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.
Author:
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.
Recipe by The Novice Housewife at https://novicehousewife.com/2021/01/14/homemade-mushroom-ravioli/