Recipes › Pasta › Mushroom Ravioli Recipe

Mushroom Ravioli Recipe

Recipe by Pedro M. A. Neves

Mushroom ravioli combines delicate egg pasta parcels with a rich, earthy filling of porcini and cremini mushrooms, shallots, and Parmigiano-Reggiano. This classic Italian main course is finished with brown butter and sage, creating a sophisticated yet simple dish that showcases the natural umami of mushrooms.

Ingredients

• 300g all-purpose flour
• 3 large eggs
• 5ml salt for dough
• 250g cremini mushrooms, finely chopped
• 50g dried porcini mushrooms, rehydrated and finely chopped
• 30g shallots, minced
• 2 cloves garlic, minced
• 75g Parmigiano-Reggiano, grated
• 15ml fresh thyme leaves
• 5ml black pepper
• 30g unsalted butter for filling
• 60g unsalted butter for brown butter sauce
• 8-10 fresh sage leaves
• 2.5ml salt for pasta water
• Flour for dusting work surface

Instructions

1. Mix flour and salt in a mound on a clean work surface. Create a well in the center and crack eggs into it. Using a fork, beat eggs gently and begin drawing flour from the inner walls of the well, gradually incorporating all flour until a shaggy dough forms.

2. Knead the dough for 8-10 minutes until smooth and elastic, adding minimal flour only if necessary. Wrap in plastic wrap and rest at room temperature for 30 minutes.

3. While dough rests, heat 30g butter in a large skillet over medium-high heat. Add shallots and garlic, sauté for 2 minutes until fragrant. Add cremini and porcini mushrooms, cook for 5-7 minutes, stirring occasionally, until liquid evaporates and mushrooms are golden. Season with pepper and thyme, then cool completely.

4. Fold cooled mushroom mixture with Parmigiano-Reggiano in a bowl until evenly combined. Set filling aside.

5. Divide rested dough into two portions. Using a pasta machine or rolling pin, roll first portion to thin, even thickness (approximately 1mm). Place 15ml (1 tablespoon) portions of filling in evenly spaced rows, leaving 3cm space between mounds.

6. Brush egg wash (1 beaten egg mixed with 5ml water) around filling mounds. Place second rolled pasta sheet over top and gently press around each mound to seal, removing air pockets.

7. Cut ravioli into individual squares using a pasta wheel or knife, ensuring edges are sealed. Dust lightly with flour and arrange on a floured plate or parchment paper without overlapping.

8. Bring a large pot of salted water to a rolling boil. Add ravioli in batches and stir gently to prevent sticking. Cook until they float and remain afloat for 1-2 minutes, approximately 3-4 minutes total.

9. While ravioli cook, melt 60g butter in a small skillet over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown with nutty aroma, approximately 4-5 minutes. Add sage leaves and remove from heat.

10. Using a slotted spoon, transfer cooked ravioli to serving bowls. Drizzle brown butter and sage sauce over ravioli, garnish with additional Parmigiano-Reggiano and fresh thyme. Serve immediately.

Substitutions

• For vegan version, replace eggs in pasta dough with 3 tablespoons aquafaba (chickpea liquid) mixed with 2 tablespoons water and 1 tablespoon olive oil; replace Parmigiano-Reggiano with nutritional yeast or cashew parmesan
• For gluten-free pasta, substitute all-purpose flour with gluten-free pasta flour blend (1:1 ratio) and increase water content slightly during kneading
• For nut allergy concerns, omit butter browning and finish with quality olive oil (60ml) infused with garlic instead
• Replace fresh thyme with fresh rosemary or marjoram for different herb flavor profile

Tips

• Make ravioli up to 24 hours ahead and refrigerate on a floured tray, covered, for convenient meal preparation
• If pasta sheets tear during assembly, patch with small scraps of dough sealed with egg wash before cutting
• Test pasta dough hydration by breaking off a small piece and attempting to form a ball; dough should hold shape without cracking
• Brown butter must be watched carefully to prevent burning; stop cooking immediately once it reaches nutty amber color with a subtle hazelnut aroma

Mushroom ravioli reflects the Piedmont region's culinary tradition, where porcini mushrooms from the Alba hills have been prized for centuries. This dish represents the Italian principle of respetto agli ingredienti—respect for ingredients—allowing quality mushrooms and simple preparation to shine without heavy sauces.

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