Ravioli Filled with Duxelles in Mushroom Reduction

5 from 7 votes
Prep Time 2 hours
Cook Time 1 hour 15 minutes
Rest Time 50 minutes
Total Time 4 hours 5 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 142 kcal


For the pasta dough:

  • 300 g Flour
  • 3 Pc. Eggs
  • 30 g Semolina
  • 1 tsp Salt

For the Duxelles:

  • 500 g Mushrooms
  • 2 Pc. Big onions
  • 2 Pc. Garlic cloves
  • 50 g Dried mushrooms
  • 4 tbsp Creme fraiche Cheese
  • Salt
  • Pepper
  • Oil

For mushroom reduction:

  • 300 ml Water
  • 1 tsp Food starch
  • 3 tbsp Duxelles
  • Water
  • Salt
  • Pepper

For the toppings:

  • 3 Pc. King oyster mushrooms
  • 50 g Parmesan
  • Oil
  • Basil


Pasta dough:

  • Mix the flour with the semolina and salt in a large bowl. Then add the eggs and knead everything with your hands for about five minutes. Let the finished dough rest in the refrigerator.


  • Soak the dried mushrooms in 300 ml of water for about 20 minutes. In the meantime, chop up the mushrooms, onions and garlic in a food processor. Put some oil in a pan and fry the mushroom, onion and garlic mixture over medium heat. Take the soaked mushrooms out of the water and cut them very finely.
  • Now add the soaked mushrooms to the pan. The whole thing must be sautéed for 30 minutes over medium heat until all the water in the mushrooms condenses and the mushroom farce has turned dark brown. After 30 minutes, the Duxelles is taken out of the pan and has to cool down first.

Fungus reduction:

  • Put the soaking water of the dried mushrooms in a saucepan and boil for half an hour. To finish the duxelles, season the cooled mass with salt, pepper and a little crème fraîche.


  • Roll the cooled pasta dough thinly using a pasta machine. Pierce circles in the pastry sheets.
  • Place half a teaspoon of the filling in the center of a circle, brush the edge with water and place another circle over it. Finally, press the edges shut with a small fork. Place the finished ravioli on a floured baking sheet and allow to dry.
  • For the toppings, cut the king oyster mushrooms into cubes, chop the basil and grate the Parmesan.
  • If necessary, bring the half-finished mushroom reduction to the boil again. Mix the cornstarch with a little water until smooth and add to the boiling mushroom water, stirring constantly. Stir in the rest of the duxelles and season with a little salt and pepper.
  • Fry the king oyster mushrooms in a little oil.
  • In the meantime, let the dried ravioli boil in gently boiling water for about three minutes. To serve, put five ravioli in a bowl, pour a little reduction over them and distribute the toppings on top.


Serving: 100gCalories: 142kcalCarbohydrates: 18.7gProtein: 7.6gFat: 3.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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