Savory portobello ravioli with creamy sage sauce.

This Portobello Mushroom Ravioli recipe offers a delicious option whether you make it from scratch or use store-bought or frozen homemade ravioli. The filling features savory portobello mushrooms, creamy ricotta, and Parmesan cheese, perfectly complemented by a rich butter and cream sauce with a hint of sage. This dish is ideal for a comforting dinner or special occasion meal. Serve the ravioli with a crisp green salad, such as arugula or mixed greens, and a side of garlic bread or crusty baguette to soak up the delicious sauce. A glass of white wine, like Chardonnay or Sauvignon Blanc, pairs beautifully with this flavorful dish.

Ingredients

For the Filling (if making homemade)

• 4 large portobello mushrooms, finely chopped
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme

For the Pasta Dough (if making homemade)

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Sauce

• 1/2 cup unsalted butter
• 1/4 cup heavy whipping cream
• 1 tablespoon cream cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh sage, chopped (optional)
• 1/4 teaspoon white pepper (optional)
• Salt and pepper to taste

If using store-bought or homemade frozen ravioli

• 1 package (about 12 oz) portobello mushroom ravioli

Instructions

1. If making homemade filling
   • Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until softened.
   • Add chopped portobello mushrooms, cook until tender and any liquid evaporates.
   • Remove from heat, let cool slightly, then mix in ricotta, Parmesan, thyme, salt, and pepper. Set aside.
2. If making homemade pasta dough
   • On a clean surface, make a mound with the flour and create a well in the center.
   • Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs.
   • Once combined, knead the dough until smooth and elastic (about 10 minutes). Wrap in plastic wrap and let rest for 30 minutes.
3. If rolling and filling homemade pasta
   • Divide dough into 4 pieces. Roll out each piece on a floured surface into thin sheets.
   • Place small spoonfuls of filling spaced evenly on one sheet. Brush water around the filling mounds, cover with another sheet, and press around the mounds to seal.
   • Cut into individual ravioli and press edges with a fork to seal completely.
4. Cooking Store-Bought or Frozen Homemade Ravioli
   • Bring a large pot of salted water to a boil. Cook ravioli according to package instructions. Drain and set aside. (boil in hot water until all or most of ravioli are floating)
5. Prepare the Sauce
   • In a saucepan, melt butter over medium heat. Add cream and Parmesan, stirring until smooth. Add sage if using, and season with salt and pepper.
6. Serve
   • Toss cooked ravioli (homemade or store-bought) with the sauce. Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

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