Roasted Mushroom & Ricotta Ravioli
- marinatotta
- Aug 9
- 3 min read
If you’re looking for a restaurant-quality homemade ravioli recipe, this Roasted Mushroom & Ricotta Ravioli is the perfect choice.
Made with fresh egg pasta, a creamy ricotta and mushroom filling, and finished with a nutty brown butter sage sauce, this dish is a true Italian classic — rich, aromatic, and deeply satisfying.
Why You’ll Love This Recipe
Fresh pasta from scratch – Soft, delicate egg dough rolled thin for that perfect bite.
Roasted mushroom flavour – Baking mushrooms intensifies their earthy, savoury notes.
Creamy ricotta filling – Light, smooth, and perfectly balanced with Parmigiano and herbs.
Brown butter sage sauce – A luxurious, golden drizzle that ties everything together.
RECIPE
Egg dough:
300g 00 flour
3 eggs
Semolina flower, for dusting
Mushroom Filling:
200g mixed mushrooms
Olive oil
Salt & black pepper, to taste
2 garlic cloves, peeled and crushed
200g whole milk Ricotta (That’s amore cheese or Floridia are very good brands)
1 egg
50g Parmigiano Reggiano, grated
¼ teaspoon nutmeg, grated
½ a bunch of parsley, chopped
Brown butter sauce:
60g butter
10 sage leaves
4 tablespoon Parmigiano Reggiano or Grana Padano
Equipment: Pasta machine, 5–6 cm round ravioli cutter, large pot for boiling water, medium frying pan.
1. Making the Dough
Place the flour on a wooden board and make a well in the centre. Crack the eggs into the well.
Using a fork, gently beat the eggs and begin incorporating the flour from the inside edges of the well.
Once about half the flour is mixed in, switch to a bench scraper to cut the remaining flour into the egg mixture.
Knead the dough by hand until smooth and elastic, about 10 minutes.
You may not need all the flour, or you may need to add a little extra depending on egg size and humidity. If the dough feels sticky, knead in more flour.
Wrap in cling film and rest for at least 20 minutes before rolling.
2. Making the Mushroom Filling
Preheat the oven to 200 °C.
Arrange mushrooms on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
Add the garlic to the tray and roast for a further 10 minutes. Turn the oven off and leave the tray inside for another 30 minutes.
Transfer the mushrooms and garlic to a blender or food processor. Add ricotta and egg, and blend until smooth.
Stir in the Parmigiano, nutmeg, and parsley. Taste and adjust seasoning.
Refrigerate until needed.
3. Rolling the Dough
Dust your work surface with semolina. Cut off a piece of dough about the size of a large orange and flatten it with your fingertips.
Set the pasta machine to its widest setting (usually ‘0’) and feed the dough through once.
Reduce the setting to ‘1’ and feed the dough through again. Continue narrowing the setting one step at a time until the pasta is thin, elastic, and slightly translucent.
Lightly dust with semolina to prevent sticking.
4. Making the Ravioli
Cut the pasta sheet in half. Place one sheet on the bench as the base.
Lightly press the ravioli cutter onto the sheet to mark where the filling will go (do not cut through).
Place 1 tbsp filling in the centre of each mark.
Lay the second pasta sheet over the top. Press around each mound of filling to seal, ensuring no air pockets remain.
Cut out the ravioli using the cutter.
5. Cook & Serve
Bring a large pot of lightly salted water to a rolling boil.
In a frying pan, melt the butter with the sage over medium-high heat until it turns golden brown and you see small brown flecks (the milk solids).
Cook the ravioli for about 5 minutes. Drain and toss gently in the brown butter sauce.
Serve immediately, topped with extra sauce and grated Parmigiano.
Tips for Perfect Homemade Ravioli
Control the moisture – If your ricotta is too wet, drain it before mixing to avoid soggy ravioli.
Seal tightly – Press firmly around each mound of filling to prevent leaks during cooking.
Cook fresh – Homemade ravioli tastes best right after making.
Serving Suggestions
This mushroom ricotta ravioli pairs beautifully with a crisp white wine like Pinot Grigio or a light red like Chianti. Serve with a fresh green salad and crusty bread to soak up that nutty brown butter sage sauce.
