Mushroom Ravioli with Marsala Butter Sauce
Homemade mushroom ravioli filled with balsamic, thyme and garlic mushroom duxelles and served with a marsala wine, butter and chive sauce.
With a little patience and practice, making ravioli at home is relatively easy and doesn't take as long as you think!
Homemade Ravioli
One of the rites of passage as a home cook is making your own pasta. And with that pasta, the logical next step is to make your homemade ravioli.
Making them at home is very simple and requires no real skill, just some patience and a bit of practice.
If you are all in, then do check out my spinach and ricotta ravioli and crab and saffron ravioli recipes.
It is a properly impressive meal to set down in front of anyone, but it still feels homely.
The balsamic, garlic, thyme and mushroom flavours we have going on in this ravioli are pretty classic.
I round out these wonderful pasta parcels with a delicious and stupidly simple marsala wine, butter and chive sauce.
If you cannot be pushed to make ravioli, I rock similar flavours in my balsamic and mushroom pasta and creamy garlic mushroom pasta recipes!
Frequently Asked Questions
Do I have to make homemade pasta?
Unless you are shopping in different places to me, yes! I've never seen raw pasta dough for sale anywhere.
However, it is really simple and just requires a bit of elbow grease. I've added a basic pasta recipe, but you could also use my duck egg pasta recipe, which is exceptionally good.
Do I have to use a pasta rolling machine?
No, but it does make rolling the pasta evenly and very thin much easier than using a rolling pin. However, it is possible to hand-roll pasta for ravioli.
Do I have to use ravioli moulds?
No, making ravioli by hand has been done for centuries. I prefer to use a form because I find it easier to create perfect ravioli every time.
I also find that it slows me down a little, which means I don't get any air in my ravioli, which in turn means I never get burst pasta parcels!
Can I make this in advance?
Yes, this dish can be prepared in a couple of ways, which makes cooking the dish for a dinner party or date night very easy.
You can make the mushroom duxelles a couple of days in advance and store it in the fridge in an airtight container.
The pasta can be made the day before and stored wrapped in cling film.
You can even make the ravioli and store them for a day or two in an airtight container. Be sure to use baking parchment to stop them sticking together if you are stacking them.
Serving Suggestions
Ravioli makes a wonderful starter, and this dish will serve 4 people as a starter.
However, I usually serve this mushroom ravioli as a light main course and usually pair it with a nice side salad or some bread... or both!
I quite like some focaccia with this dish, and I made this delicious potato focaccia a couple of weeks ago, and it was delicious!
But if you're not a baker, a quickly rustled-up garlic baguette works equally well.
When it comes to salad, I don't think that you can beat a simple green salad with a nice dressing. But, this rocket salad with peanuts would also work really well!
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8″ saucepan.
- 30cm or 12″ frying pan.
- Stirring and serving spoons.
- Slotted spoon.
- Chopping board.
- Kitchen knife.
- Food processor (optional).
- Pasta rolling machine, I use an Imperia 9″ hand-cranked pasta machine.
- Ravioli mould, I use a 12-hole (dome-shaped) Imperia ravioli tray.
- A stirring spoon or spatula and a teaspoon for filling the pasta.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Balsamic Mushroom Ravioli Recipe
Ingredients
For the Pasta:
- 1 Large Egg
- 1 Large Egg Yolk
- 130 g "00" Flour 1 Cup +1 Tbsp
For the Mushroom Duxelle Filling:
- 350 g Mushrooms 12oz
- 1 Medium Echalion or Banana Shallot 50g
- 25 g Butter 1 tablespoon + 2 teaspoon
- 4 Garlic Cloves
- 2 Sprigs Fresh Thyme
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Balsamic Vinegar
For the Chive Butter Sauce:
- 50 g Butter 3 tablespoon + 1 teaspoon
- 75 ml Marsala Wine ⅓ Cup
- 1 Garlic Clove
- Pinch Salt
Instructions
- Place the flour on a work surface and form a well in the centre.
- Crack the eggs into a bowl and lightly whisk them.
- Pour the eggs into the well in the flour, and using a fork, start combining them with the flour. Once the eggs are not going to run everywhere, get stuck in with your hands. Form a dough and knead until it is smooth and silky, this will take 10-15 minutes. Then wrap the pasta in cling film and refrigerate for 30 minutes.
- Brush any dirt residue from the mushrooms and cut them into a fine dice.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Heat a 30cm or 12" frying pan over a medium heat and add the butter for the ravioli filling. When it has melted and just started to foam, add the shallots and cook for 2-3 minutes, stirring occasionally.
- Add the diced mushrooms, turn the heat up a little and cook for 15-20 minutes, again stirring occasionally.
- Whilst the mushrooms are cooking peel and finely dice the garlic cloves.
- Pick the leaves from the sprigs of thyme.
- Add the garlic, thyme, salt and black pepper to the mushrooms and cook for another minute or two, stirring regularly.
- Pour over the balsamic vinegar, stir and continue to cook until you have a dry mushroom mix again. This will take another 2-3 minutes.
- Transfer the filling to a plate and allow it to cool completely.
- Roll out the pasta as thinly as you can using a pasta machine. Cut the pasta in half (wrapping up the half you are not using), then start with the thickness as wide as possible and pass it through the machine 3-4 times, folding it back up on itself to get it to fit through. Then reduce the thickness on the machine, passing the pasta through 2-3 times on each pass without folding. Repeat this until you have reached the thinnest setting on the machine. Then repeat with the other half of the pasta.
- Dust a ravioli mould with a little flour and then add a sheet of pasta (see the equipment used section to see what I use).
- Fill the ravioli mould with the duxelle filling and then, use a finger to moisten the edges of the pasta between the filling, then add a second piece of pasta, making sure to avoid any air pockets. Flip out the ravioli and cut them up as required.Repeat with the remaining pasta and filling.
- Heat a 20cm or 8" saucepan of generously salted water (I use 1½ teaspoons in a pan this size) to a boil.
- Whilst the water is coming to a boil, snip the chives for the sauce.
- Peel and bash the garlic clove for the sauce.
- Heat a 30cm or 12" frying pan over a high heat and add the marsala wine and garlic clove, then reduce the wine by half.
- Reduce the heat to medium and whisk in the butter and salt for the sauce.
- Cook the ravioli in the boiling water for 2-3 minutes.
- Add the drained ravioli to the butter sauce, sprinkle over the chives and toss to coat.
I never tried ravioli before and by looking this? I want to try it now. I really like your dishes it's so perfect. By the way I love everything about your blog. Thanks for sharing your recipes.
How delicious is this! I love ravioli and mushroom. I am sure it is great with parmesan. As you said it would be amazing with truffles too:) So yummy!
I never tried ravioli before and by looking this? I want to try it now. I really like your dishes it's so perfect. By the way I love everything about your blog. Thanks for sharing your recipes.
Thanks Melve
How delicious is this! I love ravioli and mushroom. I am sure it is great with parmesan. As you said it would be amazing with truffles too:) So yummy!
Thank you
Always new hurdles to jump in the food world I'm finding. I have never made noodles from scratch. This recipe is calling my name loud and clear! I need to make those noodles and eat this recipe just as it is! We love garlic. Looks superb!
With your lovely eggs at home the pasta will taste delicious, it is a little taxing on the arms getting the pasta dough right but after that it is all an assembly job 😀
I love everything about your blog. Your food, your photography, and your writing! Oh, and I think I'd love these ravioli too!
Glad to hear you like my 'stuff' Renee, the ravioli are delicious and great fun to make too if a bit time consuming 🙂
Beautiful photos and how I love Mushrooms. I think mushrooms and pasta are one of those amazing matches
Thank You Tania, definitely agree on Mushrooms and pasta, not only do the flavours work but the textures marry together so well too 🙂
I am a sucker for ravioli because you can add anything to them and make them your own! I like them in their won right and not covered in heavy creamy sauces like most places feel they need to do. The fillings should stand on their own and with these mushrooms, they do! Balsamic is a great way to cut through the richness and leave you wanting more! I definitely want more! Thanks so much for sharing this with us on #SaucySaturdays! I hope you will link up and party with us again this Saturday. Bring me some more raviolis...
Thanks for you kind comment Jennifer, I'll try and pop back on Saturday although I can't promise ravioli.
Stuffed pasta always feels a bit special because of the time it takes to make them so for me at least subconsciously there is a little bit of extra 'love' in the food and I loved taking the time to set up a wee production line with my wife and had a bit of a giggle 🙂
LOL, I remember those tins of ravioli - and I thought they were delicious as a kid! Ackkks!
This beautiful dish is calling to me and we'll have to find the time to do this dish. I agree, there's nothing better than cooking with your partner. A lazy Saturday afternoon, fresh produce and a really great bottle of wine is the perfect day!
These flavours must marry up beautifully. I love when good strong ingredients come together to form perfection!
I'm going to make this and I'll take some pics when I do. I have such a hard time shooting ravioli though so they might be good for a chuckle. Thanks for a great recipe 🙂
Thanks Robyn, the flavours just work... I do play around occasionally but when things aint broke then why go anywhere else, garlic, mushrooms and balsamic are just a match made in heaven. Looking forward to seeing the pictures, I find pasta and particularly stuffed ravioli a challenge to photograph too as it is very difficult to build in any structure or volume.
As for the canned ravioli, I guess we all liked some strange old stuff when we were children, in fact I have one that sticks with me now... Canned corned beef, real corned beef is so much better but there is just something that is a childhood memory about it that means it works. Fortunately we cannot get it out here so only indulge when we have friends and family visit from the UK and they usually stash away a can in their luggage 😀
I love Ravioli Brian! 🙂 I remember trying the canned variety when I was younger and thought I hated raviolis until I got to eat a classic ravioli that was the most beautiful pieces of pastas I've ever had! I've never made it at home though... it's the perfect way to get my husband involved in it 🙂 Thank you so much for sharing this recipe at #SaucySaturdays! We loved having you linkup with us! 🙂
I am sure I loved that canned ravioli as a kid, I have not had it for *mumble* years and suspect it would now leave me pulling a very funny face indeed... I still have no idea what turgid stuff it was filled with.
It is definitely fun cooking together and a little more organised as my wife keeps me in line 😉
Seriously! I think you could get a PHD in mushrooms and still not know what the heck is going on there. I also feel that way about peppers. But I'm dedicated to learning as much as I can about both. This ravioli sounds so good. I don't eat a lot of pasta and have never made my own. This could change both of those things. And I'm so jealous of your farm. Chickens. Ducks. I'm going to start singing a song from "Oklahoma" any second. Sometimes I dream of leaving Brooklyn and going seriously country. Who knows?
And thanks for the compliment on my blog name. Much appreciated.
And thanks for linking up!!! That cherry? *pop*
Ha ha, I'm pretty much a mushroom Luddite and get lost beyond the usual Button, Chestnut and Portabello variety, but this is all pretty simple although it does take some time to bring the elements together but you can make them up in advance and they freeze really well if you freeze individually. Living in the sticks can be a huge culture shock we moved from a large city in the UK with a population of over 1m and now live in a wee village with a population of 180 and 'no one' speaks English, but it is all really cool, life is all about adventures right?
Looking forward to browsing through the rest of the Saucy Saturday stuff after I have created my latest offering 😀
So delicious! I love your photos and know how much love, blood, sweat and tears made into making these little guys. However, it is so worth it. Have a super weekend!
Thank you 🙂 It did take a while but was really good fun, a chance to work with my wife in the kitchen is always something to celebrate!