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Global Main course

Mushroom & Mascarpone Ravioli in Creamy Tomato

0
40 Min
Easy

Ingredients

-
8 Servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 g
Water
2 cups
Flour
1 tsp
Salt, table
2 Mediums
Eggs
1 tbsp
Olive oil
2 cups
Mushrooms, white, raw
50 g
Shallots, raw
2 Cloves
Garlic, finely chopped
0.25 cup
Water
1 cube
MAGGI® Chicken Bouillon
1 tsp
Spices, thyme, dried
225 g
Cheese food, cold pack, American
1 g
Water
1 tbsp
Olive oil
1 Medium
Onion
4 Cloves
Garlic
2 tbsp
Tomato Paste
0.25 cup
Water
1 cube
MAGGI® Chicken Bouillon
1 can
Tomato products, canned, puree, without salt added
1 tsp
dried oregano
0.67 cup
Cream, fluid, half and half
1 Medium
Eggs
8 cups
Water
2 tbsp
Parmesan cheese topping, fat free

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Nutrition Value

Energy
352.14 kcal
Protein
15.14 g
Carbohydrates
42.46 g
Fats
15.85 g
Information per serving
Lets Cook

Instruction

40 Minutes
Step 1
0 Min
To prepare ravioli pasta: combine flour and salt in a mixing bowl, stir in eggs and olive oil and knead until smooth and stretchy. Alternatively, use a kitchen mixer designed for preparing dough with the dough attachment.
Step 2
0 Min
Place dough in a plastic bag and place in the fridge to chill for 30 mins.
Step 3
0 Min
To prepare the filling: Heat vegetable oil in a medium frying pan, add mushrooms and sauté for 5 mins until cooked, add shallots and cook until soft, add garlic, hot water, MAGGI® Chicken Bouillon, thyme and cook until most of the liquid is absorbed.
Step 4
0 Min
To prepare creamy tomato sauce: in a large frying pan, heat olive oil and sauté onions and cook until soft. Add garlic, and tomato paste and sauté for an additional 1 min.
Step 5
0 Min
Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh basil and allow to simmer for 20 mins. Whisk in cream, turn heat down to low and keep warm.
Step 6
0 Min
To assemble raviolis, divide fresh pasta dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well-floured surface flatten each piece of dough to a 1-2 mm thickness. Cut flat dough into 5 cm x 5 cm square pieces.
Step 7
0 Min
Place 1/2 tablespoon of the filling in the center of the cut dough. Brush four edges with beaten egg, place another square piece of dough on top and using a fork press on the four edges to seal the ravioli. Repeat for the remaining filling and dough.
Step 8
0 Min
Bring 8 cups of water to boil, drop 10-12 raviolis in at a time and cook until they float to the surface, remove and place over sauce in frying pan simmering on low heat to keep warm.
Step 9
0 Min
Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with Parmesan cheese.
Step 10
0 Min
Chefs Tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.
Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 1 of 10

To prepare ravioli pasta: combine flour and salt in a mixing bowl, stir in eggs and olive oil and knead until smooth and stretchy. Alternatively, use a kitchen mixer designed for preparing dough with the dough attachment.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 2 of 10

Place dough in a plastic bag and place in the fridge to chill for 30 mins.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 3 of 10

To prepare the filling: Heat vegetable oil in a medium frying pan, add mushrooms and sauté for 5 mins until cooked, add shallots and cook until soft, add garlic, hot water, MAGGI® Chicken Bouillon, thyme and cook until most of the liquid is absorbed.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 4 of 10

To prepare creamy tomato sauce: in a large frying pan, heat olive oil and sauté onions and cook until soft. Add garlic, and tomato paste and sauté for an additional 1 min.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 5 of 10

Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh basil and allow to simmer for 20 mins. Whisk in cream, turn heat down to low and keep warm.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 6 of 10

To assemble raviolis, divide fresh pasta dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well-floured surface flatten each piece of dough to a 1-2 mm thickness. Cut flat dough into 5 cm x 5 cm square pieces.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 7 of 10

Place 1/2 tablespoon of the filling in the center of the cut dough. Brush four edges with beaten egg, place another square piece of dough on top and using a fork press on the four edges to seal the ravioli. Repeat for the remaining filling and dough.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 8 of 10

Bring 8 cups of water to boil, drop 10-12 raviolis in at a time and cook until they float to the surface, remove and place over sauce in frying pan simmering on low heat to keep warm.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 9 of 10

Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with Parmesan cheese.

Mushroom & Mascarpone Ravioli in Creamy Tomato

Step 10 of 10

Chefs Tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.

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