Porcini Stuffed Potato Ravioli

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Porcini Stuffed Potato Ravioli
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Health Score:
6,4 / 10
50 min.
ready in 1 hr
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie882 kcal(42 %)
Protein45.24 g(46 %)
Fat42.75 g(37 %)
Carbohydrates85.51 g(57 %)
Sugar added0 g(0 %)
Roughage22.85 g(76 %)
Vitamin A102.73 mg(12,841 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.35 mg(3 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.08 mg(17 %)
Vitamin B₆0.2 mg(14 %)
Folate26.81 μg(9 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.09 μg(5 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C24.61 mg(26 %)
Potassium644.3 mg(16 %)
Calcium144.3 mg(14 %)
Magnesium26.57 mg(9 %)
Iron27.3 mg(182 %)
Iodine6.99 μg(3 %)
Zinc0.61 mg(8 %)
Saturated fatty acids10.06 g
Cholesterol77.12 mg


For the ravioli
500 grams Porcini mushroom
1 shallot
2 tablespoons butter
freshly ground peppers
3 tablespoons freshly grated Parmesan
500 grams waxy, medium potatoes
1 egg yolk
4 tablespoons olive oil
For the vinaigrette
1 tablespoon balsamic vinegar
1 tablespoon Madeira Wine
1 tablespoon Whipped cream
½ teaspoon medium-hot Mustard
4 tablespoons olive oil
freshly ground peppers
To garnish
1 tablespoon 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.