Mushroom & Walnut Ravioli

mushroom nut and walnut ravioli
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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.

mushroom nut and walnut ravioli
Print Recipe
5 from 4 votes

Mushroom and Walnut Ravioli

plant based pasta dough filled with a mix of walnuts and mushrooms.
Prep Time20 mins
Cook Time2 mins
Total Time22 mins
Servings: 2 people

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).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

1 thought on “Mushroom & Walnut Ravioli”

  1. 5 stars
    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….

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