Recipes & Cooking Dinner & Meal Ideas Pasta & Noodles Mushroom Ravioli 5.0 (1) Add your rating & review Next time you're craving Italian, try making your own mushroom ravioli. 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 February 3, 2023 Rate PRINT Share Trending Videos Close this video player 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 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. 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 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 Directions Mushroom Filling 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. BHG / Sonia Bozzo Finely chop the rehydrated porcini mushrooms. 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. 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. BHG / Sonia Bozzo In a medium bowl, combine the egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed. Fresh Pasta Dough 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. BHG / Sonia Bozzo Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap the dough in plastic wrap until ready to use. To Make Ravioli In a small bowl, combine 1 egg and 1 tablespoon water; set aside. BHG / Sonia Bozzo Cut rolled pasta dough into 2-inch-wide strips. Brush the strips lightly with the egg mixture. 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. BHG / Sonia Bozzo Lay a second strip of dough, brushed side down, over the first. 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. 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. Using a slotted spoon, transfer ravioli to a serving dish. 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 20% Vitamin C 1.2mg 1% *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.