Description
Tender handmade pasta stuffed with a rich, earthy mushroom and cheese filling, then finished in a creamy butter sauce with herbs. This dish is comforting, elegant, and absolutely satisfying.
Ingredients
For the Pasta Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Mushroom Filling:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups finely chopped cremini or button mushrooms
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1/2 teaspoon thyme leaves
- Salt and black pepper to taste
- 1/3 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
For the Sauce:
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream (optional)
- 1/4 cup grated Parmesan cheese
- Fresh thyme sprigs
- Freshly cracked black pepper
Optional Garnishes:
- Extra Parmesan
- Chopped parsley or thyme
Instructions
- Make the pasta dough: Mix flour, eggs, olive oil, and salt. Knead for 8–10 minutes until smooth. Rest for 30 minutes.
- Prepare the filling: Sauté mushrooms, garlic, and shallots in olive oil and butter until browned and dry. Stir in thyme, season, cool, and mix with cheeses.
- Roll out dough into thin sheets.
- Assemble ravioli: Place filling in small mounds, top with another sheet, seal, and cut.
- Cook ravioli in salted, gently boiling water for 3–4 minutes until they float.
- Make sauce: Melt butter, add cream (optional), stir in cheese and thyme.
- Toss cooked ravioli in sauce and serve with garnishes.
- Prep Time: 45 minutes
- Cook Time: 15 minutes