Rosemary Butter Mushroom and Cheese Ravioli

Indulge in the comforting and elegant flavors of Rosemary Butter Mushroom and Cheese Ravioli. This homemade dish combines the earthy taste of mushrooms with creamy cheese, all enveloped in delicate pasta and topped with a fragrant rosemary butter sauce. Whether you’re looking to impress guests or simply treat yourself to a gourmet meal, this recipe is a must-try.

Kitchen Tools Needed

• Mixing bowls
• Measuring spoons and cups
• Whisk
• Rolling pin or pasta machine
• Skillet
• Large pot
• Slotted spoon
• Baking sheet
• Parchment paper

Step-by-Step Cooking Instructions for Ravioli

Step 1: Preparing the Mushroom Filling

Ingredients:

• 2 cups finely chopped mushrooms (cremini or button)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat.
2. Add the minced garlic and sauté until fragrant.
3. Add the chopped mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Stir in the chopped rosemary, and season with salt and pepper to taste.
5. Remove from heat and let the mushroom mixture cool.
6. In a mixing bowl, combine the cooled mushroom mixture with ricotta cheese and Parmesan cheese. Mix well.

Preparing the Ravioli Dough

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Instructions:

1. On a clean surface, form a mound with the flour and create a well in the center.
2. Crack the eggs into the well, add the olive oil and salt.
3. Using a fork, gently whisk the eggs and gradually incorporate the flour from the edges until a dough forms.
4. Knead the dough for about 10 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Assembling the Ravioli

Instructions:

1. Divide the dough into two equal parts.
2. Roll out each part into thin sheets using a rolling pin or pasta machine.
3. Place small spoonfuls of the mushroom filling at intervals on one sheet of dough.
4. Cover with the second sheet of dough and press around the filling to seal.
5. Cut into individual ravioli using a knife or ravioli cutter.
6. Place the ravioli on a baking sheet lined with parchment paper.

Cooking the Ravioli

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add the ravioli and cook for about 3-4 minutes, or until they float to the surface.
3. Use a slotted spoon to remove the ravioli and drain well.

Making the Rosemary Butter Sauce

Ingredients:

• 1/2 cup unsalted butter
• 2 teaspoons chopped fresh rosemary
• 1 clove garlic, minced
• Salt to taste
• Freshly ground black pepper to taste

Instructions:

1. In a skillet, melt the butter over medium heat.
2. Add the minced garlic and rosemary, and cook until the garlic is fragrant and the butter is slightly browned.
3. Season with salt and freshly ground black pepper to taste.

Combining the Ravioli and Sauce

Instructions:

1. Add the cooked ravioli to the skillet with the rosemary butter sauce.
2. Gently toss to coat the ravioli evenly with the sauce.

Serving Suggestions

Serve the Rosemary Butter Mushroom and Cheese Ravioli hot, garnished with extra Parmesan cheese and fresh rosemary sprigs. Pair with a simple green salad and a glass of white wine for a complete meal.

Variations of the Recipe

• Different Cheeses: Substitute ricotta with goat cheese or add shredded mozzarella for a different flavor.
• Extra Vegetables: Add sautéed spinach or caramelized onions to the filling for added nutrition.
• Herb Variations: Try using thyme or sage instead of rosemary for a different herb profile.

Health Benefits of Key Ingredients

Mushrooms: Rich in antioxidants, vitamins, and minerals, mushrooms boost the immune system and promote overall health.

Rosemary: Known for its anti-inflammatory and antioxidant properties, rosemary can improve digestion and enhance memory.

Common Mistakes to Avoid

• Overstuffing the Ravioli: Use the right amount of filling to prevent the ravioli from bursting during cooking.
• Overcooking the Ravioli: Keep an eye on the cooking time to ensure the ravioli are tender but not mushy.

Tips for Storing and Reheating

Storing:

• Store uncooked ravioli in the refrigerator for up to 2 days or freeze for up to 1 month.

Reheating:

• Reheat cooked ravioli in a skillet with a little butter or in the microwave until warmed through.

Frequently Asked Questions

Q1: Can I use store-bought ravioli?
A1: Yes, you can use store-bought ravioli if you’re short on time. Simply prepare the rosemary butter sauce and toss with the cooked ravioli.

Q2: Can I make the ravioli dough in advance?
A2: Yes, you can make the dough a day in advance and refrigerate it. Let it come to room temperature before rolling out.

Q3: What type of mushrooms work best?
A3: Cremini or button mushrooms work well, but you can also use shiitake or portobello for a different flavor.

Q4: How can I make this dish gluten-free?
A4: Use gluten-free flour for the ravioli dough and ensure all other ingredients are gluten-free.

Q5: Can I add meat to the filling?
A5: Yes, you can add cooked and crumbled sausage or ground beef to the mushroom filling for a heartier dish.

Conclusion

Rosemary Butter Mushroom and Cheese Ravioli is a delightful dish that combines the earthiness of mushrooms with the richness of cheese and the aromatic flavor of rosemary. Perfect for special occasions or a cozy night in, this recipe is sure to impress. So, roll up your sleeves, gather your ingredients, and treat yourself to this homemade culinary delight!

Yield: 6

Rosemary Butter Mushroom and Cheese Ravioli

Print

Indulge in the comforting and elegant flavors of Rosemary Butter Mushroom and Cheese Ravioli. This homemade dish combines the earthy taste of mushrooms with creamy cheese, all enveloped in delicate pasta and topped with a fragrant rosemary butter sauce. Whether you're looking to impress guests or simply treat yourself to a gourmet meal, this recipe is a must-try.

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cups shiitake or cremini mushrooms, sliced
• 6 tablespoons salted butter
• 3 cloves garlic, minced or grated
• kosher salt and black pepper
• 1 tablespoon chopped fresh rosemary, plus 2 rosemary sprigs
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup low sodium vegetable or chicken broth
• 1 pound cheese ravioli, homemade or store-bought
• BREADCRUMBS
• 2 cups torn sourdough bread
• 2 tablespoons extra virgin olive oil
• 3 ounces prosciutto (omit if vegetarian)
• 1/2 cup grated Manchego cheese
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. To make the breadcrumbs, preheat oven to 425° F. On a baking sheet, toss the bread, olive oil, manchego, and a pinch of salt. Lay the prosciutto around the bread. Bake 10 minutes, until the prosciutto is crisp. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes.

2. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.

3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the butter, garlic, rosemary, a pinch of crushed red pepper flakes, salt, and pepper. Cook 4-5 minutes, until fragrant. Pour in the wine and broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.

4. Drop the ravioli into the sauce, gently toss to combine. Divide the ravioli and sauce between plates. Top with breadcrumbs. Enjoy! 

Nutrition Information:

Amount Per Serving: Calories: 710