This recipe is made with fresh homemade pasta dough, rolled into beautiful thin sheets for ravioli. The mushroom filling features 3 different types of mushrooms, dry marsala wine, ultra-creamy ricotta, mascarpone and Parmesan cheese. The filling can be made 1-2 days in advance and chilled until ready to use. Assembled ravioli can be frozen up to 1 month!
- 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. Note: your total ravioli yield will be less if using the #5 setting.
- Make space. You’ll need a large, clutter-free work surface to roll out the pasta dough (the kitchen table is ideal).
- You do not need ravioli molds or ravioli makers to get started. 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.
For Pasta Dough
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
- 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
- Freshly ground black pepper
For The Sauce
- 70 g (5 tbsp) unsalted butter
- 70 g (5 tbsp) truffle butter
Step #1: Make The Pasta Dough
Make fresh pasta dough with step-by-step instructions and video here. Once the dough is complete, 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.
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.
Keywords: homemade, pasta, ravioli, mushroom, mascarpone, ricotta, Parmesan cheese, Italian