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 . . .
. . . ravioli such as the Triple Mushroom Ravioli with Cheese.
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.
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.
We tripled the recipe.
It could be easily be cut down to whatever amount you like. The mushroom ravioli filling recipe made 68 ravioli.
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.
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.
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.
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.
In the coming months, we will be posting additional fillings — we hope you’ll follow along.
Triple Mushroom Ravioli with Cheese
- 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
- 3/4 teaspoon salt
- 3/8 teaspoon pepper -- don't worry about being exact.
- 1 cup ricotta cheese
- 6 Tablespoons grated Parmesan cheese
- 1 Tablespoon snipped fresh chive
- 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.
- *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.
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