Mushroom ravioli

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 521 Kcal, 20g Protein, 40g Carbohydrates, 30g Fat


  • Filling
  • 100 g king oyster mushrooms
  • 100 g mushrooms
  • 1 tbsp olive oil
  • 100 g ricotta
  • 40 g Parmesan
  • 1 egg yolk
  • 0.5 tbsp sage, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 100 g porcini mushrooms
  • Ravioli
  • 2 rolls of pasta dough
  • 1 egg white, beaten
  • Cook the ravioli
  • salted water, boiling
  • To assemble
  • a little clarified butter
  • 100 g mushrooms, thinly sliced
  • 100 g king oyster mushrooms, thinly sliced
  • 50 g butter
  • 10 sage leaves
  • 30 g walnuts, roughly chopped

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  • Filling

    In a food processor, finely chop the mushrooms. Heat the oil in a frying pan and sauté the mushrooms for approx. 15 mins. until the resulting liquid has almost completely evaporated, allow to cool a little. Mix the mushrooms with the ricotta, parmesan, egg yolk and sage, season.
  • Ravioli

    Unroll the pasta dough, cut in half lengthwise. Spoon 1 tbsp of the filling on the bottom halves of the strips of dough, evenly spaced. Brush the upper halves of the pasta strips with a little egg white, fold over the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli with a pastry wheel. Press the edges with a fork.
  • Cook the ravioli

    Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain.
  • To assemble

    Heat the clarified butter in a pan. Sauté the mushrooms for approx. 5 mins. Add the butter and heat until it foams and smells slightly nutty. Add the nuts and sage leaves and fry for approx. 3 mins. Add the ravioli, mix carefully.
  • Tip:

    Instead of porcini mushrooms use 10 g of dried porcini mushrooms, soaked in water, drained and 50 g of mushooms and 50 g of king oyster mushrooms

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Products used in this recipe

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