Mushrooms and I haven’t always gotten along. It’s a texture thing. When they’re left whole, I find them to be spongy and rubbery – not textures I’m fond of. Over the last two years, however, I’ve come to appreciate their earthy flavor. To get around the unappealing texture, I normally chop them up or slice them very thinly. Sautéing them in butter works, too. My favorite way to serve mushrooms is with chicken marsala, and I’ve got a killer recipe to share with you!
But not today. Today is about mushroom ravioli. Although… these also involve marsala wine, so the flavor combination is similar. Maybe that’s what I love these so much.
What you’ll need:
Directions
The original recipe calls for dried porcini mushrooms, but damn those were expensive. Like $15 for a tiny bag. Instead, we grabbed a few chanterelle mushrooms. They have a fun color.
Chop your mushrooms into a small dice. It’s okay if some of the pieces are larger, they should cook down a bit.
Heat oil over medium-high heat in a nonstick skillet. Add your onion and garlic, season with salt and pepper, and sauté until translucent, about 3 or 4 minutes.
Toss in your chopped mushrooms, add a little more salt and pepper, and let this go for about 5 – 10 minutes. I like the mushrooms to really caramelize and develop an intense flavor, so I cooked them closer to 10 minutes.
Add your marsala wine and thyme (fresh, please!), and continue to cook for another 10 minutes, or until most of the liquid has cooked out.
Remove from the heat and let cool to room temperature. Stir in the mascarpone cheese, take a bite, and adjust seasonings if needed.
Okay, I know this doesn’t look appealing.
But it tastes really good. I promise.
Trust me on this one, okay?
Grab some homemade pasta dough (I still need to post that recipe..) and begin filling the ravioli. For a quick tutorial on how to roll out pasta dough and make ravioli, see my post on Butternut Squash Ravioli.
Place ‘em on a baking sheet lined with parchment paper, freeze ‘em, and bag ‘em. Simple!
These were ridiculously good. Perhaps my favorite homemade ravioli to date. Do you like mushrooms? If you answered yes, make these now.
If you answered no, make these now. You might change your mind!
To prepare, simply boil a pot of water, add a tablespoon of salt, dump your ravioli in, and wait for them to float to the top, about 3 minutes. These could be served with a nice marsala wine sauce, a creamy cheese sauce, with sautéed chicken, asparagus, fresh parmesan, whatever you like.
Does anyone else think having a ravioli tasting party would be a fabulous idea? Multiple raviolis, homemade sauces, different cheeses to top them with. Maybe some garlic bread, a big, green salad, and a bottle or two of wine.
All I need are a few hungry mouths to feed.
Who’s coming over for dinner?
Mushroom Ravioli
*Recipe adapted from Cooking Weekends.
Yields: 50 ravioli
Total time: 1 1/2 hours
Ingredients
- 1 – 2 teaspoons olive oil
- 1 clove garlic, finely minced
- 1 large onion, finely chopped
- 1 lb crimini mushrooms, cleaned and finely chopped
- 4 or 5 chanterelle mushrooms
- ¼ cup marsala wine
- 1 tablespoon fresh thyme
- ½ cup mascarpone cheese
- Salt
- Freshly ground black pepper
Instructions
- Chop your mushrooms into a small dice. It’s okay if some of the pieces are larger, they should cook down a bit.
- Heat oil over medium-high heat in a nonstick skillet. Add your onion and garlic, season with salt and pepper, and sauté until translucent, about 3 or 4 minutes.
- Toss in your chopped mushrooms, add a little more salt and pepper, and let this go for about 5 – 10 minutes. I like the mushrooms to really caramelize and develop an intense flavor, so I cooked them closer to 10 minutes.
- Add marsala wine and thyme, then continue to cook for another 10 minutes, or until most of the liquid has cooked out. Remove from the heat and let cool to room temperature. Stir in the mascarpone cheese, take a bite, and adjust seasonings if needed.
- Grab some homemade pasta dough (or wonton wrappers) and begin filling the ravioli.
- Place the ravioli on a baking sheet lined with parchment, freeze, and then transfer ravioli to a Ziploc bag.
Me! I’m a mushroom fan (not so much on the squash) so I’m glad you posted this one – even though it’s unlikely I’ll actually ever make it, it sounds delish.
Also..pretty impressed that you’re wearing all white to cook.
Love these! I bet they were delicious. The ingredients sounds amazing!