Ingredients
Scale
- 1 lb (450g) fresh mushrooms (cremini, shiitake, or button), finely chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 teaspoon fresh thyme leaves (optional)
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1-2 tablespoons water (as needed)
- 1/2 cup heavy cream or plant-based alternative
- 1/4 cup unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the chopped mushrooms, season with salt, pepper, and thyme, and cook until the mushrooms release their moisture and become tender, about 8-10 minutes.
- Remove from heat and let cool slightly. Mix in grated Parmesan cheese.
- In a large bowl, combine the flour and salt. Create a well in the center and crack in the eggs.
- Gradually mix the eggs into the flour using a fork or your fingers until a dough forms. Add water as needed to achieve a smooth, elastic dough.
- Knead the dough on a floured surface for about 8-10 minutes until it’s silky and pliable.
- Wrap in plastic wrap and let rest for 30 minutes.
- Roll out the dough into thin sheets using a pasta machine or rolling pin.
- Place small spoonfuls of mushroom filling onto one sheet of dough, spacing them evenly.
- Cover with another sheet of dough and gently press around each filling to remove air and seal the edges.
- Cut into individual ravioli using a pastry cutter or knife. Seal edges firmly.
- Bring a large pot of salted water to a boil.
- Cook the ravioli in boiling water for 3-4 minutes, or until they float to the surface.
- Drain carefully and set aside.
- In a small saucepan, melt butter and stir in heavy cream. Warm through while whisking gently.
- Add salt and pepper to taste.
- Toss the cooked mushroom ravioli in the sauce or serve garnished with chopped parsley.
- For an extra touch, sprinkle additional Parmesan cheese on top. Enjoy your luxurious mushroom ravioli alongside a crisp green salad or garlic bread.
Notes
- Store leftover mushroom ravioli in an airtight container in the refrigerator for up to 2 days. Lightly dust with flour before sealing.
- Reheat gently in a skillet with a splash of butter or in microwave for best texture. For optimal freshness, enjoy soon after cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop, Assembly, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg
