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    Oh My Veggies » Vegetarian Recipes » Vegetarian & Vegan Pasta Recipes

    Recipe | Asparagus Ravioli with Pan-Seared Cremini Mushrooms

    Published: Oct 25, 2012 · by Nicole · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Asparagus Ravioli with Pan-Seared Cremini Mushrooms
    When I first started blogging, I was a little bit shy when it came to telling people about it. Now that my blog (and everything related to it) is my job, I'm a little more bold and I feel okay telling people that I'm a food blogger when they ask what I do. Usually people find that interesting and want to learn more, but then there was the time I got this response:

    "Well, what makes you an expert?"

    Ouch!

    Asparagus for Ravioli
    I didn't know what to say, so I responded with, "Um, nothing?" Because really, it's true. I'm not an expert. I don't claim to be! And I hope no one thinks I am! I haven't had any special training, I've just always loved to cook. I blog to share ideas and tips that I've learned along the way through my own experiences in the kitchen. But am I an expert? No!

    Mushrooms for Ravioli
    Case in point: this asparagus ravioli. I had made ravioli before using the wonton wrapper shortcut--instead of using regular pasta, you put the filling in wonton wrappers. Having never made traditional ravioli before, I assumed that it was done the same way--with squares of pasta. I didn't even bother to read up on how you're supposed to do it. I was just that confident! Well, you know what happens when you assume, right?

    YOU MAKE WONKY RAVIOLI!

    Cutting Pasta SheetsWhen I was making the whole-wheat fettuccine with my KitchenAid stand mixer pasta attachments, I made some extra sheets to use for ravioli. Then I used a pizza cutter to cut them into squares. (Okay, these totally aren't squares. Fine! What do you expect from someone who failed geometry twice?)

    Roasted Asparagus Ravioli FillingI put the filling on one pasta square, brushed the edges with water, and smashed another square onto the top. And the top square never quite matched up with the bottom, but I figured that was okay.

    Roasted Asparagus for Ravioli
    I kind of knew my asparagus ravioli didn't look so hot, but with the roasted asparagus filling and flavorful seared mushrooms on top, I quickly overlooked their appearance and patted myself on the back for creating something so tasty.

    Then a few days later, after having the recipe written and the photos taken, I saw some homemade ravioli on FoodGawker. And it was perfect. They were squares! Not rhombuses! They used a real pasta cutter! Not a pizza cutter! I was feeling pretty crappy about myself and then I clicked through to the recipe and felt even worse.

    Asparagus Ravioli
    I totally screwed up my ravioli, guys. You're supposed to put the filling on the sheet of pasta, put another sheet on top of it, and then cut it.

    See? Not an expert.

    But then I reminded myself that it tasted good. Delicious, in fact. And as another food blogger recently said to me, if it works out in the end, does it really matter if you did it right? No!

    Or at least that's what I'll tell myself from now on.

    Asparagus Ravioli with Pan-Seared Mushrooms Recipe

    Asparagus Ravioli with Pan-Seared Cremini Mushrooms

    Earthy pan-seared cremini mushrooms make the perfect topping for asparagus ravioli.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Asparagus Ravioli, Asparagus Ravioli with Pan-Seared Cremini Mushrooms, ravioli recipe
    Servings: 2 servings
    Calories: 1806kcal
    Author: Oh My Veggies

    Ingredients

    • 12-16 asparagus ravioli cooked (see recipe below)
    • 1 tbsp. olive oil
    • 8 oz. cremini mushrooms trimmed and halved
    • 2 tbsp. red wine
    • 1 tbsp. butter
    • salt + pepper to taste
    • Parmesan cheese + chopped parsley for serving
    US Customary - Metric

    Instructions

    • Heat oil in a medium skillet over high heat. Add mushrooms; cook 6-7 minutes, stirring often, until mushrooms are deep brown in color. Carefully pour in red wine and cook until completely evaporated, about 2-3 minutes. Add butter and cook until melted. Remove from heat and season with salt and pepper.
    • Pour mushrooms and butter over ravioli. Sprinkle with parmesan cheese and parsley before serving.

    Nutrition

    Calories: 1806kcalCarbohydrates: 216gProtein: 78gFat: 68gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 276mgSodium: 3162mgPotassium: 537mgFiber: 15gSugar: 13gVitamin A: 12IUCalcium: 132mgIron: 54mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Asparagus Ravioli

    Homemade ravioli with a roasted asparagus and ricotta filling.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 1 hour
    Cook Time: 15 minutes
    Total Time: 1 hour 15 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: Asparagus Ravioli
    Servings: 2 servings
    Calories: 1645kcal
    Author: Oh My Veggies

    Ingredients

    • 1 lb. asparagus trimmed and cut into small pieces
    • 1 tbsp. olive oil
    • salt + pepper to taste
    • ¾ c. low-fat ricotta cheese
    • ¼ c. Parmesan cheese
    • 1 ¼ lbs. pasta dough rolled into 6 equal-sized sheets
    US Customary - Metric

    Instructions

    • Preheat oven to 400 degrees.
    • Toss asparagus with olive oil, salt, and pepper on a rimmed baking sheet. Roast for about 10 minutes, or until softened and just beginning to brown, stirring halfway through cooking time. Remove from oven and cool slightly.
    • Transfer asparagus to large bowl. Add ricotta, parmesan, and salt; stir until well-combined.
    • Place one sheet of pasta onto a well-floured surface; brush with water. Drop filling onto the pasta by the teaspoonful, about 1 inch apart. Take a second sheet of pasta and place it on top of the first, carefully pressing to seal around filling. Use pasta cutter, knife, or pizza cutter to cut individual ravioli. Press along edges to make sure they are sealed. (For a visual tutorial, see this article on Allrecipes.com.)
    • Bring a large pot of salted water to a boil. Drop in ravioli, about 6 at a time, and cook for 3-4 minutes, or until they float to the top of the pot. Drain in a colander.

    Notes

    I used the whole wheat pasta dough from my Black Pepper Fettuccine to make the ravioli.

    Nutrition

    Calories: 1645kcalCarbohydrates: 152gProtein: 43gFat: 96gSaturated Fat: 33gPolyunsaturated Fat: 10gMonounsaturated Fat: 44gCholesterol: 48mgSodium: 1749mgPotassium: 871mgFiber: 12gSugar: 5gVitamin A: 2289IUVitamin C: 13mgCalcium: 700mgIron: 13mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    I received the Pasta Sheet Roller and Pasta Cutter Attachments from KitchenAid for the purpose of writing this post.

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    Vegetarian Main Dishes, Vegetarian Recipes 30 minutes or less, asparagus, fall, main dishes, mushrooms, pasta

    Reader Interactions

    Comments

    1. Natalie says

      October 25, 2012 at 10:02 am

      Don't worry, it's not any easier doing it the other way! At least I didn't think so .. the one time I did it, I had a hard time getting the pasta to stick and knowing where to press it together and where to cut, and then I still had to press the edges together with a fork to get it to stick together (although I liked the effect that gave it). It worked out in the end but I almost like your method better!

      Reply
      • Kiersten says

        October 25, 2012 at 4:33 pm

        I kind of thought my way was easier too! I was surprised that this wasn't the way most people do it. I'm going to give the traditional way a try, though. See what I'm missing and such. 🙂

        Reply
        • jamie says

          June 05, 2017 at 4:51 pm

          Another great way to do this that I have seen, (haven't been able to try it yet though) is to take an ice cube tray and put the pasta sheet in it then stuff the filling in the individual cubes and put a sheet over using the plastic liner as a guide to where to press down!

          Reply
      • Jane says

        January 11, 2014 at 2:01 pm

        I an very new to this and love your ideas, I have never cooked in my life apart fron simple meals but i will have a go, thank you for all your help, Even my rescus ecats wont eat my mistakes but hubby will. GREAT site xx

        Reply
        • Kiersten Frase says

          January 12, 2014 at 8:20 pm

          I've got 4 rescue cats myself! 🙂 I learned how to cook through lots of practice so if I can do it, anyone can!

          Reply
    2. Anele @ Success Along the Weigh says

      October 25, 2012 at 10:02 am

      I think I would've said "I said I was a food blogger meaning I blog about food. I don't remember hurling the term expert in there. Jump to conclusions much?" How to win friends and influence people, it's what I'm all about. HA!

      I don't think unless you're baking and it requires exact measurements there is no "right" or wrong. If it tastes good, it's good. It could like a plate o' doo but if it makes my eyes roll back in my head, I'm there! But then again, I'M not expert either. 😉

      Reply
      • Kiersten says

        October 25, 2012 at 4:32 pm

        Ha! It was definitely a strange moment. I wish I could have come up with a better response, but I completely lack the ability to think on my feet.

        Reply
    3. Emily says

      October 25, 2012 at 11:03 am

      Another winning recipe! Can't wait for your cookbook to come out!

      (I make my ravioli the same way.)

      Reply
      • Kiersten says

        October 25, 2012 at 4:20 pm

        You make it that way too?! Oh, that makes me feel better! I'm going to try it the other way, but I think using the squares was pretty easy.

        Reply
        • Emily says

          October 25, 2012 at 4:59 pm

          Yes - I always have a hard time using a giant sheet with little blobs of cheese everywhere, I rarely cut it properly/evenly. Sometimes, I even us wonton wrappers for making ravioli - that's really cheating!

          Reply
          • Kiersten says

            October 26, 2012 at 4:45 pm

            I have used wonton wrappers too!

            Reply
    4. Kare @ Kitchen Treaty says

      October 25, 2012 at 11:20 am

      The most delicious ravioli is wonky ravioli! This ravioli looks absolutely amazing, and I uphold that this method indeed makes you the *expert* of wonky ravioli. So you can tell your doubter to put that in his/her pipe and smoke it! (What a silly thing for someone to say.)

      Reply
      • Kiersten says

        October 25, 2012 at 4:18 pm

        I am most definitely an expert in wonkiness. 😀

        Reply
    5. Shelly says

      October 25, 2012 at 11:34 am

      I can not WAIT to try this recipe! You have motivated me to make my own pasta again! I haven't made it in so long but now I have a great recipe to use! Thanks!

      Reply
      • Kiersten says

        October 25, 2012 at 4:18 pm

        I can't wait to make more pasta either--it was so much fun! Some weekend I'm going to make a big batch to freeze for later. The mixer attachments make it so easy!

        Reply
    6. Becca @ Amuse Your Bouche says

      October 25, 2012 at 11:36 am

      I think it looks pretty damn good!

      Reply
      • Kiersten says

        October 25, 2012 at 4:17 pm

        They look good on their own, just not in comparison to other ravioli. 😀 They're rustic! That's all!

        Reply
    7. Vicki says

      October 25, 2012 at 12:20 pm

      I know not to assume anyone is an expert in the blogging world. It's not a requirement!! I love that you chose to share what you love! That's the point 🙂

      This looks wonderful!

      Reply
      • Kiersten says

        October 25, 2012 at 4:16 pm

        Thank you! 🙂

        Reply
    8. [email protected]'s Recipes says

      October 25, 2012 at 2:04 pm

      Talk about the gourmet ravioli! Love the earthy look of these asparagus raviolis.

      Reply
      • Kiersten says

        October 25, 2012 at 4:15 pm

        I made them with whole wheat flour. I can never find whole wheat ravioli at the store, so it was nice to be able to have ravioli that wasn't made with white flour!

        Reply
    9. Jad @ New South says

      October 25, 2012 at 2:42 pm

      Love that you shared your "mistake" with your readers. I say "mistake" because I'm sure they taste amazing. It took me 3-4 times of making several hundred raviolis before I had it down and I still wouldn't consider myself an expert at all! Our passion makes us experts.

      Reply
      • Kiersten says

        October 25, 2012 at 4:14 pm

        Thank you! They were definitely delicious, if imperfect. Now I've got to try making them again the traditional way!

        Reply
    10. Kelly @ A Girl Worth Saving says

      October 25, 2012 at 2:45 pm

      I love a little bit of wabi sabi in life and cooking. They look amazing Kiersten!

      Reply
      • Kiersten says

        October 25, 2012 at 4:13 pm

        Me too! I used to never care what anything looked like because I felt the imperfections gave my food character and showed that it was homemade, but food blogging has made me a little bit self-conscious about my cooking. 🙂

        Reply
    11. Carol @ Always Thyme to Cook says

      October 25, 2012 at 4:30 pm

      Looks great to me, however you got there 🙂 Delicious combination of asparagus with the mushroom topping. Love it!

      Reply
    12. Jackie @ The Beeroness says

      October 25, 2012 at 7:00 pm

      It's so funny how people react when you tell them you're a food blogger. I usually say, "Food writer and food photographer," or "recipe developer," because it's more to the point of what I actually do.
      Oh, and I can not pin this fast enough 😉

      Reply
      • Kiersten says

        October 26, 2012 at 4:45 pm

        Sometimes I say food writer, but that always leads back to the blog. 🙂 And most of the time, I don't mind because it gives me an opportunity to pass out my awesome business cards. But yeah, sometimes people are a little weird about it.

        Reply
    13. Cassie | Bake Your Day says

      October 25, 2012 at 7:31 pm

      This is such a unique and amazing recipe, Kiersten. Love those mushrooms! And stunning photos too!

      Reply
    14. Jeanette says

      October 25, 2012 at 7:53 pm

      I know what you mean - I didn't tell many people what I was doing in the beginning either and even now, I get some strange looks when I tell them what I do. It's a passion and as long as you're doing what you love, that's what's important. Beautiful ravioli - I agree, as long as they taste good, who cares how you got there!

      Reply
      • Kiersten says

        October 26, 2012 at 4:42 pm

        Yup, this is definitely the most satisfying job I've ever had, so if other people don't get it, that's okay. 🙂

        Reply
    15. Kelly @ Texas Type A Mom says

      October 25, 2012 at 10:11 pm

      I wouldn't have known these were "perfect" if you hadn't told me! These look so tasty! I'm impressed you're making pasta from scratch!

      Reply
      • Kiersten says

        October 26, 2012 at 4:36 pm

        I guess I should have pretended I made them the right way. Maybe no one would have known!

        Reply
    16. Brenda Williams says

      October 25, 2012 at 11:39 pm

      Next time make round ones and cut the dough with your biscuit cutter. They really look good just like they are and no one but you would know they were not perfect:) WOW just the title homemade ravioli with a roasted asparagus and ricotta filling sounds like the best recipe ever.

      I am looking forward to the day you tell people you are a food blogger and COOKBOOK AUTHOR!!!

      Reply
      • Kiersten says

        October 26, 2012 at 4:32 pm

        I don't have a biscuit cutter! But I might pick one up this weekend. 🙂 I was thinking about trying to make sweet potato biscuits soon.

        I look forward to being able to tell people I'm a cookbook author someday too! 😉

        Reply
    17. Kristina says

      October 26, 2012 at 1:56 am

      well, I kept reading how you "did this wrong" and figured we were looking at photos of the "done right" because these all look fantastic, girl! and yes, if you get a delicious and successful result in the end, is it REALLY a wrong way?

      YUM!

      Reply
      • Kiersten says

        October 26, 2012 at 4:47 pm

        Thank you! I figured if I posted them without the disclaimer, someone would surely come along and scold me for not doing it the traditional way. You know how that is. 😉

        Reply
    18. Rachel says

      October 28, 2012 at 2:56 am

      I totally failed geometry twice in high school. From honors algebra to passing geometry on my 3rd trice with a D. It was not pretty.

      These looks good. I've always wanted to try making tortellini but haven't got brave enough yet. You give me hope that I may be able to pull it off.

      Reply
      • Kiersten says

        October 29, 2012 at 9:29 am

        Ha! I was in honors algebra too. I only passed geometry the third time because my husband (boyfriend at the time!) did all my homework for me. I loved algebra and statistics, but I could not manage to figure out geometry.

        And I want to tackle tortellini next. 🙂

        Reply
        • Rachel says

          October 29, 2012 at 5:12 pm

          What is up with being great at algebra and sucking balls with geometry? I admit I am glad I am not alone. 🙂

          Reply
    19. debra says

      October 28, 2012 at 5:41 am

      Sometimes, the best things are arrived at doing it 'your way', kind of like the happy accidents in watercolor. I would not hesitate a second to eat this. It sounds/looks fabulous!

      Reply
      • Kiersten says

        October 29, 2012 at 9:25 am

        Yeah, it usually seems like when I try doing things the traditional way, it ends up being a mess. I should just embrace my own imperfect methods. 😉

        Reply
    20. Kiran @ KiranTarun.com says

      October 29, 2012 at 5:14 am

      I love the rustic look of those homemade raviolis' albeit failing geometry 😉

      Reply
      • Kiersten says

        October 29, 2012 at 9:15 am

        Square ravioli is boring! I like to mix things up with rectangles and trapezoids. 😉

        Reply
    21. Mushrooms Canada says

      November 01, 2012 at 10:28 am

      In my "professional" opinion, if it tastes great, you've done it right! Such a beautiful recipe and I love the use of Crimini Mushrooms...my personal favourite. Thanks for sharing!

      -Shannon

      Reply
      • Kiersten says

        November 01, 2012 at 3:41 pm

        Thank you! They definitely tasted good, so I try to focus on that part. 😉

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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