Name: Porcini Mushroom and Thyme Ravioli
Prep time: 1 h 75 min
Total time: 2 h 135 min
Yield: 10 servings
Ingredients: ½ teaspoon Fine sea salt; 4 Egg; 2 tablespoons Butter; ½ teaspoon Black pepper; 3 tablespoons Olive oil; 20 g Dried porcini mushroom; 2 Garlic clove; 50 g Parmesan cheese; 2 tablespoons Fresh thyme; as needed Water; 60 ml White wine; 125 g Mascarpone cheese; as needed Italian 00 flour; 550 g Chestnut mushrooms; as needed Salt

recipe by Kenwood https://kenwoodworld.com/

Total Time

2hrs 15mins
Serves

10
Calories

198

based on 2 ratings

Thin sheets of pasta are stuffed with an earthy mixture of mushrooms, thyme, and garlic, along with rich mascarpone and parmesan, for a delicious starter or main course. This is a great recipe to make and freeze half for a later date, simply freeze the uncooked ravioli in a single layer before transferring to a container for up to 3 months, then cook from frozen, adding 2-3 mins to the final cooking time. If you want to, you can form the ravioli by hand in the traditional manner, however a ravioli tray speeds things up and helps you make picture-perfect pasta every time.

recipe updated Feb 24, 2025

Ingredients

Chestnut mushrooms

550 g
Garlic clove

2
Fresh thyme

2 tablespoons
Parmesan cheese

50 g
Water

as needed
Olive oil

3 tablespoons
Butter

2 tablespoons
White wine

60 ml
Italian 00 flour

as needed
Egg

4
Salt

as needed
Black pepper

½ teaspoon
Mascarpone cheese

125 g
Water

as needed
Fine sea salt

½ teaspoon
Dried porcini mushroom

20 g

Tools

Stove
Cooking Chef XL
Small bowl
Large mixing bowl
Large saucepan
Cutting board
Pasta roller attachment

Step preview

Add dried porcini mushrooms and water to a small bowl until covered
Set aside to hydrate – 30 minutes
Fit the Stir Tool
Add olive oil and butter into the appliance bowl, do not fit the splashguard
Heat - 1 minute, 140ºC, speed Stir 1
Then add the mushrooms
Cook - 15 minutes, 140ºC, speed Stir 3
Drain the mushrooms, reserve the soaking liquid and then finely chop the mushrooms
Add the chopped mushrooms and garlic into the appliance bowl
Cook - 5 minutes, 120ºC, speed Stir 2
Then add white wine and 100ml of the porcini soaking liquid
Cook - 2 minutes, 120ºC, speed Stir 2
Transfer the mixture into a large bowl and let cool
Clean the appliance bowl and fit the K-Beater
Add flour and eggs into the appliance bowl, fit the splashguard
Mix - 1 minute, speed 1
Transfer the dough to a lightly floured work surface
Knead until smooth and then wrap the dough in plastic wrap
Chill in the fridge – 30 minutes
Remove the chilled dough from the fridge
Cut in half and cover one half with plastic wrap
Roll out one half until about 1 cm thick
Attach the Pasta Roller attachment
Adjust the setting to 0
Sprinkle some flour between the rollers
Start on speed 1
Pass the dough through the rollers
Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 9
Repeat the same with the second half of the dough
Remove the attachment from the machine
Retrieve the mushroom filling
Add the ingredients into the bowl
Mix until well combined
Sprinkle a ravioli tray with a little flour
Cut the rolled dough into sheets slightly larger than the ravioli tray
Line the ravioli tray with the pasta sheet and press gently into the holes
Fill each hole with 1 tsp of the mushroom filling
Place another sheet of pasta on top and roll with the rolling pin to seal
Remove the ravioli from the tray, discard any excess dough
Repeat the same with the remaining filling and pasta
Fill a large saucepan with water and bring to the boil, then season well with salt
Add a few of the ravioli into the saucepan
Simmer until they float – 2-3 minutes, medium-low heat
Using a slotted spoon, transfer the ravioli to a serving plate
Repeat the same with the remaining ravioli
Serve

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