Best whole wheat ravioli recipe

Homemade Ravioli


This Homemade Ravioli is a healthy, quick, easy and delicious recipe made with whole wheat, stuffed with mushrooms and a splash of cheese. Poured over with a mouthwatering sauce. This ravioli recipe will definitely be on your week’s menu. Try this mushroom stuffed whole wheat homemade ravioli for a tasty and soulful meal.



3 people

Prep time
Cooking time

20 minutes


Swati Goyal

Best whole wheat ravioli recipe

I love going the completely homemade route. But when is came to pasta, I always bought it from the market. I know there are lots of options out there in the market from gluten-free to whole wheat etc. But how much whole wheat is it actually wholewheat? Anyways, there are many reasons to judge and suspect but it was only till that day I made the pasta dough at home and made fresh pasta. It was OH MY GOD!!! So fresh and so delicious. And to my surprise super simple and easy.

We make our roti dough everyday at home and honestly it is a no brainer. This is the same time it took me to roll out the pasta from scratch. So simple and easy and the taste of fresh pasta was out of the world. And on top of that I exactly knew what ingredients are going in to make the pasta.

Variations to the mushroom stuffed whole wheat ravioli

  • Flour: This is the best part of making pasta at home. You can play with the dough and make it the way you want to. You can make it 100% whole wheat or make it a 50:50 or a 70:30 ratio of wheat flour: all purpose flour. The all purpose flour is less dense than whole wheat so it a gives and elasticity to the pasta. When you are making long pastas be it spaghetti, fettuccine,or noodles I would suggest adding a little all purpose flour to the whole wheat as only whole wheat will break and will not be able to stretch that long. for other small shape pastas, 100% whole wheat works just fine. The only thing is of course it will taste a little different that the all purpose flour pasta.
  • Vegetables: Generally when I am making pasta for my son, I add steamed vegetables to the dough to make it colourful and healthy. I have made pastas adding tomato, spinach and other vegs. This is just optional, you can add the vegetables that you like. Of course they will be added after a slight steam and puree.
  • Stuffing: Anystuffing that you would like. Typically, Spinach and Ricotta cheese, mushroom stuffing and the seafood stuffing are the most popular ones, but honestly one can play with the stuffing as per your likes and tastes.

Step-by-step process with pictures

Making the filling:

Start my adding garlic to hot oil, add onions, salt, pepper and mushrooms and saute a little. Then once the water evaporates, add cheese.

Mix well and let the filling cool down.

Making the dough

In a bowl, add flour, salt mix it well. Add one egg and mix it well in the dough. Add a splash of water and start kneading into a stiff dough. Add the olive oil and cover the dough in a cling wrap for 30 minutes.

Making the Ravioli

Roll the dough into flat sheets and use a ravioli maker to make the raviolis. To use the Ravioli maker, dust the ravioli maker with some flour. This is needed so that the pasta sheets do not stick with the base and come out easily. Roll the pasta into flat sheets. Now place one sheet on the ravioli maker, make space for the filling and fill about a tsp of stuffing in each space. Wet one finger lightly with water and spread around the edges where the stuffing is filled.

Cover with other pasta sheet so that it covers the entire surface. Roll a rolling pin over with some pressure as this will form the raviolis. Make the raviolis and let them rest for 10 minutes.

Making the sauce

To some hot oil, add garlic, milk, cream and water. Saute it a little, add cheese, rosemary, thyme and parsley and let it boil for 10 minutes till the sauce becomes thick.

Plating the Raviolis

Boil the raviolis in boiling water for 3 minutes and strain them. Place the Raviolis in a plate, pour some sauce and garnish with fresh parsley.

Tips for making the best homemade ravioli

  • Filling: Whichever filling you choose to fill, it should not be too wet as the liquid will tend to come out of the ravioli while boiling and the raviolis can tear.
  • Boiling the Ravioli: While boiling the raviolis, make sure not to add more than 7-8 raviolis at one time else they might break.
  • Shape: They can be round, square or any other shape that fascinates you.
mushroom stuffed ravioli

Frequently Asked Questions

What goes well with raviolis?

Garlic Bread, garlic parmesan green beans, garlic parmesan asparagus, italian breads, rucola salad are some of the popular sides with ravioli.

Can I use store bought or frozen ravioli?

Yes. Please use the packet instruction for the store bought Ravioli. Also while boiling the frozen ravioli, just put them in boiling water for 10 minutes and then strain.

How to check if the Ravioli is done?

While boiling in water, once the ravioli floats on the surface, it is done. This applies to all the fresh pasta.

How long can I keep the homemade ravioli?

In the refrigerator, they will be good for 3-4 days max. Another option is to freeze them. This way they will go well for a longer time.

Mushroom Stuffed Homemade Ravioli

Recipe by Swati GoyalCourse: MainCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Total time



Healthy, quick, easy and delicious whole wheat ravioli. Stuffed with mushrooms and a splash of cheese. Poured over with a mouthwatering sauce. This ravioli recipe will definitely be on your week’s menu. Try this mushroom stuffed whole wheat ravioli for a tasty soulful meal.


  • Filling
  • 1 tbsp olive oil

  • 1/2 tbsp chopped garlic

  • 1 small onion chopped

  • 1 cup finely chopped button mushrooms

  • 1/4 cup grated cheddar cheese

  • pinch of salt and pepper

  • Dough
  • 1/2 cup whole wheat flour

  • 1/2 cup all purpose flour

  • 1 egg at room temperature

  • 1/4 tsp salt

  • 1 tbsp olive oil

  • Sauce
  • 1 tbsp olive oil

  • 1/2 cup milk

  • 2 tbsp cream

  • 1/2 cups water

  • 1/4 cup processed cheese

  • 1/4 cup parmesan cheese

  • 1 1/2 tbsp rosemary

  • 1 tsp thyme

  • 1 tbsp parsley

  • 1 tbsp basil


  • Filling
  • To some hot oil, add garlic, saute a little. Then add the onions and saute till the onions are golden brown.
  • Now add the mushrooms, saute it a little and cook the mushrooms till the water evaporates.
  • Now add cheese and mix it well and let the filling cool completely.
  • Dough
  • In a bowl, add the flours and salt and mix it well. Now make a well in between and add the egg. Mix the egg and the flour with a fork.
  • Add a splash of water and start kneading to form a stiff dough.
  • Cover it with a wrap and let it rest for 30 minutes.
  • Shaping the Ravioli
  • Roll the pasta dough onto thin flat sheets. Dush the ravioli maker well with flour.
  • Place one sheet on a ravioli maker and make the depressions for the filling.
  • Add around one tsp of filling in each space. Slightly brush the edges of the filling with water.
  • Place another pasta sheet on top covering the filling completely.
  • Roll a rolling pin on top with some pressure so that the raviolis shape well. Rest them or 10 minutes.
  • Sauce
  • In some hot oil, add garlic, milk, water and cream and saute a little.
  • Add the all the cheeses, rosemary, thyme and parsley and let it boil for 10 minutes until the sauce thickens.
  • Plating
  • In some boiling water, ad 8-9 raviolis at one time. Let them boil for 3-4 minutes till they start floating.
  • Place the raviolis on a plate, pour some sauce and garnish with some fresh basil.

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