Mushroom & Ricotta Whole Wheat Ravioli
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesRavioliWholeWheatMushroomRicottaFromScratchHomemadeVegetarian
Nutrition (per serving)
340Calories
16 gProtein
40 gCarbs
14 gFat
2 gSugar
700 mgSalt
Ingredients
- 1 full batch Whole wheat pasta dough
- 400 g finely chopped Mixed mushrooms (cremini, shiitake, button)
- 250 g Ricotta cheese
- 50 g Parmesan cheese
- 2 cloves minced Garlic
- 1 tbsp chopped Fresh thyme or parsley
- 2 tbsp Butter or olive oil
- to taste Salt & black pepper
Method
- Make pasta dough → rest.
- Filling: Heat butter/oil → sauté garlic 30 sec → add mushrooms → cook 8–10 min until golden and moisture evaporates → cool.
- Mix cooled mushrooms + ricotta + parmesan + herbs + salt + pepper.
- Roll dough thin → cut squares → place 1–1½ tsp filling in center → brush edges → seal with top square → crimp.
- Boil 3–5 min → drain.
- Serve with sage brown butter or light cream sauce — earthy mushroom & ricotta whole wheat ravioli.
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