Wild Mushroom Ravioli (with Creamy Garlic Parmesan Sauce) (2024)

Making fresh homemade ravioli is one of the most rewarding things you can make. These delicious Mushroom Ravioli with a filling of Ricotta and Wild Mushrooms served with a creamy Parmesan sauce, will surely be a hit on your table. They're perfect for a weekend dinner or even a holiday feast with your family or friends.

If you're a fan of hearty, comforting dishes that burst with flavor, then you'll absolutely love these wild mushroom ravioli. Picture this: handmade pasta, carefully crafted to perfection, enveloping a delicious filling of sautéed wild mushrooms, ricotta cheese, garlic, and aromatic herbs. To take it to the next level of indulgence, cover the ravioli with a luscious parmesan cream sauce, creating a velvety harmony of flavors that will leave you craving for more.

Whether you're an experienced home chef or just starting your culinary journey, this mushroom ravioli recipe is sure to impress family and friends alike. So, go ahead and give this stuffed wild mushroom ravioli a try!

One of my favorite ways to eat fresh mushrooms is with Pasta. From a quick 20-minute Creamy Mushroom Pasta to an elegant Wild Mushroom Pappardelle, Cheesy Mushroom Stuffed Shells, or a more elaborate and sophisticated Ravioli. Mushrooms are always a favorite on my table.

What are Ravioli?

Ravioli are a common shape of stuffed pasta, usually square but also commonly made round or as mezzelune (half-moon). Every region in Italy has its own traditional Ravioli which may differ in the filling and/or the shape.

To make any kind of Ravioli you need to start by making fresh homemade pasta and then roll it into thin sheets. You can then prepare the filling which can be in endless variations, from fish to vegetables to meat and cheese. The important thing is that the filling shouldn't be too wet, otherwise, the pasta might easily break. The perfect filling should have a patè consistency.

When the ravioli are assembled, you can cut the ravioli shape with a wheel cutter, a ravioli cutter, or even with cookie cutters. If you don't have any of these, you can also use a glass or a knife.

Ingredients & Substitutions

• Eggs. Eggs are essential to make fresh pasta for the Ravioli. Unfortunately, there isn't any substitution that I know would work for this dough.
• All-Purpose Flour. Different flours give different doughs, not only in flavor but texture too. I tried making pasta with different flours but the dough becomes very difficult to handle and remains quite dry. I recommend only using the standard all-purpose flour.
• Mushrooms. You can use whichever mushrooms you like or have available, but I suggest a good mix of wild mushrooms. The mix can contain Cremini, Oyster, King Oyster Mushrooms, Shiitake, Nameko, or Enoki.
• Ricotta. Ricotta is the creamy binder for the filling. You can substitute it with cream cheese, goat cheese, or other similar creamy cheeses. Ricotta has a mild slightly salted flavor so if you substitute it make sure to taste the filling and adjust the seasonings accordingly.
• Herbs. Herbs give mushrooms a depth of flavor. I used fresh thyme and oregano, but you can also use dried herbs.
• White Wine. Wine also gives mushrooms a nice round aroma, but you can skip it if you want.
• Parmesan cheese. Parmigiano or Parmesan makes everything better, from the filling to the sauce. A perfect cheesy addition.
• Cream. I used heavy cream to make the garlic parmesan sauce for the ravioli.
• Garlic. Who doesn't love garlic? I used it for both the filling and the sauce. You can also use garlic powder but the flavor will be slightly different.

How to make the ravioli dough

To make these will mushroom ravioli, you first need to make fresh pasta. To make fresh pasta you only need 3 main ingredients: eggs, flour, and patience. The latter being the most important. It takes some time to make handmade pasta but I always use the time as a mindfulness exercise and enjoy the relaxing moments of rolling, stretching, filling, and cutting.

Step 1. You first start by making the pasta dough and kneading for 5-10 minutes. Then the dough needs to rest for 10-15 minutes for the gluten to develop.

Step 2. You can then roll and stretch the pasta dough with a rolling pin or a pasta machine until you have a thin sheet.

Step 3. With a teaspoon or a piping bag, add small balls of filling to the pasta sheet, keeping them well distanced (measure with the cutter you're going to use).

Step 4. Cover with another layer of pasta and then press your fingers around the filling to remove as much air as possible.

Step 5. Now you can cut the ravioli in your preferred shape.

If you want to learn more about homemade fresh pasta, check this guide on How to Make Pasta without a Pasta Machine.

How to make the mushroom filling

To make the best homemade mushroom ravioli, you need to make the best mushroom filling.

You can use any type of mushrooms you like or have available in the season. The most common are the Cremini mushrooms (Baby Bella). They are available all year round and have a subtle yet delicious flavor. But when I make these Ravioli, I prefer to use a Wild Mushroom mix, which may vary depending on the season. Usually, the mix contains Cremini, Oyster, King Oyster Mushrooms, Shiitake, Nameko, or Enoki.

Step 1. In a large skillet on medium heat, sautè the chopped mushrooms with garlic, then when they start to brown add some white wine and let the alcohol evaporate. Add some fresh thyme and oregano to give more flavor. Turn down the heat and let the mushrooms cook for about 10-15 minutes until they release all the water and it's then evaporated.

Step 2. Taste and season with salt and pepper accordingly. Now that you have your super flavorful sautèed mushrooms, you can chop them finely or blend them, then mix them with the fresh Ricotta and Parmigiano cheese to make your perfect Ravioli filling.

Equipment

In general, you don't need many tools to make fresh pasta. As long as you have a large wooden board and a rolling pin, you can make any pasta shape. But the below tools could certainly make these mushroom ravioli much easier and faster.

- Wooden Board. This is an essential tool to make pasta, kneading the dough by hand, and making shapes. Wood is the perfect material to make pasta, that's why it's been used for centuries.
- Pasta Machine. You can find a basic pasta machine quite cheap and it's super useful to stretch the pasta to an even and thin sheet, perfect to make Ravioli.
- Ravioli Cutters. A pasta cutter makes it much easier to cut nice and even Ravioli, just as perfect as from a restaurant.
- Piping Bag. I often use a teaspoon to add my Ravioli filling, but if you want to make perfect and professional Ravioli, a piping bag is certainly useful and super easy to use.

Storage

You can store leftover cooked wild mushroom ravioli in a closed airtight container in the fridge for up to 3 days. If you have leftover uncooked ravioli, instead, you can freeze them to have them ready just as fresh.

To freeze raw mushroom ravioli, you should place them on a plate or baking sheet lined with parchment paper, and keep them separated so they don't stick to each other. After a few hours, just can move the frozen ravioli to a freezer bag and store it for up to 3 months.

To cook the frozen pasta, you can toss it directly into a pot of salted boiling water without thawing first. Cook for 2-3 minutes more than the usual cooking time and the result will be perfectly cooked pasta, just like freshly made!

If you like this recipe, try also these other Ravioli recipes:

If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★

📖 RECIPE