Oyster Mushroom Ravioli

Oyster Mushroom Ravioli

Stuffed with a delightful mix of creamy texture and richness of oyster mushroom powder, these pasta pockets bring the heartiness of comfort food right to your kitchen table. Transform your ordinary evenings into a culinary adventure with this delicious recipe.


250 g Durum wheat flour

250 g Spelt flour

4 eggs

1 dl water


30 g oyster mushroom powder

100 g parmesan

200 g crème fraîche

2 dL liquid cream

2 bunches of fresh parsley

2 cloves of garlic

1 tablespoon of French tarragon

1 teaspoon of white pepper


Mix all the filling ingredients in a bowl. Leave it to rest one hour at ambient temperature or half a day in the fridge so the mushroom powder can absorb the humidity of the liquid cream. It should make a compact paste which stays still when shaking the bowl.

Mix the flours and the eggs in a bowl to make the pasta. Add water if necessary. It should be just sticky enough to stay as a ball but not enough to stick to your fingers. If you have a pasta rolling machine, use it to shape the pasta into sheets (medium thickness). Otherwise, spread it with a rolling pin until you get a pasta of about 1mm thick.

If you have the ravioli extension for a pasta machine, follow the machine’s instructions to shape your ravioli. Otherwise: separate your pasta in two equal pieces and spread half of it on a floured surface. Put the filling onto the pasta and lay the other half of the pasta on top of the filling. Use a cutting wheel to shape the ravioli: you need to drive 3 times on each edge; the first time with moderate pressure to seal the side of the former row, the second time with moderate pressure to seal the other side of the next row and the third time you need to drive between both previous seals with more pressure to cut and separate both rows.

Pour 2 liters of water in a pan, salt it to your taste and bring it boil. Lower the heat so the water boils softly. Delicately put the ravioli in the water with a skimmer. Do not pour more ravioli than what fits in one layer so the ravioli will not press on each other. After 3 to 6 minutes (depending on the thickness of the pasta), take the ravioli out of the water with the skimmer and repeat for the rest another layer of ravioli.

Serve immediately and enjoy!