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Italian Cuisine

Italian cuisine with Therese: Ravioli with mushrooms and wild garlic

Serves 14


(ravioli dough recipe see below)


4 tsp olive oil
250 g wild garlic
Salt and freshly ground black pepper
500 g fresh ricotta cheese


2 tbs olive oil
350 fresh mushrooms, sliced
200 g salted butter
50 fresh sage leaves
4 garlic cloves, finely chopped
120 ml dry white wine


To make the ravioli filling:

  • Place a large sauté pan over moderate to high heat. Once the pan is hot, drizzle the olive oil into the pan and add the wild garlic. Season with a little salt and pepper.
  • Sauté for 2 minutes or just until the wild garlic have wilted. Transfer it to a strainer or colander to cool. Gently squeeze to remove any excess moisture. Coarsely chop the wild garlic.
  • Once the wild garlic is cold, mix the spinach in a medium bowl with the ricotta. Season the mixture to taste with salt and pepper.

To prepare the ravioli:

  • Cut the dough into 4 pieces. Keep 3 pieces tightly wrapped in plastic wrap so that they do not dry out.
  • Dust the unwrapped piece of dough with some flour and flatten it with your hand into a rectangle. Run the dough through the widest setting of the pasta maker. Fold into thirds and repeat the rolling and folding about 3 times, dusting the folded dough piece with flour as needed before running it through the machine each time. This helps knead the dough and make it more elastic.
  • Reduce the space between the rollers one setting at a time until the dough is about 1 to 2 mm thick. Cut the pasta sheet crosswise in half to make it easier to handle.
  • Place one pasta sheet on the floured work surface. Spoon 6 mounds of the wild garlic filling over the pasta sheet, using about 2 teaspoons/10 g of the mixture for each mound and spacing them evenly apart.
  • Lightly brush water over the pasta dough that surrounds the filling. Lightly brush the second pasta sheet with water. Lay the second pasta sheet, moistened side down, over the pasta sheet with the filling. Press the edges together to seal, squeezing out any air pockets. Cut out the ravioli into squares.
  • Transfer the ravioli to a floured baking sheet. Repeat with the remaining pasta sheets and filling. Cover with plastic wrap and refrigerate until ready to cook.

To make the sauce and serve the ravioli:

  • Bring a large pot of salted water to a boil over high heat. Add the ravioli to the boiling salted water and cook for about 3 minutes or until the pasta is tender and the filling is heated through.
  • Meanwhile, place a heavy based large frying pan over medium heat. Once the pan is hot, add the olive oil and place the mushroom slices in the pan. Cook the  mushroom slices for 10 minutes until they are golden brown and tender.
  • Season the mushrooms with salt and pepper. Transfer the mushrooms to a plate and tent with foil to keep them warm. Return the pan to medium heat. Add the butter and cook for about 1 minute or just until melted.
  • Add the sage and cook for about 1 minute or until the butter becomes a light brown color and the sage is crisp. Add the garlic and stir for 30 seconds or until the garlic is fragrant.
  • Add the white wine and simmer for 1 minute. Remove from the heat. Drain the ravioli from the water and place ravioli on each plate. Divide the mushrooms among the serving dishes.
  • Spoon the brown butter mixture over and around the ravioli.



Pasta dough for Ravioli

Serves 14


700g pasta flour
8 large eggs
semolina for rolling



  • Place the flour in a large bowl or in the food processor.
  • Beat the eggs and add to the flour. If making by hand rub the eggs into the flour, to evenly distribute the egg throughout the flour. If using a food processor whiz until you have a breadcrumb consistency.
  • Gather the dough into a ball. The dough will be stiffer than bread or pastry, but not so stiff that it crumbles when you knead it, if too stiff add a touch of olive oil.
  • Knead until smooth and then wrap in Clingfilm and chill for an hour before rolling.
  • To roll the dough set the pasta machine on the widest setting and start rolling about a third of the pasta, keeping the remaining pasta wrapped, through this setting, folding and refolding about 5-7 times.
  • Now gradually reduce the width between the rollers until the pasta is the thickness you require.
  • Clean the kitchen table and to prevent sticking dust with semolina, lay out the pasta sheets in a single layer. Before rolling out the rest of the pasta, cut into the required shapes and fill, as it’s much easier to shape when still pliable.
  • Repeat with the remaining dough.


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