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    Home » Wild Mushroom Recipes

    Double Wild Mushroom Ravioli

    Published: Jan 4, 2020 Modified: Feb 6, 2023 by Alan Bergo This post may contain affiliate links 6 Comments

    Jump to Recipe Print Recipe

    A few years ago I got a request from a reader to make "double mushroom ravioli" or a dried mushroom ravioli recipe with mushrooms in the dough and filling. It's one of the best fresh raviolis for mushroom lovers. Read on and I'll explain the details.

    Dried bolete mushroom ravioli with bolete mushroom filling

    It's a basic pasta dough, but you add a puree of mushrooms to the dough, as well as the filling. It takes a little effort, but it's worth it.

    Dried bolete mushroom ravioli filling
    Toasting dried mushrooms lightly before making the filling is part of the key to deep flavor here, as is using Calabro ricotta, if you can find it.

    Mushroom Pasta Dough=Optional

    Before I explain why these tastes so good, lets talk about the dough. If you're a mushroom hunter who's also likes fresh pasta, the thought's probably occurred to you to that it might be fun to make fresh pasta flavored with dried wild mushrooms. But, not so fast.

    Dried bolete mushroom pasta dough
    Dried bolete mushroom pasta dough
    Dried bolete mushroom pasta dough
    Dried bolete mushroom pasta dough

    The unfortunate truth, is that it's hard to force the flavor of dried and dehydrated mushrooms into dough, with the exception of my wild mushroom sourdough, which would be pretty expensive if you don't hunt your own wild mushrooms. I spent months making different versions and finally found that I could get a decent flavor by re-hydrating and cooking the mushrooms first before adding to the dough, so I use the same process here by hydrating toasted mushroom powder with hot water, allowing it to "bloom" before it goes into the filling.

    The flavor of wild mushrooms, as a general rule, is dependably dairy, fat, and water soluble, but getting the aroma to permeate dough, especially a very dry dough, like pasta, is difficult--there just isn't a lot of space for the flavor to diffuse into, if that makes any sense. This becomes really apparent when you compare dough to forgiving things like dried mushroom cream sauce, mushroom butter, or dried mushroom broth, all of which have a lot of liquid, fat or both for the flavor to absorb into.

    Mushroom ravioli, with nothing more than butter and some wilted greens, ready to get dressed with a few scrapes of parmesan.

    Don't get me wrong--you'll get some flavor in the pasta dough, just not as much as your instincts might make you believe when you see how many go into the finished product. Either way, there's more than one road to travel here, and, if you're short on dried mushrooms, try the filling and skip putting them in the dough.

    Hemileccinum subglabripes
    Hemileccinum subglabripes. A northwoods lover from near the Boundary Waters.

    But, if you had a legendary year of fungal foraging, you might just have a few extra to bring to the party. You can always try using dried European porcini too, which have a much stronger flavor than any bolete I pick in the United States. For these, I'm using Hemileccinum subglabripes.

    Dried bolete mushroom pasta dough
    Dried bolete mushroom ravioli with bolete mushroom filling
    Dried bolete mushroom ravioli with bolete mushroom filling
    Dried wild mushroom ravioli

    Assembly and Storage

    As far as the assembly, think of the pictures here as a guide, not a mandate. Purists would point out that the shapes above are more along the lines of squash agnolotti, because I fold the dough twice over the filling. I like making ravioli that way as it ensures a sturdy build, but they'll also take a little longer to cook if you freeze and cook from frozen, as I usually do.

    It is completely fine to just put dollops filling in the middle of the dough and fold the dough over a single time. Finished ravioli can be stored in the fridge, not touching, dusted with cornmeal or semolina for a few hours if you're cooking that day, or, frozen on a baking sheet, again, dusted with cornmeal or semolina, and put into a freezer bag after they're firmed. Frozen ravioli will last for a month.

    Dried bolete mushroom ravioli with bolete mushroom filling
    Print Recipe
    5 from 6 votes

    Double Mushroom Ravioli

    Makes about 64 small ravioli, or slightly less if you make them larger. You can serve 4-5 ravioli as an appetizer, which is how I typically serve them in restaurants.
    Prep Time1 hr 30 mins
    Cook Time5 mins
    Total Time1 hr 35 mins
    Course: Appetizer, Main Course
    Cuisine: Italian
    Keyword: Dried Mushroms, Mushroom Ravioli
    Servings: 10 Servings
    Calories: 229kcal

    Equipment

    • Stand mixer
    • Pastry bag (optional)
    • Pasta roller
    • Spice grinder (for mushroom powder)

    Ingredients

    Dough

    • 8 oz 1 ¾ cups all purpose flour
    • 5 large egg yolks
    • 20 grams toasted mushroom powder ground very fine
    • 100 grams scant ½ cup hot water
    • ½ teaspoon kosher salt

    Filling

    • 40 grams toasted mushroom powder
    • 50 grams hot water
    • 280 grams ricotta
    • 100 grams high quality parmesan
    • 1 large egg
    • ½ teaspoon salt
    • A few scrapes of fresh nutmeg optional
    Metric - US Customary

    Instructions

    Dough

    • Pour the boiling water over the mushroom powder and salt to make a paste, then stir for a minute and allow to cool slightly.
    • Whisk the egg yolks into the mixture, then add to the flour in a stand mixer with the paddle attachment and mix until the mixture starts to come together—it may look crumbly, so mash it a bit with your hands to come together.
    • Switch to the dough hook and knead to a smooth ball, about 1 minute more. Remove the dough and knead a bit by hand, it may feel firm at first, but as it rests it will soften.

    Filling

    • For the filling, pour the water over the mushroom powder and salt, then mix with the ricotta, parmesan, nutmeg if using and egg. Pack the filling into a pastry bag, or use two spoons for making the ravioli.
    • A pastry bag is much faster. If your filling seems rough, or has chunks of parmesan in it, consider buzzing in a food processor to make it smooth.

    Assembly

    • Cut the dough into 4 pieces, keeping the excess wrapped in a towel or cling film as you work. Roll the dough out to the thinnest setting of the pasta roller, then cut each length in half to make 2 manageable sheets. Square the edges off a bit to make them rectangular, or if they don’t fit on your cutting board.

    Cooking

    • Brush the dough very lightly with water, then pipe 8 teaspoons or so of the filling in the middle of the dough sheet, fold the dough over, and remove as much air as you can. Press down all around the ravioli, then cut with a fluted cutter.
    • Gently transfer the ravioli to a baking sheet, not allowing them to touch, and dusted with cornmeal or semolina (all purpose flour will make them stick and tear). As you fill up baking sheets, transfer them to the freezer, or refrigerate if cooking within an hour or two.
    • To cook, drop the ravioli into a large pot of boiling salted water just until they float. If you want to cook them from frozen (what I usually do) you’ll need to cook them for a bit longer-when in doubt, taste them.
    • If they’re still tough after floating coming out of the freezer, keep cooking a bit longer. Toss with minimalist garnishes—some wilted greens, melted butter, cheese, mushrooms, etc.

    Notes

    Toasting 
    Toast dried mushrooms at 350 for a few minutes in a skillet--just until they're aromatic. When in doubt, toast less rather than more. Because the mushrooms are not rehydrated for this recipe, they also must be very clean. 
    Freezing for storage
    Ravioli can be frozen and cooked straight from the freezer, just increase the cooking time a bit. 

    Nutrition

    Serving: 6ravioli | Calories: 229kcal | Carbohydrates: 23g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 136mg | Sodium: 450mg | Potassium: 172mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 368IU | Vitamin C: 0.2mg | Calcium: 211mg | Iron: 2mg
    Dried mushroom ravioli
    Less is more, some butter, a little cheese, maybe a handful of spinach, or tatsoi in my case.
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    Reader Interactions

    Comments

    1. Ellen

      January 04, 2020 at 9:47 am

      So interesting! I've tried making gnocchi with dried, ground mushrooms in the dough and I've always been disappointed with the flavor. And now I understand why! Thanks, Alan.

      Reply
      • Alan Bergo

        January 04, 2020 at 10:20 am

        Thanks Ellen, the mushroom flavor will always be muted in lean doughs. Adding puree to gnudi is wonderful though.

        Reply
    2. Marion Sansing

      January 09, 2020 at 8:34 pm

      Thank you for your honesty!

      Reply
    3. Nora

      January 22, 2020 at 2:40 pm

      5 stars
      All I have to say is OMG! These were perfect. I had a few dough scraps left over and ate them with melted butter while my hubby cleaned up.

      Reply
    4. Steven Kang

      February 10, 2021 at 3:28 am

      It's good that I checked your post on dried mushroom powder because I was going to make a fresh pasta (tagliatelle) with porcini powder in few days. Thank you!

      Reply
    5. Claudia

      August 01, 2021 at 9:19 pm

      5 stars
      I am drying fresh chanterelles as we speak, already have dry morels and black trumpets. Cant wait to try this recipe! It sounds amazing.

      Reply

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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