Date Night Mushroom Ravioli

The first time I attempted homemade ravioli, my kitchen looked like a flour bomb had gone off. I was trying to impress someone special with what I thought would be a simple romantic dinner, but I learned that working with pasta dough is equal parts art and patience. Now, whenever I catch that earthy aroma of mushrooms hitting butter in a pan, I am transported back to that chaotic, wonderful evening where imperfection made everything taste better.

I made these ravioli on a rainy Tuesday when we desperately needed something to look forward to. There is something deeply satisfying about folding each little parcel, knowing someone is going to cut into that tender pasta and find that earthy, creamy filling inside. We ate them standing up in the kitchen, dripping cream sauce onto paper towels, and it was absolutely perfect.

Ingredients

• 200 g all-purpose flour: The foundation of your pasta dough. I have learned that 00 flour creates a more delicate texture, but regular flour works beautifully for home cooking
• 2 large eggs: Room temperature eggs incorporate more easily into the flour, creating a smoother, more elastic dough
• 1/4 tsp salt: A small amount that makes all the difference in bringing out the pasta's natural flavor
• 250 g mixed mushrooms: Cremini, shiitake, or button each bring something different to the table. I love using at least two varieties for depth
• 1 small shallot: Milder than onion but with a subtle sweetness that pairs beautifully with earthy mushrooms
• 2 cloves garlic: Do not be shy with garlic here. It provides that aromatic backbone that makes the filling sing
• 1 tbsp olive oil: For sautéing the mushrooms. A good extra virgin oil adds fruitiness to the earthy filling
• 1 tbsp unsalted butter: Butter and mushrooms are best friends. The milk solids brown slightly, adding nutty depth
• 2 tbsp fresh parsley: Fresh herbs brighten the rich, earthy filling. Dried simply does not compare here
• 50 g ricotta cheese: Creates that creamy, luscious texture in the filling that contrasts with the tender pasta
• 30 g grated Parmesan: Adds salty, umami richness that ties everything together beautifully
• 2 tbsp unsalted butter: For the sauce. Brown this slightly for a nuttier, more complex finish
• 2 tbsp heavy cream: Just enough to create a silky, velvety sauce without overwhelming the delicate ravioli
• 20 g grated Parmesan: Extra cheese for the sauce because, well, it makes everything better
• 1 tbsp truffle oil: The finishing touch that transforms this from dinner into an experience. Use sparingly, a little goes a long way

Instructions

Make your pasta dough foundation:

Mound your flour on a clean work surface and create a deep well in the center. Crack the eggs into this hollow, add the salt, and gradually pull flour from the edges into the egg mixture using a fork. Once it becomes shaggy and difficult to mix with the fork, get your hands in there and knead for 8 to 10 minutes until the dough transforms into something smooth, elastic, and slightly tacky. Wrap it tightly and let it rest for at least 30 minutes, this relaxation period is crucial for rolling without resistance.

Build the umani-rich filling:

Heat olive oil and butter in a skillet over medium heat. Add your shallot first, letting it soften and become translucent for about 2 minutes, then add garlic until fragrant. Toss in the chopped mushrooms and cook patiently, letting them release their moisture and then evaporate it, turning golden and concentrated. This takes 7 to 8 minutes and is worth every second. Stir in the parsley, season well with salt and pepper, then let this mixture cool completely before folding in the ricotta and Parmesan.

Roll and fill your ravioli:

Working with one portion of dough at a time, roll it into thin sheets using a pasta machine or a trusty rolling pin. You want the pasta almost translucent. Place small mounds of filling, about a teaspoon each, spaced evenly across your sheet. Lightly brush water around each mound, carefully lay another sheet on top, and press down firmly to seal, gently pushing out air pockets as you go. Cut into individual squares or circles using a knife or ravioli cutter.

Cook with confidence:

Bring a large pot of well-salted water to a gentle boil, not a rolling boil which might tear delicate pasta. Cook the ravioli in batches to avoid overcrowding, waiting for them to float to the surface, which takes about 3 to 4 minutes. Remove them gently with a slotted spoon, letting excess water drip away, and transfer directly to your warm sauce.

Create the velvety truffle cream:

Melt butter in a skillet over medium-low heat, watching carefully so it does not brown. Stir in the cream and Parmesan, cooking and stirring until the sauce becomes smooth and slightly thickened, about 2 minutes. The cheese should melt completely into the cream, creating a glossy, luxurious coating for your pasta.

Bring it all together:

Gently toss your cooked ravioli in the sauce, turning them carefully so each piece gets coated without breaking. Divide between two warmed plates, then finish with that precious drizzle of truffle oil and a sprinkle of fresh parsley. Serve immediately while the pasta is at its most tender and the sauce is still silky.

Pin it

This recipe has become our anniversary tradition, not because it is fancy, but because making it together is half the joy. There is something about the rhythm of folding ravioli that feels like meditation, and that first bite, with the earthy mushrooms and the whisper of truffle, never fails to make us pause and look at each other.

Mushroom Magic

I have learned that the secret to truly exceptional mushroom filling lies in patience. Rushing the sauté step leaves you with watery, lackluster filling. Let those mushrooms cook until they are deeply golden and almost sticking to the pan. That concentration of flavor is what separates good ravioli from the kind that makes people close their eyes while eating.

Pasta Perfection

Homemade pasta dough has a learning curve, and my first attempts were thick and chewy. The turning point was understanding that the dough needs to be thin enough to read through but thick enough to hold the filling. If you are new to pasta making, give yourself grace. Even imperfect ravioli tastes incredible, and you will get better with every batch.

Wine Pairing Wisdom

The earthiness of mushrooms calls for something equally grounded. A crisp Pinot Grigio cuts through the cream while complementing the truffle notes. If you prefer red, a light Pinot Noir works beautifully, bringing fruit notes that play nicely with the umami-rich filling.

• Chill your wine glasses for at least 20 minutes before serving
• Pour small tasting portions first, then fill once the food arrives
• Remember that a little truffle oil goes a very long way

Pin it

Good food made with intention has a way of becoming memory. Whether this is a Tuesday treat to yourself or a special occasion meal, may every bite remind you that simple things, made with care, are often the most extraordinary.

Recipe FAQs

→ How do I make fresh pasta dough for ravioli?

Combine flour, eggs, and salt, knead until smooth and elastic, then rest the dough for 30 minutes before rolling thin.

→ What mushrooms work best for the filling?

A blend of cremini, shiitake, and button mushrooms delivers great texture and earthy flavor in the filling.

→ How can I prevent ravioli from sticking together during cooking?

Boil ravioli in plenty of salted water and cook in batches. Use a slotted spoon to remove them gently once they float.

→ What is the purpose of truffle oil in this dish?

Truffle oil adds a rich, aromatic finish that elevates the earthy mushroom filling and creamy sauce.

→ Can I substitute ingredients for dietary preferences?

Try different mushroom varieties like oyster or porcini for a deeper flavor. Use egg-free pasta dough to accommodate some diets.