mushroom ravioli recipe
- The Best mushroom ravioli recipe
- Classic Mushroom Ravioli with Creamy Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Mushroom Ravioli with Creamy Garlic Sauce Works
- ❓ Frequently Asked Questions About Mushroom Ravioli with Creamy Garlic Sauce
The Best mushroom ravioli recipe
I love how this recipe lets you customize it to fit whatever’s on hand. If you don’t have fresh mushrooms, dried work just fine, and the dish still comes out delicious. It’s also a great way to use up any leftover pasta or veggies you might have stashed in the fridge. Plus, it’s packed with fiber and plant-based protein, which makes it a healthier option than you might expect—no one will guess it’s a wholesome choice. And because it’s so forgiving, it’s easy to tweak the seasoning or add a little extra cheese if you’re feeling indulgent. It’s the kind of dish that feels like a little treat without the guilt.
Classic Mushroom Ravioli with Creamy Garlic Sauce
A comforting dish featuring handmade ravioli filled with earthy mushrooms and creamy garlic sauce. Perfect for a cozy weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/4 cup ice water
- 1 tsp salt
- 1 lb mixed mushrooms (cremini and shiitake), sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 cup heavy cream
- 1/2 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, combine flour and salt. Add the egg and ice water, mixing until a soft dough forms. -
2
Roll the dough thinly on a floured surface and cut ravioli shapes using a cutter or mold. Place ravioli on a baking sheet. -
3
In a pan, heat olive oil over medium heat. Sauté mushrooms and garlic until mushrooms release moisture and soften, about 5 minutes. Stir in Parmesan and parsley, then set aside. -
4
In another pan, melt butter, then add tomato sauce and minced garlic. Simmer for 3–4 minutes. Pour in heavy cream and simmer until slightly thickened, about 5 minutes. Season with salt and pepper. -
5
Fill each ravioli with the mushroom mixture. Place ravioli in a baking dish, cover with sauce, and bake at 375°F for 15 minutes. Uncover and bake until bubbly and golden, about 10 more minutes.
🔧Equipment
- Mixing bowls
- Rolling pin
- Ravioli cutter or mold
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mushroom Ravioli with Creamy Garlic Sauce Works
❓ Frequently Asked Questions About Mushroom Ravioli with Creamy Garlic Sauce
How do I store mushroom ravioli?
Store cooked ravioli in an airtight container in the refrigerator for up to three days. For longer storage, freeze cooked ravioli for up to three months. Thaw in the refrigerator overnight, then reheat in a pot of boiling water for 2–3 minutes until heated through.
Can I substitute fresh mushrooms for canned?
Yes, you can use fresh mushrooms if you’re comfortable with texture. For canned mushrooms, rinse them well to remove excess salt. If using fresh, finely chop them and sauté them with the onions to release moisture before adding to the filling.
What sauce pairs best with mushroom ravioli?
A classic choice is a creamy garlic-almond sauce or a rich tomato-based ragù. For something lighter, a simple olive oil and lemon drizzle or a garlic butter sauce works beautifully. Avoid overly acidic sauces, which can make the ravioli soggy.
How do I prevent ravioli from breaking during cooking?
Use a pot with a deep, wide bottom to ensure even heat distribution. Cook ravioli in a pot of boiling water with a splash of pasta water—this helps them set. Stir gently but frequently to avoid sticking. If they start breaking, reduce the water slightly and cook on low heat.
