Mushroom ravioli is one of the most delicious stuffed pastas out there! What we love about this recipe is that the earthy mushroom flavor is the star of the show and is complemented by so many other amazing ingredients in the filling and sauce! Additionally, the garlic rosemary brown butter sauce is rich but light and doesn’t dominate the plate like so many other cream sauces often served with mushroom ravioli. We know you will love making this Mushroom Prosciutto Ravioli with the nutty brown butter sauce all year long, but it is especially comforting during fall and winter!
Looking for more dishes like this? Try out our Hen of the Woods Pasta with Creamy Tarragon Sauce or Marsala Mushroom Casarecce Pasta.
Jump to:
- Why You’ll Love this Recipe
- Homemade Mushroom Ravioli
- Ingredients
- Substitutions
- How to Make Mushroom Prosciutto Ravioli with Brown Butter
- Equipment
- Step-by-Step Instructions
- Variations
- Storage
- Top Tips
- Troubleshooting
- What to serve with Mushroom Ravioli
- What Wines To Drink with Mushroom Ravioli
- Mangiamo Cookbook
- FAQ
- Related
- Pairing
- 📖 Recipe
Why You’ll Love this Recipe
- Homemade ravioli is a great date night activity, or get the whole family involved!
- Homemade mushroom ravioli can be made in advance and frozen for an easy meal anytime!
- Garlic Rosemary Brown Butter is so flavorful and easy to make!
- Toasted bread crumbs add the perfect crunch to the finished dish.
- Enjoy the brown butter sauce with a variety of pastas.
Homemade Mushroom Ravioli
Mushroom ravioli is fantastic, but there are so many types of earthy mushrooms to choose from! We love half of the mushrooms in the ravioli filling to be porcini mushrooms, an Italian variety that can often be found in dried form. The other half can be almost anything, but shiitake mushrooms have proven to be the best sidekick to the earthy porcini.
As far as the sauce, brown butter is the flavorful and addicting base. Often you’ll find brown butter with sage as it is a classic. But rosemary is also a perfect pairing with the brown butter and a great complement to the mushrooms in the homemade ravioli. If you are crunched for time, you can enjoy this brown butter sauce with store-bought ravioli as well.
Ingredients
Here is what you need to make this mushroom ravioli recipe:
- Homemade pasta dough: Find the recipe for our homemade egg pasta dough HERE or use your favorite pasta dough recipe.
- Olive Oil: A little extra virgin olive oil is used to start the filling. It doesn't need to be the highest quality here since it will be cooked.
- Prosciutto: The prosciutto adds depth of flavor to the ravioli filling and is a great accompaniment to the mushrooms. We also crisp some up to use as a garnish on the finish dish.
- Onion: Yellow or white onion will work well here.
- Garlic: Fresh cloves of garlic are minced and added to the mushroom filling. Garlic is a natural accompaniment to mushrooms and is great in this recipe!
- Mushrooms: We use half dried porcini and half shiitake mushrooms for the filling. Porcini mushrooms are sometimes a challenge to find fresh, but the dried version are generally sold in most grocery stores and are easy to rehydrate to use in this recipe (see "step by step instructions" below). Fresh shiitake mushrooms pair very nicely with the porcini mushrooms and are generally available in most grocery stores as well.
- Unsalted Butter: Butter is used in both the filling and the sauce. We only use unsalted butter so we can manage the salt added to the dish to taste.
- Rosemary: Finely chopped fresh rosemary is in the ravioli as well as the sauce.
- Kosher Salt
- Black Pepper
- Parsley: Fresh parsley helps balance the rich mushroom filling.
- Red Wine: A little dry red wine adds so much to the filling of these flavorful ravioli. We like to keep with the Italian theme and use a Chianti, but a pinot noir or merlot will work here too.
- All Purpose Flour: A small amount of flour is added to the filling to help bind and thicken the mixture.
- Cream: Cream adds some balance and richness to the filling and helps to find the ingredients for the filling.
- Balsamic Vinegar: A few drops of this umami ingredient really works in the filling. Use the real stuff!
- Parmesan Cheese: Freshly grated Parmigiano Reggiano is the final addition in the filling. Parmesan is also a great garnish for the finished dish. Make sure you buy the real deal Italian Parmigiano Reggiano for best results.
- Breadcrumbs: We toast panko breadcrumbs for a great texture addition to garnish the finished dish.
See recipe card below for quantities.
Substitutions
Here are a couple of common substitutions for the ingredients in this recipe:
- Mushrooms: You could certainly use some other varieties of wild mushrooms, we just happen to think porcini and shiitake are the best combination for ravioli. We have used oyster, portobello, lion’s mane, chestnut, and other types as well and they are all delicious. If you can't find any other varieties, cremini mushrooms (baby bella) will work in this recipe.
- Prosciutto: If you wish to substitute with pancetta this will also work just as well. Bacon is not something we like to use as the smokiness tends to overwhelm everything.
- Parmesan cheese: Pecorino (sheep’s milk cheese) or Grana Padano are good substitutes in this recipe.
How to Make Mushroom Prosciutto Ravioli with Brown Butter
The filling has several ingredients, but comes together quite quickly. Filling the pasta is a fun activity with results that are well worth the effort. Finally, the sauce is a piece of cake to make and packs a ton of flavor!
Equipment
Here is what you need to make this dish
- Large non-stick skillet
- Large stainless steel pan for the brown butter
- Large pot to cook the ravioli
- Ravioli cutter, ravioli stamp, or ravioli mold (optional)
- Rolling pin, hand crank pasta roller or pasta machine roller attachment
- Spider spatula or slotted spoon for removing ravioli
Step-by-Step Instructions
Make the Pasta Dough
- Pasta dough is simple to make. Follow our instructions to make 1 recipe Multipurpose Pasta Dough. While the dough is resting, make your ravioli filling.
Rehydrate and Prepare the Dried Porcini Mushrooms
- Simply add 1 ½ oz of dried porcini mushrooms to room temperature water in a large bowl. Let them sit for 20 minutes. During the time they are in the water, gently agitate the mushrooms at least twice (they will generally float) in the water to dislodge any sand or dirt. The sand and grit will sink but the mushrooms will rehydrate and continue to float. After 20 minutes, remove the floating mushrooms with a slotted spoon, spider, or your hands. Gently squeeze excess water and place them on several paper towels or a clean kitchen towel to remove excess moisture. Pat the mushrooms dry and then you can chop them like the fresh mushrooms.
Make the Mushroom Filling and Breadcrumb Garnish
- Toast the Breadcrumbs: In a large, dry non-stick pan over medium heat, add the breadcrumbs. Shake and stir often until the breadcrumbs start to brown. You can brown them lightly or to a deep golden brown, but do not burn them. Remove the breadcrumbs and set aside for the garnish. Wipe down the pan.
- Crisp the Prosciutto: To the large, dry non-stick pan over medium heat, add the prosciutto slices and cook for about 15 seconds until the white fat turns clear and the prosciutto crisps up a bit. Remove the prosciutto and chop it finely, set aside.
- Cook the Mushrooms and Onion: In the same pan, add the olive oil over medium heat. Add the onion and cook until it just starts to brown. Add the garlic and cook for 20 seconds. Add the butter until melted, then add the mushrooms, chopped cooked prosciutto (reserve some for garnish if desired), rosemary, kosher salt, black pepper, and parsley. The mushrooms will absorb the butter quickly. Continue to cook until the mushrooms release some juices - about 5 minutes.
- Finish the Filling: Once the mushrooms have cooked, add the red wine and sprinkle with the flour. Cook for another few minutes. The mushroom mixture should be thick. Add the cream and stir, and cook for a few more minutes. Remove from the heat and stir in the balsamic vinegar and the parmesan cheese. Set aside to cool.
Roll Out Pasta Dough
- Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.
- Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta machine roller starting with the widest setting.
- Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.
- Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. Every roller is different, so you may need to try out a few thicknesses to find what you prefer but for this dish we like to go very thin.
- Lay your pasta sheet on a flat surface dusted with flour. We prefer to roll out one sheet at a time and fill the ravioli from each sheet before rolling out the next to prevent the dough from drying out too much.
- Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.
Fill and Cut the Ravioli
- Lay each sheet of pasta flat on a lightly floured work surface. Add about 1 to 2 teaspoons of the mushroom filling about 2 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops, bringing the two short edges together. If your dough seems dry and doesn't easily stick together, dip your finger in a little water and run your wet finger around each scoop of filling. Carefully press the sheets together around each scoop of filing. Press out as much air as possible.
- Next, use a ravioli cutter or a knife to cut your sheet into 2x2” squares. Sprinkle a parchment paper-lined sheet tray with semolina then set the ravioli aside on the sheet tray. Dust the tops with a small amount of semolina flour. The ravioli can sit at room temperature for up to an hour or kept in the refrigerator until ready to cook. This dough and filling recipe makes about 28-30 ravioli.
Make the Sauce
- To a stainless steel skillet or saucepan, add the butter over medium heat. Cook until the milk solids just begin to brown, then turn the heat down to medium-low or low. Stir in the salt, pepper, and rosemary and cook on low for 10 seconds. Remove from the heat and set aside while the ravioli cook - gently reheat on low if needed to serve.
Cook the Ravioli
- Bring a large pot of salted water to a gentle boil, then cook the ravioli until they float. This will take between 1 and 2 minutes if fresh, and an extra minute or so if frozen.
Serve
- Transfer the cooked ravioli using a spider spatula or slotted spoon into the large skillet with the brown butter and gently stir to coat. Serve in individual bowls or plates and garnish with the breadcrumbs, parmesan, and, if desired, some extra chopped crispy prosciutto. Serve with crusty bread to soak up the extra butter sauce.
Variations
Here are a couple ways to change up this recipe:
- You could add a small amount of ricotta cheese to the filling to add some freshness and cheesy ricotta flavor if desired.
- Spice it up a little by adding some Calabrian chili pepper paste to the filling or just some dried red pepper flakes.
- Make the ravioli with a creamy mushroom sauce for a heavier dish with even more mushroom flavor!
- Switch up the rosemary with some other fresh herbs of your choice!
Storage
How to store leftover cooked mushroom ravioli and brown butter sauce:
- In the unlikely event of leftovers, simply store in a covered container in the refrigerator for up to 5 days.
How to reheat leftover cooked mushroom ravioli:
- Very gently reheat them in a skillet until warmed through.
Can you freeze mushroom ravioli?
- Absolutely! The best way to freeze them is to dust a sheet pan with semolina flour, add the ravioli in a single layer, dust them with semolina and freeze uncovered for 30 minutes. Then carefully transfer the ravioli to a zip top bag. They will keep for up to 3 months in the freezer. When ready to cook frozen ravioli, do not thaw first. Cook the ravioli straight from the freezer.
Top Tips
- Make sure as soon as the milk solids in the brown butter sauce become brown, you remove the sauce from the heat. It takes several minutes for the solids to brown but they can go from brown to black (ruined) in just a handful of seconds, so stay on top of the sauce!
- Make the filling ahead if desired. It will keep for a couple of days in the fridge, so you can space it out a little if you want.
Troubleshooting
Your mushroom filling should not be soupy or filled with liquid. If it is, cook it some more to evaporate a bit of the liquid before stuffing your ravioli.
What to serve with Mushroom Ravioli
Any green vegetables go great with these ravioli if you want to stick to a lighter meal. We love broccoli, spinach, or even a light salad. You can, of course, serve these ravioli as a first course or side dish for a meat dish as well. Pork chops, a pork tenderloin, a roast or nice steak are great options as main courses with these mushroom ravioli.
What Wines To Drink with Mushroom Ravioli
This one is a personal preference, but think dry red wine here. Nearly anything works, from lighter reds to heartier Bordeaux blends and Barolos. Our favorite four to drink with this dish are Châteauneuf-du-Pape from France, Tempranillo from Spain, richer varieties of Russian River Valley Pinot Noir, and almost any bold red from Italy - especially Barolo. If you prefer white wine, a nice Chardonnay or Pinot Grigio would work nicely here.
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FAQ
Our favorite mushroom ravioli sauce is a brown butter sauce as a lighter option compared to a heavier cream based sauce. There are many more sauces to choose from though! A creamy sauce or even a creamy cheesy sauce such as an Alfredo are both heavier but excellent choices. Additionally, a rich marsala wine sauce is absolutely stunning with mushroom pasta.
These are all stuffed pasta shapes, with the primary differences being where in Italy they are from, what they are traditionally stuffed with, and the shape itself. Tortellini is from the Emilia-Romagna region, which includes Modena and the famous food capital of Bologna. Traditionally, the filling is meat with some Parmesan cheese and served in a broth (tortellini in brodo).
Agnolotti are from further north in Piedmont. They can look similar to ravioli, but there are several variations (agnolotti del plin for example). Agnolotti are usually stuffed with either meat or vegetables, and most often without any cheese. Traditionally, Italians serve agnolotti with a light sauce based on roasted meat broth or butter.
Traditional ravioli are from Central to Northern Italy but can be found everywhere now. Their shape and fillings vary significantly from region to region, but they are common worldwide.
Our filling has several ingredients, but the mushrooms are the star. Other options include a cheese based filling with added mushrooms - sort of a combination of a mushroom and cheese filling. The filling choices are endless, but whatever is in there should complement the mushrooms, not override their flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite main dishes to serve with a side of mushroom ravioli:
📖 Recipe
Mushroom Prosciutto Ravioli with Garlic Rosemary Brown Butter
Equipment
- 1 Large nonstick skillet
- Large stainless steel pan for the brown butter
- Large pot to cook the ravioli
- Spider spatula or slotted spoon for removing ravioli
Ingredients
- 1 recipe multipurpose pasta dough rolled into sheets
For Garnish:
- ½ cup panko bread crumbs
- Grated parmesan cheese
For the Filling:
- 3 slices prosciutto
- 1 Tablespoon olive oil
- ½ small onion chopped fine
- 1 large garlic clove minced
- 3 Tablespoons unsalted butter
- 1 ½ ounces dried porcini mushrooms
- 5 ounces shiitake mushrooms chopped small (no larger than a dime)
- 1 teaspoon finely chopped rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon finely chopped parsley
- ½ cup dry red wine
- 2 teaspoons all-purpose flour
- 2 Tablespoons heavy cream
- 3-5 drops balsamic vinegar
- 3 Tablespoons grated Parmesan cheese
For the Sauce:
- 6 Tablespoons unsalted butter
- Pinch kosher salt
- Pinch black pepper
- ½ teaspoon finely chopped fresh rosemary
Instructions
Make the Pasta Dough
- Pasta dough is simple to make. Follow our instructions to make 1 recipe Multipurpose Pasta Dough (linked in ingredients list above). While the dough is resting, make your ravioli filling.
Rehydrate and Prepare the Dried Porcini Mushrooms
- Simply add 1 ½ oz of dried porcini mushrooms to room temperature water in a large bowl. Let them sit for 20 minutes. During the time they are in the water, gently agitate the mushrooms at least twice (they will generally float) in the water to dislodge any sand or dirt. The sand and grit will sink but the mushrooms will rehydrate and continue to float. After 20 minutes, remove the floating mushrooms with a slotted spoon, spider, or your hands. Gently squeeze excess water and place them on several paper towels or a clean kitchen towel to remove excess moisture. Pat the mushrooms dry and then you can chop them like the fresh mushrooms.
Make the Mushroom Filling and Breadcrumb Garnish
- Toast the Breadcrumbs: In a large, dry non-stick pan over medium heat, add the breadcrumbs. Shake and stir often until the breadcrumbs start to brown. You can brown them lightly or to a deep golden brown, but do not burn them. Remove the breadcrumbs and set aside for the garnish. Wipe down the pan.½ cup panko bread crumbs
- Crisp the Prosciutto: To the large, dry non-stick pan over medium heat, add the prosciutto slices and cook for about 15 seconds until the white fat turns clear and the prosciutto crisps up a bit. Remove the prosciutto and chop it finely, set aside.3 slices prosciutto
- Cook the Mushrooms and Onion: In the same pan, add the olive oil over medium heat. Add the onion and cook until it just starts to brown. Add the garlic and cook for 20 seconds. Add the butter until melted, then add the mushrooms, chopped cooked prosciutto (reserve some for garnish if desired), rosemary, kosher salt, black pepper, and parsley. The butter will be absorbed quickly by the mushrooms. Continue to cook until the mushrooms release some juices - about 5 minutes.1 Tablespoon olive oil, ½ small onion, 1 large garlic clove, 3 Tablespoons unsalted butter, 1 ½ ounces dried porcini mushrooms, 5 ounces shiitake mushrooms, 1 teaspoon finely chopped rosemary, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon finely chopped parsley
- Finish the Filling: Once the mushrooms have cooked, add the red wine and sprinkle with the flour. Cook for another few minutes. The mushroom mixture should be thick. Add the cream and stir, and cook for a few more minutes. Remove from the heat and stir in the balsamic vinegar and the parmesan cheese. Set aside to cool.½ cup dry red wine, 2 teaspoons all-purpose flour, 2 Tablespoons heavy cream, 3-5 drops balsamic vinegar, 3 Tablespoons grated Parmesan cheese
Roll Out Pasta Dough
- Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.1 recipe multipurpose pasta dough
- Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta machine roller starting with the widest setting.
- Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.
- Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. Every roller is different, so you may need to try out a few thicknesses to find what you prefer but for this dish we like to go very thin.
- Lay your pasta sheet on a flat surface dusted with flour. We prefer to roll out one sheet at a time and fill the ravioli from each sheet before rolling out the next to prevent the dough from drying out too much.
- Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.
Fill and Cut the Ravioli
- Lay your pasta sheet flat on a lightly floured work surface. Add about 1 to 2 teaspoons of the mushroom filling about 2 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops, bringing the two short edges together. If your dough seems dry and doesn't easily stick together, dip your finger in a little water and run your wet finger around each scoop of filling. Carefully press the sheets together around each scoop of filing. Press out as much air as possible.
- Next, use a ravioli cutter or a knife to cut your sheet into 2x2” squares. Sprinkle a parchment paper-lined sheet tray with semolina then set the ravioli aside on the sheet tray. Dust the tops with a small amount of semolina flour. The ravioli can sit at room temperature for up to an hour or kept in the refrigerator until ready to cook.
Make the Sauce
- To a stainless steel skillet or saucepan, add the butter over medium heat. Cook until the milk solids just begin to brown, then turn the heat down to medium-low or low. Stir in the salt, pepper, and rosemary and cook on low for 10 seconds. Remove from the heat and set aside while the ravioli cook - gently reheat on low if needed to serve.6 Tablespoons unsalted butter, Pinch kosher salt, Pinch black pepper, ½ teaspoon finely chopped fresh rosemary
Cook the Ravioli
- Bring a large pot of salted water to a gentle boil, then cook the ravioli until they float. This will take between 1 and 2 minutes if fresh, and an extra minute or so if frozen.
Serve
- Transfer the cooked ravioli using a spider spatula or slotted spoon into the large skillet with the brown butter and gently stir to coat. Serve in individual bowls or plates and garnish with the breadcrumbs, parmesan, and, if desired, some extra chopped crispy prosciutto. Serve with crusty bread to soak up the extra butter sauce.½ cup panko bread crumbs, Grated parmesan cheese
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