Mushroom ravioli

    2 hours 20 min

    Homemade pasta is filled with a mixture of mushrooms, spinach, cream cheese, Parmesan and mozzarella, then served with a chive butter sauce. It's the perfect Italian starter or main course.

    116 people made this

    Serves: 6 

    • 1 teaspoon olive oil
    • 1 1/2 tablespoons water or more if needed
    • 2 eggs
    • 250g plain flour or more if needed
    • 1/4 teaspoon salt
    • 1 teaspoon olive oil
    • 1 clove garlic, finely chopped
    • 80g chopped onion
    • 225g fresh mushrooms, coarsely chopped
    • 115g cream cheese, softened
    • 25g grated Parmesan cheese
    • 55g grated mozzarella cheese
    • 80g frozen chopped spinach, thawed and drained
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon chopped fresh parsley
    • 1/2 teaspoon ground cayenne pepper
    • salt and ground black pepper to taste
    • 1 egg white, beaten
    • 50g butter
    • 1 1/2 teaspoons chopped fresh chives

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. Whisk together 1 teaspoon olive oil, water and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl and make a well in the centre. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with cling film and set aside to rest.
    2. Heat 1 teaspoon olive oil in a frying pan over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat and allow to cool.
    3. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley and cayenne pepper. Season with salt and pepper.
    4. Roll the pasta dough out to about 1.5mm thick. Cut 7.5 to 10cm circles using a large pastry cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the centre of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the pastry cutter once more to create a uniform shape. Place the finished ravioli on a floured baking tray and repeat the process with the remaining pasta and filling.
    5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to the boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
    6. To make sauce: Melt butter in a frying pan over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (79)


    Very yummy! I was already pressed for time not having a ravioli maker and I really didn't feel like making homemade dough so I bought lasagna noodles (the dough kind in the refrigerated section) cut them into squares and stuffed them and it turned out great!  -  03 Jul 2010  (Review from Allrecipes US | Canada)


    Absolutely love it! I skipped the mushrooms (hubby won't eat them) and I added chardonnay and lemon juice to the sauce. Came out perfect. I'm making more this weekend.  -  29 Oct 2010  (Review from Allrecipes US | Canada)


    Excellent recipe! Incredible flavor! My wife and I still talk about how good the raviolis were. With a pasta roller and a ravioli mold, it didn't even take that long. The only thing I added was I blended some spinach to the egg before adding to the flour, which gave the ravioli's a really nice gren color. Next time (and there will definitely be a next time), I think I'll cut back on the cayenne pepper, so I can enjoy the flavor of the filling more. Anyway, kudos on a great recipe!  -  20 Jun 2010  (Review from Allrecipes US | Canada)