Creamy Mushroom Ravioli

$- 2 cups all-purpose flour - 3 large eggs - 1 tablespoon olive oil - 1 teaspoon salt - 1 cup ricotta cheese - 1 cup mushrooms (cremini or button), finely chopped To make the dough for the ravioli, I start with all-purpose flour and salt. I make a well in the center for the eggs and olive oil. This mix creates a smooth dough. I knead it until it feels elastic, then let it rest. For the filling, I use ricotta cheese combined with finely chopped mushrooms. This mix gives a creamy texture and a rich taste. You can use cremini or button mushrooms based on what you like. - 2 cloves garlic, minced - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - ½ cup grated Parmesan cheese - Salt, pepper, and fresh parsley I add garlic and thyme to the filling for extra flavor. Garlic gives a nice aroma, while thyme adds a fresh touch. After mixing the filling, I season it with salt and pepper to balance the taste. I always sprinkle grated Parmesan on top when serving for a savory finish. - 1 cup heavy cream - Additional salt and pepper For the sauce, I use heavy cream. It creates a rich and smooth base. I heat it in the same pan used for the mushrooms. This way, I capture all the flavors from the filling. After simmering, I adjust the seasoning with salt and pepper. This sauce coats the ravioli perfectly, making each bite creamy. {{ingredient_image_1}} To make the dough, take a large bowl. Add 2 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center. Pour in 3 large eggs and 1 tablespoon of olive oil. Use a fork to mix. Gradually blend the flour with the eggs. A dough will start to form. Now, transfer the dough to a floured surface. Knead it for about 5-7 minutes. You want the dough to be smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes. Resting helps the dough relax. In a skillet, heat a splash of olive oil over medium heat. Add 2 minced cloves of garlic and sauté for 1 minute. The garlic will smell great! Next, add 1 cup of finely chopped mushrooms. You can use cremini or button mushrooms. Cook until tender, about 5-7 minutes. Make sure all the liquid evaporates. Remove from heat and let it cool slightly. In a bowl, mix the sautéed mushrooms with 1 cup of ricotta cheese and ½ cup of grated Parmesan cheese. Season with salt and pepper to taste. This filling is both creamy and flavorful! After resting, divide the dough into four pieces. Roll out each piece into thin sheets. Aim for about 1/16-inch thick. You can use a pasta machine or a rolling pin for this. On one sheet of pasta, spoon small dollops of the filling about 2 inches apart. Use a brush or your finger to moisten the edges with water. Carefully place another sheet of pasta on top. Seal around each filling with your fingers. This removes air and ensures a tight seal. Cut into squares or circles using a pasta cutter. Bring a large pot of salted water to a gentle boil. Add the ravioli in batches. Cook for 4-5 minutes, or until they float. This means they are ready! Use a slotted spoon to remove them and drain any excess water. In the same skillet used for the mushrooms, pour in 1 cup of heavy cream. Bring it to a simmer. Stir frequently until it thickens slightly. Mix in any remaining mushrooms from earlier. Adjust the seasoning with salt and pepper. Gently add the cooked ravioli to the cream sauce. Toss carefully to coat. This will give the ravioli a rich, creamy flavor! To make great ravioli, use the right flour and egg ratio. I recommend 2 cups of all-purpose flour for every 3 large eggs. This mix creates a smooth dough that rolls well. You’ll know the dough is ready when it feels soft and elastic. Knead it for about 5-7 minutes until it springs back when pressed. You can switch up the filling easily. If you want a different flavor, try using goat cheese instead of ricotta. Mixing in more mushrooms or even spinach adds great taste. Don’t forget to add herbs and spices too! Fresh thyme or a pinch of nutmeg can really brighten up the flavor. Prevent your ravioli from sticking together while cooking. Stir gently when you add them to boiling water. Cook them in small batches for best results. Check for doneness by watching for them to float to the top. This usually takes about 4-5 minutes. Enjoy the process and your delicious meal! Pro Tips Make Ahead: You can prepare the ravioli dough and filling a day in advance. Just keep them covered in the refrigerator to maintain freshness. Use Semolina Flour: For a firmer texture and to prevent sticking, consider using a mix of all-purpose flour and semolina flour when making the pasta dough. Don’t Overcrowd the Pot: When cooking the ravioli, add them in small batches to prevent them from sticking together and ensure even cooking. Enhance the Flavor: For an extra depth of flavor, add a splash of white wine to the cream sauce while it simmers, allowing it to reduce slightly before adding the ravioli. {{image_2}} You can change the filling by adding meat. Chicken or sausage can add a hearty taste. Simply cook chicken or sausage, chop it, and mix it with the mushrooms and cheese. This gives a nice twist to your ravioli. If you prefer a vegan option, use plant-based ingredients. Swap out the ricotta for tofu or a vegan cheese. You can still enjoy the rich flavor of mushrooms. This makes the dish suitable for anyone, no matter their diet. For those who need gluten-free pasta, you can use gluten-free flour. Options like almond flour or rice flour work well. Just be sure to adjust the water in the dough as needed. Gluten-free dough can be sticky, so keep flour nearby. Cooking time may differ for gluten-free pasta. It usually cooks faster than regular pasta. Keep an eye on it while it boils. Once they float, they are ready to eat! Pair this dish with a fresh salad or steamed veggies. A simple green salad with a light vinaigrette works great. It balances the creamy ravioli well. When it comes to drinks, consider a light white wine. A crisp Pinot Grigio or a refreshing Sauvignon Blanc complements the dish. If you want a non-alcoholic option, try sparkling water with a slice of lemon. It adds a nice touch! To store leftover ravioli and sauce, let them cool completely. Place them in airtight containers. This keeps your meal fresh for up to three days. When you're ready to eat, reheating is easy. Just warm them gently in a skillet over low heat. You can also use the microwave, but be careful not to overcook. If you want to freeze uncooked ravioli, lay them out on a baking sheet. Make sure they don’t touch each other. Freeze them for about an hour until they are firm. Then, transfer them to a freezer bag. This way, they last up to three months. To cook frozen ravioli, boil them straight from the freezer. They will take a couple of extra minutes to cook. To keep mushrooms fresh, store them in a paper bag in the fridge. This lets them breathe and avoids moisture build-up. For cheese, wrap it tightly in plastic wrap, then place it in an airtight container. This helps keep its flavor and texture. For pasta dough, wrap it well in plastic wrap. Store it in the fridge for up to two days, or freeze it for later use. Homemade ravioli lasts about 2 to 3 days in the fridge. Keep them in an airtight container. Be sure to place a piece of parchment paper between layers to avoid sticking. If stored properly, they will stay fresh and safe to eat. Yes, you can use store-bought pasta. Fresh or frozen pasta works well. Just remember that cooking times may differ. Check the package instructions for the best results. This option saves time but might not have the same taste as fresh homemade ravioli. If you need a substitute for ricotta cheese, you can use cottage cheese. Blend it until smooth for a similar texture. Cream cheese also works in a pinch but has a richer flavor. You can even try a vegan option, like blended tofu. Serve creamy mushroom ravioli in shallow bowls. Drizzle extra cream sauce on top for that rich flavor. Garnish with fresh parsley for color and taste. You can also sprinkle more Parmesan cheese for added yumminess. Pair this dish with a light salad or garlic bread for a full meal. Making ravioli at home is simple and fun. We covered key ingredients like flour, ricotta, and mushrooms. I shared steps for preparing dough, filling, and cooking. You can explore tips for perfecting the dough and filling variations. Plus, consider how to store and freeze your ravioli for later. Homemade ravioli provides a delicious meal anytime. With these insights, you can create your own pasta masterpiece. Embrace the joy of cooking and enjoy your tasty creations!$

Delicious homemade ravioli filled with a creamy mushroom and ricotta mixture, served in a rich cream sauce.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1 teaspoon salt
1 cup ricotta cheese
1 cup mushrooms (cremini or button), finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
0.5 cup grated Parmesan cheese
1 cup heavy cream
to taste salt and pepper
for garnish fresh parsley

Instructions

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, gradually combine the flour with the eggs until a dough starts to form.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
In a skillet over medium heat, add a splash of olive oil. Once hot, add garlic and sauté for 1 minute until fragrant. Add the chopped mushrooms and thyme, cooking until the mushrooms are tender and any liquid has evaporated (about 5-7 minutes). Allow to cool slightly.
In a bowl, mix the sautéed mushrooms with ricotta cheese and Parmesan. Season with salt and pepper to taste.
Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin until about 1/16-inch thick.
On one sheet of pasta, spoon small dollops of the filling about 2 inches apart. Using a brush or your finger, moisten the edges around each spoonful with a bit of water. Carefully place another sheet of pasta on top, sealing around each filling with your fingers to remove any air and ensure they are well sealed. Cut into squares or circles using a pasta cutter.
Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 4-5 minutes or until they float to the top. Use a slotted spoon to remove them and drain excess water.
In the same skillet used for the mushrooms, pour in the heavy cream and bring to a simmer. Stir frequently until it thickens slightly. Mix in any remaining mushrooms and adjust seasoning with salt and pepper.
Gently add the cooked ravioli to the cream sauce, tossing carefully to coat.

Notes

Serve in shallow bowls with extra cream sauce and garnish with fresh parsley and Parmesan cheese.

Keyword creamy, homemade, mushroom, pasta, ravioli