
     

    TO MAKE THE PASTA

    • 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 to form a smooth dough. Cover with a clean tea towel and let rest one hour.
    • Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn’t stick.
    • Cut the 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. You can also use a ravioli mold which makes it much easier.
    • Cook the ravioli in salted boiling water for approximately 5 minutes. 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 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 the cream and mascarpone, heat on low for 1 minute.  Remove from heat and add parmesan, stir to combine and let cool.

    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!

    Notes

    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.
    To store the ravioli, place it 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.
    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.

    Nutrition

    Calories: 650kcalCarbohydrates: 65gProtein: 17gFat: 35gSaturated Fat: 20gCholesterol: 244mgSodium: 427mgPotassium: 258mgFiber: 2gSugar: 1gVitamin A: 1185IUVitamin C: 1.2mgCalcium: 102mgIron: 4.9mg
    Keyword homemade pasta, homemade ravioli, mushroom ravioli, stuffed pasta
    Tried this recipe?Let us know how it was!

    Update from October 16, 2017.

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      1. Nicole says

        April 16, 2021 at 7:40 am

        5 stars
        This is my first time making pasta of any kind! It’s definitely a labor of love! I tweaked the filling because I don’t have porcini or white, only baby Bellas, and i added some roasted chestnuts. The filling is fantastic! They are freezing now. Thank you so much!

        Reply
        • Rosemary says

          April 17, 2021 at 3:01 pm

          Hi Nicole, thanks so much, and good for you on tackling ravioli, that’s amazing for the first time making pasta! Have a great weekend.

          Reply
      2. 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
      3. 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
      4. 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
      5. 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
      6. 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
      7. 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
      8. 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
      9. 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
      10. 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
      11. 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
      12. 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
      13. 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
      14. 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
      15. 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
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      Hi, I'm Rosemary.

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