Pockets of desire…

Mushroom Ravioli

I’ve been working on my recipe for pasta dough for about a year now with some success here and there.  The other day, I had a big win! I made a mushroom and multi cheese stuffed ravioli that had a great amount of flavor with a filling that was a creamy savory delight.

For my birthday last year, one of my regular dinner companions gifted me a ravioli maker. Neither of us really knew what to expect, but I have to tell you it was quite a delight to behold.


It has a metal frame that both shapes and cuts the ravioli into beautiful pieces and gives you a space so you can achieve the perfect filling/pasta ratio.  I really enjoy it.  And on top of that, the recipe on the back…yep…makes the best pasta I’ve made.  Doesn’t have to rest either, which threw off my recipe.  I didn’t make the filling ahead of time thinking I could make it while the pasta rested.  Here’s what I did!



3 C. Flour

1/2 tsp Salt

2 Eggs

1/4 C. Olive oil

1/2 C Water

Flour for dusting

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(For Filling)

2 T Butter

1 Shallot, minced

2 cloves Garlic, minced

5 oz Shiitake mushrooms, minced

2 Eggs

1/2 C. Mascarpone cheese

1/2 C. Ricotta cheese

4 oz. Goat cheese

1/2 C. Mozzarella cheese

(For Sauce)


Juice of 1/2 lemon

8 leaves Sage


Water reserved from pasta

4 T Butter

How to

So, as I learned early on in the making of this dish, make your filling first.  You do this by melting the butter in a pan then putting your shallot and garlic in the pan and sautéing for about 4 minutes.


Add in your chopped mushrooms and sauté for another 8 minutes, or until cooked.  Add salt and pepper to taste.


Set the cooked mixture aside to cool.  In a medium bowl, mix together the eggs and cheeses till they are combined.


Add in your mushroom mix and stir to combine.

Now it’s time to make the dough!

Put your 3 cups of flour on the counter, or anywhere you have enough space, and make a well in the center.


In a small bowl, mix together the eggs, water, salt and olive oil.  Gently, very very carefully, pour the egg mixture into the well.


Using your fork, whisk the flour into the egg mixture until they are combined enough that you can get your hands in there and really mix.


Once you can start mixing with your hands, you will kneed until completely combined.  The dough with be a little tacky, but not too sticky, and will be firm.


Ok, so the recipe on the box says you should roll it with a rolling pin.  I used my pasta maker.


Pull your dough apart into pieces that are about 3 oz each (I actually weighed them to determine how much was necessary to make a strip big enough to lay across the ravioli press) and put the rest in a ziploc bag to keep it fresh.

Flatten your piece of dough into a rectangle that isn’t too thick.  Lay it on your pasta maker and roll through starting on the widest setting.  Roll it through about 5 times.  If the piece comes out uneven, or jagged looking, fold the edges over to make a more even rectangle and then roll through a few more times.

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Once your piece of dough has gone through on the widest side, move to the next setting and repeat (5 times through).  Do this until you are at the second to the thinnest setting.  Your dough should be translucent but not too thin.


That is actually a picture I took of ME rolling dough through my pasta maker.  I’m pretty excited about it.  So, at this point, you want to lay it over the metal part of your pasta press.  Be very careful not to get the dough all tangled up, because it will most certainly stick to itself and be very difficult to get straight again.  Took me a lot of concentration, this is why there aren’t any pictures.  I got a little befuddled. After you have your straight piece of dough on top of the metal frame, press down with the plastic part then fill the empty spaces with your cheese filling.


Place a second piece, pressed through the same way as the first, on top and then use a rolling pin to press on the lines and cut the pieces.


After the pieces are divided nicely, overturn the whole metal frame and tap so that the raviolis come out onto the counter.  Place them on a well floured piece of parchment paper and allow them to dry for 1 hour.  Flip them over and let them dry for another hour.


After all of your ravioli are pressed and ready, go ahead and cook them.  I brought water to a boil, salted it, then put my ravioli in and cooked for 2 minutes. I cooked half and put half in the freezer.  Not sure how it will go – I’ll let you know.  After the raviolis are cooked, drain them (reserving some water) then start to make your sauce.

Melt the butter in a 12 inch pan and cook until golden brown.  Add in your sage leaves.  Take off the heat then add the juice from your lemon.  Stir to combine.  Put your cooked pasta in the butter mixture and toss for a minute or so.  Add in 1/8 c. pasta water then 1/4 c. parmesan cheese.  Return to the heat and melt the cheese.  Salt the dish and pepper to taste the serve.  I served with some broiled asparagus which complimented the dish very well.  I hope you enjoy! I know I did.

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