Cyn's Wild Mushroom Ravioli
Elevate your dinner table with "Cyn's Wild Mushroom Ravioli," a luxurious homemade pasta recipe that combines earthy wild mushrooms like chanterelles and shiitake with creamy mascarpone for an unforgettable filling. Wrapped in silky, handmade pasta and paired with a luscious garlic cream sauce, this dish is a celebration of rich, comforting flavors and restaurant-quality elegance. Perfectly seasoned and garnished with freshly grated Parmesan and parsley, these delicate ravioli are an impressive way to delight family and guests alike. Whether you're a lover of Italian cuisine or simply seeking a gourmet experience, this recipe ensures a memorable, from-scratch meal that’s worth every bite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups All-purpose flour
- 2 whole Large eggs
- 1 tablespoon Olive oil
- 8 ounces Wild mushrooms (such as chanterelles, shiitake, or oyster)
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 0.33 cup Mascarpone cheese
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream
- 2 tablespoons White wine (optional)
- 0.25 cup Extra parmesan cheese for garnish
Directions
Step 1
Begin by preparing the pasta dough. In a large bowl or on a clean work surface, make a mound with the flour. Create a well in the center and crack the eggs into the well. Add the olive oil and a pinch of salt.
Step 2
Using a fork, gently beat the eggs, gradually incorporating the flour from the edges of the well. Once the mixture starts coming together, knead the dough by hand for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 3
While the dough rests, prepare the mushroom filling. Clean and finely chop the wild mushrooms.
Step 4
In a skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until softened and fragrant, about 2 minutes.
Step 5
Add the chopped mushrooms to the skillet and sauté for 6-8 minutes, or until the mushrooms are golden and their liquid has evaporated.
Step 6
Stir in the mascarpone cheese, fresh parsley, and grated parmesan. Season with salt and pepper, then remove from heat. Let the mixture cool completely.
Step 7
Once the dough has rested, divide it into two portions. Roll each portion into thin sheets with a pasta machine or rolling pin. Aim for about 1/16 inch thickness.
Step 8
Place small spoonfuls of the mushroom mixture about 2 inches apart on one sheet of pasta. Brush the edges and spaces between the filling with water.
Step 9
Carefully lay the second sheet of pasta over the first. Press around the filling to seal, ensuring no air pockets remain. Use a ravioli cutter or knife to cut out individual ravioli.
Step 10
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Step 11
To prepare the sauce, melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
Step 12
Stir in the heavy cream and white wine (if using). Simmer for 2-3 minutes, then season with salt and pepper.
Step 13
Add the cooked ravioli to the skillet, tossing gently to coat with the sauce.
Step 14
Serve the ravioli immediately, garnished with extra parmesan cheese and fresh parsley.
Nutrition Facts
| Serving size | (952.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2512.2 |
| Total Fat 147.7g | 0% |
| Saturated Fat 81.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 734.9mg | 0% |
| Sodium 3823.8mg | 0% |
| Total Carbohydrate 204.2g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 4.3g | |
| Protein 75.9g | 0% |
| Vitamin D 429.3IU | 0% |
| Calcium 1126.8mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1390.8mg | 0% |
Source of Calories