Mushroom Ravioli With Parmesan Cream Sauce
Updated Apr 02, 2024, Published Oct 24, 2018
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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.
I just made this for a group of 9 so I doubled the recipe and wow it was delicious! I’ve never received so many compliments!!
Wow, thank you so much, so happy you enjoyed it!
Hello! I’m wondering if you absolutely have to blend the mushrooms? Is it okay to just finely chop them? I have no idea why, but I don’t particularly like the sensation from blended mushrooms and it looks like most mushroom ravioli recipes call for a mushroom pate form.
Would love any tips you have 😊 can’t wait to make this recipe tomorrow!
Hi Malia,
My Mushroom filling is a little bit wet. The water came from the wilted (shrunken) mushroom. What should I do?
Thank you!
Hi Christine, water is always released from mushrooms when you cook them down, you have to just keep sauteing them until the water has evaporated.
Hi Malia,
I am wondering about the sauce, whether you could store it or not.
It is hard to make for only 1 or 2 person. So, I thought that it is nice that the Ravioli could be frozen. I also think that I could send some to my grandma, so I need this to be able to hold for at least several hours, or until the next day. Could it be?
But how about the sauce?
Hi Christine, you can freeze the ravioli (I recommend blanching them first so they are less brittle) and cook them straight from frozen. I don’t recommend freezing the sauce because cream doesn’t always freeze well but the sauce is so quick to make though you don’t need to freeze it.
If you want to take some to your Grandma then definitely blanch the ravioli until they float up at the surface of the water and let them dry on a kitchen towel. You can then store them in the fridge for a few days without freezing. Hope this helps.
Ah, sorry for the mistake, what I mean with the Ravioli is this mushroom ravioli, or in another words this whole recipe.
I asked about how to store Ravioli, but what I really want to ask is the Ravioli (sauce). Do you have any recommendation if I couldn’t freeze the sauce to be packaged?
Oh, and by the way, I think it is nice if you could add the notes for machine thickness. I made your recipe and it should have turn out nicely if only I knew that the machine setting is different. Actually I was in doubt when my Ravioli skin is soooo thick (in the end, I eat that very thick 5mm Ravioli).
Apparently, my machines number is oppositely ordered, with 7 as the thickest setting.
But other than that, it was so good recipe I love it!
For the cream sauce you can make it and store it in the fridge but it will be very thick and will need loosened with extra cream or a little milk when reheating. The cream sauce can’t be frozen though. The mushroom filling can be made in advance and frozen if you like. That’s interesting to know your pasta machine has the numbers the opposite way, I’ve never heard of that. Unfortunately, I don’t have information about pasta machines but it should be about 2mm thick when rolling it out, I’ll make sure to add that information. Thank you!
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!)
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.
Great idea! That sounds so delicious, so happy you both enjoyed it.
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
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?
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!
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?
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.
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!
Aw thank you so much, so happy you enjoyed it!
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.
Hi Elise, it makes around 20 ravioli. Hope you enjoy it!
I made Ravioli for the first time a couple of days ago. I used the mushroom filling and sauce from here and it was DELICIOUS!!
I do recommend using a pasta machine thou because by hand it was quite a workout for me. Lol. It was worth it in the end though my arms and hands were quite sore the next day.
This was an easy and yummy recipe that will remain in my recipe notebook. Thank you!!