These Mushroom Ravioli are classic comfort food: a rich, savory mushroom filling wrapped in tender homemade egg pasta. They’re satisfying, hearty, and perfect for a cozy family meal.
Making ravioli at home takes some time but is much more approachable than it looks. This mushroom version follows the same technique as other stuffed pastas and is ideal for cooks willing to plan and work methodically. With simple, clear steps and a little patience, you’ll create delicate pasta pillows filled with an earthy, satisfying mushroom mixture.
These Mushroom Ravioli shine in fall and winter when mushrooms are at their best. The filling—made with fresh mushrooms and dried porcini—has an intense, almost meaty flavor balanced by ricotta and Parmigiano. They’re special enough for holidays like Thanksgiving and Christmas, but equally welcome for any dinner that deserves a home-cooked touch.
Table of Contents
Why you’ll love this recipe
- Step-by-step: Clear instructions guide you through each stage so even first-time ravioli makers can succeed.
- Comfort food: Hearty and warming, these ravioli are perfect for colder months or when you want something comforting.
- Homemade quality: Making your own filled pasta lets you control ingredients and texture for a fresher, more satisfying result.
- Outstanding flavor: The blend of fresh mushrooms, dried porcini, ricotta, and Parmesan gives a deep, savory filling that pairs well with simple sauces.
What is mushroom ravioli made of?
Mushroom ravioli are delicate sheets of fresh egg pasta filled with a rich mushroom mixture. Fresh brown mushrooms paired with dried porcini concentrate the savory, umami character, while ricotta and freshly grated Parmigiano add creaminess and balance so the filling isn’t too heavy.
For exact ingredient quantities and the full method, see the printable recipe card below.
Ingredients
- Mushrooms: A mix of fresh brown mushrooms and dried porcini delivers depth of flavor. If porcini are unavailable, substitute dried shiitake.
- Butter: Used for sautéing the aromatics and mushrooms; olive oil is an acceptable substitute.
- Aromatics: Finely chopped onion, garlic, and fresh parsley brighten the filling.
- Ricotta: Adds creaminess—drain any excess liquid before combining with the mushrooms.
- Parmigiano Reggiano: Freshly grated for best flavor.
- Flour: 00 (doppio zero) flour is ideal for pasta, but all-purpose works. Semolina is useful for dusting to prevent sticking.
- Eggs: Large eggs at room temperature give the dough good structure and color.
See the recipe card for precise quantities.
How to make Mushroom Ravioli from scratch
Read the entire recipe before beginning. Plan to spread the work over a couple of sessions if needed: the filling and dough can be prepared a day or two ahead. Bring chilled dough back to room temperature before rolling.
Make Mushroom Ravioli Filling
Soak the dried porcini in warm water for 20–30 minutes until softened, then drain and squeeze out excess liquid before chopping. Sauté finely chopped onion in butter until translucent, add garlic and chopped fresh mushrooms, and cook until the mixture has released its moisture and reduced. Stir in the chopped porcini, season with salt and pepper, then cool slightly.
Process the mushroom mixture with ricotta, grated Parmigiano, and chopped parsley in a food processor or blender until smooth but still slightly textured. Chill until ready to assemble.
Make the Pasta Dough
Make a well of flour on your work surface, break the eggs into the center, and whisk. Gradually incorporate flour into the eggs until a shaggy dough forms.
Knead until the dough is smooth and elastic, then form into a ball, cover, and rest for about 30 minutes to relax the gluten.
Shape the Ravioli
Divide the rested dough into four pieces and work with one at a time, keeping the others covered. Use a pasta machine or attachment, starting on the widest setting and folding the dough through until smooth. Gradually reduce the thickness until the sheet is very thin, roughly 1/16 inch.
Lay the sheet on a floured surface, spoon small mounds of chilled filling about 1 inch apart along one edge, then fold the opposite edge over the filling. Press firmly around each mound to seal and expel air, then cut into individual squares with a fluted wheel or knife.
Arrange the ravioli in a single layer on baking sheets dusted with semolina so they don’t stick. Cook in a large pot of boiling salted water until they float and are tender, then drain gently and toss with your chosen sauce.
Marcellina’s Hint
Position the filling closer to one edge, fold the opposite side over, and press from the center toward the ends to remove trapped air. A smooth seal prevents the ravioli from opening while cooking.
Substitutions
- Mushrooms: White or portobello mushrooms can replace brown mushrooms.
- Dried porcini: Substitute dried shiitake if porcini aren’t available.
- Parmigiano: Pecorino Romano can be used in place of Parmesan for a bolder flavor.
Equipment
A pasta machine or a pasta roller attachment makes rolling easier, though a rolling pin will work. You don’t need specialized ravioli moulds; a fluted pastry wheel or a sharp knife is enough to cut and finish shapes.
Storage
Cook fresh ravioli within an hour for best texture. If not cooking immediately, cover the baking sheets with parchment and wrap tightly to prevent drying; refrigerate up to 12 hours. For longer storage, freeze the ravioli on the sheet until firm, then transfer to airtight bags for up to one month; cook from frozen.
Top tips
- Prepare the filling and dough ahead of time and clear a large workspace before assembling.
- Rinse whole mushrooms briefly under running water if needed, then pat dry before chopping.
- If the dough sticks, dust lightly with flour; if it’s too dry, sprinkle a little water and knead briefly.
- Press out air pockets when sealing each ravioli to avoid them bursting while cooking.
- Place ravioli on parchment dusted with semolina and make sure they don’t touch to prevent sticking.
FAQ
Garlic Parmesan sauce or a simple garlic butter sauce complement the ravioli nicely. A light tomato sauce also works if you prefer something brighter.
The filling itself is vegetarian, but to make the whole dish vegetarian ensure the cheese used is free of animal rennet.
Pinot Noir pairs beautifully with mushroom ravioli. If you prefer white wine, a fuller-bodied Chardonnay is a good match.
Serving Suggestions
Serve the ravioli with a simple sauce and extra grated Parmigiano Reggiano. They also go well with rustic Italian bread and a crisp salad to add freshness and balance.
Related
Try other mushroom or filled pasta recipes for more ideas and variations.
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Mushroom Ravioli Recipe
Ingredients
Mushroom Filling
- 2 tablespoon butter
- 1 pound (450 grams) brown mushrooms
- 1 ounce (30 grams) dried porcini mushrooms
- ½ small onion, finely chopped
- 1 clove garlic
- 1 tablespoon chopped fresh parsley
- ¾ cup ricotta cheese
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper
Pasta Dough
- 3 ⅓ cups (400 grams/14 ounces) 00 flour
- 4 eggs, at room temperature
- Semolina flour for dusting
To Serve
- 1 quantity Garlic Parmesan Sauce or other sauce of your choice
- Extra grated Parmigiano Reggiano
Instructions
Mushroom Filling
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Soak dried porcini in warm water for 30 minutes. Drain, squeeze out moisture, and chop finely.
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Heat butter in a skillet over medium heat. Add finely chopped onion and sauté until soft and translucent.
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Add chopped fresh mushrooms and the chopped porcini. Cook until reduced and softened, then add garlic, salt, and pepper and fry 1–2 minutes. Let cool, then process with ricotta, Parmesan, and parsley until combined.
Pasta Dough
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Reserve a few tablespoons of flour. Pile the remaining flour and make a well in the center.
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Break eggs into the well and whisk, incorporating flour gradually from the edges until dough forms.
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Knead 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
Ravioli Assembly
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Line baking sheets with parchment and dust with semolina or flour. Divide dough into four pieces and work one at a time.
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Roll dough through the pasta machine, folding and passing it until smooth. Reduce thickness gradually until thin (about 1/16 inch).
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Place teaspoons of filling along one edge of the sheet about 1 inch apart (7–8 mounds). Fold the sheet over, press to seal and remove air, then cut into squares.
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Repeat with remaining dough and filling. Cook ravioli in boiling salted water until they float and are tender, drain, and serve with sauce and extra Parmesan.
Notes
- If using measuring cups, aerate the flour before measuring; for best accuracy use a kitchen scale.
Tips for Success
- Read the whole recipe first, prepare filling and dough ahead, and clear a workspace.
- Wash mushrooms quickly if needed and dry before chopping.
- Dust dough with flour if it sticks; if too dry, add a touch of water.
- Smooth air bubbles when sealing ravioli and place them on a semolina-dusted parchment sheet so they don’t stick.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate. For precise values, calculate using the specific brands and quantities you use.