Balsamic Mushroom Ravioli With Brown Butter

This balsamic mushroom ravioli recipe is a seriously indulgent vegetarian pasta dish guaranteed to impress those you are feeding!

Portrait image of mushroom stuffed ravioli with balsamic mushrooms and Parmesan cheese shavings served on a white square plate

Homemade Mushroom Ravioli.

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.

I have yet to master the skills of making my own tortellini yet, my fat fingers do not play.

But making ravioli at home is really very simple and requires no real skill, just a bit of time.

It is a properly impressive meal to set down in front of anyone, but it still feels homely.

And the balsamic, garlic and mushroom flavours we have going on in this ravioli are pretty classic.

If you really cannot be pushed to make ravioli, the flavours all exist in my balsamic and mushroom pasta recipe!

Portrait close up image of mushroom stuffed ravioli with balsamic mushrooms and Parmesan cheese shavings

The Pasta.

It is almost impossible to avoid making pasta if you want to make ravioli at home.

It really is not that difficult, I have added a second recipe card for my pasta recipe after the instructions for my mushroom ravioli.

It should be rolled as thinly as you can get it. Fresh pasta is surprisingly robust so you should not worry about damaging it.

I have been asked a few times if you can use fresh lasagna sheets from the refrigerator section at the supermarket so I gave it a test.

The answer was a resounding no, the pasta was way too thick. It was also a long way from being really fresh!

Portrait image of homemade pasta being cut with a pasta machine

Preparing in Advance.

This is one of those special recipes that I do not make often but when I do I am always surprised at how easy it is to make.

It really is a case of 3 different processes, all of which can be made separately.

The mushroom stiffing for the ravioli can be made a day or two in advance. In fact, it is better made the day before to allow the flavours to come together.

The pasta can be made up in advance and stuffed up to a day before cooking.

In fact, you can make and freeze these mushroom ravioli and cook from frozen when you want them! Place in a single layer on baking parchment, then drop them in the freezer and bag when frozen.

And that ravioli sauce takes just 5 minutes and you can make that up a few hours in advance.

Essentially you can make this date night dinner built to impress and not ruin your date night, you can do almost all of the work well in advance!

Balsamic Mushroom Ravioli Recipe

Balsamic Mushroom Ravioli Recipe

Yield: 2 Servings
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

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 filling

  • 1 Tbsp Olive Oil
  • 3 Garlic Cloves
  • 50 g Shallot
  • 200 g Mushrooms
  • 1 Sprig Fresh Thyme
  • 2 Tbsp Balsamic Vinegar
  • 50 g Ricotta Cheese
  • 15 g Parmesan Cheese
  • Salt to Taste
  • Black Pepper to Taste

For the Sauce

  • 50 g Unsalted Butter
  • 2 Cloves Garlic
  • 1 Handful Parsley
  • Parmesan Shavings, For garnish
  • 200 g Fresh Pasta (SEE BELOW)


For the filling:

  1. Dice the garlic as finely as you can and dice the shallot into 2-3mm dice.
  2. Cut the mushrooms into a 5mm dice.
  3. Heat the oil over a medium heat and add the shallots and cook for 5 minutes until starting to soften.
  4. Add the garlic and thyme and cook for 1 more minute.
  5. Increase the heat to high and add the mushrooms.
  6. Cook for 5-7 minutes until nicely browned.
  7. Add salt, a generous twist of freshly ground black pepper and the balsamic vinegar, then cook until completely reduced
  8. Then set aside the mushrooms and allow to cool completely
  9. When cooled add the ricotta and the parmesan cheeses and mix well.
  10. Test the seasoning one final time.

For the Sauce:

  1. Add the butter to a pan over a medium heat.
  2. When the butter begins to foam bash the garlic cloves with the palm of your hand and add to the butter.
  3. Slice and add the mushrooms and a pinch of salt, then allow to cook gently for 15 minutes in the browning butter.

Fill and Cook the Ravioli.

  1. Your pasta should be rolled as thinly as possible and then cut into 7.5cm squares.
  2. Keep supple by placing under a lightly damp towel.
  3. Add a tablespoon of the ravioli filling to the centre of a square of pasta and flatten a little.
  4. Using your finger add water to the edges of the pasta and now we add a second square of pasta to the top.
  5. It is vitally important that we eliminate air from the inside of the ravioli.
  6. I start with a point of the square towards me and work around the side of the fillings with two hands pushing air towards the front.
  7. We then end up hopefully with no air in the parcel!
  8. You can trim up at this point if you like, I always do.
  9. Drop the ravioli into a pan of salted boiling water, they will float in a couple of minutes.
  10. They are cooked 30 seconds after they have started to float.
  11. Drain and transfer to the brown butter sauce.
  12. Serve with parmesan shavings and parsley.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 731Total Fat: 47gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 144mgSodium: 1388mgCarbohydrates: 52gFiber: 4gSugar: 7gProtein: 29g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Homemade Duck Egg Pasta Recipe

Homemade Duck Egg Pasta Recipe

Yield: 4 Servings
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

Duck eggs really do make the most incredible pasta, the larger, richer and fattier yolk really does make a marked difference!


  • 2 Duck Eggs
  • 250 g "00" Flour or 1.5 times the weight of the eggs without the shell


  1. Crack the eggs into a bowl and weigh them
  2. Add 1.5 times the weight of the eggs in plain flour and mix together.
  3. Tip out onto a work surface and knead until the pasta dough becomes smooth and silky.
  4. There is no secret to this just get stuck in bash, turn, twist and repeat, it should take between 8 & 15 minutes. You should really be getting a sweat on doing this and if you ain't then you ain't doing it properly.
  5. Wrap in clingfilm and place in the fridge for an hour
  6. Clamp your pasta machine to a sturdy surface, and set it to it's widest setting
  7. Flour the work surface and cut off approximately 100g of pasta returning the rest to the fridge.
  8. Press the pasta into a rough rectangle shape and roll it through the pasta machine.
  9. Fold the pasta in on itself, in thirds.
  10. Pass through the pasta machine again.
  11. Set the pasta machine to the next smallest setting and repeat processes 9 & 10.
  12. Repeat the pattern of rolling and folding and passing through the machine on the next smallest setting until your pasta reaches your desired thickness.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 557mgSodium: 114mgCarbohydrates: 69gFiber: 3gSugar: 1gProtein: 20g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

29 thoughts on this Recipe:

  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 ๐Ÿ˜€

  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 ๐Ÿ™‚

  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 ๐Ÿ™‚

  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 ๐Ÿ™‚

    • 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 ๐Ÿ˜€

  16. I love Ravioli Brian! ๐Ÿ™‚ 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 ๐Ÿ™‚ Thank you so much for sharing this recipe at #SaucySaturdays! We loved having you linkup with us! ๐Ÿ™‚

    • 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 ๐Ÿ˜‰

  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 ๐Ÿ˜€

  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 ๐Ÿ™‚ 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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