Mushroom Ravioli Recipe

Ravioli, ravioli, what’s in my kitchenoli?

This is my first attempt at making pasta and I’m pretty proud of myself! It was a lot easier to make than I was expecting so I might actually switch to homemade pasta since making it is so much fun and rewarding. I was torn between making mushroom ravioli and potato and rosemary ravioli. I decided on the mushroom one to save having to boil some potatoes (is my laziness showing through? Haha).


Serves: 16-18 pieces of ravioli
Preparation time: 40 minutes
Cooking time: 2 minutes
Total time 42 minutes


For the filling:

  • 4 portobello mushrooms, peeled
  • 40g kale, washed
  • 40g pine nuts

For the pasta:

  • 300g semolina flour plus extra for dusting
  • 1 tsp salt
  • 1 tbsp olive oil
  • 150ml water

To serve:

  • handful of parsley
  • juice of 1/2 a lemon


  1. To make the filling, place the mushrooms, kale and pine nuts in a food processor and blitz until a paste forms.
  2. To make the pasta, stir the flour, salt, olive oil and water together until a dough forms.
  3. Lightly dust your work surface with more flour. Roll out the dough as thin as possible. Alternatively use a pasta machine, if you have one.
  4. Cut the pasta into squares using a 2.5×2.5″ cookie cutter.
  5. Place a teaspoon of the mushroom filling onto half of the pasta squares.
  6. Place another pasta square on each of the ones with filling and lightly press the edges to seal.
  7. Place the ravioli in a pan of boiling water for 1-2 minutes until they float.
  8. Serve hot with parsley and a drizzle of lemon juice.

Nutritional information

Each serving of ravioli (4 pieces) contains:

  • Calories: 383 kcal
  • Fat: 11.4g
  • Carbohydrates: 58.8g
  • Protein: 13.1g

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