This Homemade Creamy Mushroom Ravioli blends tender, fresh pasta pockets with a rich, mushroom-and-ricotta filling and a silky sauce made from cheese and reserved pasta water. The texture is pillowy on the outside and creamy on the inside, with little bursts of umami from the mushrooms and a bright finish from parsley. This dish feels special yet simple enough for a weeknight like a small luxury you can pull off after work.

Why You’ll Love This Recipe

Top reasons to make it:

It tastes like restaurant pasta but uses simple pantry ingredients.
It’s a hands-on, satisfying project that’s great for slowing down at the end of the day.
It stores and freezes well, so you can cook once and enjoy a few times.

If you love creamy mushroom pasta, you might also enjoy a quick twist on weeknight comfort found in this similar recipe: creamy bow-tie pasta with mushrooms and spinach.

Ready with fresh pasta in about 45–60 minutes.
Uses familiar ingredients you likely have on hand.
Feels fancy but is family-friendly.
Easy to scale up for guests or meal prep.

Ingredients

2 cups all-purpose flour
3 large eggs
1 cup ricotta cheese
1 cup mushrooms, finely chopped
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon fresh parsley, chopped of Homemade Creamy Mushroom Ravioli

(If you want, split ingredients into “For the pasta” and “For the filling” when prepping.)

Step-by-Step Instructions of Homemade Creamy Mushroom Ravioli

Mix the flour and eggs: Heap the flour on a clean surface, make a well, crack the eggs into the center, and beat them with a fork. Gradually pull in flour and knead until a smooth dough forms, about 8–10 minutes.
Rest the dough: Wrap the dough in plastic or a bowl and let it rest for 30 minutes at room temperature.
Sauté the mushrooms: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushrooms and cook until they release liquid and brown, about 6–8 minutes.
Add garlic: Stir in the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and cool slightly.
Make the filling: In a bowl, combine ricotta, cooled mushrooms and garlic, Parmesan, parsley, salt, and pepper. Taste and adjust seasoning.
Roll the dough: Divide the dough into 2 pieces. On a lightly floured surface, roll or use a pasta machine to make thin sheets about 1/16–1/8 inch thick.
Shape the ravioli: Place small spoons of filling (about 1 teaspoon) spaced evenly on one sheet. Brush around each mound lightly with water or beaten egg. Lay a second sheet over the top and press down to seal, removing air pockets. Cut between pockets into squares or use a round cutter.
Crimp edges: Press edges with a fork or seal with your fingers to make sure the ravioli won’t open while cooking.
Bring water to a boil: Salt a large pot of water and bring it to a gentle boil.
Cook the ravioli: Drop ravioli in batches and cook 3–4 minutes, until they float and the pasta is tender.
Make the sauce: While ravioli cooks, warm the remaining 1 tablespoon olive oil in a skillet, add a few reserved spoonfuls of pasta water and a little extra ricotta or Parmesan if you like, stirring until you get a silky sauce. Add the cooked ravioli to the pan and toss gently to coat. Adjust thickness with more pasta water as needed.
Serve: Plate ravioli, sprinkle extra Parmesan and parsley, and season with a crack of black pepper.

Tips for Success

Use a light dusting of flour when rolling so the dough doesn’t stick but doesn’t dry out either.
Don’t overfill the pockets less is more to ensure a good seal.
Reserve pasta water; it’s magic for turning cheese and ricotta into a smooth sauce.
Work on a cool surface and keep unused dough covered so it stays pliable.

Substitutions & Variations of Homemade Creamy Mushroom Ravioli

To Make It Vegan/Gluten-Free:

For gluten-free: Use a good gluten-free 1:1 flour blend and expect a slightly different texture.
For vegan: Replace eggs with a flax “egg” or use store-bought vegan pasta dough, swap ricotta with a vegan ricotta, and use nutritional yeast or vegan Parmesan.

Variations:

Add wilted spinach to the filling for extra greens.
Stir a teaspoon of truffle oil into the finished sauce for a luxury touch.
Swap ricotta for goat cheese for tangier filling.
Serve with browned butter and sage instead of the ricotta-based sauce for a nutty flavor.

Storage Instructions of Homemade Creamy Mushroom Ravioli

Refrigerator:

Store cooked ravioli in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth.

Freezer:

Freeze uncooked ravioli on a baking sheet in a single layer until firm, then transfer to a freezer bag for up to 2 months. Cook from frozen add an extra minute or two to the boiling time.

Make-Ahead:

Make the filling and dough a day ahead. Keep the dough wrapped and the filling chilled. Assemble ravioli the next day for fresher pasta.

Frequently Asked Questions (FAQ) of Homemade Creamy Mushroom Ravioli

Can I use store-bought pasta sheets instead of making dough?
Yes that speeds things up. Make sure the sheets are fresh or thawed and handle them gently.

How do I stop ravioli from bursting while cooking?
Seal edges well and don’t overcrowd the pot. A gentle simmer is better than a rolling boil.

Can I freeze cooked ravioli?
Cooked ravioli can be frozen, but texture may change. Flash-freeze on a tray, then store in a bag. Reheat slowly in a skillet with sauce.

Final Thoughts

Homemade Creamy Mushroom Ravioli is a satisfying, cozy meal that brings fresh pasta joy to a busy weeknight. It’s creamy without heavy cream, uses simple ingredients, and makes your kitchen smell like heaven on a rainy day. Give it a try, then come back and leave a comment and a star rating to share how it turned out small wins in the kitchen deserve applause.

Homemade Creamy Mushroom Ravioli

Print Recipe

This Homemade Creamy Mushroom Ravioli blends tender, fresh pasta with a rich mushroom-and-ricotta filling and a silky cheese sauce, perfect for a comforting weeknight dinner.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

Scale

2 cups all-purpose flour
3 large eggs
1 cup ricotta cheese
1 cup mushrooms, finely chopped
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon fresh parsley, chopped

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Instructions

Heap the flour on a clean surface, make a well, crack the eggs into the center, and beat them with a fork. Gradually pull in flour and knead until a smooth dough forms, about 8–10 minutes.
Wrap the dough in plastic or a bowl and let it rest for 30 minutes at room temperature.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushrooms and cook until they release liquid and brown, about 6–8 minutes.
Stir in the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and cool slightly.
In a bowl, combine ricotta, cooled mushrooms and garlic, Parmesan, parsley, salt, and pepper. Taste and adjust seasoning.
Divide the dough into 2 pieces. On a lightly floured surface, roll or use a pasta machine to make thin sheets about 1/16–1/8 inch thick.
Place small spoons of filling (about 1 teaspoon) spaced evenly on one sheet. Brush around each mound lightly with water or beaten egg. Lay a second sheet over the top and press down to seal, removing air pockets. Cut between pockets into squares or use a round cutter.
Press edges with a fork or seal with your fingers to make sure the ravioli won’t open while cooking.
Salt a large pot of water and bring it to a gentle boil.
Drop ravioli in batches and cook 3–4 minutes, until they float and the pasta is tender.
While ravioli cooks, warm the remaining 1 tablespoon of olive oil in a skillet, add a few reserved spoonfuls of pasta water and some extra ricotta or Parmesan if you like, stirring until you get a silky sauce.
Add the cooked ravioli to the pan and toss gently to coat. Adjust thickness with more pasta water as needed.
Plate ravioli, sprinkle extra Parmesan and parsley, and season with a crack of black pepper.

Notes

Use a light dusting of flour when rolling to avoid sticking. Don’t overfill the pockets for a good seal. Reserve pasta water for a smooth sauce.

Author: soukaina
Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian