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- Flour, Eggs, and Olive Oil You need 2 cups of all-purpose flour. This gives the dough its structure. Next, crack in 3 large eggs. The eggs add richness and help bind the dough. One tablespoon of extra virgin olive oil adds flavor and keeps the dough smooth. Don't forget 1 teaspoon of fine sea salt for taste. - Mushrooms and Garlic Use 1 cup of finely minced mushrooms, like cremini or button. They provide a deep, earthy flavor. One clove of garlic, finely chopped, adds a nice kick. Sautéing them together creates a fragrant filling. - Cheeses and Spices For cheese, mix 1/2 cup of creamy ricotta and 1/4 cup of grated Parmesan. Ricotta gives it creaminess, while Parmesan adds sharpness. Add 1/4 teaspoon of freshly grated nutmeg and 1/4 teaspoon of cracked black pepper for extra depth of flavor. - Heavy Cream and Butter You will need 1/2 cup of heavy whipping cream to make a rich sauce. Two tablespoons of unsalted butter add richness to the sauce. This combination creates a smooth, creamy texture that coats the ravioli beautifully. Use these ingredients to create a comforting dish that impresses every time. {{ingredient_image_2}} Mixing Ingredients and Kneading To start, gather your flour and salt on a clean surface. Make a well in the center of the flour. Crack the eggs into the well, then add the olive oil. Use a fork to mix the flour into the eggs. Keep mixing until a shaggy dough forms. Next, knead the dough with your hands for about 5 to 7 minutes until smooth. Resting the Dough Once kneaded, wrap the dough in plastic wrap. Let it rest for 30 minutes at room temperature. This time helps the gluten relax, making it easier to roll out later. Sautéing the Mushrooms In a medium skillet, melt some butter over medium heat. Add the finely minced mushrooms and cook for 5 to 7 minutes. Stir often until the mushrooms lose their moisture and soften. Then, add the chopped garlic and cook for 1 more minute. Combining Cheese and Spices Transfer the mushroom mix to a bowl to cool a bit. Add ricotta, Parmesan, nutmeg, and black pepper to the mushrooms. Stir everything until it’s smooth and well mixed. Rolling Out the Dough After resting, divide the dough into 4 pieces. Roll each piece thinly using a pasta machine or rolling pin. Aim for about 1/16 inch thickness. Dust with flour as needed to prevent sticking. Filling and Sealing Each Ravioli On one sheet of pasta, place small teaspoonfuls of the filling. Leave about 1 inch between each mound. Lightly brush water around each filling to help seal. Place another sheet of pasta over the filled sheet and press down gently. Cut out individual ravioli using a knife or pasta cutter. Repeat with the remaining dough and filling. Boiling the Ravioli Fill a large pot with salted water and bring it to a rolling boil. Carefully add the ravioli without overcrowding the pot. Cook for 3 to 4 minutes, or until they float to the top. Removing and Draining Use a slotted spoon to remove the ravioli from the pot. Place them on a plate lined with paper towels to drain excess water. Melting Butter and Adding Cream In the same skillet used for the mushrooms, melt the last tablespoon of butter over medium heat. Pour in the heavy cream and bring it to a simmer while stirring. Simmering and Thickening Let the cream simmer for 2 to 3 minutes. Stir constantly until it thickens slightly. Tossing Ravioli in Cream Sauce Add the cooked ravioli to the skillet with the cream sauce. Gently toss them to coat evenly. Final Heating Steps Allow the ravioli to heat through for about 1 minute in the sauce. Then, serve hot with a sprinkle of chopped parsley on top. Enjoy your meal! Resting the dough is key. It helps the gluten relax. This makes rolling easier. Aim to rest the dough for at least 30 minutes. You can cover it with plastic wrap. The type of flour you use matters. All-purpose flour works well for this recipe. If you want a chewier texture, try “00” flour. Each flour type gives a different bite. You want a smooth filling for your ravioli. Mix the mushroom, cheese, and spices well. This creates a nice texture. Avoid excess moisture in your filling. Sauté mushrooms until they are dry. This helps keep your ravioli from becoming soggy. You want rich flavor without the mess. Change up the sauce for different flavors. You can add garlic or shallots to the cream. For a tangy twist, add a splash of lemon juice. Fresh herbs elevate your sauce. Try adding basil or thyme. They give a fresh taste to each bite. Mix herbs in just before serving for the best flavor. Pro Tips Use Fresh Ingredients: Fresh mushrooms and quality cheeses will elevate the flavor of your ravioli significantly. Look for ingredients that are in season for the best taste. Don’t Overfill: When placing the filling on the pasta, make sure to keep the amount to a teaspoon per ravioli. This ensures they seal properly and cook evenly. Flour for Non-Stick: Dust your work surface and pasta sheets generously with flour while rolling out the dough. This prevents sticking and ensures a smooth assembly process. Rest the Dough: Allowing the pasta dough to rest for at least 30 minutes is crucial. This relaxes the gluten, making it easier to roll out and shape. {{image_4}} You can make a tasty vegan version of creamy mushroom ravioli. Start by using plant-based substitutes. Replace the eggs with a mix of water and flaxseed meal. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. This helps bind the dough. For the filling, swap out the cheeses with cashew cheese or a tofu mix. Blend soaked cashews with garlic, lemon juice, and nutritional yeast for a creamy texture. Adjust the filling by adding spices like smoked paprika or herbs for a flavor boost. This makes the dish both vegan and delicious. If you need a gluten-free option, choose the right flour. Almond flour, rice flour, or a gluten-free blend work well. Just be sure to check the labels for safety. When making gluten-free ravioli, keep your ingredients safe. Use gluten-free pasta sheets or make your own dough with gluten-free flour. This way, everyone can enjoy the meal without worry. To enhance the taste, you can add spinach or other veggies. Chopped spinach adds color and nutrients. You can also try adding roasted red peppers or sun-dried tomatoes for extra flavor. Using different cheese varieties can change the whole dish. Try goat cheese for a tangy taste or a mix of mozzarella and ricotta. Each cheese brings its own unique flavor, making your creamy mushroom ravioli even more delightful. Refrigeration Tips You can keep uncooked ravioli in the fridge. Place them in a single layer on a baking sheet. Cover them lightly with plastic wrap. They stay fresh for up to two days. Freezing Guidance If you want to freeze uncooked ravioli, lay them on a baking sheet first. Freeze them until solid, then transfer the ravioli to a freezer bag. This helps keep them from sticking together. They last up to three months in the freezer. Best Practices for Keeping Freshness Store leftover cooked ravioli in an airtight container. You can add a little cream sauce to keep them moist. Make sure they cool down before sealing the container. They stay fresh in the fridge for about three days. Reheating Suggestions For reheating, you can use the microwave or stovetop. If using the microwave, cover them to keep moisture in. If on the stove, add a little cream or water to warm them up gently. How Long Ravioli Last in the Fridge Uncooked ravioli last about two days in the fridge. Cooked ravioli stay good for three days. Always check for freshness before eating. Signs of Spoilage Watch for changes in smell or texture. If the ravioli feels slimy or has a sour smell, it’s best to throw them away. Always trust your senses when it comes to food safety. To make ravioli, you need simple tools and steps. Basic Steps and Equipment Needed - Tools: Rolling pin or pasta machine, knife or pasta cutter, mixing bowls. - Steps: 1. Mix flour and salt in a bowl. 2. Create a well, add eggs and olive oil. 3. Knead until smooth. Rest for 30 minutes. 4. Roll out dough, cut into sheets. 5. Fill with your favorite mixture and seal. Yes, you can freeze them for later use. Best Practices for Freezing and Thawing - To Freeze: Place uncooked ravioli in a single layer on a baking sheet. - Once frozen, transfer to a freezer bag. - To Thaw: Leave in the fridge overnight before cooking. Cooking fresh ravioli is easy and quick. Techniques for Perfectly Cooked Ravioli - Boil salted water in a large pot. - Add ravioli gently, don’t overcrowd. - Cook until they float, about 3-4 minutes. - Use a slotted spoon to remove them. There are many ways to add flavor to your ravioli. Adding Extra Ingredients and Flavors - Toss in fresh herbs like basil or thyme. - Add a splash of lemon juice for brightness. - Mix in sautéed spinach or roasted veggies. - Experiment with different cheeses like goat cheese or feta. Making creamy mushroom ravioli involves simple ingredients and clear steps. You learned about the right flour, fresh mushrooms, and rich cream that create a delicious dish. I shared tips for perfect dough and how to avoid soggy filling. You can even try vegan or gluten-free options. In the end, ravioli is an easy and fun dish to make at home. You'll impress everyone with your skills and unique flavors. Enjoy creating and sharing this meal with friends and family!

Creamy Mushroom Ravioli

Delicious homemade ravioli filled with a creamy mushroom and cheese mixture, served with a rich cream sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 cup mushrooms (cremini or button), finely minced
  • 1 clove garlic, finely chopped
  • 1 2 creamy ricotta cheese
  • 1 4 cup grated Parmesan cheese
  • 1 4 teaspoon freshly grated nutmeg
  • 1 4 teaspoon freshly cracked black pepper
  • 1 2 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 1 bunch fresh parsley, chopped for garnishing

Instructions
 

  • Make the Pasta Dough: On a clean, flat surface or in a large mixing bowl, combine the all-purpose flour and sea salt. Create a well in the center of the flour mound. Break the eggs into the well and add the olive oil. Gradually incorporate the flour into the eggs by mixing with a fork until a shaggy dough begins to form. Knead the dough with your hands for about 5-7 minutes or until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and allow it to rest for 30 minutes at room temperature to relax the gluten.
  • Prepare the Filling: Heat 1 tablespoon of unsalted butter in a medium skillet over medium heat. Add the finely minced mushrooms and sauté them until softened and their moisture has evaporated, about 5-7 minutes. Stir in the chopped garlic and cook for another minute until fragrant. Remove from heat and transfer the mixture to a bowl to cool slightly.
  • Combine Cheese and Spices: In the bowl with the cooled mushroom mixture, add the ricotta cheese, grated Parmesan cheese, freshly grated nutmeg, and cracked black pepper. Stir everything together until the mixture is smooth and well combined.
  • Roll Out the Dough: After the pasta dough has rested, divide it into 4 equal pieces. Using a pasta machine or a rolling pin, roll each piece out thinly (aim for about 1/16 inch thickness), dusting with a little flour if necessary to prevent sticking.
  • Assemble the Ravioli: On one sheet of rolled pasta, place small teaspoonfuls of the mushroom filling, leaving about 1 inch of space between each mound. Using a pastry brush or your finger, lightly brush water around each filling to help seal the ravioli. Carefully lay another sheet of pasta over the filled sheet and gently press down to seal the edges. Cut out individual ravioli using a knife, pizza cutter, or a specialized pasta cutter. Repeat this process with the remaining dough and filling.
  • Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Gently add the ravioli to the boiling water, taking care not to overcrowd the pot. Cook for 3-4 minutes or until the ravioli float to the surface. Use a slotted spoon to carefully remove the ravioli and set them aside on a plate lined with paper towels.
  • Make the Cream Sauce: In the same skillet used for sautéing the mushrooms, melt the remaining tablespoon of butter over medium heat. Pour in the heavy cream and bring it to a simmer while stirring constantly. Allow the cream to simmer for 2-3 minutes, or until it thickens slightly.
  • Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the creamy sauce. Gently toss the ravioli to coat them evenly in the sauce. Allow to cook for an additional minute to heat through.
  • Serve: Plate the creamy mushroom ravioli, drizzling any remaining sauce over the top. Finish with a generous sprinkle of freshly chopped parsley for a pop of color.

Notes

For an elegant touch, serve the ravioli on warmed plates and garnish with a sprinkle of Parmesan and extra parsley, maybe even a few edible flowers for color.
Keyword creamy, homemade, mushroom, pasta, ravioli