Homemade Creamy Mushroom Ravioli

by Glyn Dexter-15 April 2026Medium

Prep Time70 min

Cook Time10 min

Total Time80 min

Servings2

Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.

Method

0
On a flat surface place the flour and salt, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover with a clean tea towel and let rest one hour.
1
Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin. Sprinkle dough with flour so it doesn’t stick.
2
Cut the dough into even squares using a pastry crimper. Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper.
3
Cook the ravioli in salted boiling water for approximately 5 minutes. Drain.
4
In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
5
Remove 3/4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. Sprinkle with flour, add the cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
6
In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese.