Mushroom Ravioli in Beef Broth

Amy CooksToo


There is nothing more satisfying than an awesome bowl of soup on a cold rainy evening. I love anything mushroom and this fits the crave! Pair it with a decent bottle of wine and a crispy baguette and you have a fancy dinner!


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Makes 60 ravioli. You use 20-24 to serve 2 in this recipe.
Stove Top


  • 1 Tbsp
  • 1/4 c
    chopped baby bella mushroom (or wild mushrooms if you can get them) (finely chopped)
  • 3/4 c
    chopped white mushrooms (finely chopped)
  • 1/2
    small onion (finely chopped)
  • 1 clove
    garlic (finely chopped)
  • 1 Tbsp
    minced italian parsley
  • 1 tsp
    oregano, dried
  • 1 Tbsp
  • 3 Tbsp
    mascarpone cheese
  • 2 Tbsp
    tablespoon freshly grated parmesan cheese
  • 1 Tbsp
  • 2 c
    flour (i use 1 cup 00 and one cup semolina but all purpose works well too)
  • 1/2 tsp
    sea salt
  • 3 large
  • 1/2 c
    onion diced fine
  • 1/2 c
    carrot chopped
  • 1/2 c
    celery chopped
  • 1 qt
    homemade beef broth
  • ·
    olive oil for sautéing
  • ·
    fresh grated parmesan for serving

How to Make Mushroom Ravioli in Beef Broth


    In a well seasoned cast iron pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute.  Remove from heat and add parmesan, stir to combine and let cool.
    Makes about 60. Freeze what you don’t use for another night!

    On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough.  Knead until you have a soft dough. Wrap in plastic and let rest one hour in the refrigerator. 

    Cut dough into 3-4 parts,  keep parts you aren’t working with wrapped in plastic. Flatten part you are working with and roll through pasta machine until thin and slightly transparent. Sprinkle dough with flour so it doesn't stick. Fold the sheet in half and mark midpoint. Open the sheet back up noting where the center is. Use your Anolini stamp (you can also eyeball it and use a knife or pasta cutter to form the ravioli. I bought the Anolini stamp - it was winter I was bored.) and lightly stamp the dough to mark your shapes. Drop approximately 1 heaping teaspoon full of mushroom filling in the spots marked out on the half pasta sheet. Fold the other side over and with your fingers press between each ravioli, sealing the dough in place. Use the Anolini stamp to press and seal. Place on floured wax or parchment paper set in a cookie sheet.
    Heat olive oil in a soup pot, I use 4 quart size, add veggies and sauté until the onions are translucent. Add beef broth bring to a slow simmer. Simmer until veggies are tender. Cover and keep warm.
    Bring a large pot of salted water to a boil. Add a handfull of ravioli for each person, I use 10-12 per person. The ravioli are done when they float. Strain ravioli with a slotted spoon and place the ravioli in a soup bowl. Toss with some butter. Pour a ladle or two of beef broth over. Top with grated Parmesan.

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About Mushroom Ravioli in Beef Broth

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy

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