Homemade Mushroom Ravioli

Name: Homemade Mushroom Ravioli
Prep time: 60 min
Cook time: 20 min
Total time: 110 min
Yield: about 36 ravioli
Cuisine: Italian
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1 tsp kosher salt; 4 large eggs; 2 tbsp olive oil; 8 oz mushrooms, such as cremini; 1 tbsp olive oil; 3 cloves garlic, minced; 1 1/2 tsp fresh thyme leaves; Salt and black pepper; 1/2 cup shredded mozzarella; 2 tbsp grated Parmesan; 6 tbsp unsalted butter; 2 tbsp finely chopped fresh parsley, divided; Grated Parmesan, to serve

14 ingredients · 9 steps · 1 hr 50 min

By Melis · developed and cooked in our studio kitchen

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Homemade mushroom ravioli: food processor egg pasta filled with garlic and thyme mushrooms, mozzarella and Parmesan, served with butter, parsley and Parmesan. Total time: 1 hr 50 min.

These ravioli use an egg pasta dough made in the food processor and a filling of finely chopped mushrooms cooked with garlic and thyme, then mixed with mozzarella and Parmesan. The pasta is rolled with a rolling pin, so you do not need a pasta machine. The recipe makes about 36 ravioli in about 2 hours.

A simple pan of melted butter with parsley is the sauce. The ravioli cook in 3 to 4 minutes, so have the butter ready before they go into the water.

How long do you boil fresh mushroom ravioli?

Boil fresh ravioli in well-salted water for 3 to 4 minutes, until tender. Frozen ravioli go straight into the pot and need 1 to 2 minutes more.

Can you freeze homemade mushroom ravioli?

Yes, freeze them uncooked. Lay them in one layer on a floured tray, freeze until firm, then move them to a bag for up to 2 months. Cook from frozen. Uncooked ravioli also keep in the fridge on a floured tray for up to 1 day.

What cheese goes in mushroom ravioli?

This recipe mixes 1/2 cup shredded mozzarella and 2 tbsp grated Parmesan into the cooked mushrooms. The mozzarella melts and binds the filling, and the Parmesan adds a salty flavor.

What sauce goes with mushroom ravioli?

Melted butter with parsley is a simple sauce that lets the mushroom filling stand out, and it needs no cream. Cook the butter until foamy and lightly golden, spoon it over the ravioli and finish with grated Parmesan.

Can you make ravioli without a pasta machine?

Yes. This recipe rolls the dough with a rolling pin. Roll it as thin as you can, until you can just see your hand through it, and keep the other pieces covered so they do not dry out.

Ingredient notes and swaps

Cook the mushrooms until all their liquid is gone. A dry filling keeps the pasta from turning soggy and helps the edges seal.

Keep the dough pieces you are not rolling covered with plastic wrap so they do not dry out.

How to make Homemade Mushroom Ravioli

Step 1
Make the dough: put the flour, salt, eggs and olive oil in a food processor and process for about 1 minute, until the mixture comes together into a dough.
Step 2
Turn the dough onto a floured counter and knead briefly, adding a little flour if it sticks, until smooth. Wrap it and let it rest for 30 minutes.
Step 3
Make the filling: pulse the mushrooms in the food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, garlic, thyme, salt and pepper and cook, stirring, for 8 to 10 minutes, until all the liquid has evaporated. Transfer to a bowl and let cool.
Step 4
Stir the mozzarella and Parmesan into the cooled mushrooms.
Step 5
Cut the dough into 8 pieces and keep them covered with plastic wrap. Roll one piece on a floured counter with a rolling pin into a thin sheet, about 7 inches (18 cm) square. Place 9 heaping teaspoons of filling on it in 3 rows of 3.
Step 6
Roll a second piece to the same size and lay it over the filling. Press around each mound to push out the air and seal. Cut into 9 squares with a fluted pastry wheel. Repeat with the remaining dough and filling to make about 36 ravioli.
Step 7
Boil the ravioli in a large pot of well-salted water for 3 to 4 minutes, until tender. Lift them out with a slotted spoon or strainer onto a plate.
Step 8
Meanwhile, melt the butter in a large skillet over medium heat. Add 1 tbsp of the parsley and cook until the butter is foamy and lightly golden, 2 to 3 minutes.
Step 9
Spoon the butter over the ravioli. Sprinkle with Parmesan and the remaining parsley and serve right away.

Tips and storage

Egg sizes and flours vary, so the dough may need a small adjustment. If it stays crumbly in the food processor, add water a teaspoon at a time. If it sticks to your hands, dust it with a little flour.

The mushroom filling can be made a day ahead and kept covered in the fridge. Cold filling is easier to scoop and less likely to soften the pasta.

Roll the sheets thin enough that you can just see your hand through them. Thick pasta stays chewy at the seams after 4 minutes in the water. If a sheet shrinks back, let it rest under plastic wrap for a few minutes and roll again.

Keep the water at a steady, gentle boil once the ravioli go in. A hard, rolling boil can knock them against each other and split the seams. Lift them out with a slotted spoon instead of pouring them into a colander.

For a variation, use a mix of mushrooms such as shiitake or oyster with the cremini, keeping the same 8 oz total. A spoon of the pasta water stirred into the butter helps it cling to the ravioli. Serve them with a green salad or roasted vegetables.

Cooked ravioli are best eaten right away. Uncooked ravioli keep in the fridge, on a floured tray, for up to 1 day, or frozen for 2 months.

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