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 wild mushrooms (shiitake, cremini, and porcini), finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1/4 cup ricotta cheese; Salt and pepper, to taste; Fresh herbs (thyme or parsley), chopped; 2 tablespoons truffle oil; Freshly grated Parmesan cheese, for serving

Highlighted under: Global Flavors

I absolutely love making Wild Mushroom Ravioli with Truffle Oil. The earthy flavors of the wild mushrooms combined with the luxurious touch of truffle oil create a dish that feels gourmet yet is surprisingly easy to prepare at home. Each ravioli is filled with a rich mixture of sautéed mushrooms, garlic, and herbs, then tossed in a drizzle of truffle oil to elevate the taste. Whether it's for a special occasion or a cozy dinner, this recipe never fails to impress my family and friends.

Created by

Amber Walsh

Last updated on 2026-01-07T10:16:17.362Z

When I first attempted this Wild Mushroom Ravioli, I was a bit skeptical about making the pasta from scratch. However, I found that the homemade dough adds an incredible texture that store-bought pasta just can't match. Taking the time to roll it out thinly really makes a difference in both taste and mouthfeel.

While testing the filling, I experimented with various combinations of mushrooms and settled on a mix of shiitake, cremini, and porcini for depth of flavor. To make it even more special, I finished the dish with a sprinkle of freshly grated Parmesan cheese and a few drops of truffle oil, which truly brings the entire dish to life.

        Why You'll Love This Recipe
        Earthy, umami-packed filling bursting with flavor
Luxurious touch of truffle oil enhances every bite
Impressive presentation, perfect for entertaining

      

Understanding the Dough

Creating the perfect ravioli dough is essential for a delightful texture. The combination of flour, eggs, and salt forms a resilient yet tender base that holds the filling beautifully. When kneading the dough, aim for a smooth and elastic consistency, which typically takes about 10 minutes. If the dough feels too sticky, dust it with a little more flour. On the other hand, if it cracks when rolling out, it may need additional resting time to relax the gluten.

After resting for 30 minutes, your dough will be easier to roll out and handle. Use a pasta machine if you have one, as it provides an even thickness that helps in cooking. Aim for about 1/16-inch thickness; this allows the ravioli to cook evenly while remaining delicate. If you’re cutting circles by hand, a cookie cutter or a glass will work well—just ensure they are even for uniform cooking.

Filling and Flavor Profiles

The wild mushroom filling is the star of this recipe, bringing rich earthy flavors to each bite. Using a mix of shiitake, cremini, and porcini mushrooms elevates the umami profile of the dish. When sautéing, allow the mushrooms to release their moisture completely, which is key in achieving a concentrated flavor. This process usually takes about 5-7 minutes, and you’ll know it’s done when the mushrooms are glossy and fully cooked down.

Adding ricotta cheese not only enriches the filling but also balances the earthiness of the mushrooms with creaminess. If you want a lighter option, consider using cottage cheese or goat cheese as a substitute. Don't forget to incorporate fresh herbs like thyme or parsley, as they add a bright note that complements the rich flavors beautifully. Taste and adjust the seasoning with salt and pepper as needed; each herb will lend a differing depth to your filling.

Serving Suggestions and Tips

When serving your Wild Mushroom Ravioli, presentation can truly impress. Consider drizzling a little extra truffle oil on top for an aromatic finish, and don’t shy away from a generous sprinkle of freshly grated Parmesan cheese. It not only elevates the dish visually but also adds a nutty flavor that works harmoniously with the mushrooms. For an added touch, you could garnish with additional herbs or microgreens for a pop of color and freshness.

If you’re planning to make this dish ahead of time, you can freeze the assembled ravioli. Lay them flat on a baking sheet until frozen, then transfer to a freezer-safe bag. They can be cooked directly from frozen; just add an extra minute to the boiling time. Cooking them like this ensures they don’t stick together or lose their delicate texture. Serve with a simple butter sauce or a light broth for a comforting meal any time.

Ingredients

Gather the following ingredients to get started:

For the Ravioli Dough

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

For the Filling

1 cup wild mushrooms (shiitake, cremini, and porcini), finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup ricotta cheese
Salt and pepper, to taste
Fresh herbs (thyme or parsley), chopped

For the Sauce

2 tablespoons truffle oil
Freshly grated Parmesan cheese, for serving

Ensure all ingredients are fresh for the best flavor.

Instructions

Follow these steps to make your ravioli:

Make the Dough

In a large mixing bowl, combine flour and salt. Make a well in the center, add the eggs, and gradually mix with your fingers until the dough comes together. Knead for about 10 minutes until smooth.

Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, cooking until softened and most of the liquid evaporates, about 5-7 minutes. Remove from heat and let cool. Stir in ricotta, herbs, and season with salt and pepper.

Roll Out the Dough

Divide the dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin. Cut out circles using a cookie cutter or glass.

Assemble the Ravioli

Place a small spoonful of filling onto half of the dough circles. Moisten the edges with water, fold over, and press to seal. Ensure there are no air pockets.

Cook the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes until they float to the surface. Drain and set aside.

Serve

In a large serving bowl, toss the ravioli with truffle oil. Serve hot, garnished with freshly grated Parmesan cheese.

Enjoy your homemade Wild Mushroom Ravioli!

Pro Tips

For the best flavor, use a mix of fresh wild mushrooms. Adjust the amount of truffle oil according to your taste preference
a little goes a long way!

Ingredient Substitutions

If wild mushrooms are hard to find, feel free to substitute with button or portobello mushrooms, enhancing with dried porcini for an extra kick of flavor. You may also adjust the cheese in the filling; blending in mascarpone can add richness, while using dairy-free alternatives like cashew cream could accommodate dietary restrictions.

When it comes to flour for the dough, you can experiment with '00' flour for a silkier texture or incorporate semolina flour for added bite. For a gluten-free version, consider using a blend of gluten-free flour; you might need to adjust the egg ratio as these flours can behave differently in dough.

Common Troubleshooting Tips

If your ravioli are bursting during cooking, this typically indicates either too much filling or insufficient sealing. Make sure to moisten the dough edges thoroughly and press firmly to eliminate air pockets. If they still seem fragile, let them rest again for about 10 minutes before boiling; this helps develop the dough’s strength.

In case you find your ravioli dough too tough, ensure you kneaded it adequately and allow it to rest longer. A well-rested dough will feel more pliable and easier to work with. If your cooked ravioli are too gummy, ensure your boiling water is at a rolling boil, and avoid overcrowding the pot, which can lower the water temperature too much.

Questions About Recipes

→ Can I use store-bought ravioli dough?

Absolutely! If you're short on time, using store-bought dough is a great alternative.

→ What other fillings can I use for the ravioli?

You can experiment with various fillings; spinach and ricotta or butternut squash are excellent choices.

→ How can I store leftover ravioli?

Uncooked ravioli can be frozen for up to 3 months; just place them in a single layer on a baking sheet before transferring to a freezer bag.

→ What's the best way to reheat cooked ravioli?

To reheat, simply sauté them in a pan with a bit of olive oil or butter until warmed through; avoid boiling as it may cause them to break.