Homemade Mushroom Ravioli

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Ingredients

• 200 g (about 1⅔ cups) 00 or all-purpose flour
• 2 large eggs
• Pinch of salt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 8 oz (225 g) mixed mushrooms, finely chopped
• 1 small shallot, minced
• 1 clove garlic, minced
• 2 tablespoons dry Marsala wine
• ⅓ cup (30 g) finely grated Parmigiano Reggiano
• 2 tablespoons ricotta or mascarpone
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons unsalted butter
• ¼ cup (60 ml) dry Marsala wine
• Reserved pasta water, as needed
• Finely grated Parmigiano Reggiano, for serving

Instructions

1. Make the dough: mound the flour, add the eggs and salt, and mix until a dough forms. Knead until smooth, wrap, and rest 30 minutes.
2. Make the filling: cook the shallot and mushrooms in oil and butter until the mushrooms are deeply browned and dry. Add the garlic, then the Marsala, and cook until the pan is nearly dry. Cool, then stir in the cheese, ricotta, salt, and pepper.
3. Roll the pasta thin. Spoon small mounds of filling, cover with a second sheet, seal well, and cut into ravioli. Keep them lightly floured.
4. Bring a wide pot of salted water to a gentle boil. Cook the ravioli until they float and the edges are tender, 3–4 minutes. Reserve ½ cup pasta water.
5. In a skillet, melt the butter and add the Marsala. Reduce slightly, then add a splash of pasta water.
6. Add the ravioli and toss gently until coated. Serve with Parmigiano Reggiano.

Chef’s Notes

The filling has to be cooked down until it isn't wet, or the ravioli will burst. The Marsala butter should finish the plate, not cover it. This is the largest drafted recipe in the set—dough, filling, and sauce amounts are typical homemade ravioli ratios for you to correct after the video.

Equipment Used

• Mixing bowl
• Rolling pin or pasta machine
• Skillet
• Wide pot
• Ravioli cutter or knife

Related Recipes

• Pappardelle with Mushrooms
• Chicken Marsala
• Marsala Mushroom Risotto