Mushroom Stuffed Ravioli
I love crafting homemade pasta dishes of all varieties, and these Mushroom Stuffed Ravioli are no exception. They are delicious pockets filled with sautéed mushrooms, ricotta, and Parmesan, coated in a delicious sauce, and sprinkled with more Parmesan for that extra burst of flavour.
Equipment
- Blender or Food processor
- Pasta Press (If making fresh pasta dough)
Ingredients
- 1 batch homemade pasta dough or fresh store bought pasta see notes for homemade pasta link
- 1 tbsp olive oil
- 4-5 cups chestnut/cremini mushrooms sliced
- 2 shallots finely chopped
- 2-3 cloves garlic minced
- 1 table spoon fresh basil chopped)
- 2 tbsp ricotta cheese
- 2 tbsp grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a medium-sized pan over medium heat. Add the finely chopped shallots and sauté until they are soft and translucent.
- Add the sliced mushrooms to the pan and cook until they are reduced in size and softened. Stir in the minced garlic, thyme leaves (removed from the sprig), and a pinch of salt and pepper. Cook for an additional 1-2 minutes. Remove the pan from heat and let the mixture cool for about 5 minutes.
- Transfer the cooled mushroom mixture to a food processor. Add the ricotta cheese and grated Parmesan cheese to the food processor as well.
- Pulse the mixture in the food processor until it becomes smooth and paste-like, creating a mushroom filling for the ravioli.
- Roll out the homemade pasta dough into thin sheets. Spoon small amounts of the mushroom filling onto one sheet of pasta, leaving space between each mound of filling.
- Place another sheet of pasta over the filling, pressing gently around each mound to seal the edges and remove any air pockets. Use a ravioli cutter or a knife to cut out individual ravioli pieces.
- Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for about 2-3 minutes, or until they float to the surface and are cooked through.
- Use a slotted spoon to remove the cooked ravioli from the water and drain them well.
- Serve the mushroom stuffed ravioli hot with your sauce of choice and garnished with freshly grated Parmesan cheese.
Notes
- Storage Tip: Store leftover ravioli separately from the sauce to prevent them from becoming soggy.
- Refrigeration: Allow the leftover ravioli to cool to room temperature, then transfer them to an airtight container. Refrigerate for 3–4 days.
- Reheating: Reheat the ravioli gently in one of the following ways:
- Microwave: Warm in short intervals until heated through.
- Pan: Sauté with a bit of olive oil, butter, or sauce for added flavor and texture.
- Freezing Uncooked Ravioli: If you have extra uncooked ravioli, arrange them in a single layer on a parchment-lined baking tray and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag for long-term storage.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
