Mushroom Ravioli Recipe

If using store-bought pasta sheets or wonton wrappers, skip to filling steps. To make fresh dough: on a clean work surface combine all-purpose and semolina flour into a mound. Make a well in the center and add eggs, olive oil and salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Add water 1 tsp at a time if dough is dry.

Knead dough for 8–10 minutes until smooth and elastic. Wrap tightly in plastic and rest at room temperature for 30 minutes.

After resting, roll dough into thin sheets using a pasta machine or rolling pin to about 1.5–2 mm thickness. Dust with semolina to prevent sticking. Keep covered with a damp towel while assembling ravioli.

Heat a large skillet over medium-high heat. Add butter and olive oil. When butter is foamy, add minced onion and cook until translucent, 3–4 minutes.

Add the finely chopped cremini, portobello and shiitake mushrooms. Spread into an even layer and let cook without stirring for 2 minutes to develop color, then stir and continue cooking until mushrooms release liquid and it evaporates, about 6–8 minutes total.

Add minced garlic and chopped thyme; cook 30–45 seconds until fragrant. Season with 0.5 tsp of the salt and 1/4 tsp pepper. Remove from heat and let cool slightly.

Transfer cooked mushrooms to a bowl or a food processor. Pulse briefly (if using processor) to further break down the mixture but keep some texture — you want a cohesive, not puréed, filling. Stir in drained ricotta, grated Parmesan, egg yolk, chopped parsley, remaining 0.25 tsp salt, remaining pepper, and 0.5 tsp olive oil. Taste and adjust seasoning. Chill filling for 15–20 minutes to firm up, which makes forming ravioli easier.

Prepare a work surface dusted with semolina. Place a pasta sheet on the surface. Brush small amounts of egg wash in a grid pattern where you plan to put filling to help seal.

Place heaping 1-tsp mounds of mushroom filling spaced about 1–1.5 inches apart (for small ravioli) or 2 inches for larger. Cover with a second pasta sheet, gently pressing around each mound to seal out air. Use a ravioli cutter, knife, or wheel to cut into individual ravioli. Press edges with fingers or a fork to ensure a tight seal. Transfer finished ravioli to a lightly floured tray and keep covered.

Bring a large pot of salted water to a gentle boil while you prepare the sauce and spinach.

Heat a large sauté pan over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter is melted and foamy, add sliced portobellos and a pinch of salt. Cook, stirring occasionally, until mushrooms are browned and most liquid has evaporated, about 6–7 minutes.

Add sliced garlic and cook 30–45 seconds until fragrant but not browned. Add baby spinach in batches, tossing until wilted. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice. Remove from pan and set aside. Keep warm.

In a medium saucepan over medium heat, melt 2 tbsp butter. Add minced garlic and sauté 30–45 seconds until fragrant.

Sprinkle in 1 tsp flour and stir to cook briefly, about 30 seconds (this helps thicken the sauce slightly). Pour in white wine (or broth) to deglaze, scraping up any browned bits; reduce by half, about 1–2 minutes.

Add stock and heavy cream, stirring to combine. Bring to a gentle simmer and let thicken for 3–5 minutes, stirring occasionally. Stir in thyme, parsley, grated Parmesan, salt, pepper and lemon zest if using. Adjust seasoning. Keep sauce warm on very low heat; if sauce becomes too thick, thin with a splash of stock or cream.

Once the salted pasta water is simmering, gently add ravioli in batches (do not overcrowd). Cook fresh ravioli 2–4 minutes — they will float to the surface and feel tender but set. Use a slotted spoon to transfer ravioli directly into the warm sauce pan with a small ladle of pasta water (about 2–3 tbsp) to help the sauce emulsify.

Gently toss ravioli in the sauce to coat, adding additional reserved pasta water as needed to achieve a silky consistency. Add the sautéed spinach and portobello mixture and fold gently to combine, keeping some whole mushroom slices for garnish if desired.

Taste and adjust salt and pepper. Plate ravioli topped with extra sautéed portobella slices, a drizzle of optional truffle oil, a sprinkle of freshly grated Parmesan and chopped parsley or microgreens.