Mushroom Ravioli Recipe

Make pasta dough

On a clean work surface, combine 2 cups all-purpose flour and 1/2 cup semolina in a mound. Make a well in the center and add 3 whole eggs, 1 tablespoon olive oil and 1/4 teaspoon salt. Gradually incorporate the flour into the eggs with a fork until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic (add up to 1–2 tablespoons water if too dry or a dusting of flour if sticky). Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Prepare mushroom filling

Heat a tablespoon of olive oil in a saute pan over medium heat. Add finely diced 1/2 cup yellow onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 8 oz cremini and 4 oz shiitake mushrooms (finely chopped) and cook, stirring, until most moisture has evaporated and mushrooms are golden, about 6–8 minutes. Season with 1/4 tsp salt and a pinch of pepper. Remove from heat and let cool 5 minutes.

Combine filling

In a bowl, mix the cooled mushroom mixture with 1 cup well-drained ricotta, 1/2 cup grated parmesan, 1 egg yolk, 2 tablespoons chopped parsley, 1 teaspoon chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until homogeneous. Taste and adjust seasoning. Chill the filling in the fridge 10–15 minutes to firm slightly.

Roll and cut pasta

Divide rested dough into 4 pieces. Keep pieces covered. Working with one piece at a time, flatten and pass through a pasta machine starting on the widest setting, fold and repeat until smooth. Gradually reduce setting until you reach a thin sheet about 1.5–2 mm thick (or second-to-last setting). Dust with 1/4 cup flour as needed to prevent sticking. Lay sheets on a lightly floured surface.

Assemble ravioli

Brush one pasta sheet lightly with beaten egg. Place teaspoon-sized mounds of filling spaced about 1 1/2 inches apart on the sheet. Lay a second sheet over the top, pressing around each mound to remove air. Use a ravioli cutter or knife to cut individual pockets and press edges to seal, or use fluted wheel to crimp. Alternatively, use a fork to press edges. Transfer finished ravioli to a lightly floured baking sheet; keep covered to prevent drying. Repeat with remaining dough and filling.

Sauté mushrooms

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add 8 oz sliced mixed mushrooms and cook without stirring for 2 minutes to brown, then stir and cook another 3–4 minutes until golden. Add 2 thinly sliced garlic cloves and cook 30 seconds until fragrant.

Deglaze and finish sauce

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits. Let reduce 1–2 minutes. Add 1/2 cup stock and simmer until sauce is slightly reduced and glossy, about 2–3 minutes. Stir in remaining 2 tablespoons butter to finish, then season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon lemon zest and 1/2 teaspoon lemon juice. Keep warm on low.

Cook ravioli

Bring a large pot of salted water to a rolling boil. Add ravioli in batches (do not overcrowd) and cook 3–4 minutes or until they float and are tender (fresh pasta cooks quickly). Use a slotted spoon to transfer ravioli directly to the skillet with the mushroom sauce.

Toss with arugula and finish

With the skillet over low heat, add 4 cups baby arugula and gently fold ravioli into the sauce until arugula wilts slightly, about 1 minute. Remove from heat and drizzle 1 teaspoon white truffle oil over the mixture. Toss gently to coat. Taste and adjust seasoning if needed. Finish with 1/4 cup shaved or grated parmesan.

Divide ravioli among 4 warmed plates. Spoon any remaining mushrooms and sauce over the top. Garnish with an extra small drizzle (optional) of white truffle oil and a few extra arugula leaves. Serve immediately.