We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.
Shiitake Mushroom And Umami Ravioli

Shiitake Mushroom And Umami Ravioli

  • Recipe parson20160119 26781 hqf99x Serves 2
Rated by 5 people
Star recipeStar recipeStar recipeStar recipeStar recipe
Click to rate this recipe:

Making your own pasta can seem daunting, but with our easy to use Japanese-flavoured recipe, you’ll be enjoying your ravioli in no time flat. A combination of Japanese ingredients and classic Italian cookery, this ravioli is full of savoury umami flavour guaranteed to fill you up and leave you satisfied. A fantastic dinner party meal or lazy Sunday treat.


pasta dough:
200g pasta flour
2 large eggs, lightly beaten
1 tsp each of mushroom and umami seasonings

ravioli filling:
150g finely chopped fresh shiitake mushrooms
1 tbsp oil
6 tbsp garlic & herb low fat soft cheese

to serve:
2 tbsp green pesto
2 tbsp olive oil

How To Prepare

  1. To make the pasta, combine the flour with the mushroom and umami seasonings and put into a bowl. Make a well in the centre, and pour the beaten eggs. Mix together until it forms a dough, then knead vigorously on a lightly floured surface for a couple of minutes until smooth. Wrap in plastic film and chill for 30 minutes.

  2. For the filling, fry the shiitake mushrooms in the oil in a large frying pan over low heat until the mushrooms release their moisture. Add the soft cheese and combine. Put aside until cool enough to handle.

  3. With a pasta machine roll the pasta mixture to the number 3 setting. Use a circular (8cm) biscuit cutter to cut disks. Put a small amount of filling to 1 side of the disks ensuring enough room is left to seal the ravioli. To seal, wet your finger and run around the outside of the pasta disc then fold over and press the sides together creating a half moon shape.

  4. Bring a pan of water to the boil, carefully place the pasta in the pan. Cook for 4 minutes, until pasta is soft. Carefully remove from the pan.

  5. Combine the oil and pesto and drizzle over the ravioli. Serve immediately.

Ingredients20160119 26781 1qjvetq