Description
Delicate pasta filled with a savory mushroom and ricotta blend, coated in a rich garlic-thyme cream sauce. Mushroom Ravioli is the perfect balance of earthy flavor and creamy indulgence—great for both cozy dinners and special occasions.
Ingredients
10 ounces mixed mushrooms (cremini, shiitake, portobello)
2 cloves garlic, minced
1 shallot, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon olive oil
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1 package ravioli sheets (or homemade pasta sheets)
2 tablespoons butter
1/2 cup heavy cream
Additional Parmesan and thyme for garnish
Instructions
1. Finely chop mushrooms and sauté with olive oil, garlic, and shallots until browned and moisture evaporates.
2. Stir in thyme, season with salt and pepper, and let cool.
3. Mix cooled mushrooms with ricotta and Parmesan cheese to form the filling.
4. Lay out pasta sheets, add small spoonfuls of filling spaced evenly, and top with another sheet.
5. Seal edges, cut into ravioli shapes, and press to remove air.
6. Boil salted water and cook ravioli for 3–4 minutes, until they float.
7. In a pan, melt butter, add garlic and thyme, then stir in cream and Parmesan to make the sauce.
8. Gently toss ravioli in the sauce and serve with extra Parmesan and thyme.
Notes
Store leftovers in the fridge for up to 3 days. Freeze uncooked ravioli for up to 2 months.
To reheat, add a splash of cream or butter and warm gently.
Avoid overfilling ravioli to prevent breakage.
Use freshly grated cheese for best flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boil and sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: mushroom ravioli, pasta, vegetarian, creamy sauce