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Ricotta wild mushroom ravioli
  • Prep
  • Total
  • Serving

Ricotta and Wild Mushroom Ravioli

This delicious inspiration is a perfect addition to your fall and winter menu. Loaded with a beautiful display of seasonal ingredients, this heartwarming pasta features pillowy ravioli with creamy Ricotta. Each bite reveals the earthy richness of wild mushrooms, shallots and fresh spinach, turning simple ingredients into a gourmet pasta delight. 

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Ingredients

  • 15 ml Olive Oil

  • 15 g Shallots, minced

  • 100 g Wild Mushrooms

  • 1 clove Garlic, minced

  • Pinch Chili Flakes

  • Pinch Thyme, fresh

  • 5 ml Lemon Juice

  • 100 g Ricotta

  • 25 g Spinach

  • 250 g Mushroom Ravioli, cooked 

  • To taste Salt & Pepper

  • Pinch Lemon Zest

Directions

  1. Heat olive oil, shallots, and garlic in a large skillet over medium heat until fragrant, taking care not to brown the garlic.
  2. Add mushrooms, chilies, and thyme, and cook for 3 minutes.
  3. Add cooked ravioli to the skillet and let it heat through; a bit of pasta browning is acceptable. Remove from heat, then mix in Ricotta, lemon juice, and spinach. Allow 2 minutes for the Ricotta to soften. Stir thoroughly. Season with salt and pepper to taste.
  4. Arrange the pasta on a serving dish, overlapping each ravioli. Combine the remaining ingredients in the pan and top each ravioli with mushrooms and spinach. Finish by sprinkling lemon zest and chili flakes on top.

Recommended Products

We recommend you use these Saputo products for this dish!

Ricotta

Ricotta

From lasagna to ravioli to cannoli and more, mild and creamy Ricotta is a key ingredient in a variety of classic Italian dishes.

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