Golden Brown Butter Ravioli with Savory Mushroom Prosciutto

Why This Mushroom Prosciutto Ravioli Will Become Your New Favorite

There are countless reasons why this mushroom prosciutto ravioli recipe stands out and is destined to become a beloved staple in your kitchen. From the joy of crafting pasta by hand to the sublime combination of flavors, every element contributes to an exceptional dining experience. Here’s why you’ll fall in love with it:

• A Delightful Culinary Adventure: Making homemade ravioli is more than just cooking; it’s a wonderfully interactive experience. It’s a fantastic date night activity, fostering connection and creativity, or an engaging way to get the whole family involved in the kitchen. Imagine rolling out fresh pasta dough together, filling each delicate parcel, and sharing in the satisfaction of creating something truly special.
• Convenience Meets Gourmet: Don’t let the “homemade” aspect intimidate you. This mushroom ravioli can be prepared in advance and frozen, allowing you to enjoy a gourmet meal with minimal effort on a busy weeknight. Simply pull them from the freezer and cook!
• The Irresistible Brown Butter Sauce: Forget heavy cream sauces that can mask the true flavors of your pasta. Our Garlic Rosemary Brown Butter sauce is incredibly flavorful and surprisingly easy to make. Its nutty depth, infused with fragrant garlic and earthy rosemary, perfectly complements the mushroom filling without overwhelming it, offering a sophisticated yet lighter alternative.
• Perfect Textural Contrast: The addition of toasted breadcrumbs provides the perfect crunch, adding another delightful layer of texture to the finished dish. This subtle crispness creates an engaging contrast with the tender pasta and succulent filling.
• Versatile Sauce for Any Pasta: While it shines with our mushroom prosciutto ravioli, this luscious brown butter sauce is incredibly versatile. You can enjoy it with a variety of pastas, from tortellini to tagliatelle, making it a valuable addition to your culinary repertoire.

Homemade Mushroom Ravioli: The Star of Your Dinner Table

Homemade mushroom ravioli offers a depth of flavor and freshness that store-bought versions simply can’t match. The secret lies in selecting the right mushrooms and pairing them with a sauce that enhances, rather than competes with, their natural earthiness. This recipe focuses on creating truly exceptional ravioli from scratch, from the delicate pasta dough to the rich, aromatic filling.

When it comes to mushrooms for the filling, the possibilities are vast, but for a truly exceptional experience, we recommend a specific blend. We suggest using a combination of two distinct varieties to build a complex flavor profile. Dried porcini mushrooms, a prized Italian variety known for their intense, umami-rich, and slightly woodsy flavor, form the cornerstone of our filling. They add incredible depth that truly defines the dish. For the other half, fresh shiitake mushrooms are an ideal companion. Their meaty texture and earthy, slightly smoky notes beautifully complement the porcini, creating a harmonious and robust mushroom medley. While other varieties can certainly be used, this porcini and shiitake combination has proven to yield the most spectacular results in our ravioli.

The sauce is just as crucial as the filling. Brown butter, with its distinct nutty aroma and golden hue, forms a wonderfully addictive base. Historically, brown butter is often paired with sage, a classic combination that highlights its rich qualities. However, for this particular mushroom ravioli, fresh rosemary offers an equally perfect pairing. Its pungent, piney notes provide a beautiful counterpoint to the earthy mushrooms and the warmth of the brown butter, creating a cohesive and elegant flavor profile. Should you be short on time, this divine brown butter sauce can certainly elevate even good quality store-bought ravioli, offering a quick path to gourmet dining.

Ingredients for Unforgettable Mushroom Prosciutto Ravioli

Crafting these delectable mushroom prosciutto ravioli requires a thoughtful selection of ingredients, each playing a vital role in building the layered flavors of the dish. Here’s a detailed look at what you’ll need to create this culinary masterpiece:

• Homemade Pasta Dough: The foundation of any great ravioli! Our recipe for homemade egg pasta dough provides the perfect tender, yet resilient wrapper for our rich filling. Using fresh pasta ensures the best texture and flavor, making the effort truly worthwhile.
• Olive Oil: A touch of extra virgin olive oil is used to sauté the aromatics and begin the flavorful filling. Since it will be cooked down, a high-end finishing oil isn’t necessary, but a good quality standard olive oil is recommended.
• Prosciutto: Thin slices of prosciutto contribute a wonderful savory depth and a delicate saltiness to the ravioli filling, perfectly complementing the earthy mushrooms. We also crisp up some extra slices to use as a luxurious, crunchy garnish, adding texture and a final flourish.
• Onion: Finely chopped yellow or white onion forms an aromatic base for the filling, lending a subtle sweetness and a foundational savory note when caramelized.
• Garlic: Freshly minced garlic cloves are essential for adding a pungent, aromatic warmth to the mushroom filling. Garlic and mushrooms are a classic pairing, and its inclusion here elevates the overall flavor profile significantly.
• Mushrooms: The heart of the filling! We specifically call for half dried porcini mushrooms and half fresh shiitake mushrooms. Porcini deliver an unparalleled depth of umami and a woodsy intensity. While fresh porcini can be elusive, the dried version is readily available in most grocery stores and rehydrates beautifully (refer to the step-by-step instructions for guidance). Fresh shiitake mushrooms offer a satisfying meaty texture and a complementary earthy, slightly smoky flavor that pairs exquisitely with the porcini.
• Unsalted Butter: Butter is used generously in both the filling and the brown butter sauce. Opting for unsalted butter gives you precise control over the saltiness of your dish, allowing you to season it perfectly to taste.
• Rosemary: Finely chopped fresh rosemary is incorporated into both the ravioli filling and the brown butter sauce. Its distinct piney, fragrant notes are a superb match for the earthy mushrooms and the nutty butter.
• Kosher Salt & Black Pepper: Fundamental seasonings to enhance and balance all the flavors in the filling and sauce.
• Parsley: Freshly chopped parsley provides a vibrant herbaceous note, cutting through the richness of the mushroom filling and adding a touch of freshness.
• Red Wine: A splash of dry red wine is crucial for deglazing the pan and adding a significant layer of complexity and depth to the filling. We love to use an Italian Chianti to keep with the theme, but a good quality Pinot Noir or Merlot will also work beautifully, contributing subtle fruity and earthy undertones.
• All-Purpose Flour: A small amount of all-purpose flour acts as a binding agent, helping to thicken the mushroom filling and ensure it holds together perfectly within the pasta parcels.
• Cream: A touch of heavy cream adds luxurious richness and helps to bind the ingredients in the filling, creating a smooth and cohesive mixture.
• Balsamic Vinegar: Just a few drops of high-quality balsamic vinegar provide an essential touch of acidity and a concentrated umami punch, brightens the filling without making it taste vinegary.
• Parmesan Cheese: Freshly grated Parmigiano Reggiano is folded into the filling for its salty, nutty, and savory notes, and is also an absolute must as a garnish for the finished dish. Insist on authentic Italian Parmigiano Reggiano for the best flavor and texture.
• Breadcrumbs: Panko breadcrumbs are toasted to a golden crisp and used as a garnish. They offer a delightful textural contrast and a pleasant crunch against the tender ravioli and smooth sauce.

Please refer to the recipe card below for exact quantities and measurements.

Thoughtful Substitutions for Your Ravioli

While our recipe offers a carefully curated blend of ingredients for optimal flavor, we understand that sometimes substitutions are necessary or desired. Here are a couple of common ingredient swaps that can work well without compromising the integrity of the dish:

• Mushrooms: Our preferred combination of porcini and shiitake mushrooms is truly exceptional for ravioli, offering a profound depth of flavor. However, feel free to experiment with other varieties of wild mushrooms if you have access to them. We’ve had delicious results using oyster, portobello, lion’s mane, and chestnut mushrooms. Each offers a unique texture and flavor profile. If wild mushrooms are unavailable or not to your taste, readily accessible cremini mushrooms (often labeled as baby bella) will also perform admirably in this recipe, providing a milder, yet still earthy, base.
• Prosciutto: If prosciutto is not available or you prefer an alternative, pancetta makes an excellent substitute. Its cured pork belly notes will contribute a similar savory depth to the filling. We generally advise against using regular bacon, as its smoky flavor tends to be quite strong and can easily overwhelm the delicate mushroom notes we’re trying to highlight in this dish.
• Parmesan cheese: For a slightly different but equally authentic Italian cheese experience, Pecorino Romano (a hard, salty sheep’s milk cheese) or Grana Padano are both wonderful substitutes for Parmigiano Reggiano in this recipe. Both will provide that essential sharp, salty kick to the filling.

Crafting Your Mushroom Prosciutto Ravioli with Brown Butter

Creating homemade ravioli is a rewarding process that combines a few distinct stages. While the filling boasts several rich ingredients, it comes together surprisingly quickly. The act of filling and shaping the pasta is where the fun truly begins, yielding beautiful results that are undeniably worth the effort. Finally, the garlic rosemary brown butter sauce is a breeze to prepare, yet it delivers an extraordinary punch of sophisticated flavor, tying the entire dish together with elegant simplicity. Follow these steps for a truly memorable meal.

Essential Equipment for Ravioli Making

Having the right tools can make the process of crafting homemade ravioli much smoother and more enjoyable. Here’s what you’ll need to successfully prepare this delicious dish:

• Large Non-Stick Skillet: Essential for toasting breadcrumbs, crisping prosciutto, and sautéing the mushroom filling ingredients evenly without sticking.
• Large Stainless Steel Pan: Ideal for making the brown butter sauce. Stainless steel allows you to clearly see the color change of the butter solids, crucial for achieving that perfect nutty brown.
• Large Pot: For boiling the ravioli. A spacious pot ensures the ravioli have enough room to cook without clumping, promoting an even cook.
• Ravioli Cutter, Ravioli Stamp, or Ravioli Mold (optional): These tools help create uniform, beautifully sealed ravioli. While optional, they can significantly speed up the shaping process and yield professional-looking results.
• Rolling Pin, Hand Crank Pasta Roller or Pasta Machine Roller Attachment: To achieve consistently thin pasta sheets, a pasta roller (either hand-cranked or an attachment for a stand mixer) is highly recommended. A good rolling pin and some elbow grease can also do the job, but it requires more effort and skill.
• Spider Spatula or Slotted Spoon: Perfect for gently transferring the delicate cooked ravioli from the boiling water to the sauce without tearing them.

Detailed Step-by-Step Instructions

Follow these comprehensive instructions to master each stage of preparing your mushroom prosciutto ravioli, ensuring a delicious and satisfying outcome:

Step 1: Make the Pasta Dough

• The foundation of exquisite ravioli begins with perfectly crafted pasta dough. Refer to our detailed instructions for making one recipe of Multipurpose Pasta Dough. This dough is designed for elasticity and flavor, crucial for tender ravioli. Once prepared, allow the dough to rest as directed while you move on to creating the rich mushroom filling. This resting period is vital for the dough’s texture and workability.

Step 2: Rehydrate and Prepare the Dried Porcini Mushrooms

• Rehydrating dried porcini mushrooms properly is key to unlocking their intense flavor and ensuring a grit-free filling. Simply place 1 ½ ounces of dried porcini mushrooms in a large bowl and cover them with room temperature water. Let them soak for approximately 20 minutes. During this time, gently agitate the mushrooms at least twice (as they tend to float) to dislodge any trapped sand or dirt. The impurities will settle at the bottom while the rehydrated mushrooms remain afloat. After 20 minutes, carefully remove the mushrooms from the water using a slotted spoon, spider, or your hands, leaving the grit behind. Gently squeeze out any excess water and then place them on several layers of paper towels or a clean kitchen towel to thoroughly absorb moisture. Pat them completely dry before finely chopping them, preparing them just as you would fresh mushrooms.

Step 3: Make the Mushroom Filling and Breadcrumb Garnish

• Toast the Breadcrumbs: In a large, dry non-stick pan set over medium heat, add the panko breadcrumbs. Continuously shake and stir the pan to ensure even browning. Keep a close eye on them; you can brown them lightly to a golden hue or to a deeper, richer brown, but be extremely careful not to burn them, as they can turn quickly. Once toasted to your liking, remove the breadcrumbs from the pan and set them aside to cool for garnishing. Wipe the pan clean.
• Crisp the Prosciutto: Return the large, dry non-stick pan to medium heat. Add the prosciutto slices and cook for about 15-20 seconds per side, or until the white fat renders clear and the prosciutto becomes slightly crisp and brittle. Remove the prosciutto, allow it to cool slightly, then finely chop it. Reserve a small amount for garnish if desired, and set the rest aside for the filling.
• Cook the Mushrooms and Onion: In the same pan, add the olive oil over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until it begins to soften and just starts to turn golden brown, about 3-5 minutes. Add the minced garlic and cook for an additional 20 seconds until fragrant, being careful not to burn it. Introduce the unsalted butter and allow it to melt completely. Then, add the chopped rehydrated porcini and fresh shiitake mushrooms, the majority of the chopped cooked prosciutto, fresh rosemary, kosher salt, black pepper, and fresh parsley. The mushrooms will quickly absorb the butter. Continue to cook, stirring occasionally, until the mushrooms release their natural juices and then these juices begin to evaporate, a process that typically takes about 5-7 minutes.
• Finish the Filling: Once the mushrooms have reached the desired tenderness and released their moisture, pour in the dry red wine. Allow it to simmer and reduce slightly, deglazing the pan and scraping up any flavorful brown bits. Sprinkle the all-purpose flour over the mixture and stir well to combine, cooking for another few minutes until the flour is fully incorporated and the mixture visibly thickens. Stir in the heavy cream and cook for another few minutes until the filling is rich and creamy. Remove the pan from the heat and stir in the balsamic vinegar and freshly grated Parmesan cheese. Taste and adjust seasoning if necessary. Transfer the filling to a bowl and set it aside to cool completely before filling the ravioli. A cooled filling is easier to handle and prevents the pasta from becoming soggy.

Step 4: Roll Out Pasta Dough

• Retrieve your rested pasta dough from the refrigerator and let it sit at room temperature for 10 minutes while still wrapped in plastic. Unwrap the dough and knead it gently by hand on a lightly floured surface for a few minutes. This helps wake up the gluten and makes it more pliable.
• Divide the dough into manageable portions, roughly the size of your palm (approximately 85-100g per piece). Flatten each piece with your hands to about ¼ inch (6 mm) thick. Now, using your pasta machine, start by feeding each flattened piece through the widest setting.
• Fold the dough sheet in half lengthwise and run it through the widest setting again. Repeat this folding and rolling process on the widest setting a total of three times. This helps to further develop the gluten and create a smooth, strong sheet. If the sheet becomes too wide, you can fold the sides inward before running it through. Should the dough rip or tear, simply fold it over itself and start again with that piece. Progress to the next setting and run the sheet through twice, folding in between each pass.
• Continue to incrementally reduce the setting on your pasta machine, running the sheet through once at each subsequent lowest setting until your desired thickness is achieved. Every pasta roller has slightly different settings, so you may need to experiment. For delicate ravioli, we recommend rolling the dough very thin, almost translucent.
• Lay your freshly rolled pasta sheet onto a flat surface lightly dusted with semolina flour or regular flour. To prevent the dough from drying out, it’s best to roll out one sheet at a time, fill the ravioli from that sheet, and then roll out the next.
• Alternatively, if you’re using a rolling pin, be prepared to put in considerable effort. You’ll need to roll the dough out until it is exceptionally thin – you should be able to see your hand or light through it when held up.

Step 5: Fill and Cut the Ravioli

• Lay one thin sheet of pasta dough flat on your lightly floured work surface. Place small mounds of the cooled mushroom filling, about 1 to 2 teaspoons each, approximately 2 inches apart along one half of the pasta sheet.
• Carefully fold the other half of the pasta sheet over the filling scoops, aligning the two short edges. If your dough feels a little dry and isn’t sticking easily, lightly dampen your finger with water and run it around the perimeter of each filling scoop before folding the dough. Gently press the pasta sheets together around each mound of filling, working from the center outwards to carefully push out as much air as possible around the filling. This prevents air pockets, which can cause the ravioli to burst during cooking.
• Once sealed, use a ravioli cutter (fluted wheel) or a sharp knife to cut your filled sheet into individual 2×2-inch squares. Lightly dust a parchment paper-lined sheet tray with semolina flour and carefully transfer the shaped ravioli onto it in a single layer. Dust the tops of the ravioli with a small amount of additional semolina flour to prevent sticking. These fresh ravioli can rest at room temperature for up to an hour or be stored in the refrigerator for a few hours until you’re ready to cook them. This recipe typically yields about 28-30 ravioli, perfect for serving four people.

Step 6: Make the Garlic Rosemary Brown Butter Sauce

• In a stainless steel skillet or saucepan, melt the unsalted butter over medium heat. Watch carefully as the butter begins to foam, then the milk solids at the bottom will start to brown. Continue cooking, swirling occasionally, until the milk solids turn a beautiful golden brown and the butter develops a rich, nutty aroma. This stage is crucial; once it reaches this point, immediately reduce the heat to medium-low or low to prevent burning. Stir in the kosher salt, black pepper, and finely chopped fresh rosemary, and cook on low heat for just about 10 seconds to infuse the flavors. Remove the pan from the heat and set the sauce aside while the ravioli cook. If needed, you can gently reheat the sauce on low heat just before serving to ensure it’s warm and fluid.

Step 7: Cook the Ravioli

• Bring a large pot of generously salted water to a gentle boil. Avoid a vigorous, rolling boil, as this can damage the delicate ravioli. Carefully add the ravioli to the simmering water. They will cook very quickly. Fresh ravioli typically take between 1 to 2 minutes to cook, floating to the surface when done. If you are cooking frozen ravioli (without thawing), they will require an extra minute or so. Cook them until they are tender yet still have a slight bite (al dente).

Step 8: Serve Your Masterpiece

• Once the ravioli are cooked, use a spider spatula or a slotted spoon to carefully transfer them directly into the large skillet containing the warm brown butter sauce. Gently toss or stir the ravioli to ensure each one is beautifully coated in the fragrant, nutty sauce. Serve the ravioli immediately in individual bowls or plates. Garnish generously with the toasted breadcrumbs for added crunch, a sprinkle of freshly grated Parmesan cheese, and if you reserved any, some extra chopped crispy prosciutto for an additional layer of flavor and texture. For a truly satisfying meal, serve alongside some crusty bread to sop up every last drop of the delectable brown butter sauce.

Creative Variations to Elevate Your Ravioli

While this mushroom prosciutto ravioli recipe is perfect as written, here are a few exciting ways to introduce new flavors or textures and customize it to your preference:

• Add a Creamy Cheese Element: For those who love a richer, cheesier filling, consider adding a small amount of fresh ricotta cheese to the mushroom mixture. This will introduce a delicate creaminess and a subtle tangy flavor that complements the earthiness of the mushrooms beautifully.
• Introduce a Spicy Kick: If you enjoy a touch of heat, easily spice up your ravioli! Incorporate a small amount of Calabrian chili pepper paste into the filling for a robust Italian spice, or simply add some dried red pepper flakes for a noticeable, yet controllable, warmth.
• Indulge in a Creamy Mushroom Sauce: Transform this dish into an even more decadent and mushroom-forward experience by preparing the ravioli with a creamy mushroom sauce instead of the brown butter. This will create a heavier, incredibly rich dish, amplifying the mushroom flavor to the max.
• Experiment with Fresh Herbs: Don’t be afraid to switch up the rosemary for other fresh herbs. Sage is a classic pairing with brown butter and mushrooms, offering a distinct aromatic profile. Thyme or marjoram could also provide a lovely, slightly different herbaceous dimension to the sauce and filling.

Storage and Freezing Tips for Homemade Ravioli

One of the beauties of homemade ravioli is its versatility for meal planning and storage. Here’s how to best store and reheat your delicious mushroom ravioli:

How to store leftover cooked mushroom ravioli and brown butter sauce:

• Should you be lucky enough to have leftovers (it’s rare!), allow the cooked ravioli to cool completely. Then, transfer them to an airtight container and store them in the refrigerator for up to 5 days. Keeping them sealed well will prevent them from drying out.

How to reheat leftover cooked mushroom ravioli:

• To reheat, place the ravioli in a non-stick skillet over low to medium-low heat with a tiny splash of water or broth. Cover the skillet and very gently warm them through, tossing occasionally, until heated. Be careful not to overheat or they may become rubbery.

Can you freeze mushroom ravioli?

• Absolutely! Freezing homemade ravioli is a fantastic way to prepare meals in advance. The best method is to dust a large sheet pan generously with semolina flour (this prevents sticking and absorbs excess moisture). Arrange the fresh, uncooked ravioli in a single layer on the prepared pan, ensuring they don’t touch. Dust the tops with a small amount of additional semolina flour. Place the uncovered sheet pan in the freezer for about 30 minutes, or until the ravioli are individually frozen solid. This “flash freezing” prevents them from clumping together. Once frozen, carefully transfer the ravioli to a freezer-safe zip-top bag or an airtight container. They will maintain their quality for up to 3 months in the freezer. When you’re ready to enjoy them, there’s no need to thaw; simply cook the ravioli straight from the freezer in boiling water, adding an extra minute or two to the cooking time.

Top Tips for Perfect Ravioli

Achieving restaurant-quality mushroom ravioli at home is entirely possible with a few key insights. Keep these expert tips in mind to ensure your dish is a resounding success:

1. Mastering Brown Butter: The Golden Rule: The garlic rosemary brown butter sauce is a highlight of this dish, but it requires your full attention. It takes several minutes for the milk solids in the butter to reach that perfect nutty brown color. However, the transition from beautifully browned to burnt (and ruined) can happen in a matter of seconds. Stay at the stovetop, swirl the pan frequently, and as soon as you see those golden-brown flecks and smell the delicious nutty aroma, immediately remove the pan from the heat. Don’t walk away!
2. Prep Ahead for Stress-Free Cooking: To make the ravioli-making process more manageable and enjoyable, consider preparing elements in advance. The mushroom filling, for example, can be made a day or two ahead of time. Allow it to cool completely before transferring it to an airtight container and storing it in the refrigerator. This allows you to space out the work, making the final assembly much less daunting.
3. Don’t Overfill Your Ravioli: Resist the urge to add too much filling to each ravioli. Overfilling can make them difficult to seal properly, increasing the risk of bursting during cooking. Aim for 1-2 teaspoons, leaving enough room to press out air and create a strong seal.
4. Ensure a Tight Seal: Air pockets trapped inside the ravioli are the enemy! When folding the pasta over the filling, gently press around each mound, working from the center outwards, to expel any trapped air. A good seal prevents the filling from escaping into the boiling water.

Troubleshooting Common Ravioli Issues

Even experienced cooks can encounter minor challenges when making homemade pasta. Here’s a quick solution to a common issue you might face with your mushroom ravioli filling:

Soupy Filling: Your mushroom filling should be thick and cohesive, not watery or overly liquid. If, after cooking, you find your filling to be too soupy or excessively moist, simply return it to the skillet and cook it for a few additional minutes over medium heat. Continue to stir until much of the excess liquid has evaporated. A thick filling is crucial for preventing soggy pasta and ensuring the ravioli holds its shape beautifully. Ensure it’s well-drained before proceeding to fill the pasta.

What to Serve with Mushroom Prosciutto Ravioli

This mushroom prosciutto ravioli, with its rich filling and light brown butter sauce, can be a versatile component of your meal. It’s substantial enough to be a main course but also pairs beautifully with other dishes. Here are some serving suggestions:

• Light and Fresh Sides: To keep the meal on the lighter side, any vibrant green vegetable makes an excellent accompaniment. Think sautéed broccoli florets with garlic, wilted spinach with a touch of lemon, or a crisp, fresh green salad with a simple vinaigrette. These lighter options provide a refreshing contrast to the richness of the ravioli.
• As a Primo Piatto (First Course): In true Italian fashion, these ravioli can be served as a sophisticated first course, preceding a more substantial meat dish.
• Hearty Main Course Pairings: For a more robust and complete meal, consider serving these mushroom ravioli alongside a flavorful meat dish. Pork chops, a tender herb-crusted pork tenderloin with juniper red wine sauce, a succulent garlic-thyme studded beef tenderloin roast, or a perfectly seared steak are all fantastic main course options that complement the earthy, savory notes of the ravioli.

The Perfect Wine Pairings for Mushroom Ravioli

Pairing the right wine with your mushroom prosciutto ravioli can elevate the dining experience to new heights. For this particular dish, characterized by earthy mushrooms, savory prosciutto, and nutty brown butter, dry red wines generally offer the most harmonious match. However, there are excellent white wine options too, depending on your preference.

Red Wine Recommendations:

• Versatile Reds: Almost any dry red wine can work well here, from lighter-bodied reds to more robust blends. The key is to find wines with earthy undertones or a good structure that can stand up to the richness of the filling.
• Italian Classics: Staying within the Italian theme, a bold red from Italy is often an ideal choice. Consider a Barolo, known for its complex notes of cherry, roses, and tar, which beautifully complements the earthy mushrooms. A Chianti Classico or Brunello di Montalcino would also be excellent, offering good acidity and savory characteristics.
• French Elegance: A Châteauneuf-du-Pape from France, with its blend of Rhône varietals, provides a rich, spicy, and earthy profile that pairs wonderfully with the robust flavors of the ravioli.
• Spanish Charms: Tempranillo from Spain, particularly a Rioja, offers notes of red fruit, leather, and tobacco, which harmonize with the prosciutto and mushrooms.
• New World Favorites: For a domestic option, a richer style of Russian River Valley Pinot Noir, known for its ripe red fruit, cola, and forest floor notes, can be a delightful pairing, echoing the dish’s earthy elements.

White Wine Recommendations:

• If you lean towards white wines, choose those with a bit of body and complexity. A well-oaked Chardonnay, with its buttery and nutty undertones, can beautifully mirror the brown butter sauce. Alternatively, a crisp and aromatic Pinot Grigio (preferably an Italian one) offers a refreshing contrast, cutting through the richness with its bright acidity and subtle fruit notes.

While preferences vary, our absolute favorite sauce for mushroom ravioli is a delicate brown butter sauce. It offers a rich, nutty flavor that complements the earthy mushrooms without overpowering them, providing a lighter and more sophisticated alternative to many heavy cream-based sauces. However, there are many excellent choices! A classic creamy sauce, or even a decadent cheesy sauce like Alfredo, can be incredibly delicious, albeit richer options. For a truly unique flavor profile, a robust marsala wine sauce creates an absolutely stunning pairing with mushroom pasta, bringing a sweet and savory depth.

These are all delightful types of stuffed pasta, but they differ in their origin, traditional fillings, and distinct shapes across Italy.

Tortellini originates from the Emilia-Romagna region, home to culinary capitals like Modena and Bologna. Traditionally, tortellini are small, ring-shaped pasta parcels, often said to resemble a navel. They are typically stuffed with a rich meat filling (such as pork loin, prosciutto, and mortadella) along with Parmigiano Reggiano, and most famously served in a clear, flavorful broth (tortellini in brodo).

Agnolotti hail from the Piedmont region in Northern Italy. They can sometimes bear a resemblance to ravioli but come in several variations, notably the smaller “agnolotti del plin” (meaning “pinch” in Piedmontese dialect). Agnolotti are traditionally stuffed with either roasted meat or vegetable fillings, and distinctively, often without cheese in the filling. They are frequently served with a very light sauce, such as a simple roasted meat broth or a delicate butter sauce, allowing the flavor of the filling to shine.

Ravioli are perhaps the most widely recognized stuffed pasta, originating primarily from Central and Northern Italy, though variations are now found globally. Their shape, typically square or round, and fillings vary significantly from one region to another. Common fillings include ricotta cheese, spinach, various meats, and mushrooms, often served with a wide array of sauces, from simple butter and sage to rich tomato-based or cream sauces. Ravioli are incredibly versatile and have become a staple in Italian cuisine worldwide.

The filling for mushroom ravioli can vary widely, but in our recipe, the mushrooms are undoubtedly the star ingredient. Our particular filling combines intensely flavorful dried porcini mushrooms with fresh shiitake mushrooms for a rich, earthy, and meaty base. To this, we add finely chopped prosciutto for savory depth, sautéed onions and garlic for aromatics, fresh rosemary and parsley for herbaceous notes, a touch of red wine for complexity, cream and flour for binding, balsamic vinegar for umami, and grated Parmesan cheese for a salty, nutty finish. Other popular options for mushroom ravioli include a cheese-based filling (like ricotta) with added sautéed mushrooms, creating a delightful blend of dairy and earthy flavors. The key is to select ingredients that complement and enhance the natural taste of the mushrooms, ensuring their distinct flavor is prominent and celebrated.

Mushroom Prosciutto Ravioli with Garlic Rosemary Brown Butter