Recipes and Cooking Mushroom Ravioli Filling Next time you're craving Italian, try making your own mushroom ravioli. Dried porcinis and fresh mushrooms join forces to give this ravioli filling tons of earthy flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Stand Time: 15 mins Total Time: 35 mins Servings: 6 Yield: 1 cup filling Jump to Nutrition Facts Ingredients ½ ounce dried porcini mushrooms 4 ounce fresh mushrooms, finely chopped 1 tablespoon olive oil 1 tablespoon snipped fresh Italian (flat-leaf) parsley 1 clove garlic, minced ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 egg yolk, lightly beaten ½ cup ricotta cheese Fresh Pasta Dough* 1 egg, lightly beaten Directions Mushroom Filling Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms. Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper. In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed. To Make Ravioli In a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling. To cook ravioli, boil a large pot of salted water. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish. Fresh Pasta Dough for Ravioli In a large mixing bowl, add 3-1/2 cups flour, 3 eggs, 3 Tbsp. cooking oil, 1/2 cup water, and 1/2 tsp. salt. Mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap until ready to use. Rate it Print Nutrition Facts (per serving) 226 Calories 9g Fat 27g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 226 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 151mg 50% Sodium 250mg 11% Total Carbohydrate 27g 10% Total Sugars 1g Protein 10g Vitamin C 1.2mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.