Soft and creamy filled Chestnut Mushroom Ravioli is the perfect cozy recipe! Using NYT’s Pasta Dough for freshly rolled noodles and Marcella Hazan’s simple Tomato Sauce to top, this homemade ravioli is a labor of love that is worth every second.
Huge thank you to Agape Mushrooms for supplying me with their delicious Chestnuts to create this recipe!
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Time Tip – Make Ahead!
While nothing beats freshly rolled pasta there is no denying that it is time consuming. For this reason I like to make the dough and sauce one day ahead to break up the work. Everything always turns out great and it helps with my busy schedule. I recommend this if you can plan accordingly.
Equipment I Used
- Kitchenaid + Pasta Roller Attachment – This is the best and most efficient tool I’ve found for rolling fresh pasta. I also used a Kitchenaid stand mixer to make the dough.
- Roller Pin – to prep dough for the Kitchenaid roller attachment.
- Ravioli Maker Set – While not crucial, the pieces in this set are great to mold and cut the ravioli perfectly.
Dough Ingredients – Recipe Here
- 2 cups all-purpose flour, or more as needed
- 1 tsp kosher salt
- 3 large eggs
- 2 large egg yolks
- 2 tbsp olive oil
Sauce Ingredients – Recipe Here
- 28 oz can of San Marzano whole peeled tomatoes, in addition to their juices
- 5 tablespoon butter
- 1 large onion, peeled and cut in half
- 1 pinch of salt
Filling Ingredients
- 8 oz chestnut mushrooms
- 1 cup ricotta (drained)
- ½ cup shredded parmesan cheese
- 1 egg
- 1 tablespoon balsamic vinegar
- 4 sprigs fresh thyme
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
Filling Instructions
Chop up the mushrooms into small pieces and cook down in 2 tablespoon olive oil on med-high for 6-8 minutes.
Remove the mushrooms from the pan and cool/drain the oil.
Combine the filling ingredients in a bowl and start to roll out the pasta dough per the instructions (written in the recipe card below.) Also bring a large pot of salted water to a boil and heat the premade tomato sauce on the stove.
Spread a freshly rolled noodle sheet on to the ravioli maker and spoon filling into the pockets. Place another noodle sheet on top (or fold the same sheet over if large enough) and use the tool set to cut your individual raviolis. Set aside on a floured surface until ready to cook.
Boil in water for 2-3 minutes. Once the raviolis float they’re ready.
Drain and toss in a bit of olive oil to avoid sticking. Serve immediately topped with the heated tomato sauce.
Recipe
Chestnut Mushroom Ravioli
Ingredients
Dough (NYT's Recipe)
- 2 cups all-purpose flour, or more as needed
- 1 teaspoon kosher salt
- 3 large eggs
- 2 large egg yolks
- 2 tablespoon olive oil
Tomato Sauce (Marcella Hazan's Recipe)
- 28 oz can of San Marzano whole peeled tomatoes, in addition to their juices
- 5 tablespoon butter
- 1 large onion, peeled and cut in half
- 1 pinch of salt
Filling
- 8 oz chestnut mushrooms (plus olive oil to cook)
- 1 cup ricotta (drained)
- ½ cup shredded parmesan cheese
- 1 egg
- 1 tablespoon balsamic vinegar
- 4 sprigs fresh thyme
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
Instructions
Dough (NYT's Recipe using KitchenAid)
- Combine flour and salt in the KitchenAid stand mixer bowl, making a well in the middle. In a small bowl, beat together the eggs, egg yolks and olive oil with a fork, then pour into the well in the flour. Mix with the fork until the flour begins to clump together. When the mixture becomes too hard to stir, use the stand mixer's dough hook to knead the dough. Once the dough forms into a firm and smooth ball, cover with plastic and let it rest for about 30 minutes.NOTE: If making ahead, wrap the dough very tightly in plastic now and store it in the fridge for 1-2 days before using. Take the dough out of the fridge a couple hours ahead of time to allow dough to come to room temp before using.
Ravioli Sauce (Marcella Hazan's Recipe)
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Drain and toss in a bit of olive oil to avoid sticking. Serve immediately topped with heated premade tomato sauce.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with ravioli. NOTE: If making ahead let cool completely then store in an air tight container in the fridge until ready to use. Reheat in a saucepan, covered, on med-low.
Filling + Making Ravioli
- Drain the ricotta cheese in the fridge through a cheesecloth for 8-24 hours prior to starting.
- Chop up the mushrooms into small pieces and cook down in 2 tablespoon olive oil on med-high for 6-8 minutes.
- Remove the mushrooms from the pan and cool/drain the oil.
- Combine the filling ingredients in a bowl and mix well. Also bring a large pot of salted water to a boil and start to heat the pre-made tomato sauce on the stove.
- Lightly sprinkle a wooden board with flour. Cut off one-fourth of the dough and keep the rest covered with plastic while you work. Roll the dough lightly in flour, then flatten it into a rectangle about the width of your hand. Roll a rolling pin over the dough up and down, left and right. Flip the dough over every few rolls. If the dough sticks, dust with more flour. Use the KitchenAid Pasta Roller Attachment to gradually make sheets of pasta to a thinness setting of 5. Carefully set the pasta sheets aside and dust with flour if necessary. Have the filling ready to go so that you can use the sheets quickly before they dry out.
- Spread a freshly rolled noodle sheet on to the ravioli maker and spoon filling into the pockets. Place another noodle sheet on top (or fold the same sheet over if large enough) and use the tool set to cut your individual raviolis. Set aside on a floured surface until ready to cook.
- Boil in water for 2-3 minutes. Once the raviolis float they're ready.
- Drain and toss in a bit of olive oil to avoid sticking. Serve immediately topped with the heated tomato sauce.
Notes
- Draining the ricotta and mushrooms are essential in keeping the filling the right consistency. If things are too wet then the ravioli could break open while cooking.
