During the pandemic, when our holiday guest list was on the smaller side, we started a family tradition of making homemade ravioli for Christmas. We have now been doing it pretty consistently and are welcoming a new ravioli filling: this simple mushroom ravioli.
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It is insanely mushroomy GOOD. The mushrooms are front and center, featured and celebrated; not covered up by lots of cheese or breadcrumbs. If you’re a mushroom fan or know some mushroom fans, you have got to make this vegetable ravioli filling.
And if you need a mushroom ravioli pasta sauce reco, this garlic and butter sauce takes literally 5 minutes to make and about the same amount to gobble it up.
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Bookmark this mushroom ravioli filling
There are a few reasons why this recipe is worth a bookmark:
It isn’t too cheesy. To me, cheese ravioli is supposed to be cheesy. And mushroom ravioli isn’t. It tastes like mushrooms. It should, shouldn’t it?
The mushrooms stay firm and flavorful. This comes down to the quick saute technique I use that coaxes a ton of a flavor out of the mushrooms while leaving them firm and a tich crispy.
You can make it ahead of time. I’m a big fan of making a quick batch of fresh ravioli dough, stuffing it with mushroom rav filling and freezing them. Talk about an easy dinner or way to get ahead for the holidays!
Wild mushroom ravioli ingredients
Grab a small piece of paper or make a note in your phone because this is a short list of main ingredients (besides s&p, unsalted butter and olive oil):
How to make mushroom ravioli filling
Let’s start with the filling first. I am sharing how to use it to fill and cut out ravioli as well but if you want even more detail, my beef ravioli recipe is loaded with extra tips.
- Clean the mushrooms one by one with a damp paper towel. (p.s. there is lots of discussion around whether washing mushrooms adds more water to an already watery vegetable but I subscribe to the paper towel method).
- Do all your chopping prep:
- Finely chop the mushrooms. I have used a sharp chefs knife and when I’m feeling the need, I love using a food processor.
- Mince the garlic and herbs.
Pro tip #1
If using a food processor, pulse the processor 10-15 times for an even chop. You can also start by halving the mushrooms for an even more consistent chop.
- Melt the butter and olive oil in a large skillet u/ntil foamy. Add the finely chopped mushrooms and the shallots. Saute for about 5 minutes until any water has dissipated from the mushrooms and they start to crisp up.
- Add the garlic, herbs, and seasoning to the mushrooms and give it a quick 30 second cook until you smell the garlic. Remove from the heat and cool a bit.
- Stir in the parmesan cheese and set aside. Taste to correct the need for any more salt or pepper.
Filling mushroom ravioli – step by step
There are several different tools and techniques for filling ravioli and the two I’m going to show are using a ravioli mold and cutting ravioli with a scalloped pastry cutter/wheel.
Pro tip #2
A small baby spoon is the perfect size to fill ravioli because you can use another spoon to cleanly distribute the filling onto the ravioli dough.
Ravioli mold. I have had this 12 piece steel ravioli mold for years that I bought back when I worked at Williams-Sonoma. In addition to helping the process move quicker, it also gives you a clear space to avoid overfilling the ravioli. Plus, the small roller that is supplied seals the ravioli to help it not burst.
Pastry cutter. For our family ravioli making event, I ordered a whole ravioli cutting kit that includes square and round ravioli stamps along with a few ribbon pastry cutters. A kit like this allows for lots of ravioli making all at once which which is helpful when there’s a crew on ravioli duty.
More cooking tips for ravioli that doesn’t burst
Make sure to seal the ravioli with a sweep of water on the edges before folding, crimping or cutting.
Carefully add the ravioli to salted boiling water a few at a time. Don’t plop them in or attempt to shake them off the pan.
After the cook time is up. don’t pour the whole pot of ravioli into a colander. Instead, transport the pan to the sink, placing it either next to a colander in the sink (if you have a rack) or on a hot pad on the counter. Then use a large metal strainer to gently lift the ravioli a few at a time out of the water and into a serving bowl.
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Unbelievably Easy Wild Mushroom Ravioli Filling
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Equipment
- food processor I use the Magimix 14 cup processor
- ravioli mold optional
- 2" ravioli stamp optional
Ingredients
- 1 lb total chopped wild mushrooms, including porcini, oyster, chanterelle, shiitake
- 2 T unsalted butter
- 2 T olive oil
- 1 T chopped fresh thyme, or 1 tsp dried thyme -also can use sage
- 1 shallot, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cloves garlic, minced
- 3 T parmesan cheese, grated
Instructions
- Use a sharp knife to dice mushrooms into small pieces. I also have used a food processor with great success to chop the mushrooms by putting the mushrooms halved in a food process. Pulse about 10 times or until minced but not too finely.1 lb total chopped wild mushrooms
- Melt butter and heat olive oil in a 10” skillet over medium heat until frothy. Add the mushrooms and shallot and cook for about 5 minutes until the water is released. Season with salt and pepper.2 T unsalted butter, 2 T olive oil, 1 shallot, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Keep cooking until slightly browned for another 5 minutes. Add garlic and thyme and saute for about 30 seconds.4 cloves garlic, 1 T chopped fresh thyme
- Off heat, stir in cheese and allow to cool. Taste and correct seasoning adding more salt as needed.3 T parmesan cheese
Ravioli filling instructions
- Divide 1 lb of ravioli dough into 6 parts. Roll out each part on a pasta machine starting with setting #1 and progressing to setting #5. You want the dough to be about 5” wide. It will be pretty long but can be cut.
- If you need more information on rolling out pasta dough for ravioli, take a peek at my easy ravioli dough recipe.
- Lay pasta dough on floured surface and measure out spacing for cutting the ravioli by gently pressing the selected ravioli stamp into the dough
- Space 1 T of filling down one side of the length of the ravioli dough, giving yourself about 2" between each filling spot if using a pastry cutter.
- Use a pastry brush and some water (or even a moistened fingertip) to brush around the outside of edge and outside of each ravioli.
- Fold the unfilled side of ravioli dough over the filled side.
- Stamp or cut out the the ravioli with a pastry cutter. Flour the stamp or cut to help cutting through the dough.
- Place the filled ravioli onto a floured sheet pan. You can also lay down parchment paper on the sheet pan as shown.
- Once all the ravioli are filled and ready, bring a large pot of water to boil. Generously season with sea or kosher salt.
- Gently lay the ravioli in the pot and cook for about 3 minutes until the ravioli float to the top.
- Use a slotted spoon or Chinese strainer to lift the ravioli out of the pot to warm bowls or a pan of sauce.
- Don’t pour the whole pot into a colander or the force of the water could break the ravioli.
- Serve with homemade garlic butter sauce or cream sauce and lots of parmesan cheese.
Notes
Make ravioli dough the same day you plan to use it. Sprinkle flour over ravioli dough and wrap in plastic. Store the whole thing in a plastic bag until ready to use. Freeze. Freeze in a single layer on a baking sheet until frozen solid. Remove to a freezer safe bag or container. Freeze up to 3 months. Two great ravioli pasta sauces are my homemade Italian red sauce or three ingredient tomato sauce.
