We have a love/hate relationship with homemade mushroom ravioli here in this house. Love them for their decadence and surprising ease to make (yes, I promise you – it is actually easy). Hate because they’re all I want to eat for every meal when we have them in the house – and the recipe makes enough to fill your freezer for a few days.
Homemade raviolis can get a bad rap for their propensity to break. We’ve found this foolproof way of making raviolis gives you perfect pockets every time – no breakage, no spilling, no mess. And, no fancy ravioli mold required!
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The rich blend of mascarpone cheese and mushrooms blends perfectly with a light cream sauce for a dish that will wow your family or small dinner party, and leave you excited for leftovers for days to come.
Homemade Mushroom Ravioli in a Light Cream Sauce
Equipment
- Ravioli Wheel or Knife
Ingredients
Pasta
- 300 g all purpose four
- 3 large eggs
- 1 tbsp olive oil
Filling
- 2 tbsp olive oil
- 1 lb mushrooms (I used a local blend of creminis and other mushrooms)
- 2 cloves garlic
- 1/2 cup white wine Chardonnay or other dry white wine preferred
- 1/4 cup grated Parmesan cheese
- 1/2 cup mascarpone cheese
Sauce
- 2 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1/4 cup white wine Use the same as the raviolis, or other dry white wine
- 1/2 cup milk 2% or whole. Set milk out for ~15 minutes before using so not incredibly cold.
- 1/4 cup chicken broth
- 3 tbsp grated Parmesan cheese
- 2 cups spinach, washed
Instructions
Pasta
- Make the pasta according to our instructions here.
Ravioli Filling
- Heat olive oil in a pan over medium heat.
- Add mushrooms, garlic, and salt (if desired). Cook until mushrooms have released most of their liquid – about 10 minutes.
- Add white wine and continue cooking for another 4-5 minutes, or until liquid has evaporated.
- Turn off heat and allow mixture to cool.
- Add mixture to food processor. Pulse until finely chopped (but not fully pureed).
- Move to mixing bowl, and mix with Parmesan and mascarpone.
- Transfer to a piping bag.
- Follow our foolproof instructions for filling your homemade ravioli here.
- Bring a large pot of water to a roaring boil.
- Salt the water generously. Add pasta in batches of no more than 2-3 servings (number of raviolis in a serving varies based on size).
- Boil until the raviolis float (1-2 minutes for fresh pasta, ~4 minutes for frozen). Scoop out cooked raviolis with a slotted spoon and transfer to a colander to cool.
- Repeat with additional ravioli batches, if desired.
- When done cooking, reserve 2-3 tbsp pasta cooking water to use in the sauce.
Sauce
- Melt butter in a large skillet over medium heat.
- Add minced garlic and sauté 1-2 minutes, until fragrant.
- Stir in flour, cooking until golden, about 1-2 minutes. Stir constantly during to avoid burning.
- Add white wine to the pan, scraping the bottom to remove any browned bits of garlic.
- Add chicken broth and reserved pasta water, stir slowly to combine. Bring to a slow boil.
- Lower heat to a simmer. Simmer for 4-5 minutes until slightly thickened.
- Slowly add milk, stirring gently to combine.
- Add spinach and parmesan, stirring until spinach has wilted, 2-3 minutes.
- Add salt and pepper, if desired.
- Toss in pasta, sauteeing for another 1-2 minutes, then serve immediately.
Notes
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