Beef and Mushroom Ravioli

Beef & Mushroom Ravioli I I #recipe #food #cooking #scratch

MushroomMakeover Ambassador Badge

{This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own, and based on my own experiences.}

Holy yum. That’s all I have to say about these. Well, not quite all. You are going to want help when you make these. Beef and Mushroom Ravioli from scratch are not a one-person job. Not unless you have unlimited time on your hands, and really really enjoy repetitive actions. These ravioli are pretty easy to make, but very time consuming. The end result though? Totally worth it.

I had never worked with semolina flour before, and I’m so impressed. It is light and fluffy and makes your pasta so much better than using straight all-purpose. I love my soup noodles, for example, but not for a pasta meal. In soup they are amazing. With sauce? Not my style.

One thing I REALLY loved about these were how well the mushrooms blended into the beef. The Mushroom Makeover is still going, and its going pretty well! I love incorporating more mushrooms into my diet, and I’m still working hard at being mindful about when I’m eating, and WHY I’m eating. Corinne Dobbas has been amazing motivating us to think about the when’s and why’s of our eating habits.

Check out (AD) for more awesome ideas and recipes to make with mushrooms!

Beef & Mushroom Ravioli I I #recipe #food #cooking #scratch

See how smooth and amazing this dough looks? Wrap it in plastic wrap and let it rest.


Beef & Mushroom Ravioli I I #recipe #food #cooking #scratchBeef & Mushroom Ravioli I I #recipe #food #cooking #scratch


Beef & Mushroom Ravioli I I #recipe #food #cooking #scratch

Let the beef mixture cool, and then pulse briefly in a food processor to reduce the size of the chunks or they will tear through the dough.

Beef & Mushroom Ravioli I I #recipe #food #cooking #scratch

Roll out the dough, and use your ravioli press to get the sheet dimensions right. You want your sheets a bit wider than the press to account for the filling.

Beef & Mushroom Ravioli I I #recipe #food #cooking #scratch

Stuff your ravioli, and use an egg wash to help seal them shut.


Beef & Mushroom Ravioli I I #recipe #food #cooking #scratch

DO NOT stack these one on top of the other. They will stick together. Single layer only, on parchment paper preferably. We lost several ravioli because we forgot to do that!


Beef & Mushroom Ravioli I I #recipe #food #cooking #scratch

See? Stacked ravioli! Don’t do this! Trust me!


Beef & Mushroom Ravioli I I #recipe #food #cooking #scratch



Beef & Mushroom Ravioli I I #recipe #food #cooking #scratchBeef & Mushroom Ravioli I I #recipe #food #cooking #scratch

Beef and Mushroom Ravioli
Prep time
Cook time
Total time
Serves: 10
  • Ravioli Dough
  • 4 tablespoons water
  • 4 tablespoons olive oil
  • 4 eggs, beaten
  • 1 teaspoon salt
  • 2½ cups semolina
  • ~ ½ cup all purpose flour + more for dusting
  • Beef & Mushroom Filling
  • ½ pound lean ground beef
  • 3-4 cups chopped mushrooms
  • ½ cup chopped onion
  • ½ teaspoon chopped garlic
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon beef Better Than Bouillon
  • ½ cup hot water
  1. Prepare Dough:
  2. Whisk together water, olive oil, and eggs. Add semolina and salt to your mixer, and run briefly to combine. Add flours, and mix with your dough hook attached for 5 minutes, or until the dough is smooth and elastic. If the dough is still sticky, continue adding small amounts of all-purpose flour until a stiff dough is formed.
  3. Wrap the dough in plastic wrap and let it rest for 30 minutes to an hour.
  4. Prepare Filling:
  5. In a medium pan over medium high heat, add beef, mushrooms, and onion to pan. Add seasonings. Brown well, stirring frequently. Drain off any excess fat. Dissolve Better Than Bouillon in hot water. Add to pan, and stir well. Cook beef until excess water cooks off. Remove from heat and let cool. Pulse briefly in a food processor to make into tiny chunks so the ravioli stuffs well.
  6. Roll Out Ravioli:
  7. Put on a large pan of water to boil.
  8. Turn dough out onto a lightly floured surface, knead several times, and then roll out. Make sure to keep your dough and the surface well floured to prevent sticking.
  9. Using a ravioli press as a guide, cut dough into sheets, and stuff ravioli according to your press instructions. Set out onto a parchment lined cookie sheet in a single layer until read to cook.
  10. Once your water boils, turn down the heat to a slow simmer. These need to cook gently. Add to water and cook for 2-4 minutes. Remove with a slotted spoon, and serve immediately with your favorite sauce.

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MushroomMakeover Ambassador Badge

{This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own, and based on my own experiences.}


  1. spabettie says

    look at you go with the fresh pasta – so awesome! I have not made fresh pasta in years (in college I WAS the pasta maker for an Italian restaurant…) and really want to um, yes, take the time to do so!

    this looks fantastic!

  2. Dianna says

    Finally, a beef filling that doesn’t call for cheese!! These look delicious and I can’t wait to try your recipe! I’ve never used semolina flour for anything. So it makes them a lot lighter in texture? A lot of ravs that I have eaten are sooo heavy and doughy. Thank you for the great tip!!

    • Nicole says

      The Mushroom Council was a 30 day thing. It was fun, but by the end of it I was pretty glad it was over, and I’m a HUGE mushroom fan! I think the fact that I HAD to make them so much put a damper on it, a little bit. But overall I really enjoyed it, and learned so much! Thanks for stopping by!


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