Mushroom ravioli filled with a silky mushroom pâté, wrapped in fresh homemade pasta and tossed in a garlicky Parmesan cream sauce. This is a special-occasion pasta that’s worth the effort.
Making ravioli from scratch takes practice, but it becomes easier each time and the results are far superior to store-bought or frozen pasta.
Fresh egg pasta gently enclosing a smooth, flavorful filling and dressed in a light cream sauce is hard to beat. Finish with freshly grated Parmesan and a glass of wine for a memorable meal.
Some tools make the process faster and neater, though none are strictly required. Here are a few items to consider if you want to streamline ravioli-making.
Equipment For Making Ravioli Quicker & Easier
- A pasta machine – speeds up rolling and produces even sheets. A rolling pin works too, but expect more elbow grease.
- A pasta cutter – useful for freehand shapes; a knife or pizza wheel will also do the job.
- A ravioli stamp – handy to cut and seal individual pieces if you prefer that method.
- A food processor – ideal for this mushroom filling to achieve a smooth, pâté-like texture.
Some key tips
Making the filling
The filling should be soft and almost mousse-like, not wet. For this recipe I use chestnut (crimini) mushrooms, shallots and garlic for a rich, nutty flavor. A spoonful of ricotta and some Parmesan add creaminess without weighing it down.
Blitz the cooled mushroom mixture in a food processor until it becomes a smooth pâté suitable for piping or spooning into the pasta.
Making the sauce
The cream sauce is simple and fast: garlic, cream, Parmesan and a pinch of nutmeg. Bring the cream to a gentle boil, lower the heat and stir in grated Parmesan until the sauce thickens enough to coat the pasta.
Use just enough sauce to lightly coat the ravioli—too much will make the dish heavy. If you prefer, a brown butter and sage sauce is an excellent alternative.
Filling the ravioli
There are a few essential steps to get neat, well-sealed ravioli:
- Make sure your pasta dough is correctly made and rested; egg size and dough rest time affect the texture.
- Avoid wetting the edges with water unless the dough is very dry. Water can make the pasta sticky and trap air, which leads to wrinkling or bursting. Seal the pasta firmly with dry hands and press out air as you go. In very hot conditions you may need a tiny amount of water, but generally it’s best avoided.
P.S. If your cooked ravioli looks wrinkled, there was likely air trapped inside. Stopping the use of water to seal the edges solved this for me—ravioli became smooth and tidy.
How To Make Mushroom Ravioli – Step By Step
Heat 1 tbsp olive oil in a medium pan. Add finely chopped shallots and sauté until soft and translucent.
Add sliced mushrooms and cook until reduced and tender. Stir in garlic, thyme and a good pinch of salt and pepper; cook a further 1–2 minutes. Set aside to cool for about 5 minutes.
Place the cooled mushroom mixture in a food processor with Parmesan and ricotta and blitz to a smooth, pâté-like consistency.
Make a batch of homemade egg pasta dough and roll it out from the widest setting down to the third-last setting (often setting 7 on machines). Lay a sheet of pasta on your work surface and place about 1 heaped teaspoon of the mushroom filling roughly 1 inch apart along the sheet.
Fold one edge of the pasta over to meet the opposite edge. Gently press the filling down so the pasta folds easily. Seal the sides of each filling mound with your fingers, pressing firmly to remove air and create a tight seal.
Tip: These folded shapes are technically mezzalune (half-moons) because they’re folded rather than having four sealed edges. They’re slightly easier to make; for traditional ravioli, place a second sheet of pasta over the first and seal around each mound.
Seal the top of each parcel with your thumb while holding the edges to ensure all air is expelled—this prevents bursting and wrinkling.
Cut the ravioli with a cutter, stamp or fluted wheel and set them on a surface lightly dusted with semolina or 00 flour while you finish the rest.
Bring a large pot of salted water to a boil. Cook the ravioli for about 4 minutes, or until they float and are tender. Meanwhile, make the sauce.
Heat a little olive oil in a large pan and sauté chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper and bring briefly to a boil. Let it bubble 30–40 seconds, then reduce the heat and stir in freshly grated Parmesan until the sauce slightly thickens.
Using a slotted spoon, transfer the cooked ravioli straight from the water into the sauce, toss gently to coat, and serve immediately.
Important Tips For Making Mushroom Ravioli
- Don’t wet pasta edges unless the dough is very dry; it usually makes sealing harder.
- Ensure the mushroom filling is smooth and spreadable like pâté.
- Use a piping bag or a small spoon to portion the filling consistently.
- Dust your work surface lightly with semolina or 00 flour to prevent sticking while rolling and assembling.
- If freezing, freeze ravioli in a single layer on a tray so they don’t stick together, then transfer to a freezer bag once solid.
More Pasta Recipes You Might Like
- Pasta with Puttanesca Sauce
- Mushroom Spinach Pasta
- White Truffle Cacio e Pepe
- Creamy Butternut Squash Pasta
- Smoked Salmon Pasta Carbonara
If you try these mushroom ravioli or any other recipe, please leave a comment to share how it went—I love hearing from readers.
Step by step photos above
Most recipes include step-by-step photos and tips to help you succeed.
Mushroom Ravioli In A Parmesan Cream Sauce
By Emily
Ingredients
- 1 batch homemade pasta dough
- 1 tbsp olive oil
- 500g (17.5 oz) chestnut mushrooms (crimini), sliced
- 2 shallots, finely chopped
- 1 clove garlic
- 1 sprig thyme
- 1 heaped tbsp ricotta
- 2 tbsp Parmesan, freshly grated
- Salt and pepper, to season
For the sauce
- 1/2 tbsp olive oil
- 1 cup (250 ml) double cream (heavy cream)
- 2 tbsp Parmesan, freshly grated
- 1 clove garlic
- 1 pinch nutmeg
- 1 sprig thyme
- Salt and pepper
Instructions
To make the filling
- Heat 1 tbsp olive oil in a medium pan. Add the shallots and sauté until translucent.
- Add mushrooms and cook until reduced and softened. Stir in garlic, thyme, salt and pepper and cook 1–2 minutes. Set aside to cool.
- Process the cooled mixture with Parmesan and ricotta until smooth and pâté-like.
Assembly
- Make homemade egg pasta dough and roll it out to the third-last setting. Place teaspoons of filling about 1 inch apart on one sheet.
- Fold the sheet over, press down to remove air and seal around each mound. For traditional ravioli, place another sheet on top and seal all around.
- Seal the top of each piece with your thumb to ensure no air remains, then cut into individual pieces and dust with semolina or 00 flour.
- Cook ravioli in a large pot of boiling salted water for about 4 minutes while you prepare the sauce.
To make the sauce
- Sauté garlic in a little olive oil for 1 minute. Add cream, thyme, nutmeg, salt and pepper and bring briefly to a boil.
- Simmer 30–40 seconds, reduce heat and stir in grated Parmesan until slightly thickened. Turn off the heat.
- Add cooked ravioli to the sauce with a slotted spoon, toss gently and serve immediately.
Notes
Equipment & tips
- A pasta machine, pasta cutter or ravioli stamp and a food processor will make the job quicker and neater but are optional.
- Don’t wet pasta edges unless necessary; it usually complicates sealing.
- Ensure filling is smooth and soft like pâté and use a piping bag or teaspoon to portion it.
- Dust surfaces lightly with semolina or 00 flour to prevent sticking.
- To freeze ravioli, freeze them in a single layer on a tray, then transfer to a bag once frozen so they don’t stick together.
Nutrition
Nutrition information is an approximation.