Homemade ravioli has never been easier! Make our incredible mushroom ravioli recipe in your own kitchen and enjoy with our homemade red sauce.
We Love Mushroom Ravioli!
Homemade ravioli is one of our favorites in The Cheese Knees kitchen, and today we’ve jazzed it up with MUSHROOMS to make all your homemade ravioli dreams come true 😀
What is ravioli?
Ravioli is a type of pasta that’s enveloped within two thin layers of pasta. For this ravioli we’re using a combination of two types of mushrooms and brie cheese for the filling, and a combination of all purpose and semolina flour for the pasta dough.
IS RAVIOLI PASTA?
It sure is! It’s similar to other pocket-filled pastas like tortellini and mezzelune.
what is mushroom ravioli?
It’s ravioli pasta with any kind of mushroom filling. Ravioli can be stuffed with so many delicious fillings, such as meat, cheese and veggies.
Mushroom Ravioli Ingredients
It’s time to round up the ingredients for both the ravioli dough and filling! You’ll need:
FOR THE DOUGH
- All purpose flour: this creates a soft and chewy pasta. If you have 00 (“double O”) flour on hand, that would be even better!
- Semolina flour: this flour adds a bit of bite to the pasta. If you don’t have any, feel free to swap it for additional all purpose flour.
- Salt: a bit of salt seasons the pasta so it doesn’t taste bland!
- Egg yolks: you’ll need these to make the pasta dough rich and smooth. It also helps hold the dough together so it doesn’t crumble apart.
- Olive oil: for a bit of extra richness and flavor to the pasta.
- Water: you’ll need water to help turn the dough together into a smooth, silky dough. It’s important to use cold water so your pasta doesn’t become too warm while it rests.
For the Filling
- Mushrooms: the true star of the show in this recipe!8 oz. We’re using a combination of shiitake and oyster mushrooms.
- Garlic: this adds great flavor to the filling. If you don’t have fresh garlic, 4 teaspoons of garlic powder would work as well!
- Yellow onion: we love the sweeter flavor profile of yellow onion, but white onion will also work.
- Brie: this cheese adds a bit of saltiness and creaminess to the filling.
For the Sauce
- Cherry tomatoes: you’ll cook the cherry tomatoes down into a rich red sauce.
- Red grapes: trust us! The red grapes help give this sauce a subtle sweetness that pairs so nicely with mushrooms.
- Olive oil: this is for sautéing the grapes and cherry tomatoes.
- Crushed red pepper: don’t love spice? Feel free to omit this!
- Salt: always salt your sauce to bring out the amazing tomato flavors.
How to Make Mushroom Ravioli
No need to feel intimidated by homemade ravioli! This recipe is as simple as it is delicious. And we’ll walk you through the entire thing, step by step:
Start by making the filling
- Heat the olive oil in a large skillet over medium/high heat, and sauté the onions until translucent.
- Add the mushrooms and cook for 4-5 minutes. The mushrooms will reduce to about half the size. Add the garlic and salt and cook for another minute.
- Cut the brie rounds in ¼ inch strips and then cut each strip into ½ inch by ½ inch pieces. You’ll place one strip of brie inside each ravioli.
Time to Make the Dough
- Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor, and pulse to combine.
- Next, add the egg yolks and olive oil and pulse to combine.
- With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
- Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball.
- Wrap the dough tightly with plastic wrap and set it aside to rest for 30 minutes.
Now let’s make the mushroom ravioli
using a KitchenAid pasta attachment?
For a KitchenAid pasta attachment, start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.
- Lightly flour your work surface with semolina flour and divide the dough in half. Wrap one half of the dough with plastic wrap and set it aside while you roll the first piece.
- Roll your pasta until it is thin enough to see your fingers through the dough.
- Once the dough is thin enough to see your fingers through, trim it into two equal sized rectangles.
- Scoop your filling onto the bottom half of each piece of dough and top with a strip of brie cheese, making sure to leave enough space to cut your ravioli. You can make them as big or as little as you like!
- Flip the bottom of the dough on top of the filling and press them gently to seal. Make sure to press out any air bubbles.
- Cut out the ravioli using a pasta roller or ravioli press and place them on a semolina dusted baking sheet.
- Repeat steps 2-6 with the second piece of pasta dough.
- Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
try it!
Three Cheese Ravioli
Love ravioli? Try our incredibly easy three cheese ravioli.
For the Sauce
- Heat the olive oil in a large skillet over medium/high heat. When the oil has become fragrant add the crushed red pepper, and cook for 1 minute.
- Next, add the cherry tomatoes, red grapes, and salt to the skillet and cook for 4-5 minutes. Using a large fork or potato masher, then smash all of the tomatoes and grapes until they have completely burst, and continue cooking for another 1-2 minutes.
When You’re Ready to Serve
- Bring a pot of salted water to a boil and cook the ravioli until they float.
- This ravioli is delicious with pretty much any sauce — choose your own adventure here!
- Uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge. Cooked ravioli can be stored in an airtight container in the fridge for up to three days.
How to Store Mushroom Ravioli
To store: drain off the water from the ravioli after boiling, and toss in a little olive oil before storing in the refrigerator in an air-tight container for up to 3 days.
Pro tip: Uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge.
Can You Freeze Mushroom Ravioli?
Mushroom ravioli can easily be made ahead and frozen! To do this, you’ll cook the ravioli right from frozen.
How to Freeze Mushroom Ravioli: Flour a baking sheet and lay the ravioli out in one layer not touching, and freeze completely. Dust off the frozen ravioli leaving any excess flour behind, and transfer to a freezer bag.
How to Cook Frozen Ravioli: To cook, bring a large pot of salted water to a boil and cook the ravioli from frozen – they may take up to one additional minute to cook through and rise to the surface of the water. Using a slotted spoon, transfer to a sauce, toss, and enjoy! Easy as that.
Mushroom Ravioli
Ingredients
For the Pasta Dough
- 1 cup all-purpose flour
- ¼ cup semolina flour
- ½ teaspoon kosher salt
- 3 large egg yolks
- 2 tablespoons olive oil
- ¼ cup cold water
For the Filling
- 1 tablespoon olive oil
- ¼ medium yellow onion minced
- 8 oz. shiitake mushrooms sliced
- 8 oz. oyster mushrooms sliced
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- 8 oz. brie round
For the Sauce
- 1 tablespoon olive oil
- 1 tablespoon crushed red pepper
- 16 oz. cherry tomatoes
- ½ cup red grapes
- 1 teaspoon salt
Instructions
For the Dough
- Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor. Pulse to combine. Next, add the egg yolks and olive oil and pulse to combine.
- With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
- Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball– about 30 seconds. Lightly dust your hands and counter with semolina flour if the dough is sticking.
- Wrap the dough tightly with plastic wrap and set it aside to rest for 30 minutes. While the dough is resting, make your filling (below).
- Prepare to roll out your dough and set a bowl of water out that you will be using to seal the ravioli. Next, lightly flour your work surface with semolina flour and divide the dough in half. Wrap one-half of the dough with plastic wrap and set it aside while you roll the first piece.
- Roll your pasta using a pasta roller, according to the manufacturer’s instructions, until it is thin enough to see your fingers through the dough.
- For a KitchenAid pasta attachment: start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.
- Once the dough is thin enough to see your fingers through, trim it into two equal-sized rectangles.
- Scoop your filling onto the bottom half of each piece of dough (about 2 teaspoons per ravioli), making sure to leave enough space to cut your ravioli. You can make them as big or as little as you like! Then, place 1 brie piece on top of each mushroom scoop.
- Flip the bottom of the dough on top of the filling, dip your fingers in water and wet the outer edge of the ravioli and press them gently to seal. Make sure to press out any air bubbles.
- Cut out the ravioli using a pasta roller or ravioli press and place them on a semolina-dusted baking sheet.
- Repeat steps 7-12 with the second piece of pasta dough.
- Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
- When ready to serve, bring a pot of salted water to a boil and cook the ravioli until they float– about 2 minutes.
For the Filling
- Heat the olive oil in a large skillet over medium/high heat. When the oil has become fragrant add the onions and cook for 1-2 minutes.
- Add the mushrooms and cook for 4-5 minutes. The mushrooms will reduce to about half the size. Add the garlic and salt and cook for another minute. Set aside.
- Cut the brie rounds in ¼ inch strips and then cut each strip into ½ inch by ½ inch pieces.
For the Sauce
- Heat the olive oil in a large skillet over medium/high heat. When the oil has become fragrant add the crushed red pepper. Cook for 1 minute.
- Next, add the cherry tomatoes, red grapes, and salt to the skillet and cook for 4-5 minutes. Using a large fork or potato masher, smash all of the tomatoes and grapes until they have completely burst. Continue cooking for another 1-2 minutes.
- Add the ravioli to the sauce and gently fold them together.
Tips & Notes
- When sealing the ravioli be sure to press out all of the air. Air bubbles can take on water during cooking time, melting the brie out.
- Skip the crushed red pepper if you don’t want any spice.
- Any combination of mushrooms can be used in this recipe.
- A brie round is typically more firm than a wedge. The firmer the better for both cutting and cooking.
