Mushroom and Mascarpone Ravioli

Mushroom and Mascarpone Ravioli can be made with homemade pasta or wonton wrappers. With an easy vegetarian ravioli filling!

Mushroom and Mascarpone Ravioli

Since I’ve been out of the country, packing for our move, and will be losing internet access tonight (yikes!), my sister Lisa and her boyfriend Steve offered to do a guest post for me! They are both fantastic cooks and have great palates, so you’re in for a treat with this recipe. They have introduced me to Double Tomato Bruschetta, Tomates Provencales, and Orzo with Parmesan and Basil. Hope to see you all soon with a recipe from my NEW kitchen! 🙂

Since Meghan will be busy packing and moving this week, I thought I would help her out by offering her this recipe to post. Steve and I had some mushrooms in the fridge that we wanted to use, so we decided to make mushroom ravioli. We found a recipe for Mushroom and Mascarpone Ravioli on Allrecipes.com and thought it would be perfect since we had a container of the cheese in the fridge as well. It sounded so good and we had never made homemade ravioli before, so I was really excited to try this recipe out!

We had to make a few substitutions and slight changes because we didn’t have a couple of the ingredients, but overall we stayed fairly true to the recipe. One major change, however, was to use homemade pasta instead of the wonton wrappers. Steve got a pasta roller for Christmas, and we’ve wanted to make ravioli with it.

The pasta can be topped with any sauce you want, but we topped it with just a little olive oil, chopped cherry tomatoes, black pepper, and Parmesan cheese. The filling of this ravioli is the real star of the recipe, so I would recommend trying to follow the filling recipe as best as you can to get the amazing flavor it adds. Some of the reviewers on allrecipes.com said this was the best ravioli filling they had ever eaten. I would have to agree! It really is that good!

If you use homemade pasta for the ravioli, I recommend making the pasta dough first and then making the filling while the dough is resting. Then you can roll out the pasta and fill it with the mixture. Enjoy!

Looking for More Vegetarian Dishes?

Check out these other meatless meals:
Lighter Eggplant Parmesan
Baked Ricotta Cavatelli with Mascarpone Cheese Sauce
Summer Vegetable Pasta
Lemon Orzo Salad
Tomates Provencales
Orzo with Parmesan and Basil
Pasta with Sun Dried Tomatoes
Tortilla Espanola and Tomato Bread
Baked Ziti Sorrentino
Spring Green Risotto
Tomatoes, Zucchini and Olive Orzo
Creamy Orzo
Leek and Potato Soup
Roasted Tomato Soup – Panera Copycat

Mushroom and Mascarpone Ravioli

Mushroom and Mascarpone Ravioli

Meghan
Mushroom and Mascarpone Ravioli can be made with homemade pasta or wonton wrappers. With an easy vegetarian ravioli filling!
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

For the Homemade Pasta (optional):

  • 400 ounces all purpose flour (about 1 cup)
  • 4 eggs
  • Extra flour for flouring countertop, dough, and pasta machine

For the Ravioli:

  • 1 tablespoon olive oil
  • 2 large shallots (minced )
  • 8 ounces fresh mushrooms, chopped (such as white mushrooms or shitakes)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh chives
  • 8 ounces mascarpone cheese
  • salt and pepper to taste
  • 32 3.5 inch square wonton wrappers (if not using homemade pasta)
  • 1 egg (beaten)
  • 2 tablespoons milk

Instructions
 

Make the Homemade Pasta (Optional):

  • Put flour into a large bowl. In separate bowl, whisk eggs together.
  • Make a large well in the center of the flour and pour the eggs into the well.
  • With a fork, mix the flour into the eggs in the well. Continue mixing until the flour and eggs form a dough.
  • Shape the dough into a ball and knead it by hand on a floured countertop for 5 – 7 minutes. If the dough gets too dry, wet your hands and continue to knead. Alternately, if the dough is too sticky, add a little flour. Note: You want to have a pasta dough that tends on the dry side as it will need to be this way in order to not stick to your pasta maker, roller, etc.
  • Cover the pasta dough with the inverted bowl and let rest for 30 minutes.
  • When dough has rested, slice into around 6 equally-sized pieces (to give you a top and bottom to your ravioli). Roll each piece of dough through the floured pasta roller. (Our roller has settings 1-9, and we rolled the dough up to a 6.)
  • Lay pasta sheets separately on a floured surface. (This is very important because we laid ours on top of each other and they stuck together. We had to re-roll the dough.)

Make the Ravioli Filling:

  • Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
  • In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.

Fill and Cook the Ravioli:

  • If using wonton wrappers: Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Place a second wonton wrapper over the top of the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
  • If using homemade pasta: Drop the filling mixture by tablespoons onto one of the pasta sheets, leaving 1-2 inches between each spoonful. Whisk together the egg and milk in a small cup. Brush the egg wash onto the sheet in between and around the filling, wherever dough is exposed. Place another pasta sheet on top of the first, and press the top sheet onto the second, being careful not to press the filling out from the sheets. Press around the filling to form the pockets of filling. Use a biscuit cutter, pasta cutter, or scalloped edge cookie cutter to cut around each pocket of filling, forming the ravioli.
  • Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes. (We cooked our ravioli at a simmer for about 10 minutes as recommended by a reviewer to prevent ravioli from opening up.)
  • Top with a little olive oil, pepper, and Parmesan cheese (or any other sauce) and enjoy!

Notes

For homemade pasta in general, use 100 oz (about 1 cup) all purpose flour for every 1 egg.
Source: Adapted from Allrecipes.com
You’re Gonna Bake It After All
bakeitafterall.com
Keyword Italian, main dish, Pasta, vegetarian


1 thought on “Mushroom and Mascarpone Ravioli”

  • This sounds decandently delicious. After this meal…I think I better do a few more dishes to help with shedding the pounds;o)
    Thanks for sharing, Clauda

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