Date Night Mushroom Ravioli (Printable)
Delicate mushroom-filled ravioli finished with a silky truffle oil drizzle, ideal for elegant dinners.
# What's Needed:
→ Pasta Dough
01 - 1 2/3 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 teaspoon salt
→ Mushroom Filling
04 - 9 oz mixed mushrooms (cremini, shiitake, or button), finely chopped
05 - 1 small shallot, finely diced
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 cup ricotta cheese
11 - 1/4 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste
→ Sauce & Finish
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons heavy cream
15 - 1/4 cup grated Parmesan cheese
16 - 1 tablespoon truffle oil
17 - Fresh parsley, chopped, for garnish
# How to Make It:
01 - On a clean surface, mound the flour and make a well in the center. Add eggs and salt to the well. Gradually incorporate the flour into the eggs with a fork, then knead by hand for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
02 - Heat olive oil and butter in a skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Add garlic and mushrooms, sauté until mushrooms are golden and moisture has evaporated, about 7–8 minutes. Stir in parsley, season with salt and pepper, then remove from heat. Let cool, then mix in ricotta and Parmesan.
03 - Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Place small mounds of filling (about 1 teaspoon each) evenly spaced on one sheet. Brush edges with water, cover with another pasta sheet, and press to seal, removing air pockets. Cut into individual ravioli.
04 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes, or until they float. Remove with a slotted spoon.
05 - For the sauce, melt butter in a skillet over medium-low heat. Stir in cream and Parmesan; cook until smooth and slightly thickened, about 2 minutes.
06 - Gently toss cooked ravioli in the sauce. Divide between plates, drizzle with truffle oil, and garnish with fresh parsley.
# Tips for Success:
01 -
- The silky truffle finish transforms simple mushrooms into something that tastes like a restaurant treat
- Handmade pasta has this tender, delicate texture that store bought just cant match
02 -
- The filling must be completely cool before assembling, otherwise it will make the dough soggy and the ravioli will burst during cooking
- Do not overcook the ravioli, the moment they float they are done and any longer turns them into mushy disappointment
03 -
- Press firmly around each mound of filling to remove air pockets, otherwise they will explode while boiling
- Keep a small bowl of water handy while assembling, dry pasta edges will not seal properly