Mushroom Ravioli

Mushrooms are one of my favorite things – they are meaty and have so much flavor and can be dressed up to do so many things. But one of my favorite combos will always be mushrooms and pasta. This recipe definitely requires some time commitment, but with everyone quarantined at home right now due to COVID-19, you probably have a lot more time than usual! So why not use it to make something really special?

First you will have to make your pasta dough. This is something that you can do entirely by hand, but for this recipe I will show you how to do everything using your KitchenAid Stand Mixer. It will be a lot easier on your arms and take less time! To assemble the dough, all you need is to combine the 00 (or AP) and semolina flours with the eggs and a pinch of salt. Using the dough hook of your stand mixer, you will knead until it is combined into a smooth ball. If the dough is too dry and not coming together, you can add 1-2 tablespoons of olive oil or an additional egg.

Once the dough is ready, you will cut it into 4 equal parts and wrap each tightly in plastic wrap. Let it rest for at least one hour. In the meantime, make your filling! To make the filling, first you will brown your mushrooms in some butter with garlic, onion and thyme. Then a surprise addition of red miso paste (which is optional, but recommended) brings some extra umami to the party. Once the mushrooms are cooked through, you will let this mixture cool completely before combining it in your food processor with lots of ricotta and pecorino to create a smooth, creamy, mushroomy filling. Transfer the filling to a piping bag (I find this easier to do than using a spoon, but its up to your preference!) and get ready to fill!

Now you are ready to roll out your pasta dough and assemble your ravioli. You will use your pasta roller attachment (or hand cranked pasta roller!) to make the pasta so thin that you can see your hand through it! First you will roll your pasta our a bit and cut it so that it will fit in your pasta roller. Then you will work your way to one of the thinnest settings of your pasta roller – for the KitchenAid attachment, you will go to setting 5. Once your pasta is rolled out, you will pipe (or spoon!) about 1.5 tbsp. of filling spaced 2 inches apart on your pasta and then brush a little bit of water around the filling to help seal the pasta. Then place another sheet of pasta on top and press tightly around the filling to seal it in. Then use a round or square cookie cutter (or a pizza/pastry cutter) to cut to your desired shape and size.

Once all of your pasta is filled, you will bring a large pot of salted water to a boil. Once the water is boiling, add 1 ravioli to test out how long they should cook for – this will depend on the size and thickness of your ravioli. Mine took about 3 minutes. While you bring the water to a boil, you can make your lemon butter sauce. I like to add some additional mushrooms on top or even add some of the leftover ravioli filling to the sauce to make it extra mushroomy. But the lemon butter sauce is a great base sauce for this pasta and then you can experiment from there!

Print Recipe

Mushroom Ravioli

This mushroom ravioli has a smooth and creamy mushroom filling, fresh pasta, and lots of cheese. What more could you ask for?

Course: Main Course

Equipment

• Stand mixer
• Pasta roller
• Round cookie cutter

Ingredients

For the pasta

• 6 whole eggs, plus 2 yolks
• 2 cups 00 flour (or all-purpose) (NOTE: You need 1 additional whole egg if using 00 flour)
• 2 cups semolina flour
• 2 tbsp olive oil
• Pinch of salt

For the mushroom filling

• 1 tbsp unsalted butter
• 3 clove garlic sliced
• 1/2 large onion thinly sliced
• 1 tsp red miso paste optional
• 5 cups sliced mushrooms about a 16 oz container
• 3 sprigs thyme stems removed
• 1/2 tsp italian seasoning blend
• 1/4 tsp salt
• 1/2 cup whole milk ricotta
• 1/3 cup grated pecorino romano

For the sauce

• 8 oz sliced mushrooms optional
• 4 tbsp unsalted butter
• 1 tbsp freshly grated lemon zest plus more for serving
• 1/4 cup reserved pasta water
• 4 tbsp freshly squeezed lemon juice
• 4 tbsp freshly grated Pecorino Romano cheese can substitute Parmesan

Instructions

For the pasta:

• In the bowl of your stand mixer fitted with the dough hook, combine the 00 flour, semolina flour, eggs, and salt.
• Let the dough knead until a smooth ball is formed. If the dough is dry and not coming together, add 1-2 tbsp. olive oil or another egg. If the dough is very wet and sticky, add more flour, 1 tbsp. at a time.
• Cut the pasta dough into 4 equal parts and wrap each tightly in plastic wrap. Let it rest at room temperature for at least one hour.

For the filling:

• In a large pan over medium heat, combine the butter, garlic, and onion. Cook, stirring frequently, until softened.
• Add the miso paste and stir to combine until the onions and garlic are evenly coated.
• Add the mushrooms and thyme. Allow to cook until the mushrooms are browned. Stir only occasionally to make sure the mushrooms are cooked evenly. But you want to let them brown.
• Let the mushrooms cool completely and then add to your food processor with the remaining ingredients (ricotta, Italian seasoning, pecorino).
• Puree the mix in your food processor until smooth. Add salt and pepper to taste.
• Transfer the filling to a piping bag so it easier to add to your ravioli for assembly.

To assemble:

• Remove the plastic wrap from one of the dough balls and place on a floured surface.
• Roll the pasta out to about 1/2 inch thickness with a rolling pin. Then cut a piece so it fits in your pasta roller.
• The pasta is ready when its thin enough to see your hand through it. But it should still be thick enough to be sturdy enough to hold your filling. Complete these steps until all of your pasta is rolled out.
• Place one of the pasta sheets down n a lightly floured surface and pipe about 1.5 tbsp. of filling about 2 inches apart from each other.
• Brush some water around the filling using a pasty brush or your finger.
• Place another sheet of pasta on top, pressing tightly around the filling to form a seal.
• Use your round cookie cutter to cut out each ravioli, pressing firmly around the seam to make sure each pasta is sealed tightly. Place the completed ravioli on a lightly floured surface so they don’t stick while you are assembling the rest.
• Repeat until all of your pasta is used. You can run your pasta through the sheeter one more time after cutting it into ravioli pieces. Any more than that and the dough gets tough. This recipe makes a lot of dough, so you an also roll the remaining dough out and then slice into pappardelle and dry it out to save for later use. You will minimize the waste this way.

To cook and serve:

• Bring a large pot of salted water to a rolling boil.
• While the water is coming to a boil, you will make the sauce. If you want to add additional mushrooms to the top of your pasta, brown them in a pan over medium heat, flipping once after the first side is browned. Set aside.
• When the water is boiling, add 1 ravioli to test how long the pasta should cook. Mine take about 3 minutes, but it depends on size and thickness of your pasta. This way, you don’t over or undercook them! Once you know how long they should cook for, add the remaining pasta to the pot and cook accordingly.
• In a large pan, combine the sauce ingredients (butter, lemon zest, lemon juice, pasta water, and cheese) over medium heat. Stir to combine and allow it to simmer.
• Once simmering, reduce to medium-low and cook, stirring frequently, until thickened.
• Drain the pasta and add directly to the sauce. Stir to coat.
• If I have additional ravioli filling left over, I will sometimes add this to the sauce as well to make it extra mushroomy. But this is not necessary.
• Serve immediately and top with fresh lemon zest and grated pecorino.