Mushroom and Ricotta Ravioli Recipe

Delicious fluffy pillows of pasta, Mushroom and Ricotta Ravioli are filled with flavor, literally! The added touch of pressed fresh basil leaves adds a pretty little touch.

Prep Time20

Cook Time15

Resting Time30

Total Time1 5

Course: Appetizer, Lunch or Dinner, Main Course

Cuisine: Italian

Keyword: Mushroom and Ricotta Ravioli, Ravioli

Servings: servings

Calories: 476kcal

Author: Debbie

Special Equipment

Pasta Machine (optional)

Ingredients

Mushroom Ricotta Filling

2 Tablespoons olive oil
8 ounces mushrooms, finely chopped
2-½ Tablespoons finely chopped fresh parsley
3 cloves garlic, finely chopped
1-¼ cups ricotta cheese
2 egg yolks, lightly beaten

Ravioli

1 pound Homemade Pasta , Great 8 Friends' recipe is the best!
1 large handful fresh basil leaves

Tomato Basil Garlic Topping

2-½ cups pear shaped tomatoes, quartered lengthwise
½ bunch fresh basil leaves, sliced
2 cloves fresh garlic, minced
Olive oil, scant drizzle
1-½ Tablespoons grated parmesan cheese

Instructions

Mushroom Ricotta Filling

In a medium skillet over medium to high heat, heat olive oil, until hot but not smoking.
When olive oil is hot, reduce heat and add chopped mushrooms, stirring occasionlly. Cook until liquid has fully evaporated.
Add garlic and parsley. Stir to combine. Cook for 3 minutes. Remove from heat. Season with salt and pepper to taste.
Transfer to a bowl and allow to cool for 5 minutes. Add ricotta and egg yolks. Whisk thoroughly. Cover and refrigerate until ready to use. Up to 3 hours.
Bring a large pot of salted water to a boil while you prepare ravioli.

PRETTY PASTA PILLOWS

Keeping pasta sheet in one flat piece, stop at Step 5 of the Homemade Pasta recipe. Alternatively, if you don't have a pasta machine, a rolling pin works well, too.
Once dough has rested, cut dough into quarters. On lightly sprinkled workspace, roll one piece of the dough into 1/16" thickness.
Using a circle biscuit cutter, juice glass or ravioli cutter, press out ravioli pieces. Very lightly sprinkle flour over pasta. Cover with clean, non-terrycloth towel while preparing the other ravioli pieces. Repeat rolling and cutting with dough and scraps, using up all dough.

3 options to create the pressed basil leaf look.

1. Lay fresh basil leaf in center of cut circles. With a rolling pin, firmly press and roll until basil is embedded into the dough.
2. Repeat above step. Add a small scrap of dough just over basil leaf to cover. Press with rolling pin to enclose basil leaf.
3. Add basil leaves to boiling water. Cook for 1 minute while ravioli is cooking. Carefully remove. Once ravioli is finished and still sticky, gently press softened leaf onto center of cooked ravioli.
If you choose 1 or 2 of "pressed leaf option," and workspace is still lightly sprinkled with flour, add your basil leaf to half of your cut ravioli pieces. The other half (without the leaf) will be the bottom of the ravioli. *See Gr8 Note below.

Assemble Ravioli

By the ½ Tablespoonful, add mushroom and ricotta filling over center of "non-leafed" cut pasta circle.
With fingertips dampened with water, run them along the edges of cut circle base.
Place top "leafed" pasta circle over filling. With dampened fingertips, press to enclose mushrom and ricotta filling securely. Repeat until all dough is used.
In batches, add ravioli to boiling water. If you choose the 3rd basil leaf option, add them to the pot now as well. Remove basil after 1 minute. Be sure to "babysit" the ravioli as they "dance" around the pot. Use a wooden spoon to gently keep them from sticking to each other, the bottom, and/or sides of the pan. Cook for 3-5 minutes.
Remove from pot with a slotted spoon. Blot gently with a barely damp paper towel.

Tomato Basil Garlic Topping

Combine quartered pear tomatoes, minced garlic and sliced basil. Season with salt and pepper. Drizzle with olive oil. Sprinkle with grated parmesan. Serve immediately.
Mangiamo!

Notes

Make Ahead

Need to save time and make the most of your day in the kitchen? These can easily be made ahead of time. Prepare ravioli just until the step to cook. Cover tightly and refrigerate for a no more than 6 hours. When ready to cook, bring salted water to a boil in a large pot. Continue as stated in instructions.

Gr8 Note

You're the "crafter" here, so it's totally up to you on how you embellish your ravioli. Basil on one side or on both sides...I'll "leaf" it up to you!

This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.

Nutrition Information

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