Mushroom ravioli in herb jus


  • 3 tablespoons extra virgin olive oil
  • 4 French shallots, chopped
  • 1 clove garlic, chopped
  • 500 g mushrooms, finely chopped
  • 3 tablespoons brandy
  • 30 g dried porcini mushrooms, soaked, drained and finely chopped
  • 1¼ cups (100 g) fresh wholemeal breadcrumbs
  • ½ cup (50 g) freshly grated parmesan
  • 2 eggs
  • 2 tablespoons chopped fresh parsley or basil
  • 1 teaspoon chopped fresh marjoram or ¼ teaspoon dried marjoram
  • 1 quantity fresh pasta dough
  • 250 g snow peas or sugarsnap peas
  • 2 tablespoons tiny tender sprigs of fresh thyme
  • 1 tablespoon extra virgin olive oil (optional)
  • salt and pepper
  • Herb and garlic jus
  • 3 cups (750 ml) chicken or vegetable stock
  • 1¾ cups (175 ml) dry white wine
  • 1 clove garlic, chopped
  • 1 tablespoon fresh thyme leaves or ¼ teaspoon dried thyme
  • 4 zucchini, thinly sliced or coarsely diced


  1. Heat the oil in a large saucepan.
  2. Add the shallots and cook for a few seconds, then add the garlic and fresh mushrooms.
  3. Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until reduced.
  4. Pour in the brandy and stir until it has evaporated.
  5. Remove from the heat and add seasoning to taste.
  6. Stir in the porcini mushrooms, breadcrumbs, parmesan, eggs, parsley or basil and marjoram.
  7. Set aside in the fridge.
  8. Cut the pasta dough into quarters and roll out each separately.
  9. If using a pasta machine to roll the dough, use the second thinnest setting.
  10. Otherwise, roll it out by hand on an unfloured surface.
  11. Cut each rolled–out quarter into 2 strips, each about 10 × 50 cm.
  12. Lay a pasta strip on the work surface.
  13. Dot small mounds of filling (about 1 teaspoon each), about 5 cm apart on the pasta.
  14. Lightly brush around each mound with water.
  15. Top with a second pasta strip and press down firmly to seal.
  16. Cut between the mounds with a fluted pastry wheel or knife.
  17. Carefully pull the ravioli apart and toss with flour.
  18. Place in a single layer in the fridge.
  19. Repeat.
  20. To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan.
  21. Bring to the boil and cook over a high heat for 5–10 minutes.
  22. Add the thyme and zucchini, and continue cooking over a moderately high heat for 5–10 minutes or until the zucchini are quite tender and the liquid has evaporated slightly.
  23. Meanwhile, cook the pasta in boiling water for 4–5 minutes or until it rises to the surface and is al dente.
  24. Add the snow peas or sugarsnap peas for the final 30–60 seconds of cooking.
  25. Drain well.
  26. Serve the ravioli and greens in bowls with the zucchini and jus ladled over.
  27. Sprinkle with thyme and drizzle with oil, if using.

Serves 6
Preparation: about 1 hour
Cooking: 35-40 minutes


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