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Home » Recipes » Pasta ,Pizza, Gnocchi

Triple Mushroom Ravioli with Cheese

Published: Nov 9, 2019 · Modified: Oct 15, 2024 by Marisa Franca

Jump to Recipe
An orange bowl with mushroom ravioli on green table cloth.

It wasn't until we were given a ravioli maker for Christmas, quite a few years ago, that we discovered the joy and ease of making our own ravioli such as these Triple Mushroom Ravioli with Cheese.

Orange bowl filled with mushroom ravioli on a green placemat.
Jump to:
  • A ravioli maker is the best gift!
  • Sauté Mushrooms in Skillet
  • Mix Cheese with mushrooms
  • Fill Triple Mushroom mix in the Ravioli Pockets
  • Run the Rolling Pin Over the Dough Sealing the Edges
  • Triple Mushroom Ravioli with Cheese on Tray ready for Freezing
  • Triple Mushroom Ravioli with Ricotta and Parmesan Cheese
  • Make ravioli along with us
  • Triple Mushroom Ravioli Recipe
  • 📖 Recipe
  • 💬 Comments

A ravioli maker is the best gift!

Our children decided a ravioli maker was a perfect gift.

They knew we enjoyed making fresh pasta and so they thought we'd like the challenge of delving into new territory such as ravioli making.

And we also believe, that down deep, they hoped they would benefit from their generosity. . .

and they have -- many times!! 🙂

The fillings you can make for ravioli are limited only by your imagination. And if you want to go even further in your ravioli adventure, you can expand the variety of your ravioli by making flavored, colorful pasta such as spinach, beet, or tomato, for example,  to wrap around your filling.

Our three mushroom ravioli with cheese was originally a recipe for a Mediterranean - style first course or appetizer. We changed it so that it would be just a filling for our pasta.

Three variety of mushroom in skillet ready to sauté for filling the ravioli.

Sauté Mushrooms in Skillet

We used a combination of 18 ounces of fresh mushrooms: white button (crimini), portobellos, shiitakes.

We chopped the mushrooms. In a large skillet, we sautèd them in olive oil with fresh thyme, garlic, salt, and pepper for about five minutes. We then simmered the mushrooms in dry white wine ( you can use chicken broth) until the mushrooms are tender and no liquid remained. After the mushrooms cooled a little we added the ricotta, Parmesan cheese, and fresh snipped chives.

The mushroom filling is ready to be spooned into ravioli pockets.
We pulsed the cooked mushroom filling in the food processor to get a finer grind.

Mix Cheese with mushrooms

We tripled the recipe.

It could be easily be cut down to whatever amount you like. The mushroom ravioli filling recipe made 68 ravioli.

The cheese and mushroom filling is added to the ravioli pockets.
Spoon a tablespoon of filling into each ravioli pocket.

Fill Triple Mushroom mix in the Ravioli Pockets

When we're making these delicious little-stuffed pillows it looks like a ravioli assembly line. My Honey is rolling out the pasta sheets and I'm filling the ravioli. One thing you do need to be aware of -- don't overfill the pockets -- the top sheet of pasta will not stick to the bottom if there is too much filling.

The complete tutorial on how to assemble the ravioli plus the pasta recipe is here.

Ravioli rolling pin runs over the dough from center out to seal the edges between the two layers.

Run the Rolling Pin Over the Dough Sealing the Edges

 When we finished making the three mushroom ravioli, we put them on a tray lined with wax paper and set them in the freezer. They freeze individually and it's so nice to have them on hand. We find that ravioli is a lot cheaper to make than to buy from the grocery store. The triple mushroom ravioli are ideal for a quick weeknight meal or for a special dinner with guests-- your guests will think you've been cooking up a storm just for them.

Triple Mushroom Ravioli with Cheese on Tray ready for freezing.
We put one layer of ravioli on baking tray before putting in freezer. Once frozen we'll put in an air-tight container.

Triple Mushroom Ravioli with Cheese on Tray ready for Freezing

Another plus is that making your own pasta dough is a lot better for you.

Have you ever looked at the ingredients on the back of the pasta packages?

Pasta should be just flour, water, salt and sometimes egg. If you have a box at home, look at the back of your pasta box -- I bet it has more than the three or four ingredients. I will admit that we do purchase boxed pasta to have on hand, but heavens, the fresh stuff is so much better.

Triple Mushroom Ravioli with Ricotta and Parmesan Cheese on a baking tray ready to putt in freezer.

Triple Mushroom Ravioli with Ricotta and Parmesan Cheese

We hope you'll try making the Triple Mushroom Ravioli with Cheese.

Once you get the hang of making ravioli it's just a matter of changing the filling to make countless varieties.

Next time try Meat and Cheese Ravioli. Your family is going to love it and the meaty ravioli are great to freeze in portions.

In the coming months, we will be posting additional fillings -- we hope you'll follow along.

Make ravioli along with us

How to make ravioli

Tutti a tavola e pronto!

Alla prossima.

YOU MAY NEED...

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We absolutely LOVE our ravioli maker. We've use it so much and when we're making these delicious filled pillows we're like an assembly line. They are easy to freeze and pop into boiling water when you get the urge for a delicious evening meal. 

What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy. 

Triple Mushroom Ravioli Recipe

A collage with cookie sheets stacked with ravioli and spring of thyme and three mushrooms

📖 Recipe

Mushroom ravioli in orange bowl with herb sprig on top and mushroom pieces surrounding the pasta. Green tablecloth underneath bowl.

Triple Mushroom Ravioli with Cheese

A delicious earthy filling made by combining crimini, portabellos and shiitake mushrooms. The ricotta and Parmesan cheese add a rich quality to the ravioli.
5 from 33 votes
Print Pin Rate
Course: Main Course, Pasta
Cuisine: Italian
Prep Time: 1 hour hour 10 minutes minutes
Cook Time: 6 minutes minutes
Total Time: 1 hour hour 16 minutes minutes
Servings: 12 people
Calories: 113kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • All Our Way pasta dough for ravioli -- or use your favorite pasta dough recipe
  • 18 ounces of fresh cleaned mushrooms chopped - use a combination of crimini white mushroom, portobellos, shiitake
  • 1 cup dry white wine or chicken broth we used dry vermouth
  • 9 cloves garlic minced
  • 3 Tablespoons snipped fresh thyme
  • 3 Tablespoons olive oil
  • ¾ teaspoon salt
  • ⅜ teaspoon pepper -- don't worry about being exact.
  • 1 cup ricotta cheese
  • 6 Tablespoons grated Parmesan cheese
  • 1 Tablespoon snipped fresh chive
Get Recipe Ingredients

Instructions

  • In a large skillet heat the olive oil. Add the chopped mushrooms, garlic, thyme, salt, pepper and saute until the mushrooms release most of their moisture about 5 minutes. Add the wine or broth and simmer uncovered about 10 to 15 minutes or till mushrooms are tender and no liquid remains.
  • Remove from heat and cool slightly.
  • In a small mixing bowl stir together the mushrooms, ricotta, Parmesan cheese and chives.
  • Set aside until ready to fill the ravioli pockets.
  • Fill the ravioli according to the directions on the Meat and Cheese Filled Ravioli post.
  • You can prepare the ravioli now or freeze*
  • When ready to prepare gently add the frozen ravioli to simmering salted water. Once the ravioli float, they are ready for whatever sauce you like.

Notes

  • *Set the filled ravioli on waxed lined cookie sheets and place in freezer. Once frozen put them in a zip lock bag inside of a freezer container. The double lining will prevent them from getting freezer burned. Our ravioli never lasts that long.

Nutrition

Calories: 113kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 206mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 3.6mg | Calcium: 84mg | Iron: 0.7mg

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    Reader Interactions

    Comments

    1. Steve K.

      November 28, 2022 at 4:39 pm

      I just found your blog and after reading a few of your recipes I will definitely be saving and making them. Thank you for sharing!! I was inspired by your ravioli recipes to buy the ravioli maker attachment for my Atlas 150 pasta roller. I have no doubt that I will get good use of that purchase.

      Reply
      • Marisa Franca

        November 29, 2022 at 9:10 am

        Hi Steve!! I'm so glad you found us!! Welcome, and if you ever have any question about a recipe I'd love to help. And you'll love that ravioli maker!! Happy cooking.

        Reply
    2. Lesley Mays

      November 13, 2021 at 4:26 pm

      5 stars
      This recipe was soooo delicious!!!! ♥️

      Reply
      • Marisa Franca

        November 14, 2021 at 2:18 pm

        Hi, Lesley! I'm so glad you enjoyed it. We love the taste too. Hope you have a wonderful Thanksgiving!! xoxo

        Reply
        • LESLEY MAYS

          December 13, 2021 at 3:39 pm

          Hi Marisa! I have a question regarding the ravioli press, Even with using flour on the edges of the press, it was extremely difficult to get the raviolis out. Any suggestions on how to get the little buggers to release without breaking them apart? I can't wait to make this recipe again!!
          Lesley

          Reply
    3. Susan

      August 11, 2020 at 1:52 pm

      5 stars
      An incredible recipe! My husband and I put most of it in the freezer and we can’t wait to have it again! Simple, savory and so yummy!

      Reply
      • Marisa Franca

        August 11, 2020 at 5:03 pm

        Hello Susan! Thank you for the compliment. We do love that cheese ravioli recipe. And the nice part is that it does freeze beautifully. Hope you and your family are doing well. xoxo

        Reply
    4. Lori | The Kitchen Whisperer

      November 17, 2019 at 9:17 pm

      5 stars
      Holy Mushroom lover heaven!!’ I am in love with this recipe and can’t wait to try it!!’

      Reply
    5. Jo

      November 17, 2019 at 9:13 pm

      5 stars
      Wow, this is mushroom lovers heaven! Nothing like homemade fresh pasta and ravioli looks perfect. All those mushrooms...perfect !

      Reply
    6. Gunjan

      November 17, 2019 at 3:35 pm

      5 stars
      I always order mushroom ravioli in Olive Garden but now after looking at your recipe I am maki g it at home always.

      Reply
    7. Denise

      November 16, 2019 at 10:23 am

      5 stars
      That mushroom filling looks absolutely amazing! I can imagine how delicious your ravioli are! Thanks for sharing.

      Reply
    8. Jamie

      November 16, 2019 at 2:13 am

      5 stars
      I know my husband would love this dish because he's such a huge fan of cheese and mushrooms! Definitely saving this recipe to make this later!

      Reply
    9. Danielle

      November 15, 2019 at 8:45 pm

      5 stars
      Now, these are THE best ravioli I have seen lately - they look absolutely amazing and just how I would want mine to be! And great tip on not overfilling the pockets - sooo important!

      Reply
    10. Bernice Hill

      November 14, 2019 at 11:14 am

      5 stars
      Just outstanding...and so much better when you make it. Then you know what is in the ravioli. What a delicious, comforting dish.

      Reply
    11. Chef Dennis

      November 13, 2019 at 7:51 pm

      5 stars
      This Triple Mushroom Ravioli with Cheese looks really scrumptious. I never tried making this before and I think this is the perfect time to do it. Thanks for sharing.

      Reply
    12. Leslie Kiszka

      November 13, 2019 at 4:22 pm

      I'm constantly forgetting that I have a ravioli mold, and this is the reminder I needed to uncover it from the depths of the pantry cabinet!

      Reply
    13. Susie

      November 10, 2019 at 11:48 am

      This sounds delish! I make a warm mushroom dip for Christmas every year. One of the kids favs. Im sure they would love this mushroom ravioli. Thanks, for another yummy recipe????

      Reply
    14. Robyn Gurnari

      August 22, 2019 at 4:46 pm

      Hi Marisa, your ravioli recipes look delicious! I can't wait to try them! Do you have any specific sauces that you like to eat each one with? Thanks!

      Reply
      • Marisa Franca

        August 23, 2019 at 6:33 am

        Hi Robyn!! I'm working on an e-book now that pairs ravioli with sauces. It will be a gift for my readers. Anyway, the meat fillings or cheese fillings I like to use a tomato sauce. The mushroom filling taste good with a tomato, or a brown butter sage sauce. We really like the lamb ravioli with the brown butter sage. I'm excited about the ebook. I'm hoping to have it finished in the next month and I'll be including it as a download and I'm putting in more ravioli fillings plus new sauces. If you have any questions just let me know. xoxo.

        Reply
    15. Eileen Kelly

      June 18, 2018 at 8:17 pm

      5 stars
      Oh wow, I absolutely love your ravioli recipe! I am loving that these ravioli are made with triple mushrooms. You explain the process so well and the end result is just delicious!

      Reply
    16. Heather

      June 18, 2018 at 7:00 am

      5 stars
      Such a great savory meal and you make it look so easy to make. Beautiful pictures, very helpful post and this recipe has my mouth watering!!

      Reply
    17. Claire | The Simple, Sweet Life

      June 18, 2018 at 4:50 am

      Mushrooms are my absolute favorite so I'd be willing to wager that these mushroom raviolis are EXTRA good! I've never made my own pasta before, in part because it always sounded really difficult, but I really want to give it a try now!

      Reply
    18. Sam | Ahead of Thyme

      June 18, 2018 at 3:17 am

      WOW! Ravioli from scratch? That looks so hard but sooo delicious!! I may just have to attempt to try making homemade pasta myself!

      Reply
    19. Sara

      June 17, 2018 at 4:32 pm

      I am DYING to make my own pasta dough! And, of course, ravioli. One of my favorite dishes of all time. Yours are so perfectly made with your ravioli maker! I can't wait to try this recipe AND your pasta dough recipe!

      Reply
    20. Anne Murphy

      June 17, 2018 at 3:51 pm

      5 stars
      I bought a ravioli maker right before I went gluten free, and had not yet used it. Between one thing and another, making my own gf pasta has not been my first priority, but when we moved and downsized radically, I kept that - it's one of the dishes I know I want to make! (In fact, I just came across it, in the "Kitchen - Later" box... LOL)

      I'm saving your filling recipes, because they sound so good! And a bag of ravioli in the freezer is just so convenient!

      Reply
    21. prasanna hede

      June 17, 2018 at 2:20 pm

      Wow mushrooms make such great filling,they are always my favorite! This is a comfort meal altogether,great effort!

      Reply
    22. Kitty

      June 17, 2018 at 12:06 pm

      Beautiful ravioli! My husband and I are pasta nerds. For "date night" we'll make pasta and drink wine. The ravioli mold you're using is my favorite for ease and consistency but they are easier to overfill that using a ravioli stamp or cutter.

      Reply
    23. Gene

      June 16, 2018 at 11:01 pm

      Thanks for laying out the whole process. It really makes the process seem doable!

      Reply
      • Marisa Franca

        June 17, 2018 at 6:42 am

        Hi, Gene! It really is very easy and fun! The best part is you get to eat a delicious dish.

        Reply
    24. Cathleen @ A Taste of Madness

      June 16, 2018 at 11:11 am

      5 stars
      Wow! You made all of this from scratch?!? I am so impressed! This sounds like the perfect dinner idea!

      Reply
      • Marisa Franca

        June 17, 2018 at 6:42 am

        It certainly is good, Cathleen. Hope you give it a try.

        Reply
    25. Anna

      June 16, 2018 at 1:12 am

      5 stars
      Fantastic recipe! I'm wondering if the ravioli can be set in the fridge or does it need the freezer to really seal well? I don't have much room in my freezer 🙂

      Reply
      • Marisa Franca

        June 16, 2018 at 6:52 am

        Hi, Anna! You don't have to do either for them to set. They should set easily right on the counter. We put them in the freezer and once frozen we put them in freezer containers or a freezer bag. Normally we'll do a two process -- put freezer wrap in the plastic freezer container and seal them tight before putting the lid on. This keeps them nice and fresh. We always make a lot to have on hand. You don't have to make as much as we do.

        Reply
    26. Vanessa Price

      June 16, 2018 at 12:45 am

      I'm so inspired by this! I've never made my own pasta, but these look so delicious, and fun to make. Pinning for later!

      Reply
      • Marisa Franca

        June 16, 2018 at 6:55 am

        Hi, Vanessa! Making your own pasta is fun. We really enjoy putting on some smooth jazz and putzing around the kitchen.

        Reply
    27. lauren

      June 15, 2018 at 10:46 pm

      I want alllllll the ravioli! Anything mushroom is a treat for me. My husband is allergic so I usually just don't keep anything mushroom in the house but I LOVE them. I'll be looking forward to making this next time he's out of town for sure 🙂

      Reply
      • Marisa Franca

        June 16, 2018 at 6:54 am

        Hi, Lauren! Make him the one with cheese and meat and some for you. Although I foresee the problem -- them getting mixed up. That wouldn't be good. Whichever ones you make they are good.

        Reply
    28. Heather

      June 13, 2018 at 7:28 pm

      5 stars
      Wow!! I am so impressed!! Making homemade ravioli has always seems so intimidating to me but your post shows how easy it is. Beautiful recipe and very helpful!

      Reply
      • Marisa Franca

        June 16, 2018 at 7:02 am

        Hello, Heather! Thank you-you'll have to make them. Truly, they aren't difficult to make.

        Reply
    29. Ruchi

      June 12, 2018 at 10:04 pm

      5 stars
      Ravioli is like an ultimate comfort food made with style. Very inviting presentation and all those mushrooms... perfect filling!

      Reply
      • Marisa Franca

        June 13, 2018 at 3:51 pm

        Thank you, Ruchi! The filling is a great alternative to cheese or meat.

        Reply
    30. Mirlene | Savory Thoughts

      June 12, 2018 at 8:19 pm

      5 stars
      my husband would love this recipe as he is a major mushroom fan. I haven't made ravioli, definitely something to think about.

      Reply
      • Marisa Franca

        June 13, 2018 at 3:52 pm

        I hope you give ravioli a try, Mirlene. They are really easy to make.

        Reply
    31. Veena Azmanov

      June 12, 2018 at 3:07 pm

      5 stars
      I love mushrooms anything and this mushroom combo sounds so delicious. We love ravioli in our home and I usually make it on the weekend. Marisa, I always envy the cool Italian gadgets you have. This ravioli pan looks awesome.

      Reply
      • Marisa Franca

        June 13, 2018 at 3:53 pm

        Hi, Veena! The ravioli maker is really inexpensive - we really love using it.

        Reply
    32. Karyn Ryan

      June 12, 2018 at 3:48 am

      Marissa you have done it again another amazing recipe.Anytime I need itaian inspiration I head straight for your blog

      Reply
      • Marisa Franca

        June 13, 2018 at 3:58 pm

        Thank you, Karyn! That is very sweet of you.

        Reply
    33. Adriana Lopez Martin

      June 11, 2018 at 11:59 pm

      5 stars
      This is what I call perfection, triple mushrooms and cheese inside a beautiful pillow of pasta dough, yes I am in. This ravioli I bet is amazing a labor of love and tradition

      Reply
      • Marisa Franca

        June 13, 2018 at 3:58 pm

        Thank you, Adriana! We do love our mushrooms any way we can get them.

        Reply
    34. Claudia Lamascolo

      June 11, 2018 at 5:46 pm

      I havent had homemade in so long you have inspired me.. nothing beats it. We dont eat much pasta anymore being off carbs now for 1 year its tough being an Italian but sometimes you just have to give in and I would for these for sure!

      Reply
      • Marisa Franca

        June 13, 2018 at 4:01 pm

        Hi, Claudia! We save the ravioli for special meals. We have to watch our carbs but we indulge every now and then.

        Reply
    35. Pavani

      June 11, 2018 at 4:25 pm

      Homemade ravioli look so absolutely amazing. You make it so easy and now I'm temped to try it myself 🙂 Mushroom filling sounds very meaty (without the actual meat), filling and comforting.

      Reply
      • Marisa Franca

        June 13, 2018 at 4:02 pm

        Hello, Pavani! The mushroom filling is really fantastic. I hope you give it a try.

        Reply
    36. Lauren

      June 11, 2018 at 7:23 am

      5 stars
      This recipe is amazing! I haven't made fresh pasta/ravioli is so long - my fiance will love this! Mushrooms are one of his favorites!

      Reply
      • Marisa Franca

        June 13, 2018 at 4:05 pm

        Hello, Lauren! Won't he be surprised that you made it just for him!

        Reply
    37. Thistle

      May 15, 2015 at 12:02 pm

      Looks delicious! I'll have to give it a try!

      Reply
      • Marisa Franca

        May 16, 2015 at 9:12 am

        If you like pasta, you'll love these ravioli!

        Reply
    38. Simply Suzannes at Home

      May 14, 2015 at 11:35 am

      Wow, Marisa!
      Of course you make your own pasta!! I've had fresh pasta before . . . and it's world's better than what I buy in the store and specialty shops.
      My Aunt gave me a pasta machine last year, and I've wanted to make pasta for months now, but don't know where to begin. I need to look at YOUR recipe and technique and see how "easy" it is.
      I LOVE that ravioli press that you shared in the post. That looks like it would make making raviolis much easier and faster!
      I buy mushroom stuffed raviolis for my husband from Trader Joe's. I haven't tried them yet, but he likes them. I think he'd LOVE home-made ones like yours though!!
      I need to figure it out though, because my mind is running wild with thoughts of making creamy ricotta filled ravioli with a light lemon cream sauce. YUM!
      Your comments bring me so much happiness, sweet Marisa! Thanks so much for coming by! It's always appreciate . . . and so are the smiles you bring :0)
      Have a beautiful week!
      Suzanne

      Reply
      • Marisa Franca

        May 14, 2015 at 4:12 pm

        If you have any questions at all please let me know. Sometimes a person does things tacitly thinking it is easily understood when perhaps I didn't make it clear. You'll love making those ravioli -- the little contraption will last for years. I can just imagine those ravioli you are making and they do sound yummy!! Big Hugs to you!! Thank you for your sweet compliments and I'm glad I bring a smile to your face.

        Reply
    39. Ciao Chow Linda

      May 13, 2015 at 8:39 pm

      Your ravioli look so delicious and are perfect! I'm planning to make some for a friend's birthday on Monday.

      Reply
    40. Marisa raniolo Wilkins

      May 13, 2015 at 4:31 pm

      They look great and not too complicated at all. I have one of those attachments/contraptions somewhere. I should make time to dig it out and make some.
      Great!
      From one Marisa to another.

      Reply
      • Marisa Franca

        May 14, 2015 at 4:14 pm

        Oh do find the ravioli maker!! As I mentioned it was a gift from our kids and we've used it so many times. It doesn't wear out -- thank goodness. Plan to make lots more ravioli. Let me know what you make.

        Reply
    41. Rosemary @anitalianinmykitchen

      May 11, 2015 at 4:29 pm

      Hi Marisa, you are so right, nothing like homemade pasta. I have been spoiled because my mother-in-law always made it, unfortunately she isn't up to it anymore. You are really encouraging me to give it a go, and I shall with your recipe! Looks amazing, great photos.

      Reply
    42. Jovina Coughlin

      May 11, 2015 at 7:45 am

      My favorite pasta, Marisa. I have the same ravioli press as you do. I should use it more often. I love your filling. What type of sauce do you like to serve over these ravioli?

      Reply
      • Marisa Franca

        May 11, 2015 at 4:12 pm

        We like to use a simple Marinara or Tomato Basil sauce to compliment the mushroom ravioli. But there is another non-tomato sauce we have in the works -- as soon as we have it to our "liking" we'll post it.

        Reply
        • Jovina Coughlin

          May 11, 2015 at 4:47 pm

          I'll look forward to it.

          Reply
    5 from 33 votes (12 ratings without comment)

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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