Mushroom Ravioli

When it comes to classic Italian dishes, mushroom ravioli holds a special place in my heart. The combination of delicate pasta pockets filled with earthy, flavorful mushrooms never fails to tantalize my taste buds. This delectable dish has been a staple in my culinary repertoire for many years, and I am excited to share my insights and personal touches on the art of crafting mushroom ravioli.

The Perfect Mushroom Filling

For the filling, I prefer using a mixture of cremini and shiitake mushrooms. Their rich, robust flavors complement each other beautifully. After finely dicing the mushrooms, I sauté them with finely chopped shallots and garlic in a generous amount of butter. Adding a splash of white wine and a sprinkle of fresh thyme elevates the filling to a whole new level. Once the mixture has cooled, I fold in a creamy ricotta cheese and a hint of nutmeg to achieve a luscious and well-balanced filling.

Mastering the Pasta Dough

Creating the perfect pasta dough is an essential part of making mushroom ravioli. I use a simple yet precise combination of 00 flour and semolina, which results in a tender yet sturdy dough. After allowing the dough to rest, I roll it out with a traditional pasta machine until it reaches the ideal thickness. The key is to achieve thin sheets that will delicately encase the mushroom filling.

Handcrafting Each Ravioli

As I carefully spoon the mushroom filling onto the pasta sheets, I take great care to leave even spacing between each mound. Using a light egg wash, I then seal another pasta sheet on top and gently press out any air bubbles. With a fluted pastry wheel, I lovingly cut out each square of ravioli, creating charmingly rustic edges that will perfectly hold the velvety filling.

The Finishing Touch

As I watch the ravioli gently float to the surface of the boiling water, I know that the moment of indulgence is near. A simple yet luxurious finishing touch involves tossing the cooked ravioli in a sage-infused brown butter sauce. The fragrant sage leaves sizzle and crisp up, adding a delightful textural contrast to the pillowy ravioli. A generous grating of Parmigiano-Reggiano tops off the dish, enhancing the savory notes and tying everything together.


Every time I prepare mushroom ravioli, I am reminded of the joy that comes from crafting a dish with love and care. From the earthy aroma of the mushroom filling to the satisfying bite of perfectly cooked pasta, this dish never fails to impress. Mushroom ravioli has undoubtedly become a timeless favorite in my kitchen, and I hope that my personal insights and commentary have inspired you to embark on your own culinary adventure with this beloved Italian classic.