This homemade mushroom ravioli is such a fun weekend cooking project. Homemade pasta dough transforms into perfect pillows stuffed with ricotta, chanterelle mushrooms, and spinach.
I’ve definitely been in a ravioli era lately. I’ve made crab ravioli, lobster ravioli, and now I decided to branch out into a homemade vegetarian mushroom ravioli. Next week, I’ll be making my Genoese tocco recipe with my dad, so I’ll be making yet another batch of ravioli. There really can’t be too much ravioli, can there?
How to make homemade mushroom ravioli:
I won’t lie to you and say this is a super simple meal you can make on a weeknight. To me, homemade ravioli is very much an almost all-day project. Clear your schedule, and get ready to get your hands dirty!
Special equipment needed
- Pasta machine: I use the Marcato 150 Pasta Machine. It’s a little on the pricier end, but there are much more affordable options out there! Try this well-reviewed Shule Pasta Machine if you want to start at a lower price point.
- Ravioli stamp: You don’t absolutely need a stamp; you can simply cut the ravioli into squares and seal the edges with a fork. I use a square stamp similar to this one.
- Food processor: You can certainly combine all the dough ingredients by hand, but I love how quickly it goes with a food processor.
- Ravioli dough: For the dough, you’ll need eggs, olive oil, semolina flour, 00 flour or all-purpose flour, and salt. I like semolina flour because it adds a nice sturdiness to the dough. You can use all 00 or all-purpose flour instead.
- Filling: The filling is made with minced, soaked chanterelle mushrooms, ricotta cheese, spinach, salt, and pepper.
- Sauce: The sauce is so unbelievably robust yet simple. It’s made with a simple base of onion, roasted garlic, thyme, tomato paste, mushroom-soaking liquid, red wine, and whole peeled tomatoes.
- For serving: I roast a whole head of garlic in olive oil and drizzle the finished ravioli with the garlic oil. I also finish with a bit of grated Parmesan cheese.
It starts with prep
- Step 1: Start with the garlic. You can roast the garlic the night before or the morning of. You’ll cut the top off and submerge the garlic fully in olive oil. I like to use this Staub miniature cocotte, but a ramekin works just fine, too. Once the garlic is nice and brown, pop it from the paper and mash the cloves into a paste. You can strain the oil through a sieve into a mason jar. Refrigerate for up to 4 days.
- Step 2: Make the filling. It starts with soaking the mushrooms. Strain the soaking liquid into a second bowl and then mince the mushrooms. From there, lightly sauté the spinach and transfer it to an ice bath. Squeeze out as much liquid from the spinach as you can and then mince the spinach. Add it to the bowl of minced mushrooms. From there, simply combine with ricotta, salt, and pepper. You can add a pinch of crushed red pepper if you like.
- Step 3: Now it’s time to start the sauce! Simply sauté an onion, add the roasted garlic, and then fry the tomato paste. From there, add in red wine and mushroom-soaking liquid. Add the whole peeled tomatoes and thyme sprigs, and bring to a boil. Make sure you add some salt to offset the acidity of the tomatoes. Reduce the heat and simmer, covered, for about an hour. Stir the sauce occasionally to make sure it’s not sticking. You can add a few splashes of water as needed if the liquid evaporates too quickly. After it simmers, break up the tomatoes with a potato masher. You can continue to simmer the sauce, uncovered, as you finish the ravioli. You want it to be thick and chunky!
Now you can move on to the ravioli
- Step 4: It’s finally time to start the ravioli! I use a food processor to combine the dough ingredients and then turn it onto a floured surface. Once it’s elastic, wrap it with plastic wrap and refrigerate the dough for about 30 minutes. Remove it from the refrigerator and cut it into four equal-sized pieces. You’ll start with two, and I recommend refrigerating the remaining two pieces until you need them. From there, you’ll just run each piece through the pasta machine until it becomes a long, thin dough sheet. Lay it on a floured surface–a well-floured dough surface–otherwise, it will absolutely stick to the counter, and you’ll have a miserable time lifting the ravioli off; trust me! Spoon the filling across the dough sheet. You will likely have about 8 ravioli per sheet. Lay the remaining dough sheet on top and then use your fingers to seal it tight. Use your ravioli stamp, a knife, or a cookie cutter to cut out the ravioli. Transfer them to a floured cookie sheet.
- Step 5: Whew! Okay, now that that’s all done, you can boil a big pot of water and cook the ravioli. They will boil for just 3–4 minutes. Use a spider strainer to scoop them out of the water and transfer them directly to the sauce. I don’t recommend dumping them through a colander; I’ve found that they stick together and tend to break.
How to freeze homemade ravioli
It’s quite easy to freeze homemade ravioli. Just arrange them on the floured cookie sheet and transfer the entire cookie sheet to the freezer for about 30 minutes. Once they’re partially frozen, you can transfer them to a freezer bag or storage container. Homemade ravioli keeps for up to 3 months in the freezer.
I hope you enjoyed this recipe as much as I did. If you make it, please leave a comment below to let me know what you think! I’d love to hear from you!
Homemade Mushroom Ravioli
- Miniature cocotte or ramekin
- Food processor
- Pasta machine
- Ravioli stamp or use a knife or cookie cutter
- Spider strainer
- .5 ounces dried chanterelle or porcini mushrooms
- 1 teaspoon olive oil
- 3 ounces baby spinach
- 1 cup ricotta cheese
- Salt and pepper to taste
- 1 egg
- 3 egg yolks
- ½ teaspoon salt
- ½ cup 00 flour or all-purpose flour
- ½ cup semolina flour (or use 00 flour or all-purpose flour)
- 1 tablespoon olive oil
- A few splashes of water
- 1 head of garlic, top cut off
- Olive oil
- Pinch of salt
- Reserved mushroom soaking liquid from above
- 1 tablespoon olive oil
- 1 yellow onion, peeled and finely diced
- 2 tablespoons tomato paste
- ½ cup red wine
- 28- ounce can whole peeled tomatoes
- 5 sprigs thyme
- Pinch of sugar to taste
- Salt and pepper
- Finely grated Parmesan cheese
Roast the garlic:
- Preheat oven to 300ºF.
- Place the garlic, cut side up, in a small ramekin or miniature cocotte. Pour olive oil on top of the garlic to immerse it completely. Add a pinch of salt. Cover with foil or lid and transfer to the oven for 30–45 minutes until the garlic is very soft and golden brown.
- Remove from the oven. Once the garlic is cool enough to handle, pop the cloves from the paper and mash them into a paste with a fork.
- Pour the reserved oil through a sieve into a mason jar. Refrigerate for up to 4 days.
- Note: You can prepare the garlic in the morning or the night before.
Soak the mushrooms:
- Bring 1 cup of water to a boil. Pour over the mushrooms and let stand for 20–30 minutes. Strain the soaking liquid into another bowl through a fine-mesh sieve.
- Finely mince the mushrooms and transfer them to a medium bowl.
Prepare the spinach:
- Heat 1 teaspoon olive oil in a small skillet. Add the spinach and cook until bright green and wilted. Transfer to an ice bath. Drain and transfer the spinach to a paper towel-lined plate. Use paper towels to squeeze out as much of the water from the spinach as possible.
- Mince the spinach and transfer to the bowl with the minced chanterelles.
Prepare the filling:
- To the bowl of mushrooms and spinach, add the ricotta cheese. Mix well. Taste and add salt and pepper. Refrigerate until needed.
Make the sauce:
- Heat 1 tablespoon olive oil in a wide pot over medium heat. Once hot, add the diced onion and cook for 6 minutes until soft. Add the roasted garlic paste and cook for 1 minute until fragrant.
- Add the tomato paste and mash into the garlic and onion for 2–3 minutes until it deepens in color and begins to stick to the bottom of the pot.
- Pour in the red wine and stir to incorporate the tomato paste. Bring to a boil. Reduce the heat and add the reserved mushroom-soaking liquid.
- Add the whole peeled tomatoes and thyme sprigs. Add a generous pinch of salt, sugar, and black pepper to taste. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 hour, stirring periodically to ensure the sauce does not stick.
- After 1 hour, remove the lid and taste the sauce. Add more salt, pepper, or sugar if needed.
- Using a potato masher, mash the tomatoes to break them up. Continue simmering on low heat until the sauce is thick.
Prepare the ravioli dough:
- While the sauce simmers, make the ravioli.
- In a food processor, combine the egg, egg yolks, salt, and olive oil and pulse until creamy and combined. Add the 00 flour and pulse to combine. Add the semolina flour and continue pulsing until combined.
- If the dough seems too dry, add a few splashes of water. The dough should be sticky but still hold together.
Finish the dough:
- Pour the dough onto a floured surface and knead until you form the dough into a smooth, elastic ball, about 7-8 minutes total. Wrap it with plastic wrap and transfer it to the refrigerator for 30-40 minutes to chill.
Roll the dough:
- Cut the dough ball into 4 equal-sized pieces. You will start with two sections of dough first, so refrigerate the other two pieces of dough as you make the first batch of ravioli.
- Using your hands, flatten each piece into an equal-sized rectangle and dust it with flour.
- Run the first piece through a pasta machine on the widest setting (0). Dust liberally with more flour on both sides and fold the dough in half. Run through the pasta machine on the widest setting again. Unfold and dust with flour again.
- Continue passing the dough through the machine, incrementally decreasing the width on the machine until you reach level 6 on the machine. Be sure to dust the dough between passes. The sheet of pasta should be thin but not breaking apart; you should be able to see your fingers through it.
- Lay it on a floured surface once you have a very long sheet.
- Meanwhile, roll out another piece of dough into another long piece, similar to the previous sheet. Place on a floured surface until needed. Make sure the surface is well-floured; otherwise, the dough will stick!
Form the ravioli:
- Using a tablespoon, spoon the ravioli filling equidistant apart on the sheet of dough. You want about 2” of clear space around the filling. You will likely have about 8 spoonfuls of filling across the sheet.
- Carefully lay the second dough sheet on top of the first sheet, lining it up as much as possible.
- Press the dough around the filling using your fingers to push out air pockets. You want the top layer of dough to adhere as tightly to the filling and the bottom layer of dough as possible.
- Cut the ravioli out using a stamp, knife, or even a round cookie cutter. Discard the leftover dough; there should be little excess.
- Continue with the remaining 2 sections of dough until you have used up all the filling.
Transfer to the refrigerator:
- Dust a cookie sheet with flour and arrange the ravioli on it. Transfer to the refrigerator until needed.
Cook the ravioli:
- Bring a large pot of salted water to a boil. Add the ravioli and cook until the ravioli float, about 3–4 minutes.
Finish the ravioli:
- Using a spider strainer, transfer the cooked ravioli directly to the sauce. Toss very gently to coat. Turn off the heat.
- Carefully transfer the ravioli to a serving platter. Spoon the sauce on top. Finish with finely grated Parmesan and a drizzle of garlic oil. Enjoy!