Mushroom Ravioli in a Creamy Goat Cheese Sauce

Delicious crescents of handmade pasta filled with savory mushrooms and served in a rich, creamy sauce.




Ravioli Filling: 1 (8-oz) container of white button mushrooms, finely diced 1 (8-oz) container of baby portabella mushrooms, finely diced 2 T. marsala wine 2 oz. goat cheese (plain or herbed) ½ c. finely shredded mozzarella cheese 1 T. butter 1 clove garlic, minced salt and pepper to taste Ravioli Dough: 3 c. flour, plus more for dusting 4 large eggs 1 teaspoon. salt 2 T olive oil Creamy Goat Cheese Sauce: 2 T. butter 1 T. flour 1 clove garlic, minced 3 oz. goat cheese 3-4 T. cream cheese ¾ c. milk ½ c. freshly grated Parmesan cheese ⅛ teaspoon. grated nutmeg salt and pepper to taste

Nutritional information

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Ravioli Filling: In large skillet, melt butter. Sautee garlic. Add mushrooms and cook over very low heat, stirring occasionally, until mushrooms are fully cooked. Add marsala wine and let simmer until alcohol evaporates. Season with salt and pepper to taste. Remove from heat and let cool. Once mixture is at room temperature, stir in goat cheese and mozzarella cheese. (Mixture can be made ahead of time and stored in the fridge for several days.) Ravioli Dough: In the bowl of a stand mixer fitted with the dough hook, mix the flour and salt. Add eggs one at a time, beating after each addition. Drizzle approximately 2 T of olive oil and mix until dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface and knead gently until dough is elastic, adding flour as necessary. Form a ball and wrap tightly in plastic wrap. Let dough rest for 10-15 minutes. To assemble the ravioli: Slice ball of dough into 4-5 pieces. On a floured surface, use your hands to roll each piece into a long cylinder (like you were making a clay snake). Cut each roll into ¼” thick slices. Using a rolling pin, carefully roll out each slice to make a circle approximately 3” in diameter. Working in batches and using a pastry brush, spread a bit of water around the edges of each circle and then spoon a small amount of filling into the center. Fold the circle in half, making a half-moon shape. Use a fork to seal the edges. Dredge each completed ravioli in flour, shaking off excess, and arrange on baking sheets. Set out to dry for 15-20 min. Store ravioli in zipper bags and freeze. (Ravioli may be made ahead and frozen for several weeks.) To cook: Boil salted water in large pasta pan. Add 2 T olive oil. When water reaches a rolling boil, drop in frozen ravioli. Cook until pasta is tender and ravioli float to the top. Remove and serve immediately. Creamy Goat Cheese Sauce: In a large saucepan, melt butter over medium-low heat. Add minced garlic and cook until translucent. Whisk in flour and make a roux. When flour is no longer raw, whisk in the milk. Allow milk to warm, then add Parmesan cheese, whisking until cheese melts. Stir in goat and cream cheeses, salt and pepper, and nutmeg. Let mixture reduce slightly, being careful not to scald it. Serve over ravioli.