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

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.

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.

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.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Print Pin

4.86 from 21 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

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 dough1 batch homemade pasta dough
• 1 tbsp olive oil1 tbsp olive oil
• 17.5 oz (500g) Chestnut mushrooms (crimini) , sliced17.5 oz (500g) Chestnut mushrooms (crimini) , sliced
• 2 shallots finely chopped2 shallots finely chopped
• 1 clove garlic1 clove garlic
• 1 sprig thyme1 sprig thyme
• 1 heaped tbsp ricotta1 heaped tbsp ricotta
• 2 tbsp parmesan freshly grated2 tbsp parmesan freshly grated
• salt and pepper to seasonsalt and pepper to season

For The Sauce

• 1/2 tbsp olive oil1/2 tbsp olive oil
• 1 cup (250ml) double cream (heavy cream)1 cup (250ml) double cream (heavy cream)
• 2 tbsp parmesan freshly grated 2 tbsp parmesan freshly grated
• 1 clove garlic1 clove garlic
• 1 pinch nutmeg1 pinch nutmeg
• 1 sprig thyme1 sprig thyme
• salt and peppersalt 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.
• 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

Calories: 369kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 74mg | Potassium: 428mg | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 1.5mg | Calcium: 86mg | Iron: 0.4mg

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 (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

Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!