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Mushroom ravioli
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 521
  • Fat about 30g
  • Carbohydrates about 40g
  • Protein about 20g
This is needed
This is needed for 4 people
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 whites, 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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And that's how it's done
And that's how it's done
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.