Mushroom Ravioli by Steven Dolby













(Serves 1 person)
100g Tipo 00 pasta flour
1 cage free organic egg
Salt (pinch)
RAVIOLI FILLING
1/2 Medium shallot
85g Mushrooms (your choice)
1 Garlic clove
Fresh Italian flat leaf parsley (to taste)
Fresh chives (to taste)
Grated nutmeg (pinch)
Lemon zest (pinch)
Parmesan cheese (to taste)
Double cream (dash to bind)
Olive oil
Salt & pepper
MUSHROOM SAUCE
1/2 Medium shallot
3 Mushrooms (your choice)
1/2 Garlic clove
1 Cup vegetable stock
Fresh chives (to taste)
1/4 cup double cream
Fresh basil (to taste)
Olive oil
Salt & pepper

© STEVEN DOLBY

Comments

  1. Chef and SommelierMay 16, 2013 at 7:59 PM

    Hi Steve! I tried this recipe and the family loves it! Thanks for sharing! You have a new follower!

    You might want to check out my post on this recipe here:
    http://chefandsommelier.blogspot.sg/2013/05/mushroom-ravioli.html

    ReplyDelete
  2. Steve DolbyMay 18, 2013 at 11:29 AM

    Thank you :)

    ReplyDelete
  3. UnknownOctober 31, 2013 at 6:55 PM

    Hi Steve, may I ask if these mushroom ravioli can be made one day in advance? do I freeze them? Pls advise... Thanks!!

    ReplyDelete
    Replies
    1. Steve DolbyNovember 5, 2013 at 7:13 PM

      Yes you can freeze them. Sprinkle semolina on the bottom of a pan or plate and wrap well.

      Delete
  4. inc0gnit0January 18, 2014 at 11:27 PM

    Can I use seomlina flour instead of tipo 00?

    ReplyDelete
  5. inc0gnit0January 18, 2014 at 11:29 PM

    Can I sub semolina flour for tipo 00

    ReplyDelete
  6. UnknownFebruary 7, 2015 at 6:40 AM

    I want to give it a go this coming weekend! It looks delicious!

    ReplyDelete
  7. UnknownAugust 24, 2015 at 3:59 AM

    I've just found this recipe a couple of days ago when I was googeling for a new filling for ravioli. I'm going to try it tonight! Looks amazing, I hope it also taste like it looks ;-)

    ReplyDelete
  8. UnknownNovember 22, 2015 at 4:43 AM

    Make it this monday for third time! Love this recipe, thx!

    ReplyDelete
  9. unwindedMarch 22, 2016 at 12:51 PM

    Great recipe! Would it be a good idea to add truffle oil to this sauce? And if so at which point? Thanks!

    ReplyDelete
  10. UnknownApril 9, 2016 at 12:03 AM

    I'm going to give this a go when my pasta machine arrives to my post then i be starting this, how long does it take to the pasta?

    ReplyDelete
  11. UnknownApril 9, 2016 at 12:04 AM

    been looking for some basic mushroom ravioli so i can try for my first time at making a mushroom ravioli, thank you steve!

    ReplyDelete

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