This is a 10 star recipe, without a doubt. I make homemade pasta every weekend and this goes down as one of my all-time tops. The flavor of the mushrooms is much meatier than you would expect, making it a perfect dish for guests who might enjoy lighter fare, but big taste. I hand made the ravioli for my first dinner and used wonton wraps for a second dinner and both worked out great. I've actually made several variations of this dish over the weekend: I mixed in a bit of marsala wine with the filling for depth, baked a second batch at 350 for 20 minutes in a creamy alfredo sauce and even used them to make a soup with chicken broth and onions. I also used the extra filling as a spread over toasted wheat bread. This recipe goes into my personal top 10!
The five star rating is for the mushroom filling, which was absolutely delicious. The dough didn't work for me.
Yumm! We rolled the dough thin, so it made 43 pieces. We used real garlic and served with a creamy tomato vodka sauce. Will definitely make this recipe again!
The only reason why I gave this recipe 4 stars is the dough. The dough recipe on here didn't work out very well for me but the filling is definitely 10stars! The one and only change I made with the filling was to mix blended mushrooms with cheese by hand using a fork instead of a blender. Hubby said this is restaurant quality so thank you for a great recipe!
Change up - somewhat. No Garlic, substituted romano cheese, real onions, and marsala wine (2Tbl.), my own pasta recipe and created a mushroom sauce with bacon, mushrooms, and some more marsala... yo yo yo! Not Italian but the son who hates mushrooms devoured them!
"Great dinner," DH kept saying. I didn't have all the kinds of mushrooms so used what I had. Turned out great. Still have enough for 3-4 more dinners in the freezer. Served with Best Creamy Marsala Wine Sauce over Mushroom Ravioli as a sauce.
Fantastic recipe! In preparing the ingredients, I made no conscience alterations, I emphasis conscience. In purchasing items, I accidently got confused and purchased shallots (confusing this recipe with another) it did turn out fantastic, despite the shallots. I've already saved this to my personal recipe file alongside old family secrets.
Wonderful! My four year old asked if we could have it for dinner again - before he was done eating. When I said yes, he asked, "Tomorrow?"
2 year old also gobbled them up.
Used olive oil instead of butter and chicken stock instead of beef, but, not having read the recipe, my husband said he thought white wine would be good, maybe a mix of broth and wine.
Made enough to freeze for another day :)
This is a great recipe. Does take time but well worth it!
I only had button mushrooms, so used those. And next time, I'll reduce the butter significantly. I poured off several tablespoons when I was done making the filling. Very tasty.