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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...

As An Amazon Associate I earn from qualifying purchases.

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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    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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