Mushroom-Stuffed Ravioli



  • 9 ounces pasta flour ('grano duro' or 'hard wheat' sifted with)
  • 3 eggs (beaten)
  • 2 tablespoons olive oil
  • 1 onion (small, finely chopped)
  • 8 ounces mushrooms (closed cap, thinly sliced)
  • 1 clove garlic (crushed)
  • 6 tablespoons olive oil
  • 3 tablespoons fresh Parmesan cheese (grated)
  • fresh parsley (chopped)
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 bouillon cube
  • 1 egg yolk (for egg wash)
  • 2 ounces milk (for egg wash)
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    1. Process the flour, salt, eggs and oil together using a 'bread hook' mixing prong or knead by hand until the mixture forms a soft dough. Divide into 3 pieces if rolling out by hand, or into 6 if using a rolling machine. Roll out on a floured board to the thickness of a coin. Fold into 3 and roll slightly thinner. Repeat, making the dough thinner each time. Remember to keep the remainder of the dough covered whilst rolling the rest.
    2. Lay the finished sheets of pasta out on to a floured, clean tea towel- don't overlap to avoid danger of sticking together. Sweat the onion and garlic in 2 tablespoons of olive oil over low heat for 20 minutes and reserve. Add another 4 tablespoons of oil and cook the mushrooms over low-medium heat adding 1/2 bouillon cube, crumbled fine, until all the liquid has been reduced out of the mushrooms.
    3. Add the onion/garlic mixture and combine. Process in a food processor for a few quick bursts to pulp the mixture (not too fine). Stir in the pepper, cheese and parsley. Fill the raviolis with about 1 heaping teaspoon for each 3 inch round, without over-filling. Seal the edges of the pasta with egg wash and leave to dry for about an hour.
    4. Fresh pasta only takes a few minutes to cook: three minutes should be enough for 3 inch diameter ravioli on a gentle rolling boil.
    5. Serve with melted butter and grated fresh Parmesan cheese or a sauce of your choice.
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    NutritionView More

    Sodium6% DV140mg
    Fat52% DV34g
    Protein31% DV16g
    Carbs18% DV54g
    Fiber12% DV3g
    Calories590Calories from Fat310
    Total Fat34g52%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat310
    Total Carbohydrate54g18%
    Dietary Fiber3g12%
    Vitamin A
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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