Tender homemade ravioli filled with sautéed mushrooms and onions mixed with creamy goat cheese, ricotta and fresh fragrant rosemary. Making your own homemade ravioli is easier and way tastier than you can imagine.
Have you made homemade ravioli yet? I fully understand that for some people, this might seem like too much work, but for you foodies out there that haven’t done this yet, get on it! There really is no comparison between homemade ravioli and the kind that you buy in the store. The homemade version is so much better. The pasta is so tender and slightly chewy and of course you can stuff it with whatever you like.
We chose to stuff ours with mushrooms, goat cheese and rosemary. Such a delicious combination!! Great for any dinner party where you might be hosting vegetarians. Even the carnivores in the group won’t miss the meat in this dish, the flavor is just that wonderful. And to top it all off, we drizzled a limoncello sauce overtop. The sauce is very simple. Just butter, limoncello and cream. Luxurious and creamy and lemony. Lick my plate amazing!
Its easy to make homemade ravioli if you have the right tools. I recently got the best ravioli maker that either Debbie or I have used. It seriously rocks! It can pump out a LOT of ravioli in a very short time with hardly any mess. It helps if you have a pasta machine as well. Just a simple one that rolls out the dough for you.
These are the tools we use:
You can also just roll out the dough by hand, but its more difficult to get long skinny strips and a uniform thickness to your pasta sheets. So we highly recommend using these tools. Especially if you are making homemade ravioli for a dinner party.
What to serve with your homemade ravioli for a dinner party:
- spinach salad with maple balsamic dressing
- homemade ravioli with mushrooms and goat cheese
Goat Cheese & Mushroom Ravioli Recipe
Tender homemade ravioli filled with sautéed mushrooms and onions mixed with creamy goat cheese, ricotta and fresh fragrant rosemary.
FOR THE PASTA
- 3 cups of all purpose flour
- 4 eggs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp butter
- 2 shallots , diced
- 1 leek , sliced and washed well
- 2 cups crimini mushrooms , chopped
- 1 14 g pkg oyster mushrooms , hydrated and chopped
- 1 14 g pkg porcini mushrooms , hydrated and chopped
- 1 cup ricotta
- 125 g goat cheese
- 2 tbsp rosemary , minced
- salt and pepper to taste
FOR THE SAUCE
- 2 tbsp butter
- 1/2 cup limoncello
- 1/2 cup half and half cream
- fresh grated parmesan cheese
- pinch of salt and pepper
MAKE THE PASTA
With a mixer and a dough hook, add the flour and salt add mix for a second. Then add the oil and 1 egg at a time while mixing. Mix until the dough forms a ball. Knead till smooth and then cover and let rest for 30 mins. You can remove from the mixer and kneed with your hands too if you like. Wrap in plastic wrap and store in the fridge until you are ready to make the pasta.
MAKE THE FILLING
Heat a pan to medium heat. Add the butter, shallots, and leek and cook for a min or two. Add all the mushrooms and saute for a couple mins until the mushrooms wilt and start to brown. Remove from heat and let them cool.
To a bowl, add the ricotta, goat cheese, and rosemary and mix. Add the mushroom mixture when its cool and season with salt and pepper to taste. Start with 1/4 tsp salt and 1/4 tsp pepper.
MAKE THE RAVIOLI
When you are ready to make the pasta, cut the pasta dough in quarters and cover the rest so it doesn’t dry out. Flour the counter and press the dough flat to put in the pasta machine on the widest setting, do this 2 or 3 times then after turn the dial to the next setting getting thinner as your turn the dial. You want a very thin long sheet of pasta.
Lay a sheet down on your ravioli maker and push the pasta down into the holes. The pasta sheet will be longer than the ravioli maker. Let the excess just sit there for a min. Fill the holes of the ravioli maker with filling. About 1-1.5 tablespoons of filling. Fold the pasta sheet back over top of the ravioli. Using your rolling pin, roll over top of the ravioli maker to finish. Pop the ravioli out and continue on until you have used up all the filling or dough.
Start a pot of salted water boiling on the stove.
MAKE THE SAUCE
Heat a small skillet to med-low and add the butter. When it melts, add the limoncello and stir. Add the half and half cream and stir to combine. Turn the heat down to the lowest setting to keep warm until you are ready to serve.
FINISH THE RAVIOLI
Once your water is boiling, drop in a handfull of ravioli at a time. Let it cook until they float (this will only take a couple mins) and then scoop them out with a strainer spoon. Plate them right away and serve with a couple tablespoons of the sauce drizzled on top, a sprinkle of parmesan cheese and a pinch of salt and pepper.
If you use the same ravioli maker as ours, this recipe will make about 6 sheets of 12 ravioli so about 72 ravioli. For nutrition purposes, we estimated that if you serve this as a main course, you would serve 8 ravioli per person and that would feed about 8 people.
The dough can be made ahead of time and it can stay in the fridge for about 2 or 3 days before you must use it.