Creamy Mushroom Ravioli Sauce With Wine

This Mushroom ravioli sauce is made with the most delicious mushroom pâté, fresh homemade pasta, and tossed in buttery garlic, a splash of white wine, perfectly golden mushrooms, and a blend of Parmesan that melts right into the sauce. This homemade ravioli pasta is perfect when you love adding a little gourmet flair with a little extra special effort for your love ones, and this mushroom cream sauce is honestly to die for.

Be sure to try my Creamy Vegan Mushroom Pasta recipe next!

How to Make Mushroom Ravioli Sauce

Homemade Ravioli from Scratch

Being honest, making ravioli from scratch takes a bit of effort. Still, it’s a skill that gets easier every time you do it, and absolutely your effort is worth it…!

Store-bought or frozen ravioli can never beat to freshly rolled egg pasta filled with a soft, flavorful filling, sealed with care, and tossed in a buttery sauce. Sprinkle of fresh Parmesan and a glass of wine on the side. AAAHHH! Is there really a finer option than this?

 Ingredients You’ll Need

• 1 batch of homemade pasta dough
• 1 tbsp olive oil
• 17.5 oz (500g) Chestnut mushrooms (crimini), sliced
• 2 shallots, finely chopped
• 1 clove garlic
• 1 sprig thyme
• 1 heaped tbsp ricotta
• 2 tbsp parmesan, freshly grated
• salt and pepper, to season

For The Sauce

• 1/2 tbsp olive oil
• 1 cup (250ml) double cream (heavy cream)
• 2 tbsp parmesan, freshly grated
• 1 clove garlic
• 1 pinch nutmeg
• 1 sprig thyme
• salt and pepper

Instructions Step-by-Step

Making the Filling

Bring a medium pan of 1 tablespoon olive oil on heat. Once hot, add finely chopped shallots to the pan and sauté until they become soft and translucent.

Add chopped mushrooms and cook with chopped shallots until they shrink and become tender. Stir in the garlic, thyme, and a pinch of salt and pepper according to your taste preference. Stir occasionally and cook for another 1–2 minutes. Remove from the heat and let the mixture cool for about 5 minutes.

Next, transfer the cooled mushroom mixture to a food processor with Parmesan and ricotta, and blend until a smooth and pâté-like texture is formed.

Making Ravioli with Homemade Pasta Dough

If you’re making ravioli using homemade egg pasta dough, there are some essential tips you may need to know.

Lay a sheet of pasta on your countertop and place 1 heaping teaspoon of mushroom filling in evenly spaced mounds about 1 inch apart.

Fold one edge of the pasta dough over the filling to meet the opposite edge. Gently pat the filling so the pasta folds smoothly. Seal around each mound of filling with your finger.

Tip: The folded pasta dough is called mezzalune (half-moon pasta). It is a bit easier to make, but if you prefer traditional classic ravioli, place a second pasta sheet directly on top and seal the edges with your fingers.

Seal the top of each dough piece by pressing with your thumb while holding the sides. This step helps to push out air pockets so the pasta won’t burst or wrinkle during cooking.

Now it’s time to cut ravioli using a ravioli cutter, cookie cutter, or fluted pasta wheel. Set them aside on a lightly dusted surface, lightly dusted with semolina or white flour, as you continue making more.

When all the mushroom ravioli are ready, bring a large pot of generously salted water to a boil. Add the pasta and cook for about 4 minutes, or until they start floating and become tender.

Making Mushroom Ravioli Sauce

Heat a few drops of olive oil in a large pan, add chopped garlic and sauté for about 1 minute until fragrant. Pour in the cream, thyme, nutmeg, salt, and pepper, stir everything together and bring it to a gentle boil.

Let the sauce bubble for 30–40 seconds, reduce the heat and add the freshly grated Parmesan. Stir until the sauce starts to thicken slightly. Turn off the heat and add the cooked ravioli directly from the pot using a slotted spoon.

Tips for Making the Best Mushroom Ravioli

• Avoid wetting the pasta edges unless your dough is extremely dry; adding water can actually make the ravioli sealing more difficult.

Make sure the mushroom filling is smooth and spreadable, similar to pâté.

• Use a teaspoon to portion the filling.
• While rolling out the pasta for shaping the ravioli, lightly dust your work surface with flour to prevent the dough from sticking.

Equipment for Making Ravioli

You will need a few tools for a smoother homemade ravioli-making process, but none of them are essential. If you don’t have them, you can still make beautiful, delicious ravioli.

A Pasta Machine: This thing saves a lot. I’ve linked, but you can absolutely roll pasta dough by hand with a rolling pin.

A Pasta Cutter: Perfect tool for cutting ravioli freehand, it makes crimped edges look so pretty. You could use a knife, or even a pizza wheel will do the job just as well.

A Ravioli Stamp: Use this ravioli or raviolo stamp to make it easy to cut each piece individually, but again, a simple knife works fine too.

A Food Processor: I use this one specifically for mushroom ravioli because it blends the filling until it’s smooth and easy to fill.

Recipe Key Tips

When making ravioli, the filling should never be too wet; keep it soft, mousse-like or pâté-like in texture, which helps to hold its shape.

This mushroom filling is made up of chestnut (crimini) mushrooms, shallots, and garlic for a rich, nutty flavour. Adding a spoonful of ricotta and a bit of Parmesan brings creaminess without making it heavy or overpowering.

I always use a food processor to blend everything for an ultra-smooth, fine mixture. The smooth mix helps in filling and sealing without any fuss.

For Making the Sauce: This rich, simple, and quick sauce is to die for, no doubt! You can make it while the ravioli is boiling.

It is made with garlic, cream, Parmesan, and a touch of nutmeg. You need to bring the cream to a boil, reduce the heat to let it thicken slightly, then stir in the Parmesan. That’s it!

Keep in mind, you don’t need a lot of sauce. It should be lightly coated with mushroom ravioli sauce. You can also use brown butter sauce for this incredible mushroom ravioli!

For Filling the Ravioli

After getting perfection in ravioli making, I’ve learned a few key steps that make all the difference:

• Start with well-kneaded egg pasta dough. Pay attention to egg size and resting time; both impact the dough’s texture.
• If your dough is perfect, you shouldn’t need water to seal the edges. Using water actually makes sealing difficult because it pastes the pasta together instantly, which makes it difficult to get rid of any air bubbles. If the temperature around you is very warm and the pasta dries out quickly, in this condition, you might need water.
• If your ravioli is wrinkly on top after cooking, it means too much air is trapped inside. It used to happen to me when I used water to seal the edges. Once I stopped using water, sealing became easier, and my ravioli came out smooth every time.

Frequently Asked Questions