Mushroom and Leek Ravioli

Elevate your weeknight dinner routine with this elegant Mushroom and Leek Ravioli recipe, featuring silky homemade pasta stuffed with a savory filling of sautéed mushrooms, tender leeks, creamy ricotta, and Parmesan cheese. Perfectly sealed and boiled to pillowy perfection, these ravioli are gently coated in a fragrant sage butter sauce for a restaurant-quality dish you can make at home. Whether you're looking to impress guests or indulge in a cozy culinary project, this recipe is a celebration of fresh ingredients and Italian-inspired craftsmanship. Serve these delicate pasta parcels with a sprinkle of extra Parmesan and enjoy a dish that’s rich, comforting, and utterly satisfying. Ideal for pasta lovers and perfect for any occasion! Keywords: homemade ravioli, mushroom and leek filling, sage butter sauce, Italian pasta recipe, ricotta ravioli.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 3 pieces Large eggs
• 1 tablespoon Olive oil
• 250 grams Mushrooms (cremini or button)
• 1 piece Leek (white and light green parts only)
• 2 tablespoons Butter
• 2 pieces Garlic cloves
• 100 grams Ricotta cheese
• 50 grams Parmesan cheese (grated)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 pieces Fresh sage leaves
• 2 liters Water

Directions

Step 1

In a large bowl, combine the flour and a pinch of salt. Make a well in the center and crack in the eggs. Add the olive oil.

Step 2

Using a fork, whisk the eggs gently, gradually incorporating the flour until a dough begins to form.

Step 3

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

Step 4

While the dough rests, prepare the filling. Finely chop the mushrooms and leeks.

Step 5

In a skillet, melt 1 tablespoon of butter over medium heat. Add the leeks and sauté for 3-4 minutes until softened.

Step 6

Add the mushrooms and minced garlic, cooking for another 5-6 minutes until the mushrooms are tender and any liquid has evaporated. Season with salt and pepper. Remove from heat and let cool.

Step 7

In a mixing bowl, combine the cooled mushroom mixture, ricotta cheese, and Parmesan cheese. Stir to mix thoroughly.

Step 8

Divide the rested pasta dough into four portions. Roll each portion thinly using a pasta machine or rolling pin, aiming for a thickness of about 1-2 mm.

Step 9

Place small mounds (about 1 teaspoon) of the filling on one sheet of pasta, spacing them 5 cm apart.

Step 10

Brush the edges around the filling with a little water. Lay a second sheet of pasta over the top and press gently around the filling to seal.

Step 11

Cut out the ravioli using a knife or ravioli cutter. Repeat with the remaining dough and filling.

Step 12

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface.

Step 13

Meanwhile, melt the remaining 1 tablespoon of butter in a pan over medium heat. Add the sage leaves and let them sizzle for 1-2 minutes until fragrant.

Step 14

Drain the cooked ravioli and toss them gently in the sage butter sauce.

Step 15

Serve the ravioli immediately, garnished with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	3027 grams (3027.0g)

Amount per serving	% Daily Value*
Calories	2098

Total Fat 80.80g	104%
Saturated Fat 35.90g	180%
Polyunsaturated Fat 2.00g
Cholesterol 725mg	242%
Sodium 3671mg	160%
Total Carbohydrate 260.20g	95%
Dietary Fiber 14.10g	50%
Total Sugars 9.50g
Protein 89.10g	178%

Vitamin D 142IU	710%
Calcium 1295mg	100%
Iron 22mg	121%
Potassium 1728mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 16.8%

Carbs: 49.0%