Nutritional Info

Nutrition Facts

Serving Size 1 (214g)

Calories 538
Calories from Fat 338 (63%)
Amount Per Serving %DIV
Total Fat 37.6g 58%
Saturated Fat 14.4g 72%
Monounsaturated Fat 18.5g
Polyunsaturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 801.2mg 267%
Sodium 958.3mg 42%
Potassium 352.6mg 8%
Total Carbohydrate 14.7g 5%
Dietary Fiber 0.3g 1%
Sugars 5.9g
Protein 26.7g 53%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
The combination of mushrooms and marjoram is typical of Liguria, where this recipe originates. White button mushrooms are fine as the stuffing for these ravioli, but for extra special flavor, add some wild mushrooms to the filling.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  olive oil
1 Pound(lb)  fresh mushrooms, sliced thin
1 Teaspoon(t)  fresh marjoram or thyme
1 Pinch(pn)  salt, to taste
1/2 Cup(c)  whole or part skim ricotta
1 Cup(c)  parmigiano-reggiano, freshly grated
1   egg yolk
1 Pound(lb)  fresh egg pasta, rolled out and cut into 4 inch strips
1/2 Cup(c)  butter and sage sauce
1 Pinch(pn)  black pepper, freshly ground, to taste
3 Tablespoon(T)  unsalted butter


In a large skillet, melt the butter with the oil over medium heat. Add the mushrooms, marjoram, salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and the juices have evaporated. Let cool. Scrape the mushrooms into a food processor and chop finely. Add the ricotta and 1/2 cup of the Parmigiano and taste for seasoning. Stir in the egg yolk. Prepare the pasta: Make and cook the ravioli as described in the recipe for Cheese Ravioli with Fresh Tomato Sauce. Meanwhile, make the sauce: Pour half the sauce into a warm serving bowl. Add the cooked ravioli. Spoon on the remaining sauce, and sprinkle with the remaining 1/2 cup of Parmigiano-Reggiano. Serve immediately.

Additional notes

See the recipe for Cheese Ravioli with Fresh Tomato Sauce to prepare the pasta needed for this dish.

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.