Jul 14 2026
Restaurants›Noodles Italian Kitchen›Mushroom Ravioli Recipe

Mushroom Ravioli Recipe

Inspired by Noodles Italian Kitchen
Time2h
Serves4

Ravioli stuffed with portabello mushrooms & chicken, served with sautéed mushrooms, on linguine basil marsala cream sauce.

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Ingredients

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Ravioli Filling

Pasta Dough

Marsala Cream Sauce

For Serving

Method

Prepare Ravioli Filling

  1. 1

    Sauté Mushrooms

    In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the diced portobello mushrooms and minced garlic. Sauté until the mushrooms are tender and golden brown, about 5-7 minutes. Season with salt and black pepper. Remove from heat and let cool slightly.

  2. 2

    Mix Filling

    In a mixing bowl, combine the sautéed mushrooms, shredded chicken, ricotta cheese, and grated Parmesan cheese. Mix well until all ingredients are fully incorporated. Set aside.

Make Pasta Dough

  1. 3

    Mix Dough Ingredients

    On a clean surface, form a mound with the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Gradually mix the flour into the wet ingredients using a fork until the dough starts to come together.

  2. 4

    Knead Dough

    Knead the dough with your hands for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Roll and Fill Ravioli

  1. 5

    Roll Out Dough

    Divide the rested dough into four pieces. Roll out one piece at a time using a pasta machine or rolling pin, to about 1/16 inch thickness.

  2. 6

    Fill Ravioli

    Place small mounds (about 1 tablespoon each) of the mushroom and chicken filling on one half of the rolled-out dough, leaving space between each mound. Fold the other half over the filling and press down around each mound to seal. Cut into squares with a knife or pastry cutter. Repeat with remaining dough and filling.

Cook Ravioli and Prepare Sauce

  1. 7

    Cook Linguine

    In a large pot of boiling salted water, add the linguine and cook according to package instructions until al dente. Drain and set aside.

  2. 8

    Cook Ravioli

    In the same pot, gently add the ravioli to boiling water. Cook for about 4-5 minutes, or until they float to the surface. Remove using a slotted spoon and set aside.

  3. 9

    Prepare Sauce

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced portobello mushrooms and sauté until soft, about 5 minutes. Pour in the Marsala wine and let it simmer for 2-3 minutes. Add the heavy cream and bring to a gentle simmer. Stir in chopped basil, and season with salt and pepper to taste.

Serve

  1. 10

    Combine and Serve

    On a serving plate, layer the linguine, top with the cooked ravioli, and drizzle the Marsala cream sauce over the top. Garnish with grated Parmesan cheese and fresh basil leaves. Serve immediately.

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