By Cynna on December 29, 2004
Photo by 7Seven
Photo by 7Seven
"A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: A good white wine may be substituted for beef broth for a vegetarian option! The dough recipe is borrowed from Dee514's grandmother's recipe posted in Ravioli (Dough and Choice of 4 Fillings). My highest compliments to her and her family. =)"
Serving Size: 1 (264 g)
Servings Per Recipe: 4
"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 Recipe #411835 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."
"I really liked the filling. Because of time, I used won ton wrappers for the pasta outsides. Next time I would like to make the homemade pasta sheets. I paired this with recipe #169613 Light Sun-Dried Tomato Cream Sauce and grated fresh parmesan over the top. A very good meal."
"YUM!!! I made this with portabelo's and crimini's because that's all I had on hand. It was fantastic! My pickiest son even loved it! THANKS!"
"This was an awesome recipe. Definitely time consuming (about 2 hours start to finish). I wish I had a pasta roller though, it would have made life so much easier. I made this for company, served with a baked salmon and steamed asparagus. So yummy. I also fried mushrooms and onions to add to the alfredo sauce. It was a big hit! Thanks so much!"
"Loved this recipe, although for dietary reasons, I had to make some changes. I omitted the butter, used fat free ricotta cheese & egg substitute. this significantly cut the fat and although I'm sure the butter brings it over the top, it still worked well without it. My yeild was 24 3x3 inch raviolis. Thank you Cynna for sharing the recipe. It is one I am sure to return to and want to try your filling with wonton wrappers."
"This was absolutely wonderful! I made it for my son's 13th birthday, and was amazed at the great flavor each little ravioli packed! He doesn't have the tastes of a typical 13 year old...he requested Portabella Ravioli for his birthday supper. "No problem", I thought. The grocery store has a frozen ravioli that he likes. (However, the manufacturer must have changed the recipe, because it isn't as good as it used to be.) So...I got on Recipezaar and found this. This is not a quick-fix meal. It probably took me a good 2 hours to make. I haven't made homemade pasta for many years and didn't have a pasta maker. So, I rolled it out with a rolling pin. I am sure the pasta maker would work better. Hmmmm, Christmas is coming up, isn't it! :-) Despite these little things, it was beyond delicious. I made a homemade alfredo sauce with sun-dried tomatoes to serve with the ravioli, and it was perfect! The birthday boy was very impressed and stated this will be his birthday meal from now on! Thanks Cynna for posting a great recipe!"
"Cyn...this recipe is fabulous! I have made it three times with wonton wrappers and everyone LOVES it...instead of beef broth I used white wine and made a mushroom alfredo sauce for the topping...I just added the leftover filling to my regular alfredo sauce recipe and voila! LOVE IT!"
"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! "