Mushroom Ravioli With Mushroom Sauce

Jyl.Ferris's picture

Sep. 11, 2012


Shiitake mushrooms 1 Cup (16 tbs)
Butter 1 Teaspoon
Oil 1 Teaspoon
Salt 1 Teaspoon
Pepper 1 Teaspoon
Red wine 1/4 Cup (4 tbs)
Ricotta cheese 1 1/4 Tablespoon
Stock 1/4 Cup (4 tbs)



1. For the mushroom sauce:Heat a pan and saute the mushrooms in butter and oil.

2. Add a dash of salt and pepper and mix.

3. Remove half the mushroom mix for the mushroom stuffing.

4. Add red wine and stock to the pan and bring to a boil and then reduce.

5. For the mushroom stuffing:Add half of the mushroom mix into a blender and blend.

6. Add the puree to a bowl along with ricotto cheese and mix.

7. Add a dash of salt and pepper and mix.

8. Place the mix in the middle of a ravioli sheet.

9. Wet the edges of the ravioli sheet and push the two sheets together to form a pocket.

10. Bring a pan of hot water to boil, add the raviolis for 3-5 minutes and remove.


11. Plate the ravioli on a plate and top with mushroom sauce and garnish with herbs and serve as main dish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1

Nutrition Facts

Serving size Complete recipe

Calories 234Calories from Fat 109

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 2092 mg87.17%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet