Fresh Pasta – Mushroom Ricotta Ravioli

I had often wondered how hard fresh, homemade, pasta would be to prepare.  In my mind I imagined that it would be an all day process.  I was wrong.

Mushroom Ricotta Ravioli 

That said, I did use a pasta roller to roll the pasta into sheets.  That made the process SO easy.  If you have to roll out by hand then I would prepare for extra work and a longer prep time.   If you can afford a pasta roller, or the pasta roller attachment for the Kitchen-Aid mixer, get it. 

Mushroom Ricotta Ravioli 

I suspect I am now spoiled by fresh pasta.  I will be hard to live with, but that is ok.  Considering how easy this is to make, and how well extras keep in the refrigerator after drying for thirty minutes on the counter, I believe most of my pasta will be homemade from now on.

Fresh Pasta   Yield 4 servings 
Adapted from Nigella Lawson

2 cups semolina flour
4 eggs
1/2 teaspoon salt
All-purpose flour, for dusting if needed

Mushroom Ricotta Filling

1 cup ricotta cheese
1 tablespoon olive oil
4 ounces crimini mushrooms, chopped
1/2 cup chopped yellow onion
2 cloves garlic, minced
Salt and pepper
1/4 cup parmesan cheese
1 egg beaten with 1 tablespoon of water

Begin by making the mushroom filling. 

 Mushroom Ricotta Ravioli Mushroom Ricotta RavioliMushroom Ricotta Ravioli Mushroom Ricotta Ravioli Mushroom Ricotta Ravioli 

Heat the olive oil in a pan over medium heat.  Once it shimmers add the onions and cook until they soften, about five minutes.  Add the mushrooms and cook until the excess liquid has evaporated and the mushrooms have reduced in volume, about eight minutes.  Add the garlic and cook for thirty seconds.  Remove the pan from the heat to cool slightly.

Mushroom Ricotta Ravioli Mushroom Ricotta Ravioli 

In a bowl add the ricotta, salt, pepper, and parmesan cheese.  Stir in the mushrooms.  Cover and chill while you make the pasta.

Mushroom Ricotta Ravioli Mushroom Ricotta Ravioli 

On a clean surface mound the flour and salt.  Make a well and add the eggs.

Mushroom Ricotta Ravioli 

Break up the eggs with your fingers as you mix in the semolina.  Knead until the dough forms a smooth ball.  Cover with plastic and let rest for thirty minutes.

Divide the dough into four balls, making sure to cover any dough you are not working with. 

If you have a pasta roller follow your machines directions for rolling the pasta out.  If you do not, dust your surface with a little flour and press the ball into a disk.  Roll the pasta out with a rolling pin until it is very thin.  If the dough springs back, or becomes difficult to work with,  back cover with a towel and allow to rest for five minutes before rolling again.  The thinner the better.  

Mushroom Ricotta Ravioli Mushroom Ricotta Ravioli Mushroom Ricotta RavioliMushroom Ricotta Ravioli  Mushroom Ricotta Ravioli 

Trim two sheets of the dough into a rectangle.  Spoon a rounded tablespoon of the filling on the dough leaving about an inch in between.  Lightly brush the egg wash around each mound of filling then cover with the second sheet of dough, pressing out any air around the filling before sealing fully.  Cut the ravioli and put onto a sheet pan to dry slightly while you prepare the remaining ravioli.

Boil the ravioli in salted water for five to eight minutes, or until the pasta is tender. 

Mushroom Ricotta Ravioli 

Serve with the sauce of your choice

Mushroom Ricotta Ravioli

© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Your ravioli looks absolutely beautiful! I have wanted the pasta roller attachment for my KA mixer for a while… Maybe for my birthday! 🙂

  • I tried making ravioli once and the whole kitchen looked like a bomb after but it tasted so good! You have inspired me to try again. 🙂

  • You’ve certainly made it look a lot easier than when I make my “ravioli” with won ton skins.

  • I tried making pasta one. But is was spaghetti and that was a chore. I think making ravioli would be way easier for me. I love the filling of these pocketful of deliciousness. Mmmm…mushroom and ricotta.

  • I love Mushrooms and Raviolis!! Great dish!!

  • I recently bought a pasta machine, but still haven’t tried to make ravioli… this filling looks very good!

  • I’m so jealous, you get to make pasta from scratch in your own kitchen! That mushroom ricotta ravioli looks divine, I love how simple yet comforting it is.

  • i love making pasta! so much easier than I ever imagined. This looks wonderful with the mushrooms.

  • Mary Ann

    Love the simplicity of it. I’ll be giving this one a try soon with my new Kitchen Aid attachment. Nicely done!

  • i have been looking for a good homemade ravioli recipe for a while. i can’t wait to try this!

  • How awesome! I’m always impressed by homemade pasta, and your raviolis look wonderful.

  • nothing beats homemade pasta. They are so easy and the texture is great. Your raviolis look amazing.

  • Ben

    I also used to think that homemade pasta was something hard to make, but it turned out to be one of the simplest and most fun things to do in my kitchen. Great job, your ravioli look amazing!

  • Sam

    This looks absolutely mouth watering! I love that you including pictures of the step by step process of making the pasta, too. I actually work with Del Monte, and if you’re looking for a really refreshing recipe, try the mango chicken stir fry. We have these new citrus bowls and superfruits out that really enhance normal flavor combinations, and if you’re interested you can visit the website and get some free coupons :). Just wanted to share some good food with you, since you so graciously did with us! Thanks!


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