Making MUSHROOM RAVIOLI from Scratch Is Easier Than You Think!

This mushroom ravioli recipe features a cheesy mushroom filling and fresh, hand-rolled pasta dough. Try it today!

Full recipe: https://www.cozymeal.com/recipes/r/mu...

Ingredients

Servings: 4
2 1/2 cup(s) all-purpose flour, plus more for dusting
1 tsp kosher salt
4 large eggs
2 tbsp olive oil
8 oz baby bella or cremini mushrooms
3 cloves of garlic, minced
1 1/2 tsp fresh thyme leaves
1/2 cup(s) shredded part-skim mozzarella
2 tbsp grated Parmesan
Salt and pepper, to taste
6 tbsp unsalted butter

Directions 14 steps | 70 Minutes

Step 1
First, measure and prep all ingredients you’ll need to make homemade mushroom ravioli.

Step 2
Next, it’s time to make the pasta dough by hand. To start, place the flour, salt, eggs and olive oil in a food processor.

Step 3
Run the food processor until the pasta dough ingredients are well combined. This will take 1-2 minutes.

Step 4
Then on a clean countertop, knead the pasta dough into a smooth ball and divide it into 8 even pieces.

Step 5
Working with one piece of pasta dough at a time (keep the other pieces covered in plastic wrap to prevent drying out), shape the dough and roll it out into a 6x6-inch square. The pasta dough will spring back and the corners may be rounded, but just do your best with this. Place each square of dough on a lightly floured surface, covered in plastic, while you work on the other pieces of dough. Let the dough squares rest at room temperature while you make the mushroom ravioli filling.

Step 6
Now for the fun part—making the mushroom ravioli filling. Place the mushrooms in the food processor (no need to clean out the processor after making the dough). Pulse until the mushrooms are finely chopped. This will take about 8 pulses. If any mushrooms remain whole, you can mince them by hand.

Step 7
Now place the mushrooms, garlic and thyme in a large non-stick skillet over medium heat. Season with a big pinch of salt and a few grinds of black pepper. Cook while stirring occasionally until the mushrooms' liquid is released and then evaporated. This should take about 5 minutes.

Step 8
Then move the skillet off the heat. Sprinkle the mozzarella and Parmesan over the mixture and fold in to evenly distribute.

Step 9
Bring a large pot of water to a boil. Then return to the squares of pasta dough and roll one out until it's as big as you can get it. Ideally, try to roll it out to about 8x8 inches. You should be able to see your hand through the dough when you pick it up. Place teaspoon-sized mounds of mushroom ravioli filling onto the square of dough so it is evenly spaced. You should be able to fit 9 mounds (3 rows of 3), with at least an inch in between and all around the edge. Do not be tempted to use more than a teaspoon of mushroom ravioli filling, as this will not allow the ravioli to seal properly. Make sure the spaces around the mounds of filling are moist. If the dough seems dry, simply brush some water on it.

Step 10
Roll out a second square of pasta dough to 8x8 inches and place it over the first. Press down in between all the mounds of mushroom ravioli filling and all around the edges to seal the two pieces of dough together. If you would like, trim off and discard the uneven edges of the square.

Step 11
Using a pizza cutter, cut between the mounds of mushroom ravioli filling, creating 9 individual ravioli. You can also use a fluted pastry cutter if you’d like a more decorative edge. Working with each mushroom ravioli individually, squeeze with your fingertips all the way around the filling to remove any air bubbles and seal the edges together. Repeat this step with the remaining pieces of dough.

Step 12
Cook the mushroom ravioli in the boiling water for about 4 minutes.

Step 13
While mushroom ravioli cooks, place the butter in a small saucepan and cook over medium-low heat until it's browned and gives off a nutty aroma.

Step 14
When the mushroom ravioli are done, drain them and then quickly transfer them to a serving platter and toss with the browned butter. Enjoy!

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