Wild Mushroom Ravioli with Truffle Oil

Name: Wild Mushroom Ravioli with Truffle Oil
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 cup shiitake mushrooms, chopped; 1 cup cremini mushrooms, chopped; 1/2 cup dried porcini mushrooms, rehydrated and chopped; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 shallot, minced; 1/4 cup white wine; Salt and pepper to taste; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped; Truffle oil; Extra grated Parmesan cheese; Fresh parsley for garnish

Highlighted under: Global Flavors

When I first tried making Wild Mushroom Ravioli with Truffle Oil, I was unsure of how the delicate flavors would come together. However, the rich umami from the mushrooms combined with the luxurious truffle oil made for an unforgettable dish. I love the process of making ravioli from scratch; it allows me to experiment with different fillings and shapes. This dish not only impresses my guests, but it also transports me to a cozy Italian trattoria with every bite. It’s the perfect comfort food for any occasion!

Created by

Sloane Patterson

Last updated on 2026-01-10T02:04:20.692Z

While preparing the wild mushroom filling, I realized that choosing a variety of mushrooms enhances the depth of flavor. I used shiitake, cremini, and porcini to create a wonderfully earthy mixture. Sautéing them with garlic and shallots brought out their natural flavors, and adding a splash of white wine made all the difference!

As for the truffle oil, just a drizzle before serving elevates the dish from delicious to divine. I’ve learned not to overdo it, as a little goes a long way. It's these small, thoughtful touches that make homemade pasta truly special!

        Why You'll Love This Recipe
        Exquisite earthy flavors from a medley of wild mushrooms
Decadent truffle oil that adds a luxurious finish
A homemade pasta experience that's both satisfying and impressive

      

The Art of Pasta Making

Making your own pasta is a rewarding process that elevates your Wild Mushroom Ravioli. Start with high-quality all-purpose flour for the best texture, and remember to knead the dough until it's smooth and elastic—about 10 minutes should do the trick. A well-rested dough will result in a more pliable texture, essential for achieving those perfect thin sheets. If you find your dough to be too dry, a splash of water can help bring it together, but be cautious not to add too much.

When rolling out your dough, aim for a thickness of around 1/8 inch, which will allow for a delicate bite. If you notice the pasta sticking to your surface or roller, sprinkle with a bit of flour instead of adding extra moisture. This step not only ensures smoother rolling but also helps in preventing tears when filled.

Flavorful Filling Techniques

The filling is where your ravioli truly shines. It's essential to sauté the garlic and shallots until they are translucent and fragrant, about 2-3 minutes, before adding your mushrooms. This step unlocks deeper flavors. When incorporating the mushrooms, cook them until they're soft and any remaining moisture evaporates; this usually takes another 5-7 minutes. The drier the filling, the better your ravioli will hold up during cooking.

For a richer flavor, experiment by adding a splash of truffle oil to the cooled filling. This will enhance the overall truffle experience once the ravioli are dressed before serving. If you're looking for a lighter version, consider swapping the Parmesan for a dairy-free cheese or omitting it entirely for a dairy-free option. Just ensure the seasoning remains robust to maintain flavor depth.

Ingredients

Gather the following ingredients to create your Wild Mushroom Ravioli:

For the Ravioli Dough

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt

For the Mushroom Filling

1 cup shiitake mushrooms, chopped
1 cup cremini mushrooms, chopped
1/2 cup dried porcini mushrooms, rehydrated and chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1/4 cup white wine
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped

For Serving

Truffle oil
Extra grated Parmesan cheese
Fresh parsley for garnish

Ensure everything is fresh to achieve the best flavor and texture.

Instructions

Follow these steps to create your delicious Wild Mushroom Ravioli:

Make the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour with the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Mushroom Filling

In a skillet, heat olive oil over medium heat. Sauté garlic and shallots until translucent. Add the chopped shiitake, cremini, and rehydrated porcini mushrooms. Cook until soft, then add white wine. Season with salt and pepper, and cook until the liquid evaporates. Stir in Parmesan and parsley. Let it cool.

Roll the Dough

Divide the rested dough into quarters. Roll out one piece at a time using a pasta machine or a rolling pin, to about 1/8-inch thickness on a floured surface.

Fill the Ravioli

Cut the rolled dough into squares. Place a teaspoon of mushroom filling in the center of each square. Moisten the edges with water, fold the dough over, and press to seal. Repeat until all filling is used.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float. Drain gently and toss with a little olive oil.

Serve

Arrange ravioli on plates, drizzle with truffle oil, and sprinkle with extra Parmesan cheese and parsley. Serve immediately.

Enjoy your homemade Wild Mushroom Ravioli!

Pro Tips

For an added depth of flavor, you can finish the dish with a touch of freshly grated black truffle if available.

Storage and Make-Ahead Tips

If you want to prepare your Wild Mushroom Ravioli in advance, consider freezing them before cooking. Spread the ravioli in a single layer on a baking sheet lined with parchment paper until they're frozen solid, about 1-2 hours. Once frozen, transfer them to a zip-top bag. This method prevents them from sticking together and ensures you can enjoy homemade pasta anytime.

For fresh ravioli, it's best to consume them within 2-3 days if stored in the refrigerator. Place them between layers of parchment paper to avoid sticking. When you're ready to cook, simply boil them directly from the fridge or freezer, adding a minute or two to the cooking time if frozen.

Serving Suggestions

For a stunning presentation, serve your Wild Mushroom Ravioli on a warm plate to keep the dish inviting. Drizzle truffle oil sparingly since it's potent; a teaspoon enhances the dish without overwhelming the earthy tones of the mushrooms. Additional toppings like crispy sage leaves or toasted pine nuts can add a delightful crunch and further flavor contrast.

Pairing your ravioli with a light arugula salad dressed in lemon vinaigrette can provide a refreshing balance to the richness of the dish. For wine lovers, consider serving with a glass of white wine, like a Pinot Grigio, which complements the assorted mushroom flavors beautifully.

Questions About Recipes

→ Can I use store-bought ravioli instead?

Yes, you can use store-bought ravioli to save time, but the flavor will differ from the homemade version.

→ How can I store leftovers?

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the ravioli?

Yes, uncooked ravioli can be frozen for up to 2 months. Just lay them on a floured sheet and freeze individually before transferring to a bag.

→ What can I serve with the ravioli?

A fresh green salad or garlic bread pairs beautifully with the ravioli.