Mushroom & Feta Ravioli
In this recipe of Mushroom Feta Ravioli which is infused with a lot of cheese. This recipe is easy and simple to make. The mushroom and feta ravioli is delicious and always a winner.
Mushroom Feta Ravioli Recipe by Chef Sabyasachi Gorai

- Italian


- 3

Cooking Time

-10-20 Min


- Medium

Preparation Time

- 20 Min


  • 1 cup pasta dough
  • 1 tbsp olive oil
  • refined flour for dusting
  • 1 egg
  • For Stuffing :2 tbsp olive oil
  • 5 crushed garlic cloves
  • 1 cup sliced mushrooms
  • 3 to 4 crushed Parsley sprigs
  • crushed black pepper
  • 3 cubes feta cheese
  • salt
  • water
  • For Sauce : 2 tbsp olive oil
  • 1 cup tomato basil sauce
  • For Garnish: Parmesan cheeses
  • Basil leaves fried
  • Tomato skin fried


  1. 1

    Pour a little olive oil into a hot pan and sauté the crushed garlic.
  2. 2

    Add finely sliced mushrooms into the pan and mix them with parsley and crushed pepper.
  3. 3

    Add salt to taste.
  4. 4

    Blend the mushroom mixture with feta cheese.
  5. 5

    Roll the pasta dough with a rolling pin.
  6. 6

    Dust it with refined flour to prevent it being sticky.
  7. 7

    With the help of a rolling machine, make the pasta sheet thinner and spread it on a plain surface.
  8. 8

    Brush the pasta sheet with beaten egg.
  9. 9

    Brush it giving enough space to fill stuffing on the sheet.
  10. 10

    Stuff the sheet with mushroom cheese mixture.
  11. 11

    Then fold the sheets carefully.
  12. 12

    Cut the stuffed sheets and fix the edges.
  13. 13

    Boil this in water and transfer it into a bowl.
  14. 14

    Pour a little olive oil into it.
  15. 15

    To make the sauce, pour a few drops of olive oil into a hot pan and add tomato basil sauce to it.
  16. 16

    Keep the ravioli on a serving dish.
  17. 17

    Top it with hot tomato sauce.
  18. 18

    Garnish it with Parmesan cheese, fried basil leaves and fried tomato skin.
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Sabyasachi Gorai


Chef Saby, as he is fondly called, is the man behind many of India’s successful restaurants. Chef Sabyasachi Gorai’s focus is on bringing together age-old international influences in India’s syncretic food culture. Gorai is also the President of the Young Chefs Forum, under Worlds Association of Chefs Societies, to groom young chefs.

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