Date Night Mushroom Ravioli (Printable Version)

Delicate mushroom-filled ravioli finished with a silky truffle oil drizzle for an elegant dinner.

# What You'll Need:

→ Pasta Dough

01 - 1 2/3 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 teaspoon salt

→ Mushroom Filling

04 - 9 oz mixed mushrooms (cremini, shiitake, or button), finely chopped
05 - 1 small shallot, finely diced
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 cup ricotta cheese
11 - 1/4 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

→ Sauce & Finish

13 - 2 tablespoons unsalted butter
14 - 2 tablespoons heavy cream
15 - 1/4 cup grated Parmesan cheese
16 - 1 tablespoon truffle oil
17 - Fresh parsley, chopped, for garnish

# Method:

01 - On a clean surface, mound the flour and make a well in the center. Add eggs and salt to the well. Gradually incorporate the flour into the eggs with a fork, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
02 - Heat olive oil and butter in a skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Add garlic and mushrooms, sauté until mushrooms are golden and moisture has evaporated, about 7-8 minutes. Stir in parsley, season with salt and pepper, then remove from heat. Let cool, then mix in ricotta and Parmesan.
03 - Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Place small mounds of filling (about 1 teaspoon each) evenly spaced on one sheet. Brush edges with water, cover with another pasta sheet, and press to seal, removing air pockets. Cut into individual ravioli.
04 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes, or until they float. Remove with a slotted spoon.
05 - For the sauce, melt butter in a skillet over medium-low heat. Stir in cream and Parmesan; cook until smooth and slightly thickened, about 2 minutes.
06 - Gently toss cooked ravioli in the sauce. Divide between plates, drizzle with truffle oil, and garnish with fresh parsley.

# Chef's Tips:

01 -
  • Handmade pasta creates a tender, silky texture that store-bought versions cannot match
  • The earthy mushroom filling becomes luxurious with just a drizzle of truffle oil
  • Impressive enough for date night but surprisingly straightforward to make together
02 -
  • Mushroom filling must be completely cooled before assembling or the pasta will become sticky and tear
  • Overfilling ravioli causes them to burst during cooking, so stick to one teaspoon per mound
  • Truffle oil is potent and should always be added at the end as a finishing touch, never cooked in the pan
03 -
  • Save a cup of pasta water before draining to thin the sauce if it becomes too thick
  • Brush the pasta edges with egg wash instead of water for an extra secure seal

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