Ravioli with mushroom dough filled with ricotta and cheese, so tasty. It’s a classic of Italian cuisine, not too elaborate but very flavorful and appreciated.
A Sunday or festive main course, perfect for special occasions.
Fresh pasta with mushroom dough is a delicious and original dish that we can easily prepare at home.
As with all fresh pasta recipes, there are various steps to make our pasta. But the satisfaction of creating them with our own hands and then enjoying them will be immense, every effort will be greatly rewarded.
You can make the ravioli with mushroom dough even if you are not an expert in homemade stuffed pasta, because the procedure is not difficult.
For mushrooms, I chose a container of fresh mixed mushrooms, but champignons are also fine.
For the filling, I went with the classic combination that I find ideal and pairs well with mushrooms. The combination of Taleggio and ricotta makes these ravioli very tasty and flavorful.
A basic recipe that you can then modify or adapt to your needs.
As a final dressing for this main course, we recommend the classic melted butter with cheese, Grana, and pepper, but you can also use a light tomato sauce.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 5/6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Ravioli with Mushroom Dough
- 3 1/4 cups all-purpose flour (approximately)
- 3 eggs
- 7 oz mushrooms (cleaned weight)
- 1 pinch salt
- 1 clove garlic
- as needed extra virgin olive oil
- chopped parsley
- 1 1/4 cups ricotta
- 4 oz Taleggio
- 2 oz Parmigiano Reggiano DOP
- salt
- nutmeg
- 1/3 cup butter
- leaves sage
- as needed grated parmesan
Tools
- Kneading Board
- 2 Pans
- Pot
- Slotted Spoon
- Food Scales
- Pasta Machine
- Pastry Wheel
- Blender
Steps for Ravioli with Mushroom Dough
Let’s start with the mushrooms needed for the dough.
(I used a mix of assorted mushrooms, but champignons also work well).
Quickly clean the fresh mushrooms by scraping off the dirt with a knife or a clean cloth, but NEVER rinse them under tap water, as they will be ruined.
Cut the larger mushrooms into pieces and leave the smaller ones whole.
Heat a few tablespoons of extra virgin olive oil in a large pan, and add the garlic cut in half and its central part removed.
Flavor the oil for a few minutes, then cook the mushrooms over high heat. Sauté the mushrooms for 10 minutes to evaporate the liquids, adjust the salt, add a sprinkle of fresh chopped parsley, and some pepper.
Remove the garlic.
The liquid needs to evaporate completely.
Then put the mushrooms without liquid into a mixer and blend them.
Blend to your liking; I made them creamy.
Place the flour on the kneading board, create a well in the center, and add the eggs and a pinch of salt.
Start working by lightly beating the eggs from the center.
Add the blended mushrooms and knead the dough for about ten minutes, adding more flour if necessary.
Cover the dough with plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. Sift the ricotta, cut the Taleggio into small pieces, grate the parmesan, and put everything in a bowl. Work with a wooden spoon to mix all the ingredients well.
Add a pinch of white pepper and adjust the salt.
Also add a grating of nutmeg, the amount to taste.
After the resting time, take a piece of dough and slightly flatten it with your hands using a bit of flour.
Pass it through the pasta machine starting from the thickest setting.
Roll out the dough, making several passes to make it thin.
Place dollops of filling spaced 1 inch apart, cover with another sheet, and press to remove the air.
Cut with the pastry wheel and arrange the ravioli on a floured board.
A tip: dust with durum wheat semolina flour for better drying.
Proceed.
Continue until the filling is used up (kneading the pasta scraps before they dry).
Bring a pot of water to a boil, salt it, and add a drizzle of oil to prevent the ravioli from sticking together during cooking.
Meanwhile, melt the butter in a large pan, add the sage leaves and let them infuse for a few minutes over low heat.
Drain with a slotted spoon and place them in the pan with the sauce.
Turn off the heat and add the grated cheese and half a ladle of cooking water to make them creamier.
Serve immediately.
Enjoy your meal.
Tips
You have various options for making your ravioli: you can make discs, half-moons, triangles, or squares, all in the size you prefer.
If you have ravioli gadgets, this is the time to use them.
Making stuffed pasta is much simpler than it seems and in the end, we will get a tasty and elegant main course.
Or store them in the fridge for 1 day, spaced apart.
Or freeze them, always on cutting boards, when they are hard, you can close them in plastic bags!
Here is the link to best preserve fresh pasta: how to blanch fresh pasta.
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FAQ (Questions and Answers)
Can I substitute Taleggio?
Use a cheese you like. For example, I like Montasio or Asiago, just cut it very finely.
Can I season them with sauce?
Certainly…. Otherwise a rustic sauce with cream and sausage will give your dish a succulent and satisfying flavor.
