Homemade Mushroom Ravioli

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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.

Homemade Mushroom Ravioli

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.

Homemade Mushroom Ravioli

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. 😀

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Paneer Makhani Pizza

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An easy from scratch paneer makhani pizza recipe with a homemade whole wheat crust. A great vegetarian option for pizza and paneer lovers. 

Paneer Makhani Pizza

The recipe for the Paneer Makhani Pizza should have been posted last week. Last week and most of this week has been a little stressful and as a result I could not. I also missed my 10 year blog anniversary which was on 27th July. Yup, its been 10 years of blogging on novicehousewife.com ! I was supposed to do an update post which was not going to be a recipe post but more personal. Instead life came in the way and I could not get the post up. I will definitely do that post but it will take a few days to have it live.

We had to go to Chandigarh for my passport work last week. It was great seeing my parents after 5 months, the longest I have gone without seeing them after I got back from the US. I also got to see a few of my Chandigarh friends and family after a very long time, and it was nice to get a glimpse of how life was back when things were normal. We still took our precautions but I didn’t realize how much the both of us had been missing company and the joy of a small get together.

We have done absolutely no socializing the last 5 months. With the exception of Anubhav’s brother and dad, it has just been the two of us in the house day in and day out. And while there were issues too personal to talk about on the blog during our Chandigarh visit, it was nice meeting our family and select friends. I also got to meet my darling niece who is staying with my parents, and we baked cupcakes together. These chocolate cupcake recipe with vanilla frosting, and it was so much fun.

Paneer Makhani Pizza

Once back, we learnt that Anubhav has got a kidney stone.  Since the pain was so severe the first day, we were scared it could be appendicitis. Fortunately it wasn’t but not that having a kidney stone has been any better. And its been a constant worry for both of us as he is not sleeping at all during the night. In the midst of all this I had my first outside shoot after 5 months of working from home.

Since Anubhav still is experiencing pain, mentally it has been exhausting. Pain killers help but once their effect wears out the pain returns. I am reading up on home remedies that can help break the stone- lots of water of course is one. Adding lemon juice in the water, basil, pomegranate juice plus working on including horse gram in our diet.

Meanwhile the house is in a mess.

I haven’t been able to unpack and sort out all the props. The shoot was a tiring 10 hour long shoot with only a small lunch break in between. Styling jobs even though for the client might seem like a one day job, in reality even with limited sourcing/pre production are 3 day jobs for the stylist. One day before the shoot goes in sourcing ingredients, sorting props and packing them. The day after the shoot goes in unpacking props and placing them back. Shoot day, besides the 8-10 hour on set shoot, 2 hours go in packing and unpacking the props, and another hour or so goes in loading and unloading the car. Traveling time is additional. Effectively it becomes a 12-14 hour day. And in some cases, not only are you styling the shoot, you are also donning the cap of the art director for the shoot.

But that’s enough of the reality check, and a small explanation why I have been away and why this post for paneer makhani pizza got delayed. Let’s get to the recipe then.

Paneer Makhani Pizza

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One Pot Pasta

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A fuss free one pot pasta recipe that is flavorful and comes together in less than 30 minutes with the added bonus of very few dishes to clean up.

One pot pasta recipe

Convenient meals. Thats what we are looking for. Or at least I am, especially in this humid and hot as anything climate.

There are certain dishes I like sweating it out for. Sometimes the pleasure of spending time on a recipe brings the most flavor out of the dish. The chocolate ghiya ice cream is one such dish I don’t mind spending a significant amount in the kitchen. Probably because the entire process reminds me of my grandmom, and its my way of feeling some connection to her since I can no longer see her in person. There are other such recipes, but then there are meals you want to spend the least amount of time in the kitchen- either cooking or doing dishes. Today’s one pot pasta recipe lets you do just that.

What’s one pot pasta?

For a long time, I have seen one pot pasta recipes. It was all the rage when Martha Stewart/Nora Singley posted a recipe for it in 2013. You can read more about the discovery of the recipe here. Its only recently that I gave it a try and its been a game changer.

What is one pot pasta? Basically, you cook everything including the pasta in a single pot. No step of boiling the pasta separately, making the sauce separately and then mixing the two. Here everything goes in one pot and gets cooked for the same duration as you would your pasta when boiling separately. And voila, you have your meal ready, with only one pot to clean.

Why make one pot pasta?

Umm… because you only need to clean one pot. Do you need any other reason?

Full disclosure, you would also have the chopping board and the knife to clean, and the mug/measuring glass you use to add the stock/water. But yes, you can remove the second pot you need for boiling the pasta, and the colander for draining cooked pasta from your post cooking washing list. Even two dishes less to wash is a win.

But besides the slightly quicker method, and lesser dishes, do you get good results? With this recipe, you do. Anubhav and I were pleasantly surprised as to how good the pasta tasted. And how easy it was. You get a nice creamy pasta without any addition of cream thanks to the all the starchy water that the pasta releases. And the pasta is so flavorful since its cooked in the tomato-ey liquid.

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