mushroom ravioli

Mushroom ravioli&nbsp;made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.

Mushroom Ravioli In A Parmesan Cream Sauce

pasta dough

olive oil

17.5 oz (500 grams) Chestnut mushrooms (crimini) (, sliced)

shallots (finely chopped)

garlic

thyme

ricotta

tbsp parmesan (freshly grated)

salt and pepper (to season)

(250 milliliters) double cream ((heavy cream))

nutmeg

salt and pepper

Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).

Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.

Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate like (photo 5 &amp; 6).

To Make The Filling

To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.

Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart (photo 7).

Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown (photo 8 &amp; 9).

Tip: Technically these are called mezzalune (half moons) because they are folded over and don't have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.

Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.

Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch (photos 11 &amp; 12)

Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes.&nbsp;Meanwhile make the sauce.

Assembly

Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil (photos 13 &amp; 14).

Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon (photo 15).

Toss in the sauce and serve.

To Make The Sauce

https://embed.mediavine.com/videos/oqqvetnoaoke0d4amiip

Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.

Mushroom Ravioli With Parmesan Cream Sauce

A delicious Ricotta and wild mushroom filling and a creamy Parmigiano sauce make these ravioli one of the best fall dinners.

Wild Mushroom Ravioli

Eggs

All-Purpose Flour

Salt

oz Wild Mushrooms (see notes)

Ricotta

Garlic (halved)

Fresh Thyme

Fresh Oregano

Parmigiano cheese (grated)

tbsp White Wine

Black Pepper

tsp Butter

Garlic (minced)

Cream

Parmigiano cheese

In a large bowl, add the flour and a pinch of salt. Break the eggs in the middle and whisk them with a fork.

Slowly mix the eggs with the flour until it starts becoming a dough. When it’s too sticky to mix with the fork, start kneading with your hands. Knead for about 10 minutes until you get a smooth and non-sticky dough.

If it’s too sticky, add more flour, if it’s too crumbly, add a few teaspoons of water until you get the right consistency.

Cover the pasta dough in plastic wrap and set in the fridge to rest for 10-15 minutes.

Make the Pasta Dough

In a pan, drizzle some olive oil and add the halved garlic cloves. Turn on the heat and add the mushrooms.

Sautè for a few minutes, then add the white wine and the fresh herbs. Cook for 10-15 minutes until the mushroom release all the water and it’s completely evaporated. Season with salt and black pepper to taste. You should end up with browned flavorful mushrooms.

Remove the garlic and let the mushroom cool down, then finely chop them or give them a pulse in a food processor.

In a bowl, mix the minced mushrooms with the fresh Ricotta and the Parmigiano cheese. Mix well with a spoon and set aside.

Make the Filling

With a pasta machine or a rolling pin, stretch the floured pasta dough until you get thin sheets of approximately the same size.

Dust the wooden board with flour and set one sheet of pasta. Add balls of filling the size of a walnut with a teaspoon or a piping bag. Wet the pasta around the filling with some water using a kitchen brush or your fingers.

Take the other sheet of pasta and place it on top. Press well with your fingers around the filling to remove as much air as possible and to stick the two sheets of pasta together.

Using a wheel cutter or a ravioli cutter, cut your ravioli and set them aside on a clean towel.

Bring a large pot of salted water to boil.

Assemble the Ravioli

In a pan, add the butter and the minced garlic, sauté for a couple of minutes then add the cream and the grated Parmigiano cheese. Turn down the heat and let it simmer gently.

Gently toss the ravioli in the boiling water one by one and cook for 2-3 minutes. Drain with a skimmer and add them to the pan with the sauce.

Serve immediately with freshly grated Parmigiano cheese.

Make the Sauce

Mushroom Ravioli with Spinach - this easy meatless pasta dinner requires only 6 ingredients and 30 minutes!&nbsp; &nbsp;Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli.&nbsp; Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

Mushroom Ravioli with Spinach

oz ravioli ((cheese ravioli, pesto-filled, etc.))

sun-dried tomatoes (, chopped)

oz mushrooms ((cremini, button mushrooms, or baby portobellos))

spinach (, fresh)

garlic (, minced)

red pepper flakes

Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat.

Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

Add fresh spinach, minced garlic, red pepper flakes.&nbsp; Continue cooking and stirring until the spinach wilts.

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.

Season with salt and pepper.

Ravioli in Creamy Parmesan Sauce

280 g/10 oz mushroom ravioli,

unsalted butter

garlic cloves,

lemon juice

250 ml/1 cup cream 20% fat,

55 g/2 oz grated Parmesan

50 ml white wine, or chicken broth

tsp each: salt + black pepper

tsp red pepper flakes

sage leaves

55 g/2 oz roughly chopped walnuts

Get all the prep done before you start...

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.Bring a large pot filled with salted water to a boil. 

Heat oil in a skillet over medium. Add...

Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.

Reduce the heat to low and add butter....

Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper. 

Pour in cream and bring to a boil,...

Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. 

In the meantime, add ravioli to the pot...

In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.

Add Parmesan to the cream sauce, stir until...

Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.

Serve topped with walnuts, crispy sage, red pepper...

Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

Mushroom Ravioli with Cream Sauce Recipe is a creamy, savory, smooth comfort meal that comes together in under 20 minutes! The sauce includes cream, Parmigiano cheese, garlic and shallots, a touch of fresh herbs, and mushrooms to create a perfectly cozy pasta dish. 

Mushroom Ravioli with Cream Sauce Recipe

cheese tortellini pasta (or tortellini of choice)

(227 gr) mushrooms of choice, sliced

garlic,

shallot, diced

heavy cream

white wine (or chicken broth)

Parmigiano cheese (parmesan

Salt and Pepper to taste

Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).

Place a pan over medium heat, and add extra virgin olive oil (you can substitute it with butter if you prefer). Add diced shallots and cook until fragrant about 1 minute. Add mushrooms and cook for about 8 minutes until golden brown and tender. Add garlic and white wine and cook an additional 30 seconds until fragrant. 

Add heavy cream, and herbs, and whisk until combined. When bubbles form reduce the heat to low and add a bit of pepper to taste. Whisk again.

Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of the Parmigiano and stir to combine. Turn the heat off.

Add ravioli to boiling water. Cook according to al-dente package directions. Follow this guide to know when they are done cooking. 

Once ravioli, reserve ½ cup of their cooking liquid. Drain the ravioli and add to the pan with the mushroom cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water. 

Turn on the heat to low and toss everything in the pan until the sauce has coated the ravioli, for 1-2 minutes.

Remove the pan from the heat and add the remaining Parmigiano cheese, stir until the ravioli are well covered with the creamy sauce. Serve hot and top with a sprinkle of extra cheese. 

A super cozy pasta meal that is quick to make!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1666703680/zpt2sbwacqgn3wigdzfi.mp4

This mushroom Ravioli with Cream Sauce Recipe is a creamy, savory, smooth comfort meal that comes together in under 20 minutes! The creamy sauce includes Parmigiano cheese, garlic, shallots, a touch of fresh herbs, and mushrooms to create a perfectly cozy pasta dish.

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage.

mushroom ravioli (or with your favorite filling)

cream 20% fat (or half-and-half, at room temperature)

Parmesan

dry white wine (or chicken broth)

salt

tsp black pepper

¼ tsp red pepper flakes

walnuts (roughly chopped)

chopping

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.

boiling

Bring a large pot filled with salted water to a boil. 

toasting

cooking

simmering

tossing

serving

Ik heb het reeds gemaakt en het was om duimen en vingers af te likken ;)
Heb binnenkort bezoek en zou dit willen klaarmaken als voorgerecht , voor 12 personen.
Denk je dat ik de saus vooraf kan maken zodat ik ze enkel nog moet opwarmen?

A very easy and delicious sauce for ravioli!!!   I loved it with some vegan walnut filled ravioli.  I will definitely make this one again, and I'm looking forward to trying some of your other recipes too.  Thanks!

This was easy to make and tasted wonderful. The walnuts and fried sage were great toppers and sent this to the next level. Thanks for the recipe Anna!

Made it twice already, absolutely fantastic, very tasty with the walnuts and sage.
Used 200ml cream otherwise it wasn’t thick enough, but maybe it needed more simmering!

Had to throw out this attempt. The lemon addition prior to adding the half and half was the problem. Shouldn’t the lemon be added to the end since it doesn’t fair well to heat and loses the fresh flavor.

This was excellent. I subscribe to the NYT cooking and have yet to find such a divine recipe. Thank you! I will be trying more of your recipes in the future

Great flavor! Loved the addition of walnuts.

Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again

Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you&#x27;ll never want your ravioli any other way!

Ravioli with Mushroom Cream Sauce

mushroom ravioli (see note)

mushrooms (sliced)

garlic (peeled OR 1 tablespoon minced garlic)

butter

chicken

italian herb blend seasoning (or Herbs de Provence)

salt (to taste)

black pepper

Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.

In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.

Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).

Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.

Gently stir in ravioli.

If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

Quick, easy meal for the busy weekdays. Pretty good flavor. I added a bit of flour to thicken the sauce.

This sauce is the best turns out perfect everytime and my kids and husband love it!

Delicious, I definitely ate more than a serving oops lol. I added some extra seasoning like garlic powder and paprika as well as adding some cornstarch to help thicken the sauce. I’ve seen alot of people complaining about the cream being runny but really it was an easy fix and was delicious regardless.

The proportion of chicken broth to heavy cream is a bit off. I had it simmering for 10 mins and still very watery and not creamy.

Was very watery. Did not thicken or become creamy. Wondering if possibly too much broth.

great base recipe but made a few tweaks to ensure a thickened sauce. After cooking mushrooms for 5-7 mins, add about 2.5 - 3 tbsps of butter and sprinkle equal amount flour, cook for about 1m5 mins. Add chicken stock about .5 cups at a time, mix well while simmering. I used about 1.5 -1.74 cups of stock, thickened and then added a bit of cream and parmesean cheese. Perfect consistency

Not great, super watery.  Had to thicken three times and then the flavours drowned.  Had to basically restart with herbs and flavourings

Way too runny. 3 cups of liquid just can’t reduce without simmering forever. Needs less liquid and some thickening agent.

Way too much chicken broth. Sauce didn’t thicken up after 20 minutes of simmering. Had to add about 1.5 cups more of heavy cream and about 1/2 of flour dissolved in water for it to properly thicken up.

An easy vegetarian date night dinner, this luxurious mushroom ravioli is reminiscent of the Olive Garden&#39;s Ravioli di Portobello with a smoked cheese cream sauce. Dinner is ready in less than 30 minutes!

Mushroom Ravioli with Smoky Cream Sauce

oz mushroom ravioli

garlic (minced)

olive oil (for cooking)

white wine

(heavy) cream

smoked cheese (grated)

chives (sliced)

cherry tomatoes (quartered)

In a deep saute pan or shallow casserole dish, saute the garlic in olive oil until fragrant.

Add the white wine to the pan and let it bubble for a few minutes until it starts to reduce.

Add the cream and cheese. Turn the heat down to a very low setting and gently mix the sauce until the cheese is melted through. Remove from the heat and set aside.

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