Wild Mushroom Ravioli


Admittedly borrowed the idea from a couple of other recipes and mixed them up a little, this meal is completely vegetarian yet tastes very meaty through the use of wild mushrooms. Serve with the Petit Pois sauce and mixed or roasted vegetables for a bit of sweetness.

This recipe calls for whole wheat to make it healthier — but use "00" flour should you prefer more conventional pasta.

If you've never made fresh pasta before, it's actually very easy but before you embark into this you will need a pasta press — this recipe doesn't require a cutter so the regular "lasagna" sheet press will do. You can find a cheap one here.


Making fresh pasta

  1. Place the flour into a bowl or on a counter, make a well and crack an egg into it.
  2. Start mixing with a fork starting from the middle and gradually incorporating the flour into the egg. When it looks you're running out of liquid, add a tiny bit of water (up to a couple of tablespoons) and start mixing with your hands. It will feel a bit drier and rougher than regular bread dough.
  3. You then want to knead the dough for a few minutes until it starts to look smooth and become a bit stretchy. If you use wholewheat flour, the dough may be too thick to use a kitchen aid with a dough hook — I'm afraid you'll have to use your hands and a bit of elbow grease!
  4. When the dough is looking smoother, cut it into pieces and roll them into balls roughly a couple of inches wide.
  5. At this point you can follow the instructions from your pasta maker. I usually start from a thickness of "1" and pushing the dough through a few times, especially if using wholewheat flour. I tend to push it though (it might start breaking up a bit), fold it on itself once, turn it 90º and push it through again 4-5 times until it comes out in a clean piece. Then reduce the thickness to "2", and do the same thing 4-5 times. You should then be able to push it through 3 to 5 easily and end up with "lasagna" sheets like in the pictures below. At this point, I leave them to dry for a bit while preparing the filling at which point they will be ready to use.

The filling

  1. If you're using fresh mushrooms, skip to the next step. If you're using dried mushrooms, you need to prepare them a little ahead of time. Pour boiling water over the dried mushrooms and leave to sit for 30 mins. Discard the water. Then boil them in salted water for about 30-45 minutes. Then drain, and they're ready to use.
  2. Slice the mushrooms very thinly with a sharp knife
  3. Chop the parsley and basil
  4. Chop the cloves of garlic very thinly as well
  5. Add a small knob of butter or oil into a frying pan and pan-fry the mushroom on low heat with the parsley and basil for about 10-12 minutes
  6. When the mushrooms are almost done, add the chopped garlic and give it another 5-10 minutes until the garlic looks cooked
  7. Place the mushrooms in a bowl to cool down for 5-10 mins
  8. Add an egg yolk, a table spoon of fat free yogurt and stir until properly blended
  9. Add a bit of salt and pepper to taste

The petit pois sauce

  1. This one is fairly straight forward. Place the peas (defrostedm if using frozen peas) into a blender, add a teaspoon of english mustard, a small amount of fresh mint to taste (I use a couple of leaves), salt, pepper to taste and blend!
  2. The sauce should be the consistency of a slightly liquid mash, add a bit of water if too thick

The raviolo

  1. I use a small ramekin for this, but you could use a muffin tin or something of a similar size
  2. Lightly oil the bottom of the container
  3. Cut a square of the fresh pasta and place it at the bottom, make sure not to tear it. It should cover the bottom and sides of the container — as if you were making a pie!
  4. Place a couple of tablespoons of the mushroom filling into it
  5. Wet the "rim" of the pasta with a bit of water using your finger to make it sticky
  6. Place another square of fresh pasta on the top
  7. Using a fork — apply pressure around the rim, this will have the effect of sealing the pasta and also cutting it into the right shape. Discard any unused pasta.
  8. Carefully lift the parcel from the container - I use the tip of a knife to detach it and a table spoon to lift it carefully and drop it into my hand
  9. You should have enough to make 4 ravioli
  10. Two ways of cooking the ravioli depending on your preference — either steam it (as pictured) for about 15 minutes, this prevents the filling from leaking out but gives a thicker texture to the ravioli. The alternative is to "poach" them in salted boiling water — just be certain the raviolis do not have any holes in them or the filling will leak.

Constructing the dish

  1. Pour a couple of tablespoons of pea sauce on a place and carefully place the ravioli on top of it, press lightly on the ravioli for effect.
  2. Pour more pea sauce over the ravioli
  3. Sprinkle some sea salt on top
  4. Serve with mixed or roasted vegetables



For 4 ravioli.

For the pasta

  • 100g wholewheat of 00 flour
  • 1 egg
  • a small amount of water

For the filling

  • 200g-300g wild mushrooms (fresh better, but dried is OK)
  • fresh basil
  • fresh parsley
  • 1 egg yolk
  • 2 cloves of garlic
  • 1 tablespoon of fat free yogurt
  • a small pinch of brown sugar
  • salt
  • freshly ground pepper

For the sauce

  • fresh petit pois / garden peas
  • fresh mint
  • English mustard
  • salt
  • freshly ground pepper