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.
- 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
- Triple Mushroom Ravioli Recipe
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.
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.
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.
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.
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
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
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.
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
Triple Mushroom Ravioli with Cheese
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
- 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
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
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Robyn Gurnari says
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!
Marisa Franca says
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.
Eileen Kelly says
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!
Heather says
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!!
Claire | The Simple, Sweet Life says
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!
Sam | Ahead of Thyme says
WOW! Ravioli from scratch? That looks so hard but sooo delicious!! I may just have to attempt to try making homemade pasta myself!
Sara says
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!
Anne Murphy says
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!
prasanna hede says
Wow mushrooms make such great filling,they are always my favorite! This is a comfort meal altogether,great effort!
Kitty says
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.
Gene says
Thanks for laying out the whole process. It really makes the process seem doable!
Marisa Franca says
Hi, Gene! It really is very easy and fun! The best part is you get to eat a delicious dish.
Cathleen @ A Taste of Madness says
Wow! You made all of this from scratch?!? I am so impressed! This sounds like the perfect dinner idea!
Marisa Franca says
It certainly is good, Cathleen. Hope you give it a try.
Anna says
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 🙂
Marisa Franca says
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.
Vanessa Price says
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!
Marisa Franca says
Hi, Vanessa! Making your own pasta is fun. We really enjoy putting on some smooth jazz and putzing around the kitchen.
lauren says
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 🙂
Marisa Franca says
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.
Heather says
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!
Marisa Franca says
Hello, Heather! Thank you-you’ll have to make them. Truly, they aren’t difficult to make.
Ruchi says
Ravioli is like an ultimate comfort food made with style. Very inviting presentation and all those mushrooms… perfect filling!
Marisa Franca says
Thank you, Ruchi! The filling is a great alternative to cheese or meat.
Mirlene | Savory Thoughts says
my husband would love this recipe as he is a major mushroom fan. I haven’t made ravioli, definitely something to think about.
Marisa Franca says
I hope you give ravioli a try, Mirlene. They are really easy to make.
Veena Azmanov says
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.
Marisa Franca says
Hi, Veena! The ravioli maker is really inexpensive – we really love using it.
Karyn Ryan says
Marissa you have done it again another amazing recipe.Anytime I need itaian inspiration I head straight for your blog
Marisa Franca says
Thank you, Karyn! That is very sweet of you.
Adriana Lopez Martin says
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
Marisa Franca says
Thank you, Adriana! We do love our mushrooms any way we can get them.
Claudia Lamascolo says
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!
Marisa Franca says
Hi, Claudia! We save the ravioli for special meals. We have to watch our carbs but we indulge every now and then.
Pavani says
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.
Marisa Franca says
Hello, Pavani! The mushroom filling is really fantastic. I hope you give it a try.
Lauren says
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!
Marisa Franca says
Hello, Lauren! Won’t he be surprised that you made it just for him!
Thistle says
Looks delicious! I’ll have to give it a try!
Marisa Franca says
If you like pasta, you’ll love these ravioli!
Simply Suzannes at Home says
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
Marisa Franca says
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.
Ciao Chow Linda says
Your ravioli look so delicious and are perfect! I’m planning to make some for a friend’s birthday on Monday.
Marisa raniolo Wilkins says
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.
Marisa Franca says
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.
Rosemary @anitalianinmykitchen says
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.
Jovina Coughlin says
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?
Marisa Franca says
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.
Jovina Coughlin says
I’ll look forward to it.