Wild Mushroom Ravioli

Filled pasta is always a treat and this is a good example of a classic – the wild mushroom ravioli. It makes a superb addition to fish dishes like bream, trout and salmon. The key is to have as thin a pasta dough as possible. 

Servings: Makes ~20 ravioli (serves 2–3 as a main or 4 as a starter)

• Preparation time: 60–75 minutes

• Resting time for dough: 30 minutes

• Cooking time: 3–4 minutes

• Total time: ~1 hour 45 minutes

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Equipment Needed

• Rolling pin or pasta machine

• Mixing bowl

• Knife and chopping board

• Small sauté pan

• Spoon/spatula

• Blender or food processor (optional)

• Pastry brush

• Sharp cutter or ravioli stamp (~6–7cm)

• Tray with semolina or parchment paper

• Damp cloth or cling film (to cover pasta)

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Ingredients

For the Pasta Dough:

• 200g “00” flour (or all-purpose as a substitute)

• 2 large eggs

• Pinch of salt

• Optional: 1 tsp olive oil

For the Wild Mushroom Filling:

• 200g wild mushrooms (e.g., chanterelle, porcini, oyster, shiitake)

• 1 small shallot, finely chopped

• 1 garlic clove, minced

• 1 tbsp butter or olive oil

• 2 tbsp mascarpone or ricotta

• 1 tbsp finely grated Parmesan (optional)

• Salt & black pepper

• Thyme or parsley (optional)

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Preparation Steps

1. Make the Pasta Dough

1. On a clean work surface, mound the flour and make a well in the center.

2. Crack eggs into the well and add a pinch of salt.

3. Gradually mix flour into the eggs using a fork, then knead until a smooth dough forms (~8–10 min).

4. Wrap in cling film and rest at room temp for 30 minutes.

2. Prepare the Mushroom Filling

1. Finely chop mushrooms.

2. Sauté shallot in butter until soft, then add garlic.

3. Add mushrooms and cook over medium heat until moisture evaporates and they start to brown (~8–10 min).

4. Season with salt, pepper, and herbs.

5. Remove from heat, cool slightly, then finely chop or pulse in a food processor.

6. Stir in mascarpone/ricotta and Parmesan (if using). Chill until ready to use.

3. Roll Out the Pasta

1. Cut the rested dough in half.

2. Roll each piece through a pasta machine or with a rolling pin until thin (setting 6 or 7 on most machines).

3. Lay one sheet flat on a floured surface. Spoon teaspoons of filling at 5–6cm intervals.

4. Brush around filling with water or egg wash.

5. Lay second sheet on top and press out air, sealing tightly.

6. Cut into ravioli using a cutter or knife. Press edges firmly.

7. Transfer to a tray dusted with semolina or flour. Cover with a damp cloth.

4. Cook the Ravioli

• Boil in well-salted water for 3–4 minutes or until tender. Remove with a slotted spoon.

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 Tips & Variations

• Use dried porcini soaked in hot water for 15 minutes, finely chopped, for deeper flavor.

• For extra richness, add a touch of truffle oil to the filling.

• Make a batch ahead and freeze the ravioli in a single layer before storing in bags

Sauces

1. Brown Butter & Sage Sauce (Classic, aromatic, and elegant)

 Ingredients:

• 60g unsalted butter

• 6–8 fresh sage leaves

• 1 small garlic clove (optional), crushed

• Salt & black pepper

• Optional: splash of lemon juice or grated Parmesan

 Preparation:

1. In a small pan over medium heat, melt the butter.

2. Add sage leaves (and garlic if using). Let the butter gently foam and turn golden brown — you’ll smell a nutty aroma (about 2–3 minutes).

3. Remove from heat as soon as the butter browns — don’t let it burn.

4. Season with salt and a touch of black pepper. Optional: add a drop of lemon juice for brightness.

5. Spoon over freshly cooked ravioli. Garnish with extra sage leaves and Parmesan if desired.

 Why it works:

The nutty butter enhances the mushrooms’ earthiness, and sage adds a warm, herbal note that complements rather than competes.

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2. Mushroom Cream & Truffle Sauce (Decadent, luxurious, and deeply savoury)

 Ingredients:

• 100g mixed mushrooms (or use leftover filling)

• 1 tbsp butter

• 1 small shallot, finely chopped

• 100ml double cream

• Splash of white wine or dry vermouth (optional)

• Salt, white pepper

• Optional: few drops of truffle oil or truffle paste

 Preparation:

1. Sauté the chopped shallot in butter until soft.

2. Add mushrooms and cook until lightly golden and moisture has evaporated.

3. Deglaze with a splash of white wine if using. Let it reduce briefly.

4. Stir in cream and simmer gently for 2–3 minutes until slightly thickened.

5. Blend the sauce for smoothness (optional) or leave rustic.

6. Season with salt, white pepper, and a touch of truffle oil or paste.

7. Spoon under or over the ravioli and garnish with micro herbs or chives.

 Why it works:

This sauce deepens the umami and luxurious feel of the dish — perfect for a plated fine-dining-style presentation.