Creamy Mushroom Ravioli

    50 min

    A heavenly, creamy vegetarian dish. To make ravioli itself is not difficult, only somewhat time-consuming, but it's definitely worth the effort. The ravioli dough must stand for an hour before making, so give yourself a little time for best results.

    11 people made this

    Serves: 3 

    • For the ravioli
    • 300g plain flour
    • 3 eggs
    • salt
    • For the filling
    • 250g mushrooms, finely chopped
    • 250g oyster mushrooms, finely chopped
    • 2 shallots, finely chopped
    • 1 tablespoon clarified butter
    • 1/2 bunch parsley, chopped
    • 1 1/2 teaspoons dried oregano
    • 1 teaspoon plain flour
    • 1 tablespoon double cream
    • 2 tablespoons freshly grated Parmesan cheese
    • salt and freshly ground pepper to taste
    • flour for the work surface
    • 1 egg white for brushing
    • For the sauce
    • 250g whipping cream
    • 2 tablespoons double cream
    • 4 tablespoons white wine (Alternatively stock)
    • salt and freshly ground pepper to taste
    • 1/2 bunch fresh sage
    • 1 tablespoon olive oil
    • 3 teaspoons freshly grated Parmesan cheese

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. For the ravioli: Sift the flour onto a board, make a hollow in the middle and pour the beaten eggs and salt into it. Mix everything from the outside inwards and knead into a smooth dough either with your hands or an electric mixer. Cover and leave to stand for an hour.
    2. Heat the clarified butter in a pan and sweat the mushrooms and shallots in it until the liquid has evaporated. Now add the oregano and parsley and heat for a short while. Next sprinkle the flour over it. Add the double cream and bring everything to the boil. Finally, stir in the Parmesan and season with salt and pepper.
    3. Knead the pasta dough again and roll out very thinly either with a pasta machine or a rolling pin. Lightly flour a work surface and lay the dough on it, cutting into 4cm squares. Put the mushroom filling onto half of the dough squares. Brush the remaining squares with egg white and place with the brush side down over the filling. Pinch closed along all edges, ensuring no air is trapped in the raviolis.
    4. Bring a large pan of water to the boil and add the ravioli carefully. Cook for about 5 minutes until al dente over a medium heat - the water should not be at a fierce boil.
    5. For the cream sauce: boil the cream, double cream and wine. Season with salt and pepper. Fry the sage leaves until crispy in hot oil. Lay the drained ravioli on a warm plate, pour the cream sauce over them and sprinkle with sage leaves and Parmesan.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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