Mushroom Ravioli

Next time you're craving Italian, try making your own mushroom ravioli.

Mushroom Ravioli Filling
Photo: Scott Little
Prep Time:
20 mins
Stand Time:
15 mins
Total Time:
35 mins
1 cup filling

Dried porcinis and fresh mushrooms join forces to give this mushroom ravioli filling recipe tons of earthy flavor. A touch of fresh ricotta cheese ensures the filling is rich and creamy. Adding fresh parsley and garlic balances the mushroom flavor and keeps the dish from feeling to heavy. Store the mushroom filling for ravioli in the fridge until ready to use.

When assembling the ravioli, our Test Kitchen found an egg and water mixture was the best way to ensure the pasta dough sticks together around the filling. Use your fingers to lightly press the dough together and then cut out each ravioli. This fresh pasta recipe only needs 4 minutes to cook, so you can have dinner on the table in no time.


  • 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

  • teaspoon ground black pepper

  • 1 egg yolk, lightly beaten

  • ½ cup ricotta cheese

  • 1 egg, lightly beaten

Fresh Pasta Dough

  • 3 1/2 cup all purpose flour

  • 3 large eggs

  • 3 Tbsp oil

  • 1/2 cup water

  • 1/2 tsp. salt


Mushroom Filling

  1. soaking porcini mushrooms

    BHG / Sonia Bozzo

    Soak the dried porcini mushrooms in enough boiling water to cover for about 15 minutes or until soft. Drain, discarding the liquid. Squeeze the mushrooms to remove any additional liquid.

  2. chopped porcini mushrooms on cutting board

    BHG / Sonia Bozzo

    Finely chop the rehydrated porcini mushrooms.

  3. cooked fresh mushrooms in skillet

    BHG / Sonia Bozzo

    In a medium skillet, cook the fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated.

  4. porcini, fresh mushrooms and parsley in skillet

    BHG /Sonia Bozzo

    Add chopped porcini mushrooms, parsley, and garlic. Cook and stir the mixture for about 1 minute. Remove from the heat. Sprinkle with salt and pepper to taste.

  5. mushroom, ricotta and egg mixture in bowl

    BHG / Sonia Bozzo

    In a medium bowl, combine the egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.

Fresh Pasta Dough

  1. ingredients for ravioli pasta in mixing bowl

    BHG / Sonia Bozzo

    To make fresh pasta dough for ravioli, in a large mixing bowl, add flour, eggs, cooking oil, water, and salt. Mix until the ingredients come together to form a dough. 

  2. ravioli pasta dough on floured surface

    BHG / Sonia Bozzo

    Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes.

  3. Wrap the dough in plastic wrap until ready to use.

To Make Ravioli

  1. In a small bowl, combine 1 egg and 1 tablespoon water; set aside.

  2. cut ravioli pasta strips with egg wash

    BHG / Sonia Bozzo

    Cut rolled pasta dough into 2-inch-wide strips. Brush the strips lightly with the egg mixture.

  3. spoonful of mushroom ravioli pasta filling on cut pasta dough strip

    BHG / Sonia Bozzo

    Leaving a ½-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough.

  4. laying strip of ravioli dough over filling

    BHG / Sonia Bozzo

    Lay a second strip of dough, brushed side down, over the first.

  5. pressing down between mushroom ravioli filling

    BHG / Sonia Bozzo

    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.

  6. cooking mushroom ravioli pasta in boiling salted water

    BHG / Sonia Bozzo

    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.

  7. Using a slotted spoon, transfer ravioli to a serving dish.

Nutrition Facts (per serving)

226 Calories
9g Fat
27g Carbs
10g Protein
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.

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