Homemade ravioli in mushroom and cream sauce
I wanted to cook homemade ravioli without messing with making pasta dough, so I used a store-bought pasta dough and made homemade ravioli in a cream and mushroom sauce. Just like in an Italian restaurant.
10 years ago I asked my husband for a birthday present – a pasta machine. I had a lot of plans for it. But in practice, it has been in the closet for 10 years in the original packaging without me opening it.
Why? Because I was afraid to make pasta dough and mess with rolling. Who has time for that with 3 kids?
But you don’t have to mess with a store bought pasta dough. It’s really easy to use.
How do you make homemade ravioli with cream sauce and mushrooms?
So I made a delicious cheese filling, bought a cute mold for making ravioli (bought at a stock store at a rediculous price), and made homemade ravioli in different shapes.
For most of the dough I used a mold, some I cut into squares, the rest I folded into a tortellini shape, and when I had some dough left I let my little one do whatever he wanted. He folded, rolled and made noodles in different shapes.
I cooked the ravioli for a few minutes in boiling water and paired them with a mushroom and cream sauce.
It turned out amazing! The children also participated in the preparation and had a great time.
I’ve made it twice already and they’re already asking for a third time…
Bon appetite!
Tips and tricks:
- Before folding the dough, you can brush it with water instead of egg, both options work
- It is advisable to dry the ravioli after filling and before cooking. That way the raviolis will keep their shape better while cooking in water
- Don’t like nutmeg? You don’t have to use it
- Want to strengthen flavors? Add a teaspoon Nutritional Yeasta for the filling and another teaspoon for the sauce. They add a great cheesy flavor. I bought mine at iHerb
If you like ravioli, you will probably also like the recipe for smoked salmon and cream cheese ravioli.