Wild Mushroom Ravioli with Truffle Oil

Name: Wild Mushroom Ravioli with Truffle Oil
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 tablespoon olive oil; 1 cup wild mushrooms, finely chopped; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1 clove garlic, minced; Salt and pepper to taste; 4 tablespoons truffle oil; Fresh parsley, chopped for garnish; Additional Parmesan cheese for serving

Highlighted under: Global Flavors

I love making Wild Mushroom Ravioli with Truffle Oil at home, especially on cozy evenings. The combination of earthy mushrooms and aromatic truffle oil creates a decadent dish that feels gourmet yet approachable. Each bite is filled with rich flavors that bring comfort and joy. I enjoy using fresh pasta for the ravioli, as it elevates the dish to a whole new level. This recipe has become a favorite in my home, perfect for impressing guests or simply treating ourselves to something special.

Created by

Ottilie James

Last updated on 2026-01-10T01:46:22.581Z

Making this Wild Mushroom Ravioli with Truffle Oil was a delightful exploration in my kitchen. I experimented with different mushroom varieties—oyster, shiitake, and cremini—to create a depth of flavor that truly shines. The key tip here is to sauté the mushrooms until golden brown; this enhances their flavor and brings out their natural sweetness. I was amazed at how a simple addition of truffle oil could elevate the elegance of the dish.

One evening, I served this ravioli to a group of friends, and their reactions were priceless. They couldn’t believe how restaurant-quality it was, and I had to share my secret about the homemade pasta. I enjoy making the dough from scratch, as it allows for a uniquely fresh taste that dried pasta simply can't match. Cooking should feel rewarding, and this recipe embodies that spirit!

        Why You'll Love This Recipe
        Earthy mushrooms combined with luxurious truffle oil
Homemade pasta creates a fresh and vivid flavor
Perfect for cozy dinners or impressing guests

      

Mastering Fresh Pasta

Making fresh pasta for your wild mushroom ravioli not only enhances the flavor but also gives the dish a wonderful texture. When rolling out the dough, aim for a thickness of about 1/16 of an inch. If you notice the dough is sticking, lightly dust it with more flour. Remember, the dough should be elastic but smooth, so if it resists rolling, let it rest a bit longer to relax the gluten structure.

If you're new to pasta making, using a pasta machine can simplify the process significantly. Start on the widest setting and gradually move to thinner settings. This ensures even thickness and helps avoid tearing. You can also use your rolling pin, but it requires more practice to achieve a consistent thinness.

Choosing and Preparing Wild Mushrooms

The choice of wild mushrooms can transform your ravioli. Options like chanterelles, porcinis, or morels bring unique flavors to the filling. When shopping, the freshest mushrooms should feel firm and should not be slimy or overly dry. If you can't find fresh wild mushrooms, dried varieties rehydrated in warm water will work in a pinch; just remember to chop them finely after soaking.

When sautéing the mushrooms, it’s essential to cook them until any excess moisture evaporates. This not only intensifies the flavor but also prevents your ravioli from becoming soggy. Aim for a golden-brown color on the mushrooms, which typically takes around 5-7 minutes over medium heat. Incorporating minced garlic during the last minute of cooking adds an aromatic touch.

Serving and Storing Your Ravioli

Once your Wild Mushroom Ravioli is cooked, it's best to serve them immediately to enjoy their delightful texture. If you're making them ahead of time, consider refrigerating or freezing them before cooking. Uncooked ravioli can be placed in a single layer on a sheet tray to freeze. Once frozen, transfer them to a zip-top bag to save space. They can be cooked from frozen; just add an extra minute to the boiling time.

For the best presentation, drizzle a little more truffle oil over the ravioli just before serving. This enhances the aroma and gives a glossy finish. Chopped parsley not only adds a pop of color but a fresh herbal note that contrasts wonderfully with the rich filling. Feel free to experiment with a sprinkle of crushed red pepper for a subtle heat.

Ingredients

For the Ravioli Dough

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

For the Filling

1 cup wild mushrooms, finely chopped
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Salt and pepper to taste

For the Sauce

4 tablespoons truffle oil
Fresh parsley, chopped for garnish
Additional Parmesan cheese for serving

Instructions

Make the Dough

In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface until smooth, about 5 minutes. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a skillet over medium heat, add a drizzle of olive oil. Sauté the garlic and mushrooms until they are golden brown and any excess moisture has evaporated. Remove from heat and let cool slightly. In a bowl, combine the sautéed mushrooms with ricotta and Parmesan. Season with salt and pepper.

Roll the Dough

Divide the rested dough into four pieces. Roll out each piece as thinly as possible, either with a pasta machine or a rolling pin. Cut into desired shapes for ravioli.

Fill the Ravioli

Place a small spoonful of the mushroom filling onto half of the pasta shapes. Brush the edges with water to seal. Fold the pasta over and press firmly to ensure they are sealed well.

Cook the Ravioli

Bring a pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Serve

In a large skillet, heat the truffle oil over low heat. Add the cooked ravioli and gently toss to coat. Serve immediately, garnished with fresh parsley and additional Parmesan.

Pro Tips

For an extra touch of flavor, consider adding a splash of white wine to the mushroom filling or a sprinkle of nutmeg. Always taste and adjust seasonings to your preference before sealing the ravioli.

Ingredient Roles

The flour in the ravioli dough is crucial for structure and chewiness. Using all-purpose flour is common, but for a richer taste, consider using '00' flour, which is finely milled and ideal for pasta. The eggs add richness and moisture, while olive oil helps keep the dough tender.

The filling relies on ricotta's creaminess balanced by the savory depth of Parmesan. To modify the dish, you can substitute goat cheese for ricotta for a tangy twist or use vegan cheese options for a dairy-free alternative.

Troubleshooting Common Issues

If your ravioli are leaking during cooking, it usually indicates insufficient sealing. Make sure to press the edges firmly together and also try using less filling, as overstuffing can lead to bursting. If the dough is too dry, sprinkle a bit of water until it is manageable.

For a unique flavor, if you find the truffle oil is too strong for your taste, mix it with a neutral oil like olive oil. This way, you can adjust the richness without completely losing that luxurious truffle note.

Questions About Recipes

→ Can I use store-bought ravioli for this recipe?

Yes, you can use store-bought ravioli if you prefer a quicker option. Just prepare the sauce and follow the cooking instructions on the package.

→ What other mushrooms can I use?

Feel free to use any variety of mushrooms you like. Porcini and button mushrooms also work well in this recipe.

→ Can I prepare the filling ahead of time?

Absolutely! You can make the filling a day in advance and store it in the fridge. Just ensure it's brought to room temperature before using.

→ How do I store leftover ravioli?

Leftover ravioli can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.