Cheese Raviolis with Mushroom & Marsala Sauce Recipe
These cheese raviolis are not your average pasta pillows—oh no, my friends! We’re talking about rich ricotta blended with creamy goat cheese, mascarpone, and Brie, stuffed inside delicate homemade pasta sheets, with a hidden surprise: a silky quail egg yolk inside! And the sauce? A luscious Marsala reduction with butter and herbs that’s so good you’ll want to rub it all over your body (don’t do that, but you’ll want to). It’s elegant, decadent, and absolutely unforgettable. Let’s make ravioli magic together!
Recipe Video
Recipe Ingredients
Mushroom and Spinach Stuffing
- 1 ½ tbsp olive oil
- 2 tbsp chopped shallots or onion
- 4 - 5 mushrooms diced
- 1/4 tsp salt
- 1 tbsp chopped garlic
- 2 tsp chopped fresh sage or thyme or tarragon
- 1 handful fresh spinach
- 1 tbsp chopped sun-dried tomatoes
- Freshly ground black pepper to taste
Cheese Mixture
- 16 oz ricotta, drained
- 2 oz goat cheese optional
- 4 oz cream cheese or mascarpone
- 2 oz triple cream Brie, rind removed
- salt and ground black pepper to taste
Marsala Shallot Sauce
- 1 tbsp butter
- 1 tbsp chopped shallots
- 1 tsp garlic
- ½ tsp chopped sage or tarragon
- ½ cup Marsala wine
- 1 cup beefstock
- salt & pepper to taste
- 2 tbsp unsalted butter to finish
Ravioli Assembly
- Fresh pasta sheets
- Prepared mushroom & cheese filling
- Quail eggs or small regular eggs
- 1 beaten egg for sealing
- Semolina flour to prevent sticking
Recipe Instructions
Mushroom and Spinach Stuffing
- In a sauté pan, heat the olive oil over medium heat. Add shallots and cook for 1 minute.
- Toss in diced mushrooms and salt—this helps draw out the moisture so we don’t burn the shallots.
- Once mushrooms release their moisture, stir in the garlic and herbs. Cook until fragrant (about 30 seconds).
- Add spinach and optional sun-dried tomatoes. Cook until spinach wilts and most of the moisture evaporates.
- Season with black pepper. Remove from heat and let it cool completely before mixing with cheese.
Cheese Mixture
- Combine all cheeses in a mixing bowl (make sure they’re at room temperature—don’t fight the fridge).
- Season with salt and pepper and mix well until smooth.
- Set aside in the fridge to firm up.
Mushroom & Cheese Ravioli Filling
- Once the mushroom and spinach stuffing has cooled, combine it with the cheese mixture.
- Mix well, then refrigerate until slightly firm—makes the ravioli assembly much easier.
Marsala Shallot Sauce
- In a saucepan, melt butter over medium heat.
- Add shallots and sauté until lightly golden.
- Stir in garlic and herbs, and when the garlic of fragrant, pour in Marsala wine (no need to reduce—it’s fortified!).
- Add beef stock, season, and let it simmer for about 10 minutes.
- Optional: Strain for a silky smooth finish.
- Off the heat, whisk in butter to emulsify. Creamy, velvety, luxurious—yes,rub-it-on-your-body good!
Ravioli Assembly
- Roll pasta sheets thin (as thin as you can without them tearing).
- Lightly dust your surface with semolina flour.
- Mark your ravioli shapes lightly on one sheet using a cutter or glass.
- Pipe or spoon cheese filling into marked spots.
- Gently crack a quail egg into the center of each cheese mound (yolk only or whole egg).
- Brush edges with beaten egg.
- Top with another pasta sheet and press around filling, removing all air pockets.
- Cut raviolis using a round cutter—press hard to seal!
- Transfer to a floured tray or cook right away.
Cooking the Raviolis
- Boil salted water gently (don’t let it rage like a volcano).
- Cook ravioli for about 2–3 minutes or until they float and the pasta is tender.
- While they cook, rewarm sauce if needed.
Plating and Serving
- Ladle sauce on the bottom, gently place ravioli on top.
- Optional garnishes: toasted pinenuts, Parmesan, a drizzle of olive oil.
- Bon appétit, my friends!
Pro-Tips
Pro-Tip: Don’t Skip the Marsala
A Marsala sauce is the secret sauce here—literally. It’s a fortified wine that adds depth and sweetness without needing to reduce it. Just heat, add your shallots and garlic, let the sauce simmer gently, and finish with butter. That’s it. Don’t boil it too hard or the sauce separates. Keep the heat to medium-low, stir gently, and always finish with butter off the heat.Bonus Pro-Tip: Make It Ahead!
Hosting a dinner party? You can prep everything in advance. Make the raviolis and place them on a parchment-lined tray, then refrigerate. The sauce? Done ahead. Just reheat gently. At dinnertime, bring a large pot of salted water to a gentle boil and cook the ravioli straight from the fridge. Stress-free and fabulous.Equipment - You can find the items below at our online store!
Nutrition
Calories: 797.96kcalCarbohydrates: 48.53gProtein: 33.11gFat: 49.42gSaturated Fat: 26.9gPolyunsaturated Fat: 2.98gMonounsaturated Fat: 15.69gTrans Fat: 0.35gCholesterol: 330.59mgSodium: 676.54mgPotassium: 658.42mgFiber: 0.91gSugar: 5.84gVitamin A: 2255.15IUVitamin C: 4.48mgCalcium: 367.62mgIron: 4.55mg