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!
One of the rights 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 a bit of patience and a bit of practice.
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 recipe!
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 up the day before and be 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.
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!
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 or stovetop.
- 20cm or 8″ saucepan.
- 30cm or 12″ frying pan.
- Weighing scales and or measuring cups and spoons.
- 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.
- Stirring spoon or spatula and a teaspoon for filling the pasta.
If you love garlic and mushroom then this impressive ravioli recipe is for you, it is also a lot more simple than you may think!
For the Pasta:
- 1 Egg + 1 Egg yolk
- 130g (1 Cup + 1 Tbsp) "00" Flour
For the Mushroom Duxelle Filling:
- 350g (12oz) Mushrooms
- 1 Large (50g) Banana Shallot
- 25g (1 Tbsp + 2 Tsp) Butter
- 4 Garlic Cloves
- 2 Sprigs Fresh Thyme
- ½ Tsp Salt
- ½ Tsp Black Pepper
- 2 Tbsp Balsamic Vinegar
For the Chive Butter Sauce:
- 50g (3 Tbsp + 1 Tsp) Butter
- 75ml (⅓ Cup) Marsala Wine
- 1 Garlic Clove
- Pinch Salt
- 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 it 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. You can do this in a food processor, your dice will not be as even, but it is a huge timesaver.
- 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 meted 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. Your aim is to end up with a very dry mushroom mix. As the mushrooms cook they will give off water, you need to cook this off and when the mushrooms are cooked you will hear the tone change and they will begin to fry.
- 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, I prefer to use 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 3-4 times folding it back up on itself to get it to fit through. Then reduce the thickness passing the pasta through 2-3 times on each pass without folding. Repeat with the other half of the pasta dough.
- 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. DON'T SERVE THE GARLIC!
Double-check that your Marsala wine is vegetarian if you are sticking to a veggie diet.
Amount Per Serving: Calories: 701Total Fat: 37gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 266mgSodium: 1172mgCarbohydrates: 77gFiber: 7gSugar: 12gProtein: 17g
Calorific details are provided by a third-party application and are to be used as indicative figures only.