Tomato ravioli with porcini mushrooms

Tomato ravioli with porcini mushrooms

Surprise your loved one with a romantic and delicious homemade dinner this Valentine’s Day. Our heart-shaped ravioli are the perfect way to show your love. Filled with a mixture of cheesy goodness and flavored with aromatic butter and porcini mushrooms, these ravioli are sure to leave a lasting impression. Made with a touch of Double Concentrated Tomato paste in the pasta dough, this easy-to-follow recipe is a unique twist on a classic dish. Impress your sweetheart with this special and memorable meal.

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

cooking sketch 2h (COOK TIME: 20 min / PREP TIME: 1h / PASSIVE TIME: 40 min)

cooking sketch Challenging

2 people


For the ravioli dough:

  • 200 g Flour
  • 1 Egg
  • 100 g Mutti Double Concentrated Tomato Paste
  • 2 Spoons Water

For the Filling:

  • 80 g Ricotta
  • 2 Spoons Parmesan
  • 1 Spoon Mascarpone
  • 30 g Emmenthal
  • 30 g Provola or mozzarella cheese
  • 20 g Walnuts
  • Salt and black pepper to taste

For the sauce:

  • Thyme
  • 100 g Porcini mushrooms ( fresh or frozen)
  • 30 g Butter
  • A few walnuts
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Tomato ravioli with porcini mushrooms: Method

  1. Put the flour on a flat surface. Make a well in the center and add the egg, tomato paste and two spoons of water.
  2. Use a fork to gradually incorporate the flour into the egg and tomato paste, until a rough dough forms.
  3. Knead the dough on the surface until smooth, about 5 minutes.
  4. Wrap the dough in plastic wrap or cover it with a bowl and let it rest for 30 minutes.
  5. In a saucepan, heat the butter over medium heat until melted. Add the thyme, the chpped mushrooms, salt and papper and leave to cook for a few minutes.
  6. Prepare the filling by mixing in a bowl the ricotta cheese, mascarpone, and the rest of the cheeses along with salt and pepper, adding some chopped walnuts at the end.
  7. Roll out the pasta and half a spoon of the filling onto the pasta, wetting the edges around the filling using a brush and covering with another pasta sheet. Seal the ravioli using your fingers to squeeze out any extra air and cut into heart shapes using a ravioli cutter.
  8. Roll out the ravioli dough on a floured surface until thin.
  9. Prepare the ravioli by placing a small spoonful of the cheese mixture at intervals onto the half pasta sheet.
  10. Brush the edges of the dough around the filling with water and cover by folding the rest of the pasta sheet, pressing the edges together to seal. Make sure to squeeze out any extra air.
  11. Cut out the ravioli in a heart shape with a ravioli cutter or with a heart-shaped cookie cutter.
  12. Cook the ravioli in salted water for about 3/5 mins until they float to the surface (the thinner the pasta is, the less time it will need to cook). Remove them from the water and add them to the sauce with the porcini mushrooms.
  13. Serve the ravioli immediately, garnished with a few sprigs of thyme, chopped walnuts, and extra parmesan cheese if desired.

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Also made with: Double concentrated tomato paste

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