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Ravioli with mushrooms

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  • Preparation and cooking time
    • Total time
    • 30 minutes cooling time
  • Easy
  • Serves 4
Ravioli are in different shapes and fillings, but I think you will like them because they are tasty and flavour


For pasta:

  • 100g flour tip '00'
  • 100g semolina
  • 2 whole eggs
  • a pinch of sea salt
  • 1 tsp estra virgin olive oil

For fill:

  • a good handful of spinach
  • 200g mushrooms
  • 1 tbsp freshly grated parmesan
  • a pinch of freshly nutmeg
  • sea salt & freshly ground black pepper
  • egg wash

For sauce:

  • 50g butter
  • 5-6 sage leaf
  • cayenne pepper
  • parmesan


  • STEP 1
    Make pasta:
  • STEP 2
    Mix flour, semolina, a pinch of sea salt and a tsp. estra virgin olive oil. Wrapped in cling filml and let to rest in fridge for 1/2 hour.
  • STEP 3
    Bring to boil spinach in a pot with water. Drain spinach and use a blender to grind very well.
  • STEP 4
    Put the mushrooms in blender and pulse-chop very well. Transfer mushrooms in hot pan and let to evaporated water for a few minutes.
  • STEP 5
    Mix spinach with mushrooms pure, add nutmeg and parmesan. Taste and season occasionally with sea salt and freshly ground black pepper.
  • STEP 6
    Spread your dough and cut round shape at 8cm. Fill with puree, grease dough with little egg wash then stick halves.
  • STEP 7
    Bring to boil a pot with water and sea salt. Put inside the ravioli and cook 'al dente'.
  • STEP 8
    Meanwhile heat a saucepan with butter and sage leaf. Let to melt the butter and add ravioli and a little boiling water. Add parmesa and mix.
  • STEP 9
    Serve in deep plate with grated freshly parmesan and pinch of cayenne pepper.

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A star rating of 4 out of 5.1 rating

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