mushroom ravioli recipe

Thanks everyone for the suggestions. I just finished making a big batch, using bits and pieces from each of your ideas - fresh crimini and shitake mushrooms mixed with some dried portabello, thyme, shallot, garlic, worcestershire, and a little bit each of ricotta and aged gouda. Results were exactly what I was looking for. When I have some time I'll try to post the final recipe here.

I agree with bigpan--use flavorful mushrooms. Dried mushrooms--especially dried shiitakes--are a great way to get big mushroom flavor. Go to an Asian supermarket and you can get really good deals on fresh and dried mushrooms. We went to a Korea-centric supermarket the other day and, in addition to droves of dried mushrooms of all kinds, they had fresh shiitakes, oyster mushrooms, lobster mushrooms, and button mushrooms, and all were reasonably priced.
Kimhw's recipe sounds perfect for what you want--just sauté a ton of mushrooms with whatever herbs and seasonings you want (maybe use a food processor to chop the mushrooms finely), maybe some garlic or shallot, maybe finish it off with some brandy or cognac or red wine. Then bind it with ricotta and make your ravioli.
Another idea--look up a recipe for duxelles (a French mushroom concoction) and just use the duxelles as your filling.

The best mushroom ravioli should be made with good mushroom. I don't think those white button mushrooms at the food store have any taste at all. Invest in some dried Italian porcinis. Chop up with some shitake if you want more texture; then add to your favourite recipe.

I created this for the hors d'oeuvre mushroom filo I used to serve in my catering co. You could use this same filling for ravs and you could sub cream cheese for the sour cream if you wanted. I think 2 lb mushrooms in this recipe makes about 4 cups of filling. there's no egg in it so the filling doesn't expand.you could sub any kind of mushroom.

MUSHROOM HAZELNUT FILO Hd/

X1
½ Stick unsalted Butter

1/4 C & 1/8 C Minced shallots

1 C Minced Onions
1/2 stick Unsalted butter

2 lb Regular white Mushrooms, minced
3 T Flour

½ C Sherry

2 tsp Worcestershire Sauce

½ tsp+ Cayenne Pepper

1 C Sour Cream

1 C grated Greyere Cheese
kosher salt and fresh ground pepper
1/2 c. Toasted hazelnuts, ground---optional

2 boxes Phyllo Dough

½ lb unsalted Butter

In large saucepan, saute shallots and onions in butter and remove from pan.Add mushrooms to pan and sautee until juices are mostly out. add onions and shallots back to pan.Turn heat to medium high. Add the flour and cook out the flour flavor for 5 minutes. Add the sherry and cook down until moisture is gone. Add worcestershire sauce and cayenne pepper to taste. Cool. Add sour cream, grated Gruyere, hazelnuts. Salt and pepper to taste. Mix until combined.

Using 2 sheets of phyllo dough, butter bottom layer of phyllo put on top layer and lightly butter. Cut into 8 strips. Place ½ - 1 tsp mushroom mixture and fold into a triangle. (Folding method like folding a flag)..

My favorite is a foraged chicken of the woods finely chopped and sautéed with shallots and thyme. At the very end I remove the thyme stems and a just a tiny bit of ricotta to hold it together.
Yup, just 4 ingredients...and salt and pepper of course.

My favorite way to cook them is with brown butter and thyme. Yum yum.