Date Night Mushroom Ravioli (Printable)
Elegant mushroom ravioli with creamy filling and truffle oil, perfect for a special evening meal.
# What You'll Need:
→ Pasta Dough
01 - 1 2/3 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 teaspoon salt
→ Mushroom Filling
04 - 9 oz mixed mushrooms (cremini, shiitake, or button), finely chopped
05 - 1 small shallot, finely diced
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 cup ricotta cheese
11 - 1/4 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper to taste
→ Sauce & Finish
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons heavy cream
15 - 1/4 cup grated Parmesan cheese
16 - 1 tablespoon truffle oil
17 - Fresh chopped parsley for garnish
# How to Make It:
01 - Mound the flour on a clean surface and create a well in the center. Crack eggs into the well and add salt. Gradually work flour into eggs using a fork, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
02 - Heat olive oil and butter in a skillet over medium heat. Sauté shallot for 2 minutes until softened. Add garlic and mushrooms, cooking for 7-8 minutes until golden and moisture evaporates. Stir in parsley, season with salt and pepper, then cool completely. Mix in ricotta and Parmesan.
03 - Roll pasta dough into thin sheets using a pasta machine or rolling pin. Place teaspoon-sized mounds of filling at even intervals on one sheet. Brush edges with water, cover with second sheet, and press firmly to seal while removing air pockets. Cut into individual ravioli.
04 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove carefully with a slotted spoon.
05 - Melt butter in a skillet over medium-low heat. Whisk in heavy cream and Parmesan cheese. Simmer for 2 minutes until smooth and slightly thickened.
06 - Gently toss cooked ravioli in the cream sauce. Divide between serving plates, drizzle with truffle oil, and garnish with fresh chopped parsley.
# Expert Suggestions:
01 -
- The earthy mushroom filling pairs perfectly with the luxurious truffle finish, making even a weeknight Tuesday feel like a special occasion.
- Fresh pasta dough is surprisingly forgiving and incredibly satisfying to make from scratch with someone you love.
02 -
- Let the mushroom filling cool completely before assembling ravioli, otherwise the heat will make the pasta dough sticky and difficult to seal.
- Don't overfill the ravioli. About 1 teaspoon per ravioli prevents bursting during cooking and ensures the pasta-to-filling ratio stays balanced.
03 -
- Work with one portion of dough at a time and keep the rest covered so it doesn't dry out. Dry dough becomes difficult to work with and prone to tearing.
- Seal ravioli firmly, pressing out any air pockets. Air trapped inside can cause them to burst while boiling.