Ravioli with Mushroom and Ricotta Filling on Tomato Bruschetta

5 from 7 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 224 kcal


Pasta dough:

  • 600 g Semola
  • Water
  • 3 Pc. Eggs

Ravioli filling:

  • 1 Pc. Shallots
  • 1 Pc. Clove of garlic
  • 250 g Mushrooms
  • 30 g Butter
  • 2 tbsp Parsley
  • 100 g Ricotta
  • 2 tbsp Walnuts
  • 2 tbsp Parmesan


  • 21 g Yeast
  • 200 ml Water
  • 400 g Flour
  • 10 g Salt
  • 0,5 tsp Sugar
  • 2 tbsp Olive oil

Bruschetta topping:

  • 5 Pc. Tomatoes
  • 3 Pc. Garlic cloves
  • Basil
  • Salt
  • Pepper
  • Olive oil


Pasta dough:

  • Knead the ingredients into a dough, knead it for another 6 minutes and then let it rest for 30 minutes.
  • The day after the rest period, knead again for 3 minutes and roll out thinly.

Ravioli filling:

  • Peel and dice the garlic and shallot, chop the mushrooms. Sauté shallot and garlic in 30 g butter, then fry the mushrooms in it for 5 minutes and season with salt and pepper.
  • Add the parsley and set aside. Mix the ricotta, nuts and Parmesan into the mushrooms and spread the mixture on top of the dough.
  • Put the ravioli in boiling salted water, bring to the boil briefly, then turn down the gear and let it steep for about 7 minutes.


  • Dissolve the yeast in the water, add the remaining ingredients for the dough and knead it for 5 minutes. Then bake at 220 ° C top / bottom heat for 55 minutes.

Bruschetta topping:

  • Cut all the ingredients for the topping into small pieces, mix together and then refrigerate. Just before serving, place on the bread that has been fried in oil.


Serving: 100gCalories: 224kcalCarbohydrates: 22gProtein: 6.4gFat: 12.2g
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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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