Main Course |
Mushroom & Walnut Ravioli



Preparation time

30 Minutes

Cooking time

10 Minutes

Ingredients for
  • 200g Flour
  • 3 Eggs
  • 240g Mushrooms
  • 80g Grated Comte Cheese 
  • 60g Walnuts
  • 2 Shallots
  • 2 tsp Parsley
  • Salt
  • Pepper



1. Coarsely chop the mushrooms and shallots. Fry in a pan with a little oil. When the juice from the mushrooms and shallots have evaporated from the pan, add the parsley, nuts and salt and pepper. 

2. Put the mixture from the pan in a food processor and process the mixture until it is a finer texture, but not pureed. Stir in the grated Comte cheese and set aside. 

3. Add the flour to a mixing bowl and make a well in the middle. Break 2 eggs into the well and mix, adding a tablespoon of water at a time until the dough is smooth.

4. Roll out the dough until it is very thin, almost to the point where you can see your fingers through it. Cut out circles with a diameter of about 7cm.

5. Make an egg wash by beating the remaining 1 egg with a tablespoon of water and use this mixture to moisten the edges of 1 circle. Place a teaspoon of filling in the center, and fold the circle in half, pressing the edges firmly.

6. Once made, flour your ravioli generously so they do not stick together. When they’re ready to be cooked, boil them for 3-5 minutes until al dente or to your own preference.

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