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, 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.
- 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 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 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.
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.
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.
Nutrition
- 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 (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here
Mia Voss
We had the ravioli already and were looking for a sauce.... it SO easy to make! We didn't have any fresh thyme but used some fresh Italian parsley instead. Still super yummy. It's going to be my new go-to recipe for all ravioli (and I'm going to try the ravioli recipe next time too!)
Debra
I made this tonight for my husband’s birthday. I save about 1 Tablespoon of the mushroom pate and stirred it into the sauce. He couldn’t stop raving about it.
Emily
Great idea! That sounds so delicious, so happy you both enjoyed it.
Amber
Amazing recipe! made for valentines dinner this evening and as it was only my second time using the pasta roller I was a little concerned how it would go, but it came out perfectly - so yummy
Ray
Thank you, these were delicious!
Question: Why blanch before freezing? I've always frozen raviolis right after making - with good results.
I'm game for giving the extra step a try, but wondering what difference to expect?
Inside the rustic kitchen
Hi Ray, so happy you enjoyed the recipe! Blanching the pasta strengthens it because it can become quite brittle after freezing (especially ravioli) it stops the pasta from cracking or breaking in the freezer or in the boiling water when cooking from frozen. It also tends to have a fresher taste this way too but that's great if you don't normally have issues!
Steph
These are SOO yummy! We would love to make a bunch to be able to reheat later. So if we want to make it and then freeze it, we should just cook them for 1 min and then lay them on a paper towel to dry and then freeze them flat? How do we reheat them later? And how long are they good for in the freezer?
Inside the rustic kitchen
Hi Steph, so happy you enjoyed them. Yes, after blanching in boiling water let them dry on kitchen paper or a clean towel, freeze them flat so they don't stick to each other but once frozen you can pop them in a bag to save room. Cook the ravioli straight from frozen (don't let them thaw for they'll get too sticky), they don't take long to cook. They'll keep well in the freezer for up to 3 months.
Lorayne Reyes
I only made the sauce but it was hands down one of the most delicious pasta sauces I’ve ever made. It was easy to make and the pinch of nutmeg makes it absolutely delicious! Thank you!
Inside the rustic kitchen
Aw thank you so much, so happy you enjoyed it!
Elise
How many raviolis does this make? Making this tomorrow and just trying to see if I should make a single or double batch and knowing the count will help.
Inside the rustic kitchen
Hi Elise, it makes around 20 ravioli. Hope you enjoy it!
Cara
I made the sauce and it was delicious, thank you. I doubled the recipe and also added extra grated 3 cheese blend with the Parmesan. The nutmeg added a beautiful flavour. Will definitely make this sauce again!
Georganne
I've never had such good mushroom ravioli. Thank you!
Inside the rustic kitchen
Aw thank you so much, so happy you enjoyed the recipe!
James lofgren
I first had mushroom raviolis in a white sauce in the Netherlands several years ago. I enjoyed them so much I developed my own recipe. I really liked your take on this dish. The only change I made was to sauté the onion and mushrooms in bacon drippings and used cream cheese in the filling with Parmesan cheese. If all you’ve had is pasta in tomato based sauce,give this recipe a try. It will make you a white sauce convert.
Inside the rustic kitchen
Hi James, thanks so much for your comment, the bacon drippings is such a great idea, sounds delicious!
Isabelle
Hi!
I made the sauce to go with fresh mushroom ravioli. It was absolutely delicious. It’s a winner for me!
Thank you for the recipe.
Isabelle
Inside the rustic kitchen
Hi Isabelle, so happy you enjoyed it it's such a delicious combo!
Adam Eppes
Made this for my wife’s birthday dinner and it was amazing! This recipe is easy to follow and turned out perfect. My wife is now going through all your recipes and telling me what she wants next!
Inside the rustic kitchen
Aw, thank you so much for the lovely comment I'm so happy to hear that you enjoyed it!
Elizabeth Brown
I am having a dinner party tomorrow night. Can raviolis be made one day in advance and refrigerated?
Inside the rustic kitchen
Hi Elizabeth, if you want to make them 1 day in advance then you'll need to blanch them in boiling water for 1-2 minutes then lay them on a clean towel to dry. They can then be stored in the fridge or be frozen. Unfortunately, it's not so easy to prepare ravioli in advance without blanching because the filling will make the pasta go soggy relatively quickly.
Amy
This was super helpful as this is exactly what I was thinking of doing. I'll make the pate tonight ... and the pasta tomorrow.
Anita
Is it possible to use light cream for the sauce? This looks delicious, but there seems to be no heavy cream on the shelf!
Inside the rustic kitchen
Hi Anita, yes you can use light cream too, it might not thicken as well but a little extra parmesan will do the trick!
Karen
I didn’t have a pound of mushrooms so I steamed 1/2 pound of asparagus. I didn’t have ricotta so used Boursin. It was amazing. Thanks so much.
Inside the rustic kitchen
Oh wow what a great way to improvise, so happy you enjoyed it!
Jennifer K
Absolutely love this sauce! Have made it numerous times and used good quality store bought mushroom ravioli in the interest of time. Hoping to try the homemade ravioli here at some point. Meanwhile, this is a huge hit every time I make it! I enjoy a generous pinch of nutmeg, and I use dried thyme while the sauce is simmering when I don't have fresh on hand, and it works great. Thanks for a great go-to recipe that appears and tastes fancy, yet is a snap to make 🙂
Inside the rustic kitchen
Hi Jennifer, so happy you enjoyed the sauce, thanks so much for letting me know!
Malia
We were pasta newbies at the start of this experience and were able to follow all of these detailed directions! They turned out tasty and great! We will definitely make them again! And may amp up the sauce with truffle oil
Inside the rustic kitchen
Hi Malia, I'm so happy you enjoyed the recipe and had fun making pasta! Truffle oil would be delicious added to the sauce, yum!
Debbie
Can the raviolis be made earlier in the day and refrigerated? How thin should the dough be rolled?
What size is the finished raviolo?
Thank you!