Mushroom Ravioli with Tomatoes is a simple Italian dish that is so full of flavour. The homemade ravioli is perfect as you can adjust the ingredients. While the tomatoes and are soft yet with a little bit. Baking them in balsamic vinegar adds the slight acidic kick it needs to make it a perfectly balanced recipe. I use round tomatoes as they hold the flavours and don’t turn into a mulch. Serve as a main course. I cheat but you can make your homemade pasta.

Mushroom Ravioli and Tomatoes

One of my favourite dishes. So full of flavours and textures.

4.81 from 140 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Eggs, Herbs, Parmesan, Pasta, Ricotta, Vegetables, Vegetarian

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: People

Calories: 456kcal

Ingredients

For the Ravioli

400 g Lasagna sheets
1 tbsp olive oil
20 g chestnut mushrooms wipe/sliced
1 clove garlic finely sliced
1 sprig thyme dill, parsley, basil
2 large shallots finely chopped
2 tbsp parmesan grated
1 tbsp ricotta cheese or mascarpone
salt to taste
pepper to taste

For the Sauce

1 lbs tomatoes
2 medium shallots chopped
2 tbsp balsamic vinegar
¼ tsp salt to taste
¼ tsp black pepper to taste
3 tbsp extra virgin olive oil
Cooking spray

Instructions

Making the Sauce

Preheat oven to 425°.
Cut the tomatoes into small chunks (you can remove the seeds if you wish but I don’t.
1 lbs tomatoes
Place the tomatoes, shallots on an lightly oiled baking tray.
2 large shallots, Cooking spray
Drizzle the tomatoes and shallots with a little olive oil and a pinch of salt and pepper.
salt, pepper, 3 tbsp extra virgin olive oil
Place in the oven and bake for about 30 minutes.
Remove form the oven and drizzle with the remaining olive oil, balsamic vinegar, salt and pepper and retunrn to the oven for a further 10 minutes.
2 tbsp balsamic vinegar, 1 tbsp olive oil
Whilst the tomatoes are baking, prepare and cook the ravioli.

Making the Ravioli

Place a frying pan over a medium, high heat and add the olive oil. Once hot, add the shallots and sauté until soft.
2 medium shallots
Add the mushrooms and cook until soft.
20 g chestnut mushrooms
Add the garlic and sprig of thyme and season with salt and pepper. Fry for a few minutes without letting the garlic burn.
1 sprig thyme, ¼ tsp salt, ¼ tsp black pepper, 1 clove garlic
Remove the mixture from the heat and leave to cool.
When cool, place the mushroom mixture into a food processor together with the ricotta and parmesan and blend. I like the consistency to be smooth but chunkier is also ok.
1 tbsp ricotta cheese, 2 tbsp parmesan
I use premade Lasagna sheets as its simpler and far easier. The lasagne sheets can be rolled to the size you need, and any leftovers stored in the fridge.
400 g Lasagna sheets
Sprinkle flour over a clean level worktop
Add the pastry and roll out into a rectangular shape making sure the pasta is about 1/8th of an inch in thickness. This is to make sure the ravioli is light and delicate instead of heavy.
You will be folding one half of the pasta over the other half lengthways.
Add one heaped tablespoon of the cooled mushroom mixture every inch until you reach the end.
When you portioned the mixture, carefully fold the other half of the pasta over the portions.
Using your fingers gently press the pasta around the filling removing all of the air.
Using a pasta wheel (has little flutes) cut midway between each ravioli making it look nice.
Place the prepared ravioli to one side and sprinkle with semolina for extra flavour and to prevent sticking.
When they are all ready, place a large pan of salted water over a high heat and bring to the boil. When boiling add the ravioli in batches and cook for about 4 minutes.
Serve with the sauce and a grating of fresh parmesan.