Step by step photo instructions for making homemade ravioli.
I’ve been talking about making homemade Ravioli for months now, thinking it would be pretty time consuming. Who knew these deliciously filled noodles were this easy to make at home? From start to finish this easy recipe took under an hour to make and I didn’t even have to buy any special noodle making tools.
Next to spaghetti and meat balls, Ravioli dishes are one of the most sought after meals in Italian restaurants. You can re-create my Ravioli dinner with a meat free mushroom filling (see below) or make a filling that is all your own.
Easy Mushroom Ravioli In Cream Sauce
Ravioli Doug Ingredients You Need:
- 3 cups unbleached white flour
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup water
Mushroom Filling Ingredients You Need:
- 1/4 cup freshly grated Parmesan cheese
- 8 oz finely chopped mushrooms of your choice
- 3 tablespoons heavy cream
- 1 1/2 tablespoons finely minced fresh Italian flat leaf parsley
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon finely cut chives
- 1 clove garlic
- salt and pepper
Ravioli dough – Sift flour and salt together in a mixing bowl. Drop eggs into the flour and use your hand or a fork to break the yolks and beat the eggs slightly.
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover with plastic wrap and let it rest for 15 minutes.
Mushroom filling – Clean mushrooms and cut them up along with the garlic, parsley and chives. Heat a teaspoon of olive oil in a pan and cook mixture for several minutes. Add the cream, cheese, red pepper flakes and season with salt and pepper. Let simmer over low heat until most of the moisture has been reduced.
Prepare The Mushroom Filling
Take a chunk of dough roll out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick). Use a small glass to cut out dough and add a spoonful of filling.
Cut Ravioli Dough With A Glass
Add A Small Amount Of Mushroom Filling
Fold And Crimp The Sides With Your Fingers
Continue this process until you used up all of the dough and mushroom filling. Heat 6 to 8 cups of water in a large cooking pot, add salt and bring to a boil. Cook ravioli for 10 – 12 minutes.
Make a sauce from the left over mushroom mixture in your pan.
Simply re-heat any leftovers from your mushroom filling and add 1 tablespoon of butter and 1 cup of heavy cream. Add more salt and pepper to taste.
Carefully remove cooked ravioli noodles from the pot with a large slotted spoon and drain well. Place drained ravioli on a serving platter or plates and cover with your mushroom cream sauce.
We serve our home made ravioli dinner with a tomato and cucumber salad, and a slice of Italian bread. Mmmh, delizioso!
We hope you will enjoy this easy Mushroom Ravioli recipe! Try it out for yourself and find out how easy it is to make ravioli at home. Double or even triple this ravioli recipe and freeze any leftovers for later use.
Do you have a favorite Ravioli filling? Please share with us in the comments below.