Delicate homemade pasta filled with porcini, shiitake, cremini mushrooms and ricotta, served in nutty brown butter with crisp sage.
This restaurant-style ravioli layers porcini, shiitake and cremini mushrooms for a filling that tastes deep, earthy and luxurious. A touch of lemon brightens the richness, while crisp sage and toasted hazelnuts add texture.
Watch: Wild Mushroom Ravioli in 60 Seconds
Recipe at a Glance
- Preparation time: 50 minutes
- Resting time: 30 minutes
- Cooking time: 25 minutes
- Total time: 1 hour 45 minutes
- Servings: 4
- Yield: Approximately 28 ravioli
- Difficulty: Moderate
- Dietary notes: Vegetarian
Ingredients
For the fresh pasta dough
- 300 g Italian “00” flour or all-purpose flour
- 3 large eggs
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon fine sea salt
- Semolina flour or additional flour for dusting
For the wild mushroom filling
- 15 g dried porcini mushrooms
- ½ cup boiling water
- 225 g cremini mushrooms
- 115 g shiitake mushrooms, stems removed
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup whole-milk ricotta, well drained
- ½ cup finely grated Parmigiano Reggiano
- 1 teaspoon finely grated lemon zest
- ⅛ teaspoon freshly grated nutmeg
- 1 tablespoon chopped fresh parsley
For assembling
- 1 large egg beaten with 1 tablespoon water
- Semolina flour for the tray
For the brown butter sage sauce
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- ¼ cup reserved porcini soaking liquid, strained
- 1 teaspoon fresh lemon juice
- ¼ cup toasted hazelnuts, roughly chopped
- ¼ cup finely grated Parmigiano Reggiano
- Salt and black pepper to taste
Optional garnishes
- Sautéed wild mushrooms
- Fresh thyme leaves
- Parmesan shavings
- Microgreens
- A small drizzle of truffle oil
How to Make Wild Mushroom Ravioli
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Prepare the pasta dough
Place the flour on a clean work surface and create a wide well in the centre.
Add the eggs, olive oil and salt to the well. Beat them gently with a fork, gradually drawing flour in from the inner walls.
Once the mixture becomes too thick for the fork, bring it together with your hands. Knead for eight to ten minutes, until the dough feels smooth and elastic.
If it feels sticky, add a small amount of flour. If it remains dry and crumbly, wet your hands and continue kneading.
Wrap the dough tightly and let it rest at room temperature for at least 30 minutes. Resting allows the flour to hydrate and makes the dough easier to roll.
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Rehydrate the porcini
Place the dried porcini mushrooms in a small bowl and cover them with ½ cup of boiling water.
Let them soak for 15 minutes. Lift the mushrooms from the liquid, squeeze out the excess moisture and chop them finely.
Strain the soaking liquid through a coffee filter or fine sieve lined with paper towel. Reserve it for the sauce.
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Chop the mushrooms
Finely chop the cremini and shiitake mushrooms by hand or pulse them briefly in a food processor.
The pieces should be small but not completely puréed. A little texture will make the filling more satisfying.
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Cook the mushroom filling
Heat the butter and olive oil in a wide skillet over medium-high heat.
Add the fresh mushrooms and cook for eight to ten minutes. Stir occasionally and allow all their released liquid to evaporate.
Add the porcini, shallot, garlic, thyme, salt and pepper. Continue cooking for four to five minutes, until the mixture is deeply browned and nearly dry.
Properly reducing the mushrooms is essential. A wet filling can soften the pasta and cause the ravioli to split.
Transfer the mixture to a plate and cool completely.
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Complete the filling
Combine the cooled mushroom mixture with the ricotta, Parmesan, lemon zest, nutmeg and parsley.
Taste and adjust the seasoning. The filling should be strongly flavoured because the pasta dough will soften its intensity.
Cover and refrigerate it while rolling the dough.
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Roll the pasta
Divide the rested dough into four equal pieces. Keep three pieces covered while working with the first.
Flatten the dough into a rectangle and pass it through the widest setting of a pasta machine.
Fold it into thirds and pass it through the widest setting again. Repeat this process two or three times to strengthen and smooth the dough.
Continue rolling the sheet through progressively thinner settings until it is thin enough to see the shadow of your hand through it. On many pasta machines, this will be the second-thinnest setting.
Dust lightly with flour only when necessary.
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Fill the ravioli
Place one pasta sheet on a lightly floured work surface.
Spoon or pipe approximately two teaspoons of mushroom filling at evenly spaced intervals, leaving about 5 cm between each portion.
Brush a small amount of egg wash around the filling. Place a second pasta sheet over the top.
Beginning near the filling, gently press out any trapped air. Seal the pasta firmly around each mound.
Cut the ravioli into squares with a pasta wheel or ravioli cutter. Inspect the edges and press any loose areas closed.
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Store while assembling
Transfer each finished ravioli to a tray generously dusted with semolina flour.
Keep the pieces in a single layer so they do not stick together. Cover loosely with a clean kitchen towel while assembling the remaining ravioli.
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Prepare the brown butter
Bring a large pot of salted water to a gentle boil.
Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves.
Continue cooking until the butter foams, develops golden-brown milk solids and smells nutty. This generally takes four to six minutes.
Remove the crisp sage leaves and reserve them for garnishing.
Carefully add the strained porcini liquid to the skillet. It may splatter when it meets the hot butter. Simmer for one minute, then stir in the lemon juice.
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Cook the ravioli
Lower the ravioli into the gently boiling water in batches.
Cook fresh ravioli for approximately three to four minutes. The pasta should be tender, and the sealed edges should be fully cooked.
Lift the ravioli from the water with a slotted spoon and transfer them directly to the brown butter skillet.
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Finish the dish
Add two to three tablespoons of pasta water to the skillet and swirl gently. The water will help the butter form a light, glossy sauce.
Add the Parmesan and carefully turn the ravioli until coated.
Taste and adjust with salt, pepper or another small squeeze of lemon.
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Plate and garnish
Arrange six or seven ravioli in each warm, shallow bowl.
Spoon the brown butter sauce over the pasta. Finish with crisp sage, toasted hazelnuts, Parmesan and fresh thyme.
If using truffle oil, add only a few drops immediately before serving.
Chef’s Essential Tips
- Cook the mushrooms until completely dry to prevent watery filling.
- Drain the ricotta before adding it to the mushrooms.
- Allow the filling to cool before placing it on the pasta.
- Keep unused dough covered so it does not dry out.
- Avoid overfilling the ravioli.
- Press out trapped air before sealing.
- Keep the cooking water at a gentle boil to protect the pasta.
- Brown butter can burn quickly, so remove it from the heat once the milk solids turn amber.
Quicker Weeknight Version
Use approximately 500 g of high-quality refrigerated cheese ravioli instead of making fresh pasta.
Prepare the mushroom mixture without ricotta and use it as part of the sauce. Toss the cooked ravioli with brown butter, sage, sautéed mushrooms, Parmesan and hazelnuts.
This produces a similar flavour profile in approximately 30 minutes.
Ingredient Substitutions
Different mushrooms
Use any combination of:
- Oyster mushrooms
- Maitake mushrooms
- Chanterelles
- Morels
- Portobello mushrooms
- King oyster mushrooms
Dried porcini contribute concentrated flavour, but they can be omitted if unavailable.
Mascarpone filling
Replace half the ricotta with mascarpone for a richer and smoother filling.
Nut-free version
Omit the hazelnuts or replace them with toasted breadcrumbs.
Dairy-free version
Use dairy-free ricotta, plant-based Parmesan and vegan butter. Confirm that the pasta contains no eggs or prepare an eggless dough using semolina flour and water.
No pasta machine
Roll the dough with a long rolling pin. Work with small portions and continue rolling until the sheets are approximately 1 mm thick.
Cream sauce variation
Replace the brown butter sauce with a light mushroom cream sauce made with shallots, white wine, vegetable broth, cream and Parmesan.
Make-Ahead Instructions
The mushroom filling can be prepared up to two days in advance and refrigerated in an airtight container.
Fresh ravioli can be assembled several hours before cooking. Arrange them in a single layer on a semolina-dusted tray and refrigerate them loosely covered.
For longer storage, freeze the ravioli before cooking.
Storage and Freezing
Refrigerator
Uncooked ravioli are best cooked the same day. Moisture from the filling will gradually soften the pasta.
Store cooked leftovers in an airtight container for up to three days.
Freezer
Arrange uncooked ravioli in a single layer on a semolina-dusted tray. Freeze until firm, then transfer them to a freezer bag or airtight container.
Freeze for up to two months.
Cook them directly from frozen, adding approximately two minutes to the cooking time. Do not thaw them first.
Reheating
Warm cooked ravioli gently in a covered skillet with a splash of water or broth. Add fresh butter and Parmesan before serving.
Approximate Nutrition per Serving
- Calories: 690
- Protein: 25 g
- Carbohydrates: 78 g
- Fibre: 6 g
- Fat: 33 g
- Saturated fat: 18 g
- Sodium: 760 mg
Values will vary according to the ricotta, butter, Parmesan and number of ravioli served.
Frequently Asked Questions
What are wild mushroom ravioli?
Wild mushroom ravioli are fresh pasta parcels filled with cooked mushrooms, cheese and herbs. They are commonly served with brown butter, sage, cream or a light mushroom sauce.
What mushrooms are best for ravioli?
A combination creates the strongest flavour. Cremini provide a dependable base, shiitake add depth and dried porcini deliver concentrated woodland character.
Why did my ravioli open while cooking?
The edges may not have been sealed securely, excess air may have remained around the filling or the pasta may have dried before assembly. A vigorous boil can also damage delicate ravioli.
Can I use store-bought pasta sheets?
Yes. Fresh lasagna sheets can be used if they are thin and flexible. Keep them covered and follow the same filling and sealing method.
How do I stop ravioli from becoming soggy?
Cook the mushrooms until dry, drain the ricotta and avoid assembling the ravioli too far in advance.
Can wild mushroom ravioli be frozen?
Yes. Freeze uncooked ravioli in a single layer before transferring them to a container. Cook them directly from frozen.
