This recipe uses the Pasta dough recipe HERE
Finely chop the mushrooms and walnuts and sauté them in a little oil with a clove of chopped garlic and several leafs of chopped sage. Stir and check, after about 8 mins the mixture will have reduced. check it doesn’t dry out too much, adding a little water if it does. Adjust the seasoning and allow to cool.
Use a blender to blend the mixture into a paté constancy. Place in a bowl and refrigerate for 20 mins.
Make the Ravioli
Use the pasta machine to rollout 2 thin sheets of pasta dough to create a ravioli filled with a mushroom, sage and walnut stuffing.
layout one of the pasta sheets on a floured surface and put about half a tablespoon of the filling onto the pasta in a line leaving a 3 cm gap between fillings.
Now lay the second sheet on top and press around the fillings to remove all the air and create the ravioli. Press down the top layer and seal it onto the lower layer. Cut the ravioli into squares and place on a plate in the fridge until ready to use.
When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Ravioli to the boiling water and bring back to the boil. After about 1 minute, the Ravioli are ready,
Drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.
gentry fry the mushrooms, walnuts and seasonings 
cook until reduced 
blend to a coarse paste 
allow to cool in the fridge 
roll out 2 thin sheets of pasta dough 
put the filling 3 cms apart 
top with the second sheet pressing all the air out and seal 
using a knife 
Mushroom and Walnut Ravioli
Equipment
Ingredients
- 400 gm Mushrooms
- 100 gm Walnuts
- 1 garlic clove
- 1 tbsp fresh sage finely chopped
- 100 gm pasta dough recipe Pasta dough recipe HERE
Method
- Finely chop the mushrooms and walnuts and sauté them in a little oil with a clove of chopped garlic and several leafs of chopped sage. Stir and check, after about 8 mins the mixture will have reduced. check it doesn't dry out too much, adding a little water if it does. Adjust the seasoning and allow to cool.
- Use a blender to blend the mixture into a paté constancy. Place in a bowl and refrigerate for 20 mins.
- While the mushrooms are cooling use the pasta machine to rollout 2 thin sheets of pasta. the Pasta dough recipe is HERE
- Layout one of the pasta sheets on a floured surface and put about half a tablespoon of the filling onto the pasta in a line leaving a 3 cm gap between fillings.
- Now lay the second sheet on top and press around the fillings to remove all the air and create the ravioli. Press down the top layer and seal it onto the lower layer. Cut the ravioli into squares and place on a plate in the fridge until ready to use.
- When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Ravioli to the boiling water and bring back to the boil. After about 1 minute, the Ravioli are ready.
- Drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
1 thought on “Mushroom & Walnut Ravioli”
Great recipe. I added pine nuts too and finely chopped rather than blended before filling the ravioli.
Served mine with a simple butter and sage sauce….