Mushroom ravioli in herb jus

Bought stuffed pasta just do not taste anything like silken–textured homemade pasta with a freshly prepared savoury filling. This is not a convenience meal – making pasta does take time – but the result is a marvellous dish, to savour and enjoy on the weekend.

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


More Recipes

The 11 crazy pizza toppings that are actually delicious

The 11 crazy pizza toppings that are actually delicious

Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there.
Cooking for Chemo

New free cookbook aims to help those battling cancer

Australia’s Leukemia Foundation has worked with qualified dietitians and celebrity chefs to produce a range of easy, tasty and nutritious recipes for blood cancer patients.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.