If you’ve never made it before, fresh ravioli is a game changer. After getting my hands on the book, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto and our 3-piece KitchenAid Pasta Attachment I have been making homemade pasta just about every week. It’s easier than I ever imagined to make and Marc Vetri’s recipes for dough are absolutely fool-proof! We can taste the difference too. Trust me, there is no competition against fresh pasta!
In the past I have tried using a KitchenAid Ravioli Attachment for this recipe. It wasn’t what I expected and now I just use an old-school (and much cheaper) ravioli press. Something about rolling out the ravioli manually makes the whole process more fun and intentional. I would recommend serving this meal with freshly roasted cauliflower, green beans, asparagus, or broccoli! As always, when you make this recipe, please don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how this dish turns out for you!
Mushroom & Parmesan Ravioli
Marc Vetri’s Egg Yolk Dough
- 1 ¼ cup + 2 tbsp all-purpose flour
- 7 tbsp No. 1 Durum Wheat Semolina Flour
- 9 egg yolks
- 1 tbsp olive oil extra virgin
- 3 tbsp water more as needed
- 10 oz cremini mushrooms sliced
- 2 shallots slices
- 3 garlic cloves minced
- 1 sprig thyme
- ½ cup ricotta cheese
- ¼ cup mozzarella cheese shredded
- salt to taste
- ground black pepper to taste
- 10 oz marinara sauce
- Parmesan cheese for garnish
- Combine all-purpose flour and semolina flour in a stand mixer with a paddle attachment. On medium speed, add the egg yolks, oil, and water. Add one ingredient at a time and mix just until the dough comes together, about 2 – 3 minutes.
- Turn the dough out onto a lightly floured work surface and knead with your hands until it feels silky and smooth. Add semolina flour as necessary to keep the dough from sticking. The dough is ready when it pulls gently back into place after stretched. Shape the dough into a ball, then flatten the ball into a disk. Cover in plastic wrap and set aside for 30 minutes.
- In a large skillet, heat mushrooms, shallots, garlic, and thyme over medium heat. Saute for 5-10 minutes, until mushrooms are caramelized and all water has evaporated from the pan. Remove thyme sprig. Set aside and allow to cool.
- Cut the dough into 4 equal pieces. Shape each piece into an oval, just wide enough to fit the width of your pasta roller. Lightly flour your first piece of dough and pass it through the pasta roller on the widest setting. As the sheet thins out, add flour to keep the dough from sticking. Move through each roller phase until you reach setting 6 or 7 on your KitchenAid attachment. It should be thin enough to read a newspaper through. Repeat with remaining dough. Set pasta sheets aside in a cool, well-floured location.
- Move mushroom mixture to a food processor. Add ricotta cheese, parmesan cheese, salt, and ground black pepper. Blend until the mixture is soft and creamy. Set aside.
- Use your ravioli stand mixer attachment or ravioli press to fill ravioli. Let ravioli rest for at least 10 minutes after being filled. Prepare a pot of salted boiling water.
- In a large saucepan, heat marinara sauce. Remove from heat and set aside.
- Cook ravioli in small batches by boiling until ravioli floats to the surface of the pot, about 3 – 4 minutes. Remove from water and set in sauce.
- Serve hot with your favorite fresh vegetable and enjoy!
Sharing is caring! We’d love it if you saved this recipe on Pinterest.