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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 mins
Cook Time15 mins
Resting Time30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: Mushroom and Ricotta Ravioli
Servings: 4
Author: Debbie

Special Equipment

  • Pasta Machine (optional)


Mushroom Ricotta Filling

  • 2 Tablespoons olive oil
  • 8 ounces mushrooms, finely chopped
  • 2-1/2 Tablespoons finely chopped fresh parsley
  • 3 cloves garlic, finely chopped
  • 1-1/4 cups ricotta cheese
  • 2 egg yolks, lightly beaten


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

Tomato Basil Garlic Topping

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


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.


  • 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 1/2 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!


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!
Tried this recipe?Mention @Great8Friends or tag #gr8food!