Mushroom Ravioli

[asm305]

I'm looking for a good recipe for mushroom ravioli. I'm making fresh pasta tonight and thought I'd make a few different types of ravioli. I'm open to all kinds of mushrooms and multiple mushrooms would also be fun. Thanks!

[bolivianita]

I used to make a mushroom ravioli at work. I can't give you a recipe because it was many years ago and I don't make them anymore but it was important to cook the mushrooms until almost all the water was gone. We used fresh herbs and mascarpone cheese in the filling.

[btnfood]

It's funny that there are so few recipes for ravioli fillings other than cheese or spinach and cheese.

I've made some nice wild mushroom ravioli with ingredients almost identical to those Candy describes above. I also add some thyme and parsley to the mix.

Instead of cream, I like to mix in some fresh ricotta (or very well drained packaged ricotta) and a small amount of grated reggiano cheese. The ricotta rounds out the filling nicely, but you don't want to add so much that it becomes too much like basic cheese ravioli.

A small handful of dry breadcrumbs (toasted whole wheat or semolina are especially tasty) helps to absorb any excess moisture. I hope this helps.

[asm305]

Thanks. I was thinking about just this combination (except the breadcrumbs)!! :-) But I was looking up recipes and found so many for sauces to eat with mushroom ravioli but very few for teh actual filling...strange.

[Smokey]

Definitely do the breadcrumbs. I've made mushroom ravioli using ingredients generally like what described by Candy and btnfood. It definitely helps to keep things from being too wet in the filling.

[Candy]

I just scanned through my Italian books and found nothing for ravioli with mushrooms. If I were just going to wing it i think I would use a combination of reconstituted porcini and maybe shiitakes and baby bellas all chopped and sauteed in butter with maybe a bit of minced shallots, S&P and a touch of heavy cream for the filling

[_tm_]

Yes, since my idea of mushroom ravioli isn't assosciated with any italian region, just a delicious way to serve mushrooms, I basically make duxelles as the filling. I chop whatever mushrooms I'm using fairly fine, chop some shallots similarly and start the mushrooms cooking over medium high heat (in an olive oil butter mixture), not too crowded so that a lot of the moisture evaporates. After about 5 minutes I add the shallots and then whatever seasonings I'm using (often herbes de provence), salt and pepper. After they look nicely browned and fairly dry I deglaze with white vermouth. Then I finish with cream or mascarpone. Sometimes I don't add cream or cheese, but do add some egg yolks to the mushroom mixture. I like these with a browned sage butter sauce.