Pasta

Mushroom Ravioli With Parmesan Cream Sauce

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….

Overhead View of Mushroom Stuffed Ravioli on a White Plate with a Fork

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, 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.

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 – Extra Tip

I have made ravioli hundreds of times and there are a few crucial steps that make a huge difference to getting perfectly filled pasta.

  1. 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.
  2. 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 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.

Step by step photos for making the mushroom filling for mushroom ravioli

Add 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.

Step-by-step photos for making pasta mezzalune (half moons) stuffed pasta

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.

Step by step photos for making a parmesan cream sauce for mushroom ravioli

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.

Close-up view of Stuffed Mushroom Ravioli with Parmesan Cheese on a Plate with a Fork

More Pasta Recipes You Might Like;

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5 from 4 votes

Mushroom Ravioli In A Parmesan Cream Sauce

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.
Course Main Course
Cuisine Italian
Keyword Homemade Ravioli, Mushroom Ravioli
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 369kcal
Author Emily Kemp

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

For The Sauce

  • 1/2 tbsp olive oil
  • 1 cup (250ml) double cream (heavy cream)
  • 2 tbsp parmesan freshly grated
  • 1 clove garlic
  • 1 pinch nutmeg
  • 1 sprig thyme
  • salt and pepper

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.

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.

Nutrition

Nutrition Facts
Mushroom Ravioli In A Parmesan Cream Sauce
Amount Per Serving
Calories 369 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 58mg 19%
Sodium 74mg 3%
Potassium 428mg 12%
Total Carbohydrates 6g 2%
Sugars 2g
Protein 4g 8%
Vitamin A 12.5%
Vitamin C 1.8%
Calcium 8.6%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.
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 this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!
Homemade Mushroom Ravioli In A Parmesan Cream Sauce. Fresh homemade ravioli made with the most delicious mushroom pate, fresh egg pasta and tossed in a garlic, parmesan cream sauce. This Italian pasta dish is perfect when you want something a little extra special. | Ravioli From Scratch | How To Make Ravioli | #Insidetherustickitchen #ravioli

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6 Comments

  • Reply
    Jem
    October 31, 2018 at 8:40 am

    This looks so yummy. I’ve never made my own pasta before.

  • Reply
    Bintu | Recipes From A Pantry
    October 25, 2018 at 1:25 pm

    This dish is the ultimate comfort food – I need some right now. I really need to make my own ravioli more often

  • Reply
    Ellen
    October 25, 2018 at 1:19 pm

    Everything about this just sounds amazing! You make it look so easy to make ravioli!

  • Reply
    Jacqueline Debono
    October 25, 2018 at 11:57 am

    Homemade ravioli is really scrumptious. I don’t make it often because, as you say, it takes time. But next time round want to try your filling and sauce. Sounds divine! Going to pin for later!

  • Reply
    Danielle
    October 25, 2018 at 10:51 am

    I have made my own pasta, but not ravioli. I am going to have to try as this looks SO creamy and comforting.

  • Leave a Reply

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