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Mushroom Ravioli

Local chef Tom Moore shows Ben how to create the perfect mushroom ravioli in just a few simple steps.


  • 1/2 red onion, diced

  • 2 field mushrooms, thinly sliced

  • bunch of parsley, finely chopped

  • bunch of dill, finely chopped

  • 3tbsp verjuice

  • 200gm ricotta

  • parmesan cheese, grated

  • pepper

  • sea salt

  • olive oil

  • Sauce:

  • 1 glass sangiovese wine (or pinot)

  • 250gm butter

  • Pasta Dough:

  • 250gm plain flour

  • 2 eggs

  • sea salt


  • For the Pasta Dough::

  • 1.

    Turn the flour onto the bench.

  • 2.

    Make a well in the middle and add the whisked eggs into the well.

  • 3.

    Slowly incorporate the flour, using your hands and bring the dough together.

  • 4.

    Wrap in a clean tea towel and rest for 20 minutes.

  • 5.

    After 20 minutes, work the dough with your hands for about 5 to 10 minutes. Work it into a rectangular shape using a little extra flour.

  • 6.

    Open the pasta machine to the biggest setting and put the dough through.

  • 7.

    Fold the dough into 3 after each turn and then turn the dough 90 degrees and repeat the process.

  • 8.

    Roll the dough to about 2mm thick.

  • For the Ravioli Filling::

  • 1.

    Saute the red onion and mushroom in a frying pan with some olive oil.

  • 2.

    Add a pinch each of parsley and dill and the verjuice.

  • 3.

    Leave to simmer and reduce the mushrooms in the pan until almost dry.

  • 4.

    Finely chop the mushroom mixture and let it cool.

  • 5.

    Once cool, add an equal part of ricotta to the mushroom mixture (approx. 200gm) and lightly mix through with a handful of parmesan cheese, a pinch of pepper, some more parsley and dill.

  • 6.

    Cut the pasta in half and lay out flat.

  • 7.

    Place 4 individual tablespoons of mixture along the pasta with an inch between them.

  • 8.

    Very lightly coat the pasta around the mushroom mixture with water. This helps the pasta sheets to bond when closing the ravioli.

  • 9.

    Lay the other half of the pasta over the top of the mixture and lightly shape each individual ravioli. Cut the pasta in between each ravioli and press the edges together, making sure the pasta doesn't break open.

  • 10.

    Boil approx. 3 litres of water, add a pinch of salt and drop the ravioli in 2 at a time. Once the pasta is cooked through (should take 2-3 minutes) take the ravioli out of the water and add to the sauce.

  • For the Red Wine Sauce::

  • 1.

    In a hot pan, pour in the red wine and add a pinch of salt and pepper. As it evaporates, add the butter and turn down the heat, allowing the butter to slowly melt through the wine. Add a pinch of dill and parsley


Serves 2 (2 ravioli each).

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