Ingredients
Scale
- 200g fresh spinach fettuccine or ravioli pasta sheets
- 1 cup mixed wild mushrooms (cremini, shiitake, oyster), finely diced
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 2 tsp truffle oil
Instructions
- Simmer mushrooms in olive oil and butter until softened and moisture evaporates. Add shallot and garlic; cook 2–3 minutes.
- Stir in cream and Parmesan; simmer until thickened. Remove from heat and season with salt and pepper.
- Place 1 tbsp filling per ravioli on pasta sheet. Fold over and seal edges with a fork.
- Boil ravioli in salted water for 3–4 minutes until al dente.
- Toss ravioli with remaining butter and truffle oil. Garnish with thyme and extra cheese.
Notes
- For vegetarian: Ensure Parmesan uses microbial rennet.
- Use gluten-free pasta sheets for a GF version.
- Truffle oil is potent—add to taste!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Simmer, Fold, Boil
- Cuisine: Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 4 ravioli with sauce
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
