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Chili-Garlic Butter Mushroom Ravioli
Velvety handmade ravioli stuffed with earthy mushroom filling, bathed in a scandalously luxurious chili-garlic butter that Viola would absolutely defend at a family dinner. One taste and the Nonna's objections dissolve.
Prep
45 min
Cook
15 min
Rest
30 min
Total
1h 30m
Method
Pasta Dough
1
Knead the dough vigorously for 8-10 minutes until smooth and elastic like an earlobe. Wrap in plastic and rest at room temperature for 30 minutes.
Mushroom Filling
2
Stir in ricotta, grated cheddar, salt, and black pepper. Taste and adjust seasoning—this filling should sing.
Ravioli Assembly
3
Cut ravioli with a fluted wheel or knife. Transfer to a floured tray and set aside while you bring the salted water to a boil.
Chili-Garlic Butter Sauce
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
727
per serving
High in saturated fat · 16gSource of protein · 30gLow sugar · 4g
Protein
30g
Carbs
59g
Fat
41g
Sat. fat
16g
Fiber
5g
Sugar
4g
Sodium
834mg
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.4
per serving
CCarbon
Ricotta drives 50% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
From the chef
The scandalous ingredient here is cheddar — yes, cheddar — folded into the ricotta filling alongside those deeply savory sautéed mushrooms, and I will not apologize for it. The dough gets kneaded until it yields like something worth the effort, then the whole thing is bathed in a cayenne-spiked brown butter that you finish with aggressive splashes of pasta water to pull everything into a silky, glossy emulsion. Garlic crisps in that butter until it turns nutty gold. Plate it immediately, hit it with one more pinch of cayenne, and serve before anyone can question your technique.
Source: generated · June 9, 2026