This from-scratch mushroom ravioli recipe is made with fresh homemade pasta dough. The savory filling blends 3 different types of mushrooms, dry marsala wine, creamy ricotta, mascarpone and Parmesan for a rich, earthy flavor. Make the filling 1-2 days in advance; serve with a golden brown butter sauce.
If you’re into homemade pasta and haven’t explored the exciting world of stuffed pastas like ravioli, start now. My master method adapts beautifully to variety of fillings: creamy ricotta, hearty meat, butternut squash and more. An impressive dish every time!
What To Expect
In this post, you’ll learn how to make mushroom ravioli with 3 different types of mushrooms, step-by-step instructions, helpful tips, and options to store and freeze.
You’ll have enough ravioli to feed 4-6 people, with a little leftover for the cook to sample. I’ve also included my quick, 2 ingredient golden butter sauce to round out the dish.
Favorite Mushrooms To Use?
Wild mushrooms are exotic, earthy and inspiring (think: fresh porcinis and chanterelles). But they’re pricey and not always easy to find. During recipe testing, once the wild mushrooms were cooked down and combined with marsala wine, it was hard to distinguish the taste.
I settled on using practical, less expensive varieties like baby bella mushrooms, shiitake mushrooms and white button mushrooms. To serve, I topped the ravioli a “chef’s mix” package of sautéed wild mushrooms to enhance the texture and flavors of the dish.
Helpful Ravioli Tips
- Make space. You’ll need a large, clutter-free work surface to roll out the pasta dough (the kitchen table is ideal). Don’t overlook this tip. Rolled out pasta sheets can measure up to 3ft. long.
- Skip the fancy tools. A simple ravioli cutter (aka: fluted pastry wheel) is sufficient for pretty decorative edges. Or, use a large knife and upgrade later.
- Get the air out. Use your fingers to gently press the air away from the filing to prevent air bubbles and pockets.
- Use cold filling. Chill the filling in the fridge for best results; hot filling will spread and make the pasta soggy. Prepare the filling 1-2 days in advance to get ahead.
- Drain the ricotta. You’ll get a creamier filling. To do so: drain the ricotta overnight in a fine mesh sieve. Or, for a speedier method, spread the ricotta on top of 3 stacked paper towels. Place 3 more paper towels on top. Press firmly to squeeze out the excess moisture.
How To Make Homemade Mushroom Ravioli {Step-By-Step Recipe}
Step 1: Make The Pasta Dough & Filling
To Start: You’ll need to make the pasta dough—follow my step-by-step instructions and video {linked here}. Then roll it into thin sheets about .40 mm to .30 mm thick. I like to make the filling while the pasta dough rests (about 1 hour) or 1-2 days in advance.
For the mushroom filling: Sauté the mushrooms, shallots, and garlic in butter until golden, about 10 minutes.
Remove the pan from the heat and deglaze with marsala wine, scraping up any brown bits stuck to the bottom of the pan. Brown bits = flavor! Cook until the liquid has evaporated. The filling needs to be dry.
Cool the filling completely, then pulse a few times in a food processor. You’re looking for a minced texture—not a blended paste! Then mix together with with mascarpone, ricotta, and Parmesan cheese.
Step 2: How To Assemble & Cut Ravioli
There are a few ways to assemble ravioli. In my master recipe, I showed you the “sandwich” method which is easy for beginners: you dollop the filling down the center of a pasta sheet, top with another sheet, smooth out the air, and then cut to size. Here, I’m showcasing the “fold over” method which gives you a slightly higher yield and less pasta scraps— that’s the benefit.
Cut a pasta sheet in half or thirds (shorter is easier to work with). Fold one sheet in half horizontally to make a light crease, then unfold.
Working below the crease, dollop the filling in rounded teaspoons spaced 2 finger-widths apart. I use a measuring teaspoon or this handy cookie scoop for quick and easy portioning.
Fold the pasta over the filling. Press out the air between each ravioli. Press together to create a single thickness. Cut into 2–2 ½ inch squares using a fluted pastry wheel, ravioli cutter, or sharp knife.
Transfer the ravioli to a parchment-lined sheet pan dusted with semolina flour. Cover with a towel or an inverted sheet pan to keep them from drying out.
Step 3: How To Cook Homemade Ravioli
When dealing with fresh homemade pasta of any kind, I recommend cooking a test batch first to gauge the correct time. Plunge 1-2 ravioli into a pot of salted boiling water. For ravioli made with pasta sheets rolled to .40 mm or .30 mm thick (#5 or #6 on a KitchenAid), cook for 6 minutes or more—the thicker the pasta, the longer the ravioli will take to cook. Adjust your time as needed. Taste for doneness. Gently transfer the ravioli to a serving dish with a slotted spoon or fine mesh strainer. Be careful, they are delicate! Spoon the sauce over the top.
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Homemade Mushroom Ravioli
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 48–52+ ravioli 1x
- Category: Homemade Pasta
- Method: Handmade
- Cuisine: Italian
- Diet: Vegetarian
Description
This from-scratch mushroom ravioli recipe is made with fresh homemade pasta dough. The savory filling blends 3 different types of mushrooms, dry marsala wine, creamy ricotta, mascarpone and Parmesan for a rich, earthy flavor. Make the filling 1-2 days in advance to save on time.
Helpful Tools:
- Food processor (for mincing the mushroom filling)
- Teaspoon-sized cookie scoop (for quick & easy portioning)
- Fluted ravioli cutter
Notes & Tips:
- For this recipe, I rolled my pasta sheets to .30 mm thick, which is #6 on a KitchenAid. This is very thin and a little tricky to work with if you don’t have experience. Rolling the dough .40 mm thick (#5 on a KitchenAid) is easier and perfectly fine. Your total ravioli yield will be less if using the #5 setting.
Ingredients
For The Pasta
(1) Homemade Pasta Dough or Sourdough Pasta
For The Mushroom Filling
- 50 g (4 tbsp.) unsalted butter
- 450 g (1 lb) mixed mushrooms such as cremini or “baby bellas”, shiitake mushrooms and white button mushrooms
- 3 shallots, chopped
- 1 garlic clove, chopped
- Salt
- Freshly ground black pepper
- 1/4 cup dry marsala wine
- 80 g drained ricotta (see notes & tips above)
- 80 g mascarpone cheese
- 20 g freshly grated Parmesan cheese
For The Mushroom Garnish
- 30 g (2 tbsp) unsalted butter
- 220 g (8 oz) package of wild mushrooms
- Salt
- Freshly ground black pepper
For The Sauce
- 70 g (5 tbsp) unsalted butter
- 70 g (5 tbsp) truffle butter
Instructions
Step #1: Make The Pasta Dough
Make fresh pasta dough with step-by-step instructions and video here. Roll it into thin sheets for ravioli, approximately .40 mm to .30 mm thick (#5 or #6 on a KitchenAid pasta roller attachment). Tip: I like to make the mushroom filling while the pasta dough rests (resting time takes about 1 hour) or 1-2 days in advance.
Step #2: Make The Mushroom Filling
- In a large 10-inch skillet, melt the butter over medium heat. Add the mushrooms, shallots and garlic, and season with salt and pepper. Sauté until all of the liquid has evaporated and the mushrooms are golden brown, about 10 minutes.
- Remove the pan from the heat. Deglaze with marsala wine, scraping any brown bits stuck to the bottom of the pan with a wooden spoon. Brown bits = flavor! Return the pan to the stove, and cook until all of the liquid has evaporated. The filling needs to be dry.
- Transfer the mushrooms into the food processor. In short bursts, pulse approximately 4-8 times. The mushrooms should be minced, but not blended into a paste. Scrape into a bowl; cool completely (use the fridge to speed things up).
- Mix with ricotta, mascarpone and Parmesan cheese. Taste, and correct seasoning with salt and pepper if needed.
Step #3: Assemble & Cut Ravioli
- Cut a pasta sheet in half or into thirds, depending on how long they are. Shorter pasta sheets are easier to work with. Take one sheet and fold it in half horizontally to make a light crease; then unfold.
- Working below the crease, dollop the filling down the pasta sheet in rounded teaspoons spaced 2 finger-widths apart. I use a measuring teaspoon or this handy cookie scoop for quick and easy portioning.
- Fold the pasta sheet over the filling. Press out the air in between each ravioli, smoothing your fingertips around the filling. Press together to create a single thickness.
- Using a fluted pastry wheel, ravioli cutter or large knife, cut the ravioli into 2- 2 1/2 inch squares.
- Transfer the ravioli to a parchment-lined sheet pan dusted with semolina flour. Cover with a towel or an inverted sheet pan to keep them from drying out. Repeat to assemble and cut the remaining ravioli. When you are finished, choose your storage option (see notes below) or proceed to cook.
To Cook & Serve:
- Bring a large pot of water to a boil. Salt generously.
- Meanwhile, in a large skillet: melt the 2 tbsp. of butter over medium heat. Add the mushrooms and season with salt and pepper. Sauté until golden brown.
- In a separate large skillet or high-sided braiser: melt both butters over medium heat. Once it gets foamy and starts to turn golden, remove from the heat and set aside until the ravioli are cooked.
- To cook the ravioli: do a test batch first to gauge the cooking time, which will vary depending on pasta thickness. Plunge 1-2 ravioli into the pot of boiling water. Cook for 5-6 minutes; taste for doneness and adjust cooking time as needed. Repeat to cook the remaining ravioli in batches. Remove with a fine mesh strainer and portion onto individual plates.
- Gently warm the melted butter sauce. Spoon over each plate and top with some of the sautéed mushrooms. Garnish with extra grated Parmesan cheese.
Notes
How To Store, Chill & Freeze Homemade Ravioli
Homemade ravioli is best enjoyed fresh. If they sit around for too long, they’ll get soft and soggy. Personally, I like to make ravioli in the morning and freeze them immediately to cook later on.
- At Room Temperature (1 hr): Arrange homemade ravioli on a parchment-lined sheet pan dusted with semolina flour to prevent sticking. Cover tightly with plastic wrap or place an inverted sheet pan on top to cover. Store at a moderate room temperature for 1 hour.
- To Refrigerate (2 hours): Arrange the ravioli as indicated above. Chill up to 4 hours. Do not refrigerate overnight. The pasta will oxidize and discolor, and the filling will create soggy ravioli.
- To Freeze (1 month): Arrange the ravioli as indicated above, minus the plastic wrap. Freeze directly on the sheet pan. Once frozen solid, transfer to a parchment-lined air-tight container or bag. Freeze up to 1 month. To Cook Frozen Ravioli, there’s no need to defrost beforehand; cook directly from frozen. Note: frozen pasta becomes dry and brittle overtime; if there are any cracks on the surface of your ravioli, the filling will leak out during the cooking process.
Comments
Daniel says
I made these for a “pasta party” recently with some slight alterations due to the ingredients I had and they were an absolute hit! We had a surprise late spring flush of pine mushrooms (Lactarius deliciosus) in my local area, so I used those for about half of the mushrooms in the filling, and store bought white button mushrooms made up the rest. Since the pine mushrooms have a very strong earthy/meaty flavour I decided to use the wine I had on hand (a cheap Shiraz – being a broke uni student I couldn’t really justify a bottle of marsala just for cooking!) and made tortellini rather than ravioli since I didn’t have an interesting cutter for the edges and wanted some visual appeal. I’ve been told by several people it’s the best pasta they’ve ever had! Thank you for this recipe, it will definitely become a classic in my repertoire.
joy says
My husband has made your recipe many times, to great acclaim! We would like to make it for 24 people for Christmas and wondered if we should double or triple it? Also, would the pre-made ravioli freeze well?
Emilie Raffa says
Hi Joy! This is a great question. Are you planning on serving the ravioli as a main course? Or as a light starter or appetizer (before the main meal)? Approximately, how many ravioli would you like to serve/ person? I’ll circle back with more info after you respond. Thanks! 🥰
joy says
Thanks, Emilie! We are serving the ravioli as a main course and this time we thought we would make one large raviolo for each person. We had this at a restaurant in NY recently with a soft egg included within each raviolo. We’re not doing the egg though since we are making these ahead of time. Along with the ravioli as a main course, we will also be serving salad, garlic bread and roasted veggies.
Emilie Raffa says
Hi Joy! This info is super helpful- it changes everything. I would triple the recipe and make sure to let the dough rest for at least 1 hour before rolling (this will increase the dough’s elasticity, giving you slightly longer pasta sheets which = more ravioli/ sheet). Enjoy! This sounds wonderful, by the way.
Sandy says
I was looking for a spinach and mushroom ravioli recipe and came across this recipe. The mushroom’s came out wonderfully. Such a beautiful glaze that it almost was a shame to chop and use in the filling but I stayed on course. My husband wanted spinach so I added about a half cup of finely chopped spinach to the recipe. It made him happy and did not distract from the filling. I have a “tried and true” pasta recipe from years ago and this time I rolled the sheets of pasta very thin – it made all the difference. Thank you for that tip. I am going to serve this ravioli recipe at my next family dinner and I know my family will go wild! By the way, I love your website.
Zayda Kebede says
Wonderful instructions. SO complete, with precise information freezing times to avoid discolouration or cracking etc. which can make or break an enjoyable meal.
Barbara says
So I made these as written: OMG these are soooooooo GOOD!! I made them a couple days before my dinner party and frozen them. Everyone was blown away, I could not find truffles so did brown butter with crispy sage than drizzled really good truffle oil (just a little)
Barbara says
Sorry after reading this over and over I figured it out “silly me” Making it now!!
Barbara says
I don’t see my question posted. You said to do this with the wine?
Remove the pan from the heat. Deglaze with marsala wine, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon. Brown bits = flavor! Cook briefly until the liquid has evaporated. The filling needs to be dry. Than do you add all the mushrooms back in? Is it a pound of mushrooms after chopped. I want to make this soon so hopefully I get a reply.
Barbara says
I reread this a couple of times you say:
Remove the pan from the heat. Deglaze with marsala wine, scraping any brown bits stuck to the bottom of the pan with a wooden spoon. Brown bits = flavor! Return the pan to the stove, and cook until all of the liquid has evaporated. The filling needs to be dry.
When do you add the deglazed marsala wine with brown bits?
Sorry if I an missing something.
Barbara says
I have made many difference raviolis, was looking for a mushroom one and read thought TONS of recipes. I think you nailed it with the dry marsala wine, mascarpone and ricotta cheese. Any substitues for the mascarpone as this will be the only recipe I will probably use it for. If not I will buy some. Can not wait to make it and I will try your recipe for homemade pasta, close to mine. I sure it will be a 5 star but will let you know.
Scott says
Are there any quantities for the mushroom filling posted anywhere
Anna-Liisa McAdams says
1 pound
Lori says
This filling is rally delicious! I added finely chopped kale because I had some in the fridge. Thanks for posting!
Emilie Raffa says
Kale sounds lovely, Lori. Thanks for sharing this tip!
Paula Rhodes says
Hi Emilie,
I’m probably missing it, but I don’t see any ingredients under the ingredient headline in the recipe. Any ideas?
Emilie Raffa says
Hi Paula! All of the ingredients are there :) Perhaps scroll down a little more? If you’re still having trouble, I will email you the recipe directly. Just let me know.