Homemade Mushroom Ravioli is a stuffed homemade pasta filled with fresh mixed mushrooms, shallot, spices, and Parmesan cheese. Simple and delicious!
Homemade pasta is created by hand or in a food processor with just four pantry ingredients. Ravioli is a stuffed pasta with a pocket of filling sealed between two layers of pasta.
This Homemade Mushroom Ravioli features a quick and easy filling of mushrooms, shallots, spices and Parmesan cheese. It is flavorful enough to be enjoyed on its own or with any sauce you like!
Why Make Homemade Mushroom Ravioli?
Recently, we started making our own homemade pasta. We had no idea making pasta was SO EASY! And after making pasta dough and making different kinds of noodles in all shapes and sizes, it was time to try homemade ravioli.
Homemade ravioli is way better than the stuff you buy in the store, even the pricey refrigerator case stuff. You can fill it with a wide variety of fillings, whatever your family likes the best. For our family, this Homemade Mushroom Ravioli is simple and flavorful favorite!
Making Fresh Homemade Pasta in the Food Processor
It is amazing how fast this comes together and how much time and energy is saved when using a food processor rather than kneading the dough. This is how we usually make Fresh Homemade Pasta.
Add flour, salt, olive oil and eggs to the bowl of a 5 cup food processor fitted with the blade attachment.
Pulse for 10-15 seconds until all ingredients are incorporated and the mixture becomes crumbly.
Remove the crumbly mixture from the food processor onto a large cutting board and using your hands, gather into a ball.
Knead the dough for 1-2 minutes until it is soft and supple.
Form into a ball and wrap in plastic wrap. Allow to rest at room temperature for 30 minutes to an hour.
When rolling for ravioli, divide the dough into portions, keeping the unused portions wrapped in plastic until ready to use.
How to Make the Mushroom Filling
The filling for the ravioli can be whatever you choose. This easy mushroom filling combines finely chopped mushrooms, fresh thyme leaves, garlic, shallots, Parmesan and parsley for a flavorful (but not too complicated) burst of flavor in the finished ravioli.
Wash and dry the mushrooms. Using a food processor, chop the mushrooms until they are very fine.
Heat 1 tablespoon of olive oil in a medium sized skillet over medium heat. Add the minced garlic and finely chopped shallots to the pan and saute until the shallots are translucent, about 2-3 minutes.
Add the mushrooms and thyme leaves to the skillet. Continue to cook for around 10 minutes, stirring occasionally, until the majority of the mushroom water has evaporated.
Remove the mixture from the heat and stir in grated Parmesan cheese and parsley until well combined.
Season with salt & pepper to taste. Set aside and cool completely.
Assembling the Ravioli
Getting the filling into the ravioli is the fun part of the process. The options are endless and the process is easy!
Roll out the pasta dough with a rolling pin on a lightly floured surface, or alternately by using a pasta rolling machine, rolling it to about 1/8 inch thick.
Lay one sheet of pasta down and place heaped spoonfuls of mushroom mixture on the pasta sheet about 1 inch apart.
NOTE: Using an inexpensive ravioli mold (like the picture above) makes this really easy but it is not necessary. This can be done by hand on any flat surface by hand as well by sealing a top and bottom layer around the filling and cutting with a pasta wheel or a cookie cutter.
Using a pastry brush, lightly brush the bottom pastry layer with water and then place an additional layer of pasta on top.
Using your fingers, gently push the layers of the pasta together around the filling, sealing the layers.
Cut the ravioli apart with a ravioli / pasta cutter, cookie cutter or knife (or by using a rolling pin on a ravioli mold).
Set aside on a surface sprinkled lightly with flour or onto a drying rack. Repeat until desired amount of ravioli have been created or filling has been used up.
Using Homemade Ravioli
USE RIGHT AWAY:
Cook the ravioli in a large salted pot of boiling water until al dente, typically 4 minutes or until the ravioli floats, depending on the thickness of your pasta. Drain and enjoy immediately.
DRY THE PASTA AND REFRIGERATE OR FREEZE:
If not using right away, let the ravioli dry on a drying rack or on a baking sheet for 30 minutes to 2 hours.
Fresh pasta can be stored in the fridge, in an airtight container, for up to 2 days or frozen for up to 2 months.
To freeze, lay a single layer of ravioli on a parchment lined baking tray and put the tray in the freezer for 15-20 minutes or until the ravioli are frozen solid. Transfer the frozen ravioli to a heavy-duty freezer bag and squeeze the air out.
TO COOK DRIED REFRIGERATED OR FROZEN HOMEMADE PASTA:
To use the refrigerated ravioli, cook in a large salted pot of boiling water until al dente. This is typically 3-4 minutes or until the ravioli floats, depending on the thickness of your pasta.
From frozen, there is no need to thaw it first. Just add an additional 30 seconds to one minute of cooking time. Drain and use immediately. Enjoy!
Easy Homemade Pasta Sauce Recipes
Pantry Marinara Sauce – Homemade sauce using just pantry ingredients that is big on flavors and compliments any pasta.
4 Ingredient Alfredo Sauce – So delicious and so simple – restaurant quality at home!
Penne Pasta with Vodka Sauce – Nobody says you have to use Penne Pasta! This sauce is amazing on ANY homemade or store bought pasta noodles!
Homemade Mushroom Ravioli
Equipment
- Ravioli mold, pastry wheel, or cookie cutter
- Pasta roller, rolling pin
Ingredients
Homemade Pasta Dough
- 4 large eggs room temperature
- 1 tbsp olive oil
- 2 1/2 cups flour
- 1 salt
generous pinch
Ravioli Filling
- 10 oz fresh mushrooms
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp shallot finely chopped
- 1 sprig fresh thyme leaves Chopped, or 1/4 tsp dried thyme leaves
- 2 tbsp Parmesan cheese grated
- 1 tbsp fresh parsley, Chopped, or 1 tsp dried parsley
- salt & pepper to taste
Instructions
Homemade Pasta Dough (Food Processor Method)
- Add flour, salt, olive oil and eggs to the bowl of a food processor fitted with the blade attachment.
- Pulse for 10-15 seconds until all ingredients are incorporated and the mixture becomes crumbly.
- Remove the crumbly mixture from the food processor onto a large cutting board and using your hands, gather into a ball.
- Knead the dough for 1-2 minutes until it is soft and supple.
- Form into a ball and wrap in plastic wrap. Allow to rest at room temperature for 30 minutes to an hour.
- Divide the dough into portions, keeping the unused portions wrapped in plastic until ready to use. Set aside.
Mushroom Filling
- Wash and dry the mushrooms. Using a food processor, chop the mushrooms until they are very fine.
- Heat 1 tablespoon of olive oil in a medium sized skillet over medium heat. Add the minced garlic and finely chopped shallots to the pan and saute until the shallots are translucent, about 2-3 minutes.
- Add the mushrooms and thyme leaves to the skillet. Continue to cook for around 10 minutes, stirring occasionally, until the majority of the mushroom water has evaporated.
- Remove the mixture from the heat and stir in grated Parmesan cheese and parsley until well combined. Season with salt & pepper to taste. Set aside and cool completely.
Ravioli Assembly
- Roll out the pasta dough with a rolling pin on a lightly floured surface, or alternately by using a pasta rolling machine, roll the pasta dough out to about 1/8 inch thick.
- Lay one sheet of pasta down and place heaped spoonfuls of mushroom mixture on the pasta sheet about 1 inch apart.
- Using a pastry brush, lightly brush the bottom pastry layer with water and then place an additional layer of pasta on top.
- Using your fingers, gently push the layers of the pasta together around the filling, sealing the layers.
- Cut the ravioli apart with a ravioli / pasta cutter, cookie cutter or knife (or by using a rolling pin on a ravioli mold) and set aside on a surface sprinkled lightly with flour or onto a drying rack. Repeat until desired amount of ravioli have been created or filling has been used up.
- Bring a large pot of salted water to a boil. Add the ravioli to the water and cook for 3-4 minutes until they begin to float to the top. Drain and serve immediately with sauce if desired. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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