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Francobolli Ravioli with Robiola Cheese and Chanterlle Mushrooms


Osteria past filling

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  • 3 1 oz. squares of Robiola Cheese
  • 1 oz. Parmesan cheese
  • 1 whole egg
  • salt and pepper to taste
  • 1 oz. European chanterelle mushrooms (cleaned)
  • 3 oz. unsalted butter
  • 1 oz. evtra virgin olive oil
  • 1 clove garlic crushed
  • 4-5 Thyme sprigs (leaves removed)
  • 2 oz. pasta water
  • Parmesan cheese, as needed
  • Salt and pepper to taste



Step 1


Combine ingredients in a mixing bowl and whisk until smooth and place in a piping bag.

Rollout pasta dough to desired thickness (thinnest setting), fold in half and mark off edges.

Lightly mist the dough with water and pipe out a small amount of the filling, six in each column.

Fold dough over, and seal each ravioli by pressing out all air, cut with a fluted edge cutter into the size of postage stamps.


Drop pasta and cook until done (only takes 2 minutes).

In a saute pan, heat olive oil and butter with the crushed garlic; once oil is hot, add the thinly sliced chanterelles and saute over medium heat seasoning with salt, pepper and thyme.

Add pasta water and butter and reduce till a sauce consistency.

Toss the ravioli in the sauce and plate.

Top with parmigiano cheese.


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