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Mushroom Ravioli

Homemade ravioli filled with a savory mushroom and ricotta mixture, served with a simple brown butter sage sauce.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, finely chopped
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 4 tbsp unsalted butter
  • 8 fresh sage leaves
  • Salt to taste

Instructions

1. Prepare the Crust:

  1. Make the pasta dough: On a clean surface, mound flour and create a well. Add eggs, salt, and olive oil. Gradually mix into a dough, knead for 10 minutes until smooth. Wrap in plastic and rest 30 minutes.
  2. Prepare filling: Sauté mushrooms until browned and liquid evaporates. Cool, then mix with ricotta, Parmesan, garlic, parsley, pepper, and nutmeg.
  3. Roll dough into thin sheets. Place teaspoon-sized filling 2 inches apart on one sheet. Brush around filling with water, top with second sheet. Press around filling to seal, cut into squares.
  4. Bring large pot of salted water to boil. Cook ravioli 3-4 minutes until they float. Drain gently.
  5. Make sauce: Melt butter in pan over medium heat. Add sage leaves, cook until butter is nutty brown. Drizzle over ravioli and serve immediately.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett