Cheese & Mushroom Ravioli
with Romano Cream Sauce

There is something deeply satisfying about making pasta from scratch — the feel of the dough coming together under your hands, the quiet rhythm of rolling and filling, and then that first bite where everything you put into it comes back to you all at once.

This recipe is one of those dishes that feels impressive but is more approachable than it looks. A silky handmade pasta dough wraps a savory filling of sautéed cremini mushrooms and ricotta, and the whole thing is finished in a Romano cream sauce that's rich without being heavy. It's the kind of meal that slows a table down — in the best way.

How to Make It

1. 01
   Make the Pasta Dough

   Mound 2 cups of flour on a clean work surface and make a well in the center. Add the eggs, egg yolks, olive oil, and salt into the well. Using a fork, gradually beat the eggs while pulling in flour from the inner walls. Once it comes together, knead by hand for 8–10 minutes until smooth, silky, and springy. If it feels sticky, add flour one tablespoon at a time.

2. 02
   Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling much easier — don't skip this step.

3. 03
   Prepare the Mushroom Filling

   Heat a skillet over medium-high with a drizzle of olive oil. Add the diced cremini mushrooms in a single layer and cook without stirring for 2–5 minutes until golden. Add the garlic and thyme, season with salt and pepper, and stir until the mushrooms are dry and fragrant, about 2 more minutes. Remove from heat and let cool completely.

4. 04
   Mix the Filling

   In a bowl, combine the cooled mushrooms with ricotta and Romano cheese. Stir until well blended. Taste and adjust seasoning. The filling should be thick enough to hold its shape — if it seems wet, drain briefly through a fine mesh strainer. Transfer to a piping bag or zip-lock bag with a corner snipped.

5. 05
   Roll the Pasta Sheets

   Divide the rested dough into 4 equal portions. Working one at a time (keep the rest covered), flatten each piece with your palm, then roll through a pasta machine starting at the widest setting. Fold in thirds and feed through again. Progressively work down to setting 5 or 6 (about 1–2mm thick). Keep covered with a damp towel to prevent drying.

6. 06
   Fill and Press the Ravioli

   Lightly flour your ravioli press. Lay one pasta sheet over the mold, pressing gently into each cavity. Pipe about 1 teaspoon of filling into each pocket — don't overfill. Lay a second sheet on top and roll firmly with a rolling pin to seal and cut each ravioli. Flip to release. Place finished ravioli on a floured baking sheet in a single layer.

7. 07
   Sauté the Garnish Mushrooms

   Heat a skillet over high heat with a drizzle of olive oil. Add the sliced mushrooms in a single layer and cook undisturbed for 2–3 minutes until deeply browned. Season with salt and pepper, toss once, and cook 1 more minute. Set aside.

8. 08
   Build the Romano Cream Sauce

   In a wide sauté pan over medium heat, melt the butter. Add the shallots and cook until softened, about 6 minutes. Add the garlic and cook 30 seconds until fragrant. Pour in the white wine and simmer, scraping up any bits, until the wine reduces by half, about 3 minutes.

9. 09
   Finish the Sauce

   Pour in the heavy cream and bring to a gentle simmer. Cook, stirring occasionally, until the cream reduces and coats the back of a spoon, about 5 minutes. Reduce heat to low and stir in the Romano cheese a little at a time, allowing it to melt fully between additions. Season with salt and pepper. Keep warm on very low heat.

10. 10
    Cook the Ravioli

    Bring a large pot of generously salted water to a rolling boil. Working in batches, cook the ravioli for 3–4 minutes — they're done when they float and the edges feel tender but still have slight bite. Use a spider strainer or slotted spoon to transfer directly into the cream sauce. Reserve ½ cup pasta water before draining.

11. 11
    Bring It All Together

    Gently toss the ravioli in the Romano cream sauce over low heat for 1 minute, allowing each piece to absorb the sauce. If the sauce is too thick, loosen it with splashes of reserved pasta water until silky and flowing.

12. 12
    Plate and Garnish

    Divide the sauced ravioli between warm shallow bowls. Spoon extra sauce over the top. Arrange the sautéed garnish mushrooms over each bowl. Scatter fresh parsley generously over the top, then finish with a heavy shower of grated Romano. Serve immediately.