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Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.
I’m not gonna lie making ravioli from scratch requires a little effort but it’s one of those things that gets easier with practice and honestly, the effort is so worth it….
No storebought or frozen ravioli will ever compare to freshly rolled egg pasta filled with a soft and delicious filling, carefully sealed and then tossed in a simple pasta sauce. Sprinkled with fresh parmesan and, a glass of vino on the side…it just doesn’t get much better than that, right?!
Now, you do need a few items to make the ravioli making process a lot easier although they aren’t essential so if you don’t have them, all is not lost. Here’s a list to keep in mind.
Equipment For Making Ravioli Quicker & Easier
- A Pasta Machine – This speeds things up big time. I’ve linked to the one I use all the time and love although you can just use a rolling pin and little extra elbow grease.
- A Pasta Cutter – Use this to cut the ravioli freehand, crimped edges look really pretty. You could also use a knife or a pizza wheel if you have one.
- A Ravioli Stamp – You can also use a raviolo stamp or cutter to cut out the ravioli individually or you could use a knife.
- Food Processor – This is more specific to this mushroom ravioli as it makes the filling extra smooth and easier to fill.
Some key tips
Making The Filling
When making ravioli you should make sure the filling isn’t overly wet. It should be soft and almost mousse or pate like.
This mushroom filling is made with chestnut mushrooms (crimini), shallots and garlic. It’s nutty and full of flavour I also add a small spoonful of ricotta and parmesan for a delicious creaminess that’s not too heavy or overpowering.
I use a food processor to blitz everything to an extra fine and smooth consistency.
Making The Sauce
Uggh this sauce is just to.die.for and it’s so simple. It’s also super quick so it can be made whilst the ravioli are boiling in the water.
It’s made from garlic, cream, parmesan and nutmeg – seriously a match made in heaven. You need to bring the cream to a boil then turn it down so it starts to thicken, add the parmesan and it’s done.
You don’t want loads of sauce it should just coat it or it’ll be too heavy and rich. You can also use this brown butter sauce to coat your mushroom ravioli it’s just as delicious!
Filling Ravioli
I have made ravioli hundreds of times and there are a few crucial steps that make a huge difference to getting perfectly filled pasta.
- Make sure your pasta is made properly. Follow my recipe here exactly for making fresh homemade pasta dough and watch out for the size of the eggs because it makes a difference in the end result as does the resting of the dough.
- If the pasta is made right you shouldn’t need any water to seal it. I find that using water to seal the edges makes it much harder to seal because there’s not much room for remover. The water makes the pasta sticky and soft and it glues the pasta together instantly making it harder to get rid of any air bubbles. Of course, the temperature around will make a difference so if it’s really hot the pasta may dry out quicker as you roll it out and fill and you might need water but as a rule stay away from the water.
P.S Notice your ravioli is wrinkly on top after cooking? There’s too much air in it. This happened to me a lot when I used water to seal the edges as soon as I stopped using water it was so easy to seal and the ravioli were smooth and pretty!
How To Make Mushroom Ravioli – Step By Step
Heat 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).
Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.
Pin this now to find it later
Pin ItAdd the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz until smooth and pate like (photo 5 & 6).
To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.
Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart (photo 7).
Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown (photo 8 & 9).
Tip: Technically these are called mezzalune (half moons) because they are folded over and don’t have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.
Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.
Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch (photos 11 & 12)
Once the mushroom ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes.
Meanwhile make the sauce.
Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil (photos 13 & 14).
Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon (photo 15).
Toss in the sauce and serve.
Important Tips For Making Mushroom Ravioli
- Do not wet the edges of the pasta unless your pasta is extra dry. It’s not necessary and makes sealing the ravioli harder and fiddlier.
- Make sure the mushroom filling is smooth and soft like pate
- Use a piping bag or teaspoon to fill the ravioli
- When you are rolling out the pasta and making the ravioli make sure your surface is lightly sprinkled with flour or semolina to stop the pasta sticking to your work surface.
More Pasta Recipes You Might Like
- Pasta with Puttanesca Sauce
- Mushroom Spinach Pasta
- White Truffle Cacio E Peppe (Cheese & Pepper Pasta)
- Creamy Butternut Squash Pasta
- Smoked Salmon Pasta Carbonara
If you’ve tried this Mushroom Ravioli with Parmesan Cream Sauce or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Mushroom Ravioli In A Parmesan Cream Sauce
Ingredients
- 1 batch homemade pasta dough
- 1 tbsp olive oil
- 17.5 oz (500g) Chestnut mushrooms (crimini), , sliced
- 2 shallots, finely chopped
- 1 clove garlic
- 1 sprig thyme
- 1 heaped tbsp ricotta
- 2 tbsp parmesan, freshly grated
- salt and pepper, to season
Instructions
To Make The Filling
- Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).
- Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.
- Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate like (photo 5 & 6).
Assembly
- To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.
- Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart (photo 7).
- Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown (photo 8 & 9).
- Tip: Technically these are called mezzalune (half moons) because they are folded over and don’t have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.
- Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.
- Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch (photos 11 & 12)
- Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce.
To Make The Sauce
- Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil (photos 13 & 14).
- Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon (photo 15).
- Toss in the sauce and serve.
Video
Notes
Equipment For Making Ravioli Quicker & Easier
- A Pasta Machine – This speeds things up big time. I’ve linked to the one I use all the time and love although you can just use a rolling pin and little extra elbow grease.
- A Pasta Cutter – Use this to cut the ravioli freehand, crimped edges look really pretty. You could also use a knife or a pizza wheel if you have one.
- A Ravioli Stamp – You can also use a raviolo stamp or cutter to cut out the ravioli individually or you could use a knife.
- Food Processor – This is more specific to this mushroom ravioli as it makes the filling extra smooth and easier to fill.
Important Tips For Making Mushroom Ravioli
- Do not wet the edges of the pasta unless your pasta is extra dry. It’s not necessary and makes sealing the ravioli harder and fiddler.
- Make sure the mushroom filling is smooth and soft like pate
- Use a piping bag or teaspoon to fill the ravioli
- When you are rolling out the pasta and making the ravioli make sure your surface is lightly sprinkled with flour or semolina to stop the pasta sticking to your work surface.
- If freezing, make sure to freeze them in an even layer on a baking tray (don’t let them touch each other or they’ll stick together) . Once frozen you can transfer them to a freezer bag to save space.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW! This truly deserves all of the 5-star ratings!
Because I read all of the helpful comments, I’ll leave a few of my own to perhaps help someone else too.
I made this for 22 people and after doing a test batch, here were the proportions and tips:
* I tripled the mushroom pate recipe
* I tripled the homemade pasta recipe (per another pasta recipe I often use, I did in a food processor, adding 1 Tbsp olive oil, 1 tsp kosher salt, using extra-large eggs and kneading for 5 minutes once it all came together – a great dough to work with). I gathered scraps in a ball, let rest for 30 min and re-rolled, they turned out just fine.
* There definitely needed to be more sauce per recipe – so for each listed recipe I would double the sauce – I ended up using: 2 Tbsp olive oil, 2 Tbsp white truffle oil, 9 cloves minced garlic, 9 c. heavy cream, 1 1/4 c. parmesan and 1/2 tsp. nutmeg….proportions were great with plenty of sauce
* I made into the half-moon shapes using just a pasta cutter – I liked how unique the shapes were and it cut down on amount of air in the ravioli. I did not need water to seal.
* Per author’s suggestion, I par-boiled the ravioli in salted water until they floated, laid them out on a clean towel until they dried, put them in a single layer on a sheet pan and froze. Then put into a freezer bag. They were just as delicious as when I cooked them fresh.
* I also tested par-boiling some, drying thoroughly, and then refrigerating them instead of freezing. This worked out great as well. They did not stick together and had a shorter boil time when making so many because the water did not need to come back to a boil after adding frozen ravioli. I cooked them 2 days after making them fresh and par-boiling.
* Although I made the sauce fresh as the ravioli were cooking, I also discovered that it turned out just fine making the sauce a day ahead, refrigerating it, then adding to a large saute pan and gently reheating (low heat and then med heat) and then adding the cooked ravioli. The sauce did not separate. I would not reheat in the microwave – the sauce will definitely separate.
* I served 5 ravioli per person and there were leftovers.
* I found that each recipe of pasta and filling made 37 ravioli, re-rolling pasta scraps
* I used 1 heaped tsp filling per ravioli, as the author suggested. A perfect amount.
Rave, rave reviews from our guests – even those who were mushroom adverse! The author’s detailed descriptions were so helpful as were everyone else’s comments and suggestions.
Absolutely delicious!
Wow, ravioli for 22 people is no easy feat! Thanks so much for your detailed review, Jill, this will really help people scale up if they need to. Sounds like you had such a delicious meal!
I would double the sauce recipe and add some of the mushroom filling to the sauce.
Hi. I only made the sauce because I had store bought ravioli. The sauce is FANTASTIC! Thank you!
Thanks so much for the review Anne, so happy you enjoyed the sauce!
I made this wonderful sauce and used it with store bought mushroom ravioli and it was and so easy. I am considering adding additional chopped shiitake mushrooms to the sauce next time. Any advice? Maybe make a little extra yummy sauce?
Hi Monica, shiitake mushrooms are so delicious! You could pan fry them until golden and use them to top the sauce or mix them in but make the sauce a little looser 🙂
My dough turned out very tough to roll out and super thick & chewy when cooked. What happened?
Hi Kristen, it sounds like too much flour in your dough. Did you weigh the flour with a scale or use cups? Eggs vary in size even if they are labelled medium or large so you have to go with the feel of the dough when making pasta. If you feel like the flour has stopped incorporating easily into the dough you probably don’t need anymore and can stop adding flour and start the kneading process. Wrapping the pasta in plastic wrap to let it rest for minimum of 30 minutes is another important step as it lets the gluten relax making the dough more pliable and easier to work with. Hope that helps!
Hello, thank you for the wonderful recipe, I am planning on making it today! I am curious if I should be re-rolling the discard dough after cutting out the ravioli? Or if the scraps will be tough if rerolled? Thank you!
Hi Sherri, you can definitely re-roll any scrap pasta you have if you have enough filling left. Once you’ve kneaded it back into a ball you’ll need to wrap it in plastic wrap and let it rest again for about 30 minutes or so or it’ll be too tough to roll out.