Homemade Ravioli With Savory Mushroom Filling

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Channel your inner Italian and make homemade ravioli. This recipe includes a savory mushroom filling that is delicious with simply a drizzle of olive oil. With just a few ingredients and some patience, you’ll have fresh ravioli ready to serve in no time.

Ravioli on a plate.

You don’t have to have fancy equipment to make homemade ravioli, though it certainly would make it easier.

📌 Pasta Making Tips

  • If you have a pasta machine to roll out the dough, use it. It will help to make the dough the right thickness for making ravioli. If you don’t have one, it’s okay. Just be sure to roll the dough out thinly.
  • Keep some extra flour on hand to ensure your dough is not too sticky. It will help to lightly flour the dough and work surface.
  • Be patient when making the dough. You will have to put some work into kneading the dough. At first, it will be a “shaggy dough.” Keep kneading until it becomes a smooth ball. If you have a stand mixer, use the dough hook and let it do the work for you.
  • Be sure to cook the mushrooms until they’re nice and soft. This will ensure the filling comes out moist and delicious!
  • Don’t be afraid to get creative with your mushroom selection. Mix up your favorites like shitake, crimini, and portobello for a unique flavor.
  • Pasta Machine
  • Ravioli Mold, Ravioli Stamp, or Ravioli Wheel
  • Pastry Brush

Let’s look at how to make this popular Italian dish.

📝 Ingredients

For this recipe, you need the following ingredients:

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon sea salt
  • 4 eggs
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons water, plus more to seal the ravioli
  • 1 teaspoon extra virgin olive oil
  • 7 ounces mushrooms, minced
  • 2 garlic cloves, minced
  • ½ teaspoon Italian seasonings
  • Salt and black pepper, to taste
  • 1 tablespoon water
Flour, eggs, mushrooms, spices, and oil.

👩🏻‍🍳 Instructions

Flour with a well in the middle.

Prepare a clean working space and place the flour and salt. Form a well in the middle.

Beaten eggs in the middle of flour.

In a medium bowl, beat eggs, water, and oil. Start by slowly pouring the egg mixture into the center of the well. Bring the flour inside with your fingers and mix carefully. If the dough is sticky, gradually sprinkle more flour.

Loaf of pasta dough.

Form a dough and knead for 10 minutes. 

Cover with plastic wrap and let rest for 1 hour in the refrigerator.

Mushrooms being sautéd in a skillet.

Meanwhile, prepare the ravioli filling. Heat a non-stick skillet with oil on medium heat. Add mushrooms, garlic, and Italian seasoning. Stir and cook until soft. Season with salt and pepper. Remove from the heat and let it cool completely.

Beaten eggs in a small bowl.

Prepare the egg wash by whisking an egg with water in a bowl.

Two balls of pasta dough.

Divide the dough into halves.

Pastry brush on pastry dough.

Roll each ball of dough into a thin sheet of pasta on a lightly floured surface or through a pasta machine. Brush one sheet with egg wash.

Mushroom filling on top of pasta dough.

Place 1 teaspoon of mushroom filling onto the dough being sure to space them 1-inch apart.

Pasta dough filled with ravioli.

Place the second sheet of pasta dough carefully on top. Use your fingers to press around the filling. Try to remove air as much as possible. Cut out ravioli with a pasta wheel, knife, or pizza cutter.

Fresh cut ravioli and pasta wheel.

Press the edges with your fingers to seal.

Fill a large pot with water, add 1 ½ tablespoons of salt, and bring to a boil. Add ravioli to the boiling water and cook 4-8 minutes. 

Plate of mushroom ravioli.

✏️ Recipe Notes

Cook ravioli in batches so that they do not stick to each other. 

The cook time may vary depending on the thickness of the pasta dough. The ravioli will start to float when they are done.

You can freeze ravioli to use later. Place ravioli on a cookie sheet that has been lined with parchment paper. Be sure to leave space between each ravioli so that they don’t freeze stuck together. Freeze for 1 hour. Transfer frozen ravioli from the cookie sheet to a ziplock bag. Freeze for up to 1 month.

Fresh made pasta sprinkled with flour.

🔄 Variations

Once you master making the ravioli dough, try experimenting with other fillings. Some popular ravioli fillings include spinach, creamy ricotta cheese, and butternut squash.

🍽️ Serving Suggestions

Serve the ravioli with butter, parmesan cheese, and a sprinkle of fresh herbs for added flavor. You can also top it with your favorite sauce or pesto.

You can also vary the sauce you use to accompany your ravioli. Consider a creamy alfredo sauce, a flavorful pesto, or even a simple marinara sauce. Get creative and top your dish with some freshly grated Parmesan cheese for added flavor.

If you are new to making pasta, check out the guide on how to make pasta at Inside the Rustic Kitchen. There you will find out about the different tools and techniques you need to make the perfect ravioli.

Ravioli on a plate.

Homemade Ravioli with Savory Mushroom Filling

This ravioli recipe is a great introduction to making homemade pasta. Filled with savory mushrooms, it's vegetarian-friendly as well as delicious.
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 2
Calories: 745kcal

Ingredients

Pasta

  • 2 ¼ cups all-purpose flour 11.46 oz | 325 g
  • ½ teaspoon sea salt
  • 3 eggs
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons water plus more to seal the ravioli

Mushroom Filling

  • 1 teaspoon extra virgin olive oil
  • 7 ounces mushrooms minced
  • 2 garlic cloves minced
  • ½ teaspoon Italian seasonings
  • Salt to taste
  • Ground black pepper to taste

Egg wash

  • 1 egg
  • 1 tablespoon water

Instructions

Make the Pasta Dough

  • Prepare a clean working space and place the flour and salt. Form a well in the middle.
  • In a medium bowl, beat 3 eggs, water, and oil. Start by slowly pouring the egg mixture into the center of the well. Bring the flour inside with your fingers and mix carefully. If the dough is sticky, gradually sprinkle more flour.
  • Form a dough and knead for 10 minutes.
  • Cover with plastic wrap and let rest for 1 hour in the refrigerator.
  • Meanwhile, prepare the ravioli filling. Heat a non-stick skillet with oil on medium heat. Add mushrooms, garlic, and Italian seasoning. Stir and cook until soft. Season with salt and pepper. Remove from the heat and let it cool completely.

Prepare the Egg Wash

  • Whisk together one with 1 tablespoon of water in a bowl.

Make the Ravioli

  • Divide the dough into halves. Roll each ball of dough into a thin sheet of pasta on a lightly floured surface or through a pasta machine. Brush one sheet with egg wash. Place 1 teaspoon of mushroom filling onto the dough being sure to space them 1-inch apart. Place the second sheet of pasta dough carefully on top. Use your fingers to press around the filling. Try to remove air as much as possible. Cut out ravioli with a pasta wheel, knife, or pizza cutter. Press the edges with your fingers to seal.
  • Fill a large pot with water, add 1 1/2 tablespoons of salt, and bring to a boil. Add ravioli to the boiling water and cook 4-8 minutes.

Notes

Cook ravioli in batches so that they do not stick to each other. 
The cook time may vary depending on the thickness of the pasta dough. The ravioli will start to float when they are done.
You can freeze ravioli to use later. Place ravioli on a cookie sheet that has been lined with parchment paper. Be sure to leave space between each ravioli so that they don’t freeze stuck together. Freeze for 1 hour. Remove and transfer to a ziplock bag. Freeze for up to 1 month.

Nutrition

Serving: 1 | Calories: 745kcal | Carbohydrates: 113g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 716mg | Potassium: 606mg | Fiber: 5g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 9mg
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Be sure to come back and tell us how your ravioli turned out!

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