Homemade Mushroom Ravioli

Homemade mushroom ravioli: a meatless pasta dinner. Homemade pasta dough stuffed with a creamy mushroom filling. Learn how to make ravioli completely from scratch into a complete meal.

I have made this mushroom ravioli recipe so many times, but some how never been able to post the recipe for it. I have even shot it once before but never been happy with the images. Even now, since I was concentrating more on the mushroom ravioli recipe video, I was not able to shoot the image the way I wanted. Plus the day I shot this image for the mushroom ravioli I tried to make it with a swiss chard addition which gave a pink tinge to the ravioli. I loved the addition of leafy greens that makes the dish tad bit healthier, but yes it did take away from the focus of a traditional ravioli picture. And since we are trying to cut back our flour intake wherever possible, I do not plan to make the dough any time soon again which meant postponing the recipe post for mushroom ravioli on the blog. And I did not want to do that. Yet again.

I love ravioli and with a creamy mushroom filling it is so good. Homemade mushroom ravioli can be a slightly time consuming process. If you have a pasta maker it does help. I love mine, and even though it comes out occasionally, it does cut down the work tremendously.

While rolling the pasta dough might not be everyone’s cup of tea, making the pasta dough is not a difficult thing to do. I use eggs in the dough since that is the traditional way, and I do not have any dietary restrictions. But you could go with an egg free pasta dough and should find one online too. They mostly replace the egg liquid with water and olive oil and use semolina with the flour. I am sorry I can not help with an eggless recipe yet, but once I come across one I have tried and tested will surely update here.

TIPS FOR GOOD RAVIOLI

1. Roll your dough out thin. I go to 7 setting on the pasta machine. For a thin rolled out dough, you need to have the right liquid to flour ratio. I generally do not need to flour the dough much while passing it through the pasta machine, but feel free to if you are having difficulty rolling it too thin. Most flour egg pasta recipes and even the recipe I am using use only 3 ingredients- eggs, flour and a little salt (though I don’t use that and just salt my water). They also use the formula of 1 egg to 100 grams of flour. You could make it richer by adding a yolk to every 300 gms of flour.
2. Let the ravioli dough sit for atleast 30 minutes after kneading, covered in plastic wrap. The reason to rest pasta dough after kneading is to allow the flour to fully hydrate, which will aid gluten formation, and result in a dough that stretches easily.
3. Make ahead: The best part is you could prep the mushroom ravioli ahead on a free day, freeze it and then use it for a quick weeknight fancy meal. To freeze mushroom ravioli, place the uncooked filled ravioli in a single layer on a parchment lined baking sheet. Freeze the ravioli for an hour or until they are frozen. Place them in an air tight freezer friendly container/bag. They can be frozen for up to 6 months. When you want to cook them, throw unthawed (straight from freezer) ravioli in boiling salted water until they are cooked.

I have served this mushroom ravioli with different sauces- sometimes its a tomato based sauce, most times its a simple butter sauce. This time though I served it with a browned butter sauce sauteed with some swiss chard to up the health quotient of the dish. I have used swiss chard since thats what I had in my fridge but the original sauce recipe that is inspired from here, uses spinach. Since the flavor profiles are similar I interchanged.

I also made a video recipe. 😀

The video for this recipe has been in the works for the last 3 months. I shot the first part in late September but then wasn’t happy with a few of the clips, and was not able to reshoot till the last day of December.

This mushroom ravioli “recipe” video sums up how most of 2020 has been for us, with Anubhav and I cooking, shooting and then eating, with each other’s company.

I wouldn’t call 2020 a bad year for us, but it has been a difficult year being holed up inside our house with not being able to meet parents as often, having friends over for dinner, socialize and not being able to go out as freely as we could earlier. These are problems that come from privilege and I am aware.

Work wise, while 2020 has not been the best, we both have managed to keep afloat through it all and had some crazy busy months too. A and I had lots of plans to travel this year, something both of us wanted to do more of but unfortunately couldnt. We do hope we can do it in the years come. I am not sure if 2021 will be the year, but travel is one thing I really want to do. Not necessarily abroad, but within India too.

The biggest learning of 2020 is realizing what bare minimum is needed to survive but also finding joy in the fact that we worked towards a comfortable space that we did not mind spending an entire year in.  It took a few years of work and struggle which resulted in us being comfortable enough to see the non working months through with not much stress and that I am grateful for our own hardwork. Yes there have been unnecessary frivolous expenses over the years but some of them helped us enjoy the comforts of our house and being able to only spend on food/electricity for most of 2020 with no additional wants. 2020 also has made me more conscious that there is an income disparity and donating is a small way to fix it. Instead of spending on meaningless things time and again, if we could donate a portion of our savings/earning, or help someone in need we leave the world a slightly better place. It would be great if its lot, but it needn’t always be much. Just that it should be a regular habit, and not a one time affair.

In 2020 we, as a couple, tried to rectify some of our bad non green habits. We, the human race, have definitely burdened our planet, and we keep continuing to do so. In the months of lockdown, we saw clear skies, clean air and we were so happy with a relaxed laid back family life but once things opened we all went to our old ways. We are trying our best to be more eco friendly wherever we can and this is what we did in 2020 (some habits carried on from past years)

• Reducing plastic consumption- it’s everywhere so it is going to be a slow change (though time is not an option any more to make slow changes)- is definitely the biggest. We were using cloth bags as much even before, but now making sure to avoid the occasional slip ups.
• We switched to bamboo brushes (need to change our toothpaste for eco friendly options still), and
• Got into composting (we were segregating our waste earlier, but decided to compost at home itself).
• We also got on the bioenzyme bandwagon and are now using that to clean our surfaces. All our citrus peels are preserved to make the bioenzymes. This year we want to use our compost to grow a small vegetable/herb garden.
• We did manage some homegrown cherry tomatoes, basil, lemon grass and holy basil. 2021 we want to do more.
• We would also like to reduce our meat consumption. We had really reduced it, but the past month we saw an increase but hoping to minimize it again.

• To be a better version of myself. I was always an impatient person especially with people who are closest to me. As I grow older I seem to lose more of my patience, and I want to work towards checking that. I also need to let go of things more easily, something I have always struggled with and never managed to do. It is a habit that has spoilt my health and I hope age would fix that but I keep over analyzing everything and let it affect me and question myself.
• To work on my own content more: I am not a multi-tasker. If I know I have a work shoot 10 days later – most of my energy and thought process is held up in that which means even if I am free to do something else I do not have the band width to work on a personal project. I want to change that and utilize my time better. No matter how good a commercial project is, personal ones are the ones I need for my own creative needs to grow. I want to do more videos especially like this homemade mushroom ravioli one. This is what got me into food videos back in the day- till date the khandvi video is one of my all time favorites and I have so many ideas to work on but do not take out time to do so. And its not always because I don’t have time.
• To cook more at home: With work and especially work projects that involve cooking, cooking for home does take a backseat. Before the lockdown Anubhav and I were ordering in almost every other day. During the lockdown we realized how much we saved by buying our own veggies and cooking at home. I want to cook more at home.
• Instead of ordering in, going out to eat: Of course when it becomes safer and with the necessary precautions. There is so much good food that chefs are coming out with, and while ordering in is safer, dining out has more charm. For one, you get out of the house, you dress up, you don’t sit in front of the TV and just eat. Instead you end up talking more and enjoy the company you are with. Plus you save up on plastic from ordered in food.
• To Experiment more with different flours: I want to get past the wheat fixation and include more of millets, ragi, amaranth and the likes in our diet. I know this mushroom ravioli recipe does not go in line with this but of course the occasional regular maida/wheat meal will also be there- just limited.
• To Experiment more with fermented food: During the lockdown, I started following Kobofermentry and experimenting more with fermentation for gut health is something I want 2021 to be about. I have already ordered this book on fermentation and though it does not have recipes I am looking forward to learning about the process more.
• To read more about food: Being in this industry, I want to know more. I want to expand my knowledge base and besides investing in cookbooks, I want to read more books on the science behind cooking, also about different cuisines, cultures and food habits in general.
• To Experiment more with natural sugars: Again in line with the overall eat healthier, use more natural ingredients.
• To Eat mindfully: I can be an emotional eater, and thats why when things were a little tough I took it out on food. Food needs to be enjoyed not stuffed. And that is one thing I want to do. Even when I am eating stuff that is categorized as non-healthy, I want to do it more mindfully. Enjoy the taste, and not just chomp through it. I do not want to deprive myself of anything, but be mindful of what is good for my body and what my body can do less with and portion control accordingly.
• To Exercise: I guess this is an every year resolution. Last year I was not kind to my body. I let it go. I actually struggled with motivation to do anything about it. I do not care for a thin body, but I do care for a healthy one. And 2020 I did not work on my health. While our meals were healthy for the most part, my snacking wasnt. Coupled with hardly any exercise, body wise it was a terrible year. I want to change that. Its only how I work on my body today, is how my will grow to be as I grow older. If I do not change that NOW, I will suffer in the future.
• To Dance: I love dancing, even though I am not great at it. I would like to join dance classes whenever it is slightly safer to do so. If not dance classes, just dance more at home. Its an instant mood lifter for me, and I should do it more often.
• Learn Photoshop, After Effects: I think this was something I wanted to do last year, but did not. I did start on after effects but just learnt the bare minimum. I would like to work on it more.

I am sure as the year moves forward, there will be more smaller goals and changes but I would definitely like to start work on the above first. In the meantime, I hope you enjoy this recipe for mushroom ravioli. If you do try it out let me know :).

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Homemade Mushroom Ravioli

 

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Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

 

Homemade mushroom ravioli: a meatless pasta dinner. Homemade pasta dough stuffed with a creamy mushroom filling. Learn how to make ravioli completely from scratch into a complete meal.

Author: Shumaila

Recipe type: Main, dinner

Cuisine: Italian

Serves: serves 2-3

Ingredients

For the pasta dough:

• 200 gms flour
• 2 large eggs

For the filling:

• 1 tbsp olive oil
• 1 box button mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp cream cheese (or ricotta)
• 2 tbsp parmesan, freshly grated
• Salt and pepper, to taste

Browned Butter walnut sauce:

• 3-4 tbsp butter
• 2 cloves garlic, minced
• ¼ cups walnuts
• ½ tsp dried sage, (or use a few fresh leaves)
• a handful of baby spinach leaves (or swiss chard leaves), chopped
• ¼ cup pasta water
• Parmesan cheese, for grating on top
• Salt and pepper, to taste

Instructions

Pasta dough:

1. On a clean counter, or wide bowl add the flour. Make a well and add in the eggs. Using a fork, whisk the eggs and gradually scoop in the flour to make a rough dough.
2. Knead dough for 8-10 minutes until smooth and pliable.
3. Wrap the dough in cling wrap and let rest on the counter for atleast 30 minutes. Make the filling.

Filling:

1. In a pan, heat the olive oil. Once hot add the garlic and sauté for a few seconds. Add the onions and cook on medium heat till translucent. Add in the mushrooms and let cook for a few minutes till the moisture evaporates. Add the salt and pepper. Mix well.
2. Let the mixture cool. Once cool, process with parmesan cheese and cream cheese/ricotta to a smooth thick paste.

Rolling out the dough:

1. Once the dough is rested, cut the dough in half, and roll it out to a thin sheet. You could do this by hand or on your pasta machine. On the pasta machine, I go as low as ⅞.
2. Start by flattening half of the dough with the palm of your hand, and rolling it out to a thickness that will fit through the first setting on the pasta machine, usually 0.
3. Pass the dough through the widest setting once then fold one side over the other, like a letter. Flatten the dough again so that it will fit through the widest setting. Pass it through your pasta machine.
4. Repeat this process folding the sides in and passing it through the widest setting 2-3 times.
5. Once done, pass the dough through each setting once from the widest to the second last setting (7 or 8). While rolling, make sure your surface is lightly sprinkled with flour or semolina to stop the pasta sticking to your work surface.

Shaping the ravioli:

1. Lay one sheet of pasta down on a lightly floured surface, and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart
2. 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, making sure there are no air bubbles.
3. There are several ways of making the shape- I generally prefer to cut rounds out and place the filling in the center and top the dough with another round of dough and seal the edges with a little water, if required (as shown in the video).
4. 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. 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 flour whilst you make the next batch.
5. Once the mushroom ravioli are ready, bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes.
6. Meanwhile make the sauce.

For the sauce:

1. In a thick bottom pan, heat the butter till it starts to sizzle and foam up.
2. Add the garlic, and chopped walnuts. Stir on medium low heat for 3-5 minutes till butter looks browned and slightly caramelized.
3. Remove from heat and add the dried sage/fresh sage.
4. Add the chopped spinach or swiss chard leaves along with ravioli water.
5. Return to low heat and cook till the leaves are wilted, about 2-3 minutes.
6. Add in the salt (since you have already added salted pasta water, add the salt accordingly).
7. Add in the ravioli and toss. Transfer to serving plates.
8. Dust with parmesan cheese and pepper.

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