Mushroom & Feta Ravioli By Sabyasachi Gorai

Mushroom & Feta Ravioli

Mushrooms and Feta Cheese make a wonderful combination. Chef Sabyasachi Gorai uses this combination to make ravioli and serves it with tomato basil sauce. This dish is a treat for all cheese lovers.
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Cooking Time

10-20 Min

Meal Type


Preparation Time

20 Min



Rate This Recipe6


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


  1. 1

    Pour a little olive oil into a hot pan and add crushed garlic, finely sliced mushrooms, parsley and crushed pepper. Add salt and saute. Blend the mushroom mixture with feta cheese and set aside.
  2. 2

    Dust some refined flour and roll the pasta dough using a rolling pin. With the help of a rolling machine, make the pasta sheet thinner and spread it on a plain surface. Brush the pasta sheet with beaten egg.
  3. 3

    Stuff the sheet with mushroom cheese mixture. Fold the sheets carefully. Cut the stuffed sheets and fix the edges. Boil this in water and transfer it into a bowl and coat it with a thin layer of olive oil..
  4. 4

    Heat olive oil in a pan and add tomato basil sauce and saute. Place the ravioli on a serving dish. Top it with the sauce sauce. Garnish it with parmesan cheese, fried basil leaves and fried tomato skin.

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