Date Night Mushroom Ravioli (Printable)
Delicate mushroom ravioli finished with a silky truffle oil drizzle for a luxurious dinner.
# What You'll Need:
→ Pasta Dough
01 - 1 2/3 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 tsp salt
→ Mushroom Filling
04 - 9 oz mixed mushrooms (cremini, shiitake, or button), finely chopped
05 - 1 small shallot, finely diced
06 - 2 cloves garlic, minced
07 - 1 tbsp olive oil
08 - 1 tbsp unsalted butter
09 - 2 tbsp fresh parsley, chopped
10 - 1/4 cup ricotta cheese
11 - 1/4 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste
→ Sauce & Finish
13 - 2 tbsp unsalted butter
14 - 2 tbsp heavy cream
15 - 1/4 cup grated Parmesan cheese
16 - 1 tbsp truffle oil
17 - Fresh parsley, chopped, for garnish
# How To Make It:
01 - On a clean surface, mound the flour and make a well in the center. Add eggs and salt to the well. Gradually incorporate the flour into the eggs with a fork, then knead by hand for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
02 - Heat olive oil and butter in a skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Add garlic and mushrooms, sauté until mushrooms are golden and moisture has evaporated, about 7–8 minutes. Stir in parsley, season with salt and pepper, then remove from heat. Let cool, then mix in ricotta and Parmesan.
03 - Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Place small mounds of filling (about 1 tsp each) evenly spaced on one sheet. Brush edges with water, cover with another pasta sheet, and press to seal, removing air pockets. Cut into individual ravioli.
04 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes, or until they float. Remove with a slotted spoon.
05 - For the sauce, melt butter in a skillet over medium-low heat. Stir in cream and Parmesan; cook until smooth and slightly thickened, about 2 minutes.
06 - Gently toss cooked ravioli in the sauce. Divide between plates, drizzle with truffle oil, and garnish with fresh parsley.
# Expert Suggestions:
01 -
- Restaurant-quality luxury without the reservation or price tag
- The hands-on process creates its own kind of intimacy, whether cooking solo or with someone you love
02 -
- The dough needs its rest period. Skipping this makes rolling frustratingly difficult
- Overfilling ravioli is the number one mistake that causes bursting during cooking
03 -
- Lay filled ravioli on a floured baking sheet while you work, preventing them from sticking together
- Reserve a splash of pasta water before draining to loosen the sauce if needed