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    Home » Recipes » Fresh Pasta Recipes

    Mushroom Ravioli With Parmesan Cream Sauce

    Published: Oct 24, 2018, Last updated: Feb 19, 2019 by Emily This post may contain affiliate links.

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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....

    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 tablespoon 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 teaspoon 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;

    • 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!
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    4.93 from 39 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 dough
    • 1 tablespoon olive oil
    • 17.5 oz (500g) Chestnut mushrooms (crimini) , sliced
    • 2 shallots finely chopped
    • 1 clove garlic
    • 1 sprig thyme
    • 1 heaped tablespoon ricotta
    • 2 tablespoon parmesan freshly grated
    • salt and pepper to season

    For The Sauce

    • ½ tablespoon olive oil
    • 1 cup (250ml) double cream (heavy cream)
    • 2 tablespoon parmesan freshly grated
    • 1 clove garlic
    • 1 pinch nutmeg
    • 1 sprig thyme
    • salt and pepper

    Instructions

    To Make The Filling

    • Heat a 1 tablespoon 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 teaspoon 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 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.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Fresh Pasta Recipes

    • Butternut Squash Ravioli with Sage and Brown Butter Sauce
    • Homemade Tonnarelli Pasta (Spaghetti alla Chitarra)
    • Pici, Cacio e Pepe (Authentic Recipe)
    • Homemade Gnocchetti Sardi (Malloreddus)

    Reader Interactions

    Comments

    1. Michelle

      January 02, 2023 at 4:05 am

      5++ stars!! It's New Year's Day 2023 and we tried this recipe for pasta (ravioli), mushroom filling, and the creamy Parmesan sauce. I've always felt challenged with pasta dough from scratch, and this time it came out better than ever. I used a medley of mushrooms for the filling, adding some crimini mushrooms as well, it was so good! We were ambitious and made cheese filling and lobster filling, and hubby said the mushroom filling was his favorite. Thank you for a lovely recipe and a new New Year's Day tradition for us!5 stars

      Reply
    2. Skinner

      December 01, 2022 at 12:30 am

      Chantelle mushrooms are in season and I made the recipe using them this evening. Enough filling for 13, 4" round ravioli. Sauce thickened up perfectly. They turned out superb!

      Reply
    3. charise dellapietra

      October 12, 2022 at 5:35 pm

      Can I prepare the filling in advance and refrigerate until the next day?5 stars

      Reply
      • Emily

        October 12, 2022 at 5:38 pm

        Yes, you can prepare the filling in advance 🙂

        Reply
    4. Annelle

      July 25, 2022 at 11:15 pm

      I used store bought ravioli and made your cream sauce. Wow. Absolutely wonderful. Big hit. Next time I will double the garlic and use more nutmeg. Thanks for this yummy recipe5 stars

      Reply
    5. Aggie

      June 18, 2022 at 6:58 am

      Very good recipe!
      I’ve added a little jar of white truffle purée and they were a real treat 🙂
      Thank you!5 stars

      Reply
    6. Bruno

      June 12, 2022 at 2:54 am

      Excellent recipe which has a great balanced flavour. We used portobello instead and they were enjoyed by the whole family. Served 4 with no leftovers 🙂5 stars

      Reply
    7. Vee

      March 29, 2022 at 5:28 am

      Hi there, if freezing the ravioli for later use, what is the cooking time, presuming I don't thaw them first, to avoid them sticking to each other?

      Reply
    8. Kate

      February 24, 2022 at 10:41 am

      Easy, great helpful details and absolutely scrumptious! Thank you!5 stars

      Reply
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