Cooking Classes


Homemade Ravioli in Walnut Sauce

Mushroom Ravioli in a Walnut Sauce 

 Serves 4

For the Walnut sauce
  • 1/4 cup walnut butter
  • Extra virgin olive oil
  • 1/4 cup Parmesan cheese, grated
  • Pepper
  • ½ clove garlic
For the Pasta           from The Joy of Cooking
  • 3 1/2 cups unbleached all purpose flour
  • 1 teaspoon salt
  • 5 large eggs or 7 egg whites
  • 1 teaspoon extra virgin olive oil
  • Water as needed
For the Ravioli filling
  • 25 grams dried mixed wild mushrooms, reconstituted and chopped
  • Extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1/2 cup soft goat cheese
  • Small bunch flat leaf parsley, finely chopped
  • Salt and pepper
  1. Before making the walnut sauce, separate a small quantity of the walnuts for a garnish. Then put the remainder and the other ingredients in a blender, with plenty of oil and when blitzed, keep to one side.
  2. Make the filling by frying the mushrooms in the oil and garlic, and then mixing with the goat cheese and parsley. Season to taste and leave to cool.
  3. Make the pasta by mixing the flour and salt with the eggs. Add water and oil as needed. Work the dough until it becomes soft and elastic.  Let dough rest for 30 minutes before rolling.
  4. Roll sheets of pasta with pasta maker or with a rolling pin.  Use a ravioli press, pasta cutter or a round biscuit cutter to make raviolis.
  5. Place a teaspoon of filling on the pasta and press closed with your fingers; eggs or milk will not be needed. Boil in plenty of salted boiling water, and drain when just al dente.
  6. To make the walnut sauce, saute the garlic in olive oil.  Add walnut butter to melt.  Add grated parmesan and coarsely ground black pepper.  Coat the ravioli lightly with the sauce.  If the sauce is too thick, loosen it up with a little of the pasta water.  Serve immediately with a few chopped walnuts.

Walnut Butter

1 cup walnuts, toasted

Puree the walnuts in a food processor for about 3 minutes.  No extra oil should be required.  It makes a firm butter.


  1. What a wonderful ravioli! It looks so rich and decadent. I would love to try it with the walnut butter. Mmmm...

  2. what a beautiful recipe...I was looking for a sauce to go with my home mead ravioli which I started making just a while ago...this morning I just bought some dry wild ravioli and tortellini would love to be smothered in this sauce...great

  3. You know your stuff, and you are not afraid of work!

  4. You make you own pasta, too! I am in awe!

  5. You are having too much fun with these nut creations!! I love that you made homemade ravioli. These ravioli look perfect. After making my creamy mushroom sauce, I am much more accepting to mushrooms in my pasta. I love the filling you used.

  6. The dish looks delightful. Love the walnut sauce. Congrats on making your own pasta, beats store bought any day! Great photo as well.

  7. Sarah, You make this sound so easy. My favorite dish at the local Italian restaurant is Mushroom Ravioli with Wild Mushroom and Walnut Sauce. So now that there is a recipe.......I'll just have to give it a try.

  8. Great combinations, Sarah. I wonder how the filling would be with ricotta (which I have) instead of goat cheese (which I don't)?? Can't wait to try.

  9. Great idea!Sure I'll try that very soon.

  10. Great idea to use walnut sauce for your homemade ravioli :) Looks delish! Well done :)

  11. A few weeks ago my boyfriend and I attempted to make our first homemade ravioli and the results = FAIL. It was such a waste of a perfectly good lobster filling.

    I must try your recipe next time!


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