Balsamic Mushroom Ravioli

Loaded with balsamic and garlic these homemade Mushroom Ravioli are pretty simple to make and pack a massive punch of flavour. Go ahead, impress your dining partner with homemade ravioli, a real showstopper! 

A grown up Balsamic Mushroom Ravioli that is well worth the effort to make for those of you that love Garlic and Mushrooms!

Balsamic Mushroom Ravioli.

I posted up a homemade pasta recipe not so long ago, as our chickens and ducks are pumping out eggs like nobodies business. I figured why not go all out on the pasta front and knock up some balsamic mushroom ravioli.

Naturally, it does help that we are not a slave to the garden at the moment. But  Mother Nature has delivered some unseasonably wet and mild weather this summer.

We have the opportunity to spend a little time getting a production line going and have a bit of food fun.

Whilst I do love slow cooking most of my recipes are pretty simple affairs that do take a little time to make but are typically fairly low maintenance affairs. This, on the other hand, is a little different!

It is not particularly difficult. But it does require a little time and a bit of space, but we set aside an hour or so and set up ‘team Krumpli’!

My wife and I had great fun working together creating these parcels of ‘balsamicky’ ‘garlicky’ treats.

A grown up Balsamic Mushroom Ravioli that is well worth the effort to make for those of you that love Garlic and Mushrooms!

Childhood Ravioli Recipes.

I have posted quite a few recipes that were reminders of my childhood. In fact, most of my favourite recipes here are recipes that come loaded with childhood food memories.

Whether it be my traditional toad in the hole, cottage pie or liver and onions recipe. They immediately take me back to my childhood!

However, when I was growing up Ravioli came in tins. It was smothered in the same old sauce that spaghetti hoops came smothered in. Heaven knows what the insipid and mushy filling was in them!

These mushroom ravioli could not be further from those memories.

They are definitely much more grown up and definitely aimed at those that love garlic, which of course you could tone down if you wish.

You could top this dish with some truffles if you would like it to be even more indulgent. However, I am a simple chap and went for Parmesan instead. That and the fact that adding truffles to this dish would blow our monthly food budget!

A grown up Balsamic Mushroom Ravioli that is well worth the effort to make for those of you that love Garlic and Mushrooms!

Ravioli Filling, What to Choose?

Whilst developing this recipe for mushroom ravioli it was a pretty easy decision as to what to pair up with the mushrooms for the filling.

As far as I am concerned there are two flavours that are perfect for mushrooms, Garlic and Balsamic Vinegar. Ravioli filling identified we delved into the world the world of mushroom ravioli.

Despite being a dab hand at knocking up a quick pasta recipe, this was unusual for us.

My usual pasta recipes err towards things like my Bucatini pasta with Duck Ragu or my even simpler Asparagus and Pea Casarecce Pasta.

If I were to identify a gap in my food ‘knowledge’ that I would like to narrow I would say that the gap is mushrooms. I love them but I really am rather unadventurous in the types of mushrooms I use.

Once I head beyond the button, portabello & chestnut variety, I have to confess, I am a little lost. I would love to be able to forage for different mushrooms and I live in the perfect place to do it.

Sadly my language skills really would not stand up to the teaching involved in ambling around the local copices and forests looking for fungal treats.

We do actually have a ‘mushroom’ office at a local market hall. But it is only open at stupid o’ clock in the morning and mornings ar not meant for that! You can take in your foraged fungal treats and they will tell you whether they are edible or not.

I have also used frozen button mushrooms, which are great in things like this wild mushroom soup. But not so great in my experiments in ravioli recipes!

Maybe one day I will be up early enough to give it a whirl.

A grown up Balsamic Mushroom Ravioli that is well worth the effort to make for those of you that love Garlic and Mushrooms!
Balsamic Mushroom Ravioli

Balsamic Mushroom Ravioli

Yield: 4 Servings
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
A grown up Balsamic Mushroom Ravioli that is well worth the effort to make for those of you that love Garlic and Mushrooms!

Ingredients

For the filling

  • 2 Tbsp Olive Oil
  • 6 Garlic Cloves, Finely diced
  • 125 g Onion, Finely diced
  • 400 g Mushrooms, Finely Sliced
  • 1 Sprig Fresh Thyme
  • 2 Tbsp Balsamic Vinegar
  • 50 g Breadcrumbs
  • 100 g Mascarpone Cheese
  • 15 g Parmesan Cheese

For the Pasta

  • 3 Eggs, Crack them into a bowl and weigh them
  • 250 g Plain Flour, 00 if possible. Multiply the weight of the eggs by 1.5 to ascertain the amount of flour required

For the Sauce

  • 100 g Unsalted Butter
  • 2 Cloves Garlic
  • 1 Handful Parsley
  • Parmesan Shavings, For garnish

Instructions

Instructions

    For the filling

    1. Heat the oil over a medium high heat and add the onions and cook until browned, 10 minutes approx
    2. Add the garlic and thyme and cook for 1 minute and then add the mushrooms and cook for 5-7 minutes until nicely browned. It helps to do this in two batches to prevent the pan from being over crowded
    3. Return all of the mushrooms to the pan and add the salt and a generous twist of freshly ground black pepper and the balsamic vinegar and cook until completely reduced
    4. Then set aside the mushrooms and allow to cool completely
    5. When cooled set aside 125g of the mushrooms for the dressing and add the remainder to the breadcrumbs, mascarpone cheese and the parmesan cheese and blitz in a food processor into a course paste and test for seasoning adding more salt and pepper if required

    For the Pasta

    1. Bring together the eggs and flour and knead until silky, then set aside for an hour and roll into long sheets For full instructions click here
    2. Then pipe in about a heaped teaspoon full of the filling into the centre of a square of pasta approximately 8cm by 8cm in size.
    3. Brush the edges of the pasta with water and place a second piece of pasta over the top and seal, it is vitally important to ensure that you have left no air inside the parcel
    4. When you have all of your pasta prepared, drop them into rapidly boiling water and they are cooked 30 seconds after they begin to float

    For the Sauce

    1. Add the butter to a pan over a medium heat and add in the two garlic cloves that you have bruised to release the flavour
    2. Cook for 10-15 minutes skimming off any foam periodically, just before serving throw in the set aside mushrooms to warm up then add in the parsley
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving:Calories: 1461 Total Fat: 85g Saturated Fat: 37g Trans Fat: 1g Unsaturated Fat: 40g Cholesterol: 1515mg Sodium: 1273mg Carbohydrates: 101g Fiber: 6g Sugar: 8g Protein: 72g
    Calorific details are provided by a third-party application and are to be used as indicative figures only.

    Readers Comments

    29 thoughts on “Balsamic Mushroom Ravioli”

    1. 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.

    2. 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!

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    12. 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 😀

    13. 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 🙂

    14. 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 🙂

    15. 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 😀

    16. 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 😉

    17. 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 😀

    18. 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!

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