Homemade Ravioli with Porcini Mushrooms
This Homemade Ravioli with Porcini Mushrooms features pillowy fresh pasta filled with a rich, earthy blend of dried porcini, cremini mushrooms, and creamy ricotta. Served in a silky Parmesan cream sauce, it is an elegant yet achievable dinner that delivers true restaurant-quality results at home.
Equipment
- Pasta machine or rolling pin
- Large mixing bowl
- Large pot
- Large skillet
- Pastry wheel or sharp knife
- Slotted spoon
Ingredients
Pasta Dough
- 2 cups "00" flour or all-purpose flour sifted
- 3 large eggs
- 2 egg yolks
- 1 tablespoon olive oil
Mushroom Filling
- 1 ounce dried porcini mushrooms rehydrated in 1 cup warm water for 20 minutes, then drained and finely chopped
- 8 ounces crimini mushrooms finely chopped
- 1 cup whole milk ricotta drained
- 1/2 cup parmesan cheese freshly grated
- 3 garlic cloves minced
- 1 teaspoon fresh thyme leaves
- salt and black pepper to taste
- 1 egg beaten with 1 tablespoon water for egg wash
Parmesan Cream Sauce
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1/4 cup parmesan cheese freshly grated
- 2 tablespoons reserved porcini soaking liquid
- salt and black pepper to taste
Instructions
- Make the pasta dough: Mound the flour on a clean work surface and create a well in the center. Add the eggs, yolks, and olive oil into the well. Using a fork, gradually incorporate flour from the inner walls, then knead by hand for 8 to 10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes.
- Rehydrate the porcini mushrooms: Place the dried porcini in a bowl and cover with 1 cup of warm water. Let soak for 20 minutes. Drain, reserving the soaking liquid. Finely chop the softened mushrooms and set both aside.
- Cook the mushroom filling: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped crimini mushrooms and porcini and cook, stirring occasionally, for 8 to 10 minutes until all moisture has evaporated and the mushrooms are deeply golden. Season generously with salt and pepper. Transfer to a bowl and let cool completely. Once cooled, stir in the drained ricotta, grated parmesan, and fresh thyme.
- Roll the pasta dough: Divide the rested dough into four equal portions. Working with one portion at a time and keeping the rest covered, roll through a pasta machine from the widest setting down to the thinnest, or use a rolling pin to roll as thin as possible (you should just barely see your hand through it). Lay the sheets on a lightly floured surface.
- Fill and seal the ravioli: Spoon heaped teaspoons of mushroom filling about 1.5 inches apart along one pasta sheet. Brush around each mound of filling with the egg wash. Lay a second pasta sheet on top and press firmly around each mound to seal, pushing out any trapped air pockets. Cut into individual ravioli using a pastry wheel or sharp knife. Transfer to a lightly floured baking sheet.
- Cook the ravioli: Bring a large pot of generously salted water to a boil. Cook the ravioli in batches, without overcrowding, for 3 to 4 minutes until they float to the surface and the edges are just tender. Remove with a slotted spoon.
- Make the Parmesan cream sauce: While the ravioli cook, melt the butter in a wide skillet over medium heat. Pour in the heavy cream and the reserved porcini soaking liquid. Simmer for 3 to 4 minutes until slightly thickened. Stir in the grated parmesan until melted and smooth. Season with salt and pepper to taste.
- Finish and serve: Transfer the cooked ravioli directly into the skillet with the cream sauce using a slotted spoon. Toss gently to coat each piece in the sauce. Serve immediately, garnished with extra shaved parmesan and fresh thyme if desired.
Notes
Rest the pasta dough for at least 30 minutes before rolling to prevent it from springing back. Always cool the mushroom filling completely before assembling the ravioli to avoid tearing the dough. Save the porcini soaking liquid and add a splash to the sauce for deeper mushroom flavor. Avoid overfilling each pocket; a heaped teaspoon is the right amount. To freeze, arrange uncooked ravioli in a single layer on a parchment-lined sheet and freeze until solid before transferring to a freezer bag. Cook directly from frozen, adding 1 to 2 extra minutes. Cooked ravioli and sauce should be stored separately in airtight containers in the refrigerator for up to 3 days.