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Homemade Morel Mushroom Ravioli Served with Lemon-butter Sauce

ravioli filled morel mushrooms

These homemade morel mushroom ravioli filled with morel mushrooms, ricotta and parmesan cheese served with a delicious butter-lemon sauce will surely impress guests. The dish has a deep taste of morel mushrooms and you can really feel the umami flavor standing out from both the parmesan and the mushrooms. The ravioli is really nicely complemented by the salty butter sauce and the sourness of the lemon. In addition, it is easy to make if you are comfortable with your pasta technique. The ravioli can be made in advance and cooked just before serving. Dried morel mushrooms are available all year round in most supermarkets, but fresh morels can of course also be used when they are in season.

Homemade ravioli filled with morel mushrooms and served with lemon-butter sauce

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dinner
Servings 4


Pasta dough

  • 150 grams (1 cup) all-purpose flour
  • 50 grams (1/3 cup) durum flour
  • 2 eggs

Ravioli filling

  • 15 grams (0.50 oz) morel mushrooms dried, or 150 grams fresh (5 oz)
  • 1 tablespoon olive oil, extra virgin
  • 1 clove garlic
  • ½ shallots, finely chopped
  • 125 grams (½ cup) of ricotta
  • 2 tablespoons parmesan, grated
  • Salt and pepper

Lemon-butter sauce

  • 50 grams (3 tablespoons) butter
  • ½ tablespoons onions, finely chopped
  • 1 small clove garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper


  • Parmesan cheese, grated


Pasta dough

  • Mix all-purpose flour and durum flour and pour it into a wide, deep plate.
  • Make a small hole in the middle of the flour and add the eggs in the middle.
  • Use a fork to whisk the eggs and then slowly combine with the flour.
  • Pour the crumbling dough onto a clean table top and start kneading the dough with your hands. It is very important that the dough is kneaded well, - otherwise it can not be rolled out into pasta. Alternatively - and perhaps even better - all ingredients can be processed in a mixer for approx. 10 minutes. If the dough is too tough, add a bit of water.
  • Wrap the pasta dough in plastic wrap and let it rest for 30 minutes.


  • Skip this step if you are using fresh morel mushrooms.
    In a plastic container or plastic bag, soak the dried morels in 1 deciliter (0,4 cup) of cold water for about 30 minutes. Discard the remaining morel water.
  • In a pan over medium high heat, sauté the shallots and garlic in olive oil for approx. 2 minutes.
  • Lower the temperature and add the morels. Make sure they do not take on color. Let the morels cook for about 5 minutes.
  • Add salt and freshly ground pepper. Allow the morels to cool and then put them in a food processor along with the ricotta and parmesan. Blend until the mixture gets a pâté-like structure.

Fill the ravioli

  • Roll out the pasta on a table top. Cut the dough into squares that fit the size of the ravioli maker. Place a teaspoon of morel filling on a layer of pasta dough and place another layer of pasta dough on top. Now put the ravioli maker over the dough and press it down. Remove excess dough around the ravioli maker.
  • Place the finished ravioli in the freezer for 15 minutes before cooking them for 6-8 minutes in salted boiling water. You know when they are finished when the ravioli floats on the surface.

Lemon-butter sauce

  • In a pan over medium-high heat, saute onion and garlic in butter. Add the lemon juice and parsley and let simmer for 3 minutes. Season with salt and freshly ground pepper.


  • Serve the ravioli with lemon-butter sauce, finely chopped parsley and grated parmesan.


The ravioli can stay in the fridge for 1-2 days.
Keyword lemon, morel mushrooms, pasta, sauce


  1. Nordic Forest Foods Reply

    Hi there,
    I would love to hear your opinion about this recipe! Do you often cook with morel mushrooms? Is it your first time making pasta? Or do you have any other comments you would like to share? Please let us know here in the comments!

    Best regards,
    Helena Kirk
    Nordic Forest Foods

  2. 5 stars
    Made this for date night it was so good! It was the first recipe I used to break in my new pasta roller and my first time cooking with morels. The acidity of the lemon sauce was perfect for balancing out the really rich umami of the parmesan and morels. The only change I made was I added a pinch of nutmeg to the filling mixture. It paired really nicely with roasted root vegetables. Would definitely make again!

    • helena Reply

      Thank you so much for trying my recipe – and for the 5 star rating! Sounds delicious with nutmeg, maybe I should try that next time.

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  6. 5 stars
    Hello Helena,
    I tried this recipe today after I’ve got my hands on fresh morels for the frist time in my life! The dried ones were always too intense for me, but with the fresh one paired into ravioli I was satisfied 🙂
    So, I made a few adjustments to the filling.. adding 1 tablespoon of chopped parsley, 3 tablespoons of finely chopped and sauted morels and 2,5 tablespoons of parmesan. Added some “honey pepper”, a spice from my local market too. Stored in the fridge until the dough was ready.
    I had a bit of trouble rolling the dough out, because it was really, really firm, but with my kitchen machine’s pasta roller tool it took a bit of work, but it worked out by layering to sheets of dough over the filling and using a bit water to close the ravioli. It worked out great, because the ravioli were totally al dente and non of them opend up during the cooking process! It’s totally worth the extra time and muscle work before hand! Will definitely make again!

    So, a big thank you to you! I will surely be back soon to try Sea Buckthorn Crème Brûlée.
    Thanks again for the time you put into this blog and the recipe.
    All the best from Bavaria!

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