Christmas Eve is a special day to celebrate with family and friends. There is no better way to do that than with homemade pasta and fresh mushrooms. This delicious dish is so easy to make and you can even have it ready for the table in under 30 minutes!

This mushroom ravioli recipe is a delicious, cheesy dinner that is so easy to make. You can even make it ahead and freeze it, so you can easily reheat it for lunch or dinner.

Yummy Mushroom Sauce

This is a creamy, cheesy mushroom pasta sauce that tastes fantastic with the ravioli! This mushroom sauce is made with mushrooms, butter, garlic and cream. It has an incredible combination of flavors and is perfect for all ages. It is so easy to make and makes a great appetizer or side dish for your next party!

Make Ravioli with Mushroom Filling

Whether you’re making it for Christmas Eve or just an everyday meal, this delicious mushroom filling is easy to make and tastes wonderful. You can use either fresh or dried mushrooms and mix them with some Ricotta cheese to make a tasty filling.

Preparing the Dough

To begin this recipe, you will need a sheet of pasta dough, a pastry brush, water and a pastry cutter. Set out the pasta dough on a lightly floured work surface. Moisten the pasta with a little water, using a pastry brush. Gently place 8 heaping measuring teaspoons of the mushroom filling along the top third of the pasta.

Repeat with remaining dough and filling. When you have all the pasta and filling ready, transfer to a prepared baking sheet. You can cut the ravioli with a 2 1/2-inch fluted round cutter or a fluted pastry wheel.

Shape the Pasta Dough

Once the dough has rested for 10 – 15 minutes, roll it out on a lightly floured surface with the long side parallel to the edge of your work surface. Spread a little extra flour on the counter if needed to keep the pasta from sticking.

Then, working with one piece of pasta at a time, gently press the dough around each filling with your fingers. Then, fold one edge of the pasta over the filling to meet the other edge.

Seal the edges with your finger to make a “half moon” (photos 7 & 8) or you can use a knife to cut out the shape, making sure to not cut all the way through the dough. This will leave you with four sealed edges for the ravioli, instead of six as shown in photo 8.

Cooking the Mushroom Ravioli

When ready to cook the ravioli, bring a large pot of salted water to a boil. Add the ravioli and simmer until tender, about 1-2 minutes. Drain and serve with your favorite sauce!

Garnishes are fun and add a great touch to any dish. Parmesan cheese, oregano and parsley are all good options to garnish the cream sauce with for this mushroom ravioli recipe!

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