Porcini Stuffed Potato Ravioli

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Porcini Stuffed Potato Ravioli
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Health Score:
77 / 100
50 min.
ready in 1 hr
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie425 cal.(20 %)
Protein13 g(13 %)
Fat32 g(28 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A0.2 mg(25 %)
Vitamin D4.4 μg(22 %)
Vitamin E3.1 mg(26 %)
Vitamin K14.2 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin13.6 mg(113 %)
Vitamin B₆0.3 mg(21 %)
Folate62 μg(21 %)
Pantothenic acid4.2 mg(70 %)
Biotin22.9 μg(51 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C27 mg(28 %)
Potassium934 mg(23 %)
Calcium123 mg(12 %)
Magnesium49 mg(16 %)
Iron3.2 mg(21 %)
Iodine16 μg(8 %)
Zinc3.2 mg(40 %)
Saturated fatty acids9.6 g
Uric acid137 mg
Cholesterol104 mg
Complete sugar3 g


For the ravioli
500 grams Porcini mushroom
1 shallot
2 Tbsps butter
freshly ground peppers
3 Tbsps freshly grated Parmesan
500 grams waxy, medium potatoes
1 egg yolk
4 Tbsps olive oil
For the vinaigrette
1 Tbsp balsamic vinegar
1 Tbsp Madeira Wine
1 Tbsp Whipped cream
½ tsp medium-hot Mustard
4 Tbsps olive oil
freshly ground peppers
To garnish
1 Tbsp thyme
How healthy are the main ingredients?
Porcini mushroompotatoolive oilParmesanWhipped creamthyme

Preparation steps


For the filling: Wipe the mushrooms with a damp cloth. Mince 1/2 of the mushrooms. Set the remaining mushrooms aside. Peel the shallot and finely chop. Melt 2 tablespoons butter in a frying pan, sweat the shallot until translucent. Add the mushrooms and sauté over high heat for 1 minute. Season with salt and pepper then drain on paper towels. Mix with the Parmesan.


For the vinaigrette: Whisk together the vinegar, Madeira, cream, mustard and oil and season with salt and pepper.


For the ravioli: Peel the potatoes, rinse and slice thinly. Arrange 1/2 of the potato slices on a paper towel and pat dry. Whisk the egg yolk and brush over the slices. Spoon a little filling in the center of each potato slice, cover with the remaining potato slices and press the edges firmly to seal. Slice the reserved mushrooms. Heat 2 tablespoons oil in a large frying pan and sauté the mushrooms over high heat for 1 minute and season with salt and pepper. Heat the remaining oil in a nonstick frying pan over medium heat. Sauté the ravioli until golden brown, around 2 minutes per side.


Drain the ravioli on paper towels then transfer to serving plates along with the mushroom slices. Drizzle with vinaigrette and sprinkle with thyme.