Homemade Sausage and Mushroom Ravioli Recipe

Fresh Sausage and Mushroom Ravioli Recipe

Sausage and Mushroom Ravioli Recipe with Fresh Mozzarella

3.5 out of 5
stars based on 48 ratings.

Homemade Sausage, mushroom, and fresh mozzarella ravioli in a white wine sauce recipe from Paggi Pazzo

Homemade Sausage and Mushroom Ravioli Recipe
Published: March 10, 2013

Prep time: 1 hour 15 min
Cook time: 30 min
Total time: 1 hour 45 min
Yield: 8 servings
Calories per serving: 481
Fat per serving: 23.7g


  • 3 sweet Italian sausages
  • 1 3/4 cups Antico Molino flour tipo 00
  • 1 3/4 cups Moretti Semolina flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 4 ounces fresh mozzarella
  • 1 tablespoon dried parsley
  • 4 garlic cloves
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup white wine (Orvieto or Pinot Grigio)
  • 1 cup white mushrooms

Cooking Directions

  1. To make pasta dough, place 3 1/2 cups of flour on cutting board or counter and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 4 tablespoons of olive oil and 1 teaspoon of salt
  2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  3. Take pasta dough and cover with large bowl for 30 minutes
  4. To prepare filling, chop 2 garlic cloves and 3/4 of a cup of mushrooms finely (save some mushrooms for the sauce) then add tablespoon of olive oil to pan. Add chopped garlic and remove casing from sausages, and add sausage meat to pan. Add salt, pepper and then after a few minutes of the sausage meat starting to brown, add mushrooms. Cook for 15-20 minutes at medium heat until sausage is cooked
  5. Remove sausage and mushroom filling from pan and place into a bowl and let cool down for 10 minutes
  6. Add chopped fresh mozzarella to sausage and meat filling, stir and then place in fridge until ravioli dough is ready to be filled
  7. To make ravioli, take pasta dough and flour on both sides, then use hands to flatten (if using a pasta machine, add dough to machine at highest level of 10 and continue to put pasta back in machine until pasta thins to level 2). Cut dough in half and use dough roller to flatten both pieces of pasta repeatedly turning pasta over (and flouring lightly) on both sides until pasta is almost paper thin (this will require 10-15 minutes)
  8. Using a ravioli maker, place one sheet of dough on top and pocket dough firmly to create space for filling. Add sausage and mushroom filling using a full tablespoon or ice-cream scooper then add second sheet of pasta on top of ravioli maker, pressing doughs together to keep sausage and mushroom filling firmly inside and then turn over. Lightly brush the outside edges of the ravioli with olive oil and using a fork, press against the edges. Add flour to cooking sheet pan and add ravioli on top to freeze for at least 3 hours
  9. To make sauce, chop remaining garlic finely, add to pan with a two tablespoons of olive oil. Let simmer for 2 minutes then add remaining mushrooms with a dash of salt and pepper. After the mushrooms begin to soften, add white wine and let cook for 15-20 minutes with pan covered at low heat
  10. Boil water and when ready, add ravioli to pot. When ravioli rises, remove and add to pan of sauce
  11. Saute gently for several minutes, then add grated Pecorino Romano over sausage and mushroom ravioli
  12. Serve with a little more grated Pecorino Romano and a dash of dried parsley for garnish

Let it Rip!

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