Homemade Mushroom Ravioli
Comforting and rich homemade mushroom ravioli made easy with a pressure cooker. Filled with a luscious mix of mushrooms and cheeses, perfect to impress without the stress.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large, for sautéing
- 1 Food processor To blend filling
- 1 Pot For boiling ravioli
Ingredients
Main Ingredients
- 50 g Unsalted butter 4 tablespoons, for melting base
- 450 g Mixed mushrooms cremini, baby bellas, shiitake, white buttons
- 3 Shallots chopped
- 1 Garlic clove chopped
- Salt to taste
- Freshly ground black pepper to taste
- ¼ cup Dry marsala wine
- 80 g Ricotta cheese drained well
- 80 g Mascarpone cheese
- 20 g Parmesan cheese freshly grated
- More butter for finishing
- 220 g Wild mushrooms for serving with ravioli
Instructions
Instructions
- Melt 50 g butter in a big skillet over medium heat until bubbly but not brown.
- Add chopped shallots. Cook until softened and translucent, about 3–4 minutes.
- Add chopped garlic and stir for 30 seconds until fragrant.
- Add mixed mushrooms, season with salt and pepper. Cook 8–10 minutes until golden brown and moisture evaporates.
- Stir in Marsala wine and simmer for 3 minutes until mostly reduced.
- Allow mushroom mixture to cool slightly.
- Pulse in a food processor until finely chopped but textured.
- Combine mushroom mixture with ricotta, mascarpone, and Parmesan to create filling.
- Dollop filling onto pasta sheet, cover, seal and cut into ravioli.
- Boil ravioli in salted water until they float, about 3–4 minutes.
- Drain ravioli and toss with more melted butter or sauce of choice.
- Optional: sauté wild mushrooms and serve over ravioli for extra flavor.
Notes
You can prep filling ahead, freeze it, or substitute fresh mushrooms with thawed frozen ones.