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homemade ravioli with mixed mushroom and arugula filling



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Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 1 hours

Servings: 2


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Step 1

Melt the butter or heat the olive oil in a large skillet over medium heat.

Step 2

Add the mushrooms and stir to coat, then cook without stirring for 3-4 minutes to brown.

Step 3

Add a pinch of kosher salt and the garlic, then stir cook for 2 minutes more.

Step 4

Scrape the mushrooms into a medium mixing bowl and allow to cool to room temperature.

Step 5

Stir the ricotta, goat cheese, and arugula into the mushrooms.

Step 6

Season with pepper and additional kosher salt to taste.

Step 7

(Mushroom filling can be made 1 day ahead; cover and refrigerate until needed.)

Step 8

Make and knead a batch of pasta dough following our homemade pasta dough recipe and video tutorial.

Step 9

Let the kneaded dough rest under the mixing bowl for 15 minutes.

Step 10

Lightly dust a work surface with flour.

Step 11

Cut the ball of dough in half. Roll out one piece of dough with a rolling pin into a rectangle about 16 inches long and 8 inches wide. The dough will fight you and bounce back, so continue to roll and stretch gently with your hands until the dough is as thin as you can make it.

Step 12

Repeat with the second piece of dough.

Step 13

Spoon scant tablespoons of filling onto one of the pasta sheets like you’d put cookie dough on a baking sheet, leaving about 1 inch between scoops. You should be able to fit 12-16 tablespoons on each sheet in two rows.

Step 14

With a pastry brush, brush a bit of water between the scoops of filling and around the outside of the sheet so that the two sheets of pasta will stick together.

Step 15

Lay the second sheet of pasta on top, and press down between the filling mounds to seal the sheets together and eliminate any air pockets.

Step 16

Cut the ravioli into rectangles using a pastry cutter, pizza cutter, or sharp knife, or into rounds with a cookie cutter. Press any edges again to make sure they're sealed.

Step 17

Bring a large (6-8 quart) pot of water to a boil and add 1 tablespoon kosher salt.

Step 18

Add the ravioli and cook, stirring occasionally, until the water returns to a boil and the ravioli float easily to the top of the pot.

Step 19

While the ravioli cook, melt the butter in a small saucepan over medium-low heat.

Step 20

Toss the ravioli with the melted butter in a serving dish.

Step 21

Sprinkle with sage, finishing salt, and pepper. Serve immediately.

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