Homemade Mushroom Ravioli with Cheese
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Mushroom Ravioli is a savory, rich, comforting twist on traditional ravioli. Pockets of fresh pasta are stuffed with the most flavorful filling: earthy mushrooms, creamy ricotta, and nutty asiago cheese. A simple sauce is all you need to make a dish worthy of a special occasion.

This homemade mushroom ravioli filling is made by sauteing mushrooms with garlic, herbs, and white wine. The mushrooms are then blended with ricotta and asiago cheese, creating layers of flavor in every bite.
I know what you are thinking—” But fresh homemade pasta is so much work!” Well, it does take a little effort, but it is so worth it!
Homemade ravioli is a great make-ahead dish! It freezes beautifully, so you can have it ready for the holidays, dinner with guests, or when you need a quick meal on busy weeknights. Having frozen homemade ravioli such as this mushroom version, Four Cheese Ravioli, Butternut Squash Ravioli, and Spinach Ravioli on hand means that any night can be a special occasion.
One of the best things about making fresh pasta dishes is the memories it brings back of my Nonna. She would roll out the pasta by hand on her kitchen table, and my brother and I would steal pieces of the raw dough as she cut it! It was that good! But then, when she cooked it, it was so much more tender and light than anything from the grocery store!
I love carrying on these traditions and making something special for my family and friends they can’t get from the supermarket. This mushroom ravioli recipe will definitely create memories.
I use my easy homemade pasta dough recipe for Pasta all Uovo. This egg pasta dough recipe results in a soft, elastic dough that is easy to work with. The secret is using a kitchen scale to get the precise flour-to-liquid ratio.
Traditionally, Italian grandmothers would make the pasta completely by hand, but I have not mastered that skill, so I use a pasta machine to roll out the dough.
Let me show you how I make the most delicious Mushroom Ravioli!

Equipment You Need:
Kitchen Scale: The secret to making fresh pasta is getting the moisture level right. The kitchen scale helps you get the precise wet-to-dry ingredients ratio.
Rolling pin: I use this to flatten out the dough to fit in the pasta machine’s widest setting.
Pasta Machine: This will make rolling out the pasta dough quick and easy. I have a hand crank model, and it does a great job.
Pasta Cutter: This can be a ravioli mold, a pastry cutter, a small cookie cutter, or a sharp knife.
Pastry Brush: This is handy when brushing the beaten egg on the pasta sheets.
Ingredients

Ravioli Dough
Flour: Tipo 00 is softer wheat flour milled into a fine powder. This makes it ideal for filled pasta like ravioli. It may be harder to find in grocery stores, but larger chains and Italian specialty stores will likely carry it. You can substitute all-purpose flour with good results. The dough will not be as soft as it would be with Tipo “00,” but it will be good.
Eggs: If you are going to weigh the eggs, it doesn’t matter what size you use. Otherwise, the ratio is 1 large egg for every 100 grams of flour.
Water: Because we are weighing the ingredients, you need to add a bit of water to the eggs to reach the right amount of liquid for the recipe.

Mushroom Filling
Fresh Mushrooms: You can use any type you like. I used an assortment of wild mushrooms in this recipe, but portobello mushrooms, shiitake mushrooms, or even white button mushrooms are all good options.
Garlic: For the best flavor, I suggest using fresh minced garlic.
Dried Herbs: Sage and Thyme
White Wine: I have used Chardonnay, Pinot Grigio, and Sauvignon Blanc. So use what you like.
Ricotta Cheese: The ricotta should be drained so there is no excess liquid in the filling.
Grated Asiago Cheese: If you need to substitute another cheese, parmesan cheese compliments the earthy flavor of the mushrooms well.
Step By Step Instructions
1. Prepare the Pasta Dough
Make the pasta dough following my recipe for homemade pasta all uovo.

2. Make the filling
- Chop the mushrooms into small pieces. In a large skillet, saute the chopped mushrooms, garlic, sage, and thyme until the mushrooms begin to soften.
- Add the white wine and cook over medium heat until the mushrooms absorb the wine. Let the mushrooms cool slightly.
- Combine the sautéed mushrooms, ricotta, asiago salt, and black pepper in a medium bowl.

3. Roll out the Ravioli Dough
- Beat an egg in a small bowl and set it aside. You will use this as an egg wash to seal the pasta together. Divide the dough into six even pieces. Work with one piece at a time, and rewrap the remainder of the dough in plastic wrap to keep it from drying out.
- Set the pasta machine on the widest setting. Roll the dough through the machine and repeat, continuing to reduce the settings until you are rolling out thin sheets of pasta that you can see your hands through. I like to take it to the thinnest setting, about 1/8″ thick.
- Flour the pasta sheet, set it on a baking sheet or a lightly floured surface, and cover it with plastic wrap. Repeat with a second piece of dough.
Tip:
Be sure to cover the pasta dough sheets while rolling out another piece. This will keep the dough from drying out. It may not seal properly and open while cooking if it dries out too much.
4. How to Use a Pastry Cutter (see photos above)
- Lay the pasta sheet on a lightly dusted work surface and brush it with the egg wash. Drop dollops of the filling about 1″ apart on the lower half of the pasta dough, leaving about a 1/4″ border along the bottom.
- Fold the dough over the mounds of filling and use your fingers to carefully press down around the filling to release the air and seal the dough.
- Use a sharp knife, pizza, or pastry cutter to cut evenly between each mound. Leave the ravioli like this, or press a fork around the edges to create a creased edge.
5. How to Use a Ravioli Mold

- Lay one sheet of pasta dough on the bottom portion of the ravioli press and place the top of the press (this portion will fit into the bottom and create the pocket for your filling) on the dough.
- Remove the top of the ravioli press and fill each pocket with about one teaspoon of mushroom mixture.
- Brush the second sheet of pasta with the egg wash and lay it on top of the press, completely covering the edges. Press down on the dough and push out any air between the sheets. Use a rolling pin to roll the dough against the press. Ensure you use enough pressure to cut through the dough around each ravioli.
- Remove the excess dough from around the edges of the press and carefully pop the ravioli out.
Dust the ravioli with flour and place them on a cookie sheet. Cover them with plastic wrap while you continue making the remainder of your ravioli.
Bring a large pot of salted water to a rolling boil to cook the ravioli. Drop the desired amount of ravioli into the boiling water and cook it until it floats to the top. Fresh pasta cooks quickly, so cooking won’t take more than 3-4 minutes. Drain and serve with your favorite sauce.
Tip:
- Bring the water to a full boil. Large rolling bubbles will cook the pasta evenly, so don’t add the pasta until the water is at a full boil.
- Because fresh pasta cooks so quickly, it doesn’t have much time to absorb the salt. I am more heavy-handed when I add salt to the water when cooking fresh pasta. This is when you want the pasta water to taste like the sea!
- Salt the water after it reaches a full boil. Salted water takes longer to boil.
- Drain the pasta using a slotted spoon or a spider to avoid getting the excess flour that has settled on the bottom of the pan on the pasta.
- Reserve a cup of cooking water to thin your sauce if needed.

How to Store Fresh Ravioli
Leftover cooked ravioli can be placed in an airtight container and stored in the refrigerator for 3-4 days.
If you made ravioli to use later, freezing them is the best way to store them. To freeze your uncooked pasta, lay the fresh ravioli in a single layer on a rimmed baking sheet and place it in the freezer for about an hour. Once the individual ravioli are frozen, transfer them to a freezer bag. Then, you can store them in the freezer for up to 6 months.
More Italian Recipes
If you love Italian food as much as I do you will want to try some of my family’s favorite Italian dishes.
One of the best things about italian cooking is how easy it is to create truly tasty dishes like pasta Carbonara, Amatriciana, or Pasta alla Norma.
Of course you can’t forget about all of the delicious cookies for the end of the meal like Sicilian Fig cookies (Cuccidati), Pignoli cookies, Pizzicati or Sesame Cookies (Reginelle). They are the best!
I love to get your feedback, so if you try this Mushroom Ravioli or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
You can also follow me on Facebook, Instagram, and Pinterest for more recipes your family will love!
Mushroom Ravioli Recipe

Homemade Mushroom Ravioli with Cheese
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Equipment
- 1 Rolling Pin
- 1 Ravioli Mold, Pastry Cutter, or Sharp Knife
- 1 Pastry Brush
Ingredients
Pasta All Uovo
- 400 grams Tipo "00" Flour Or All Purpose flour
- 246 grams Eggs plus water if needed
- 1 Egg beaten
Mushroom Filling
- 1 tbsp Olive Oil or Butter
- 2 cups Assorted Mushrooms diced
- 1 clove Garlic minced
- ½ tsp Sage dried
- 1 tsp Thyme dried
- ¼ cup White Wine
- ⅓ cup Ricotta drained
- ¼ cup Asiago Cheese grated
- ½ tsp Salt Kosher
- ¼ tsp Black Pepper ground
Instructions
- Make the Pasta all Uovo according to recipe instructions. While the dough is resting, make the filling.
Mushroom Filling
- Heat olive oil in a large skillet. Add the diced mushrooms, garlic, sage, and thyme and saute until they are tender and have rendered their liquid. Add the white wine and simmer until it has been absorbed. Remove the pan from the heat and let the mushroom mixture cool for about 10 mins.Mix the mushrooms with the ricotta and asiago cheese in a medium bowl. Set aside while you roll out the dough.
Roll Out the Dough
- Beat an egg and a little water in a small bowl and set it aside. You will use this as an egg wash to seal the pasta together. Divide the dough into six even pieces. Work with one piece at a time, and rewrap the remainder of the dough in plastic wrap to keep it from drying out. Set the pasta machine on the widest setting. Roll the dough through the machine and repeat, continuing to reduce the settings until you are rolling out thin sheets of pasta that you can see your hands through. I like to take it to the thinnest setting, about 1/8" thick. Flour the pasta sheet, set it on a baking sheet or a lightly floured surface, and cover it with plastic wrap. Repeat with a second piece of dough.
- Lightly flour your work surface. Dust both sides of the dough with flour. Press the dough so that it will fit better into the pasta machine. Roll the pasta through the machine. Fold the dough in half and roll it through again. Repeat this one more time. If the dough sticks to your work surface or the machine, dust it with more flour.
- Now, you can roll the dough through each setting. Continue reducing the settings on the pasta machine until you have thin sheets of pasta that you can see your hands through, which are about 1/8″ thick. Flour the pasta sheet, set it on a baking sheet or a lightly floured surface, and cover it with plastic wrap. Repeat with a second piece of dough.
To Make Ravioli Using a Mold
- Lay one sheet of pasta dough on the bottom portion of the ravioli press and place the top of the press (this portion will fit into the bottom and create the pocket for your filling) on the dough. Remove the top of the ravioli press and fill each pocket with about one teaspoon of mushroom mixture.Brush the second sheet of pasta with the egg wash and lay it on top of the press, completely covering the edges. Press down on the dough and push out any air between the sheets. Use a rolling pin to roll the dough against the press. Ensure you use enough pressure to cut through the dough around each ravioli.Remove the excess dough from around the edges of the press and carefully pop the ravioli out.
To Make Ravioli Using a Pastry Cutter or Knife
- Lay the pasta sheet on a lightly dusted work surface and brush it with the egg wash. Drop dollops of the filling about 1" apart on the lower half of the pasta dough, leaving about a 1/4" border along the bottom. Fold the dough over the mounds of filling and use your fingers to carefully press down around the filling to release the air and seal the dough. Use a sharp knife, pizza, or pastry cutter to cut evenly between each mound. Leave the ravioli like this, or press a fork around the edges to create a creased edge.
- Dust the ravioli with flour and place them on a cookie sheet. Cover them with plastic wrap or a linen towel while you continue making the remainder of your ravioli.
Cook the Ravioli
- Bring a large pot of salted water to a rolling boil. Drop the desired amount of ravioli into the boiling water and cook it until it floats to the top. Fresh pasta cooks quickly, so it will be done in about 3-4 minutes. Drain and serve with your favorite sauce.
I love anything Mushroom, this is sooo good. mushroom, pasta, and cheese. Ohhh, I’m in love.
Thank you Carole! I feel the same way. This is my husbands favorite ravioli!