Jul 14 2026
Restaurants›Estella Restaurant›Creamy Pesto Wild Mushrooms Ravioli Recipe

Creamy Pesto Wild Mushrooms Ravioli Recipe

Inspired by Estella Restaurant
Time1h 30m
Serves4

Ravioli stuffed with six-mushroom blend, parmesan, mozzarella, provolone, mushroom, nut free pesto cream

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

Filling

Cream Sauce

Method

Dough Preparation

  1. 1

    Make the Dough

    In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs using a fork until a shaggy dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Filling Preparation

  1. 3

    Cook the Mushrooms

    In a skillet, heat olive oil over medium heat. Add mixed mushrooms and sauté for about 5-7 minutes until they are tender and any moisture has evaporated. Remove from heat and let cool.

  2. 4

    Mix the Filling

    In a bowl, combine the cooked mushrooms, Parmesan, mozzarella, provolone, nut free pesto, salt, and black pepper. Mix well until fully combined.

Assembly and Cooking

  1. 5

    Roll Out the Dough

    Divide the rested dough into 4 pieces. Roll out one piece at a time on a floured surface until thin (about 1/16 inch).

  2. 6

    Fill the Ravioli

    Place small mounds of the filling (about 1 tablespoon each) on one half of the rolled dough, spacing them evenly. Fold the other half of the dough over the filling and press down to seal, making sure to remove any air pockets. Cut into individual ravioli shapes.

  3. 7

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Cream Sauce Preparation

  1. 8

    Make the Cream Sauce

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan, salt, and black pepper. Cook for 3-4 minutes until slightly thickened.

Final Assembly

  1. 9

    Combine Everything

    In a large serving bowl, add the cooked ravioli and pour the cream sauce over them. Toss gently to coat the ravioli in the sauce.

  2. 10

    Serve

    Serve immediately, garnished with additional Parmesan and fresh herbs if desired.

More from Estella Restaurant