Homemade Ravioli in a creamy goat cheese sauce



For an unforgettable meal, omit the jam-packed eatery and costly menus for an intimate evening at home with Mushroom Ravioli smothered in a creamy mushroom goat cheese sauce. Homemade ravioli may sound unapproachable, but with a little extra effort, you can make something that is easily superior to the store-bought pasta. I shall try to help you create a delectable meal which will amaze even the pickiest eater.  Shall we….

Ingredients for the pasta

2 cup unbleached flour
4 large eggs, room temperature
2 Tablespoons extra virgin olive oil
¼ cup warm water, if needed
Heavy pinch of sea salt


(1 egg beaten in a bowl will be used to wash the pasta before crimping.)

Add all the ingredients to a mixer and mix until a ball is formed. Remove and put the pasta ball on a floured surface and cover.

Let stand for ten minutes. Break the ball into eight smaller balls. Knead them and using your kitchen aid or your hand cranked pasta roller, roll a few times on the first setting, continually getting smaller settings until you have nice long thin pasta.  You will need two rolled balls for each set of ravioli.


For the filling you will need

1 container fresh Mushrooms (your choice of type; button, portabella..)

Fresh grated Romano cheese

1 large sweet onion chopped

1 small log herb and garlic goat cheese

4 cloves garlic minced

I used garlic and parmesan infused oil to cook the onion. Just adds a bit more flavor.

Super easy to make, and remember you want your filling to be pretty dry so it does not seep out of the pasta after you make it.


Macerate the mushrooms in a food processor. Set aside;


heat a teaspoon of the oil in a pan, add the chopped onions and garlic.

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Sweat the onions until soft and translucent.


Add the mushrooms.  The mushroom will lose water as they cook, allow the water to steam out of the mixture.

Again we want a nice dry mixture when finished.  Once the mushroom is cooked and the water has all evaporated then you can add the goat cheese.

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Stir and incorporated until it has all melted;  now you can set the mixture aside to cool.  Once cooled add the Romano cheese, mix well. You will need a small scoop, like a melon baller to measure the correct amount for each ravioli.


For the sauce, you will have left over mushroom mixture; this is good the sauce is a snap.


you will need

2 tsp butter

1/4 cup flour

1/2 cup milk or cream (I had milk and it as fine)

3 cloves garlic minced (optional)

In a pan melt 2 tsp of butter along with the garlic if your using it, add 1/4 cup flour, once it is thick add the cream/milk and cook until thickened…this will create a roux.  This is a fancy way to say we are making a thickening agent for our sauce.  Once it is incorporated add the leftover mushroom mixture and continue to cook.  This was an exceedingly creamy  and delicious sauce.

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Lay out the pasta rolls and determine the size of your ravioli, I used an egg poaching circle.  You could use a glass or whatever you have on hand.


Place a bit of mixture in the middle of each one.


Use the beaten egg to wash around the edge,


Lay another pasta sheet on top, using the same device you used to determine the size, push down and create the ravioli.

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Once you have them use a fork to crimp the edges and set aside.

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When you’re ready to cook, bring a pot of salted water to a rolling boil and drop them in. Because these are fresh they should only need to cook for 2-3 minutes.

Remove with a slotted spoon, plate and serve with the sauce.

This was such an amazing savory meal.  I hope you enjoy the recipe. Feedback is always welcome at LauraLovingLife@Hotmail.com or here.

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Bon Appétit



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