Mushroom & chèvre ravioli with walnut & butter

Sometimes, just occasionally, I like to indulge myself. Today I brought home a very indulgent bounty from my local markets on Addison Road in Marrickville: a bag of beautiful mixed brown mushrooms, Pepe Saya butter and some delicious chèvre. Oh, the possibilities!

Aren’t those babies beautiful! I love mushrooms. And they go so well with both butter AND chèvre. So I had to make something special to make the most of my delicious market harvest… Why not bring the good old pasta machine and make some homemade ravioli? Why not indeed!

I am very impressed that almost all the ingredients in this dish came were locally grown and/or made – Pepe Saya butter from Tempe, cheese from Jindabyne, local mushrooms, a homegrown lemon and fabulous Uncle Steve’s olive oil from Picton.

Mushroom & chèvre ravioli with walnut & butter

This recipe is featured on Masterchef Food Hub
  • homemade pasta dough (I used 200g ‘tipo 00’ flour with 2 eggs, with some cracked black pepper) in two sheets – one rolled out slightly more thickly than the other, such as number 8 and 9 on a pasta machine
  • 300g mixed brown mushrooms, finely chopped
  • 100g chèvre (goats cheese)
  • handful walnuts, smashed
  • good quality cultured butter
  • olive oil
  • grated parmesan and fresh lemon juice, to serve

  1. Gently fry the mushrooms in a little butter and olive oil for 5 minutes, or until most of the moisture has evaporated from the mushrooms. (You don’t want your ravioli to have soggy bottoms!) 
  2. Allow to cool completely then mix in the chèvre and some pepper. Some roasted garlic might be nice too, if you feel like it.
  3. Place teaspoons of mixture onto the thicker pasta sheet and cover with the thinner sheet. Gently press the dough around the filling, pushing out any air bubbles.
  4. Use a pasta-bike or ravioli cutter to cut the pasta parcels out. 
  5. Drop 7 or 8 at a time into boiling salted water and cook for 5-6 minutes or until the dough is just cooked. 
  6. Melt butter in a large pan and add some olive oil and the walnuts.
  7. Spoon the buttery mixture over ravioli and top with grated parmesan and a squeeze of lemon to serve.

Makes about 20 large ravioli

8 thoughts on “Mushroom & chèvre ravioli with walnut & butter

  1. the way you’ve combined these fresh local ingredients together is mouth watering … mushrooms and freshly made pasta oh… too much for me !!
    I like the Marrickville Markets too… did you buy these Swiss Brown Mushrooms from Rita’s fresh farm produce stall ?

  2. Orange Grove are great too! The Marrickville ones are just so close to us, plus my favourite Indian spice paste/pickle man sells there.
    What kind of goats cheese do you get?

  3. Seriously I’m drooling! This is exactly the sort of stuff I cook after market day 🙂 another favourite is charred sourdough spread with chèvre and topped with sautéed mushrooms, mmmmm

    • Mmmmmm me too! I also love their chevre in ash, and I have a fixation with their sheeps milk yoghurt. Can’t eat any other yoghurt now!

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