Mushroom Ravioli in Garlic Butter Sauce

Indulge in the luxurious flavors of homemade Mushroom Ravioli in Garlic Butter Sauce! This gourmet dish combines tender, fresh pasta with a creamy filling of mushrooms and cheeses, all drizzled in a rich garlic butter sauce. Perfect for impressing guests or enjoying a cozy dinner, this recipe guides you through crafting every component from scratch. Elevate your culinary skills and delight your taste buds! #MushroomRavioli #GarlicButter #HomemadePasta #ItalianCuisine #ComfortFood #GourmetCooking #FoodieFun

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

2 tablespoons olive oil

2 cups mixed mushrooms (cremini, shiitake, and portobello), finely chopped

2 cloves garlic, minced

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

4 tablespoons unsalted butter

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions

Make the Pasta Dough:

- Place the flour on a clean work surface and make a well in the center. Add the eggs, salt, and olive oil into the well.

- Use a fork to gently beat the eggs and gradually incorporate the flour until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic.

- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Prepare the Mushroom Filling:

- In a skillet over medium heat, add a tablespoon of olive oil and sauté the chopped mushrooms until they release their moisture and become golden, about 8-10 minutes. Add minced garlic and cook for 1 more minute.

- Remove from heat and let the mixture cool slightly. In a bowl, combine the mushroom mixture with ricotta cheese, grated Parmesan, salt, and pepper. Mix well and set aside.

Roll Out the Dough:

- After resting, divide the pasta dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until it's about 1/16 inch thick. Dust with flour to prevent sticking.

Fill the Ravioli:

- Place a sheet of the rolled pasta dough on a lightly floured surface. Spoon small mounds (about a teaspoon) of mushroom filling spaced evenly apart on one half of the dough.

- Fold the other half of the dough over the filling. Press down around each mound to seal, ensuring there is no air trapped inside. Cut out individual ravioli with a knife or ravioli cutter. Repeat with the remaining dough and filling.

Cook the Ravioli:

- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 2-4 minutes, or until they float to the surface and are tender. Use a slotted spoon to remove them and set aside.

Prepare the Garlic Butter Sauce:

- In a skillet, melt the butter over medium-low heat. Add minced garlic and cook gently until fragrant, about 1-2 minutes. Be careful not to burn the garlic.

- Add the cooked ravioli to the skillet and gently toss them in the garlic butter for about 2 minutes to coat.

Serve:

- Plate the ravioli, drizzle with any remaining garlic butter sauce, and garnish with fresh parsley and additional grated Parmesan cheese. Serve immediately.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4