Mushroom & Mascarpone Ravioli In Creamy Tomato Recipe | MAGGI® Arabia

Mushroom & Mascarpone Ravioli in Creamy Tomato

A simple way of making delicious creamy Mushroom ravioli using Tomatoes and Mascarpone. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • For fresh pasta dough:
  • 2 cups or 180 g all purpose flour plus more for dusting
  • 1 teaspoon or 5 g salt
  • 2 medium eggs, slightly beaten
  • 1 tablespoon or 15 ml olive oil
  • 2 cups or 140 g white mushrooms, washed and chopped
  • 2 medium or 50 g shallots, finely chopped
  • 2-3 cloves or 15 g fresh garlic, finely chopped
  • ¼ cup or 65 ml hot water
  • 1 cube MAGGI® Chicken Bouillon
  • 1 teaspoon or 3 g dried thyme leaves
  • 1 cup or 225 g Mascarpone cheese
  • For creamy tomato sauce:
  • 1 tablespoon or 15 ml olive oil
  • 1 medium or 100 g onion, chopped
  • 4-5 cloves or 35 g garlic, finely chopped
  • 2 tablespoons or 40 g tomato paste
  • ¼ cup or 65 ml hot water
  • 1 cube MAGGI® Chicken Bouillon
  • 1 can or 400 g crushed tomatoes with juice
  • 1 teaspoon or 3 g dried oregano
  • ⅔ cup or 165 ml cooking cream
  • 1 medium egg, well beaten
  • 8 cups or 2 litres water
  • 2 tablespoons or 15 g Parmesan cheese, grated

How to Prepare

  1. To prepare ravioli pasta: combine flour and salt in a mixing bowl, stir in eggs and olive oil and knead until smooth and stretchy. Alternatively, use a kitchen mixer designed for preparing dough with the dough attachment.
  2. Place dough in a plastic bag and place in the fridge to chill for 30 mins.
  3. To prepare the filling: Heat vegetable oil in a medium frying pan, add mushrooms and sauté for 5 mins until cooked, add shallots and cook until soft, add garlic, hot water, MAGGI® Chicken Bouillon, thyme and cook until most of the liquid is absorbed.
  4. To prepare creamy tomato sauce: in a large frying pan, heat olive oil and sauté onions and cook until soft. Add garlic, and tomato paste and sauté for an additional 1 min.
  5. Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh basil and allow to simmer for 20 mins. Whisk in cream, turn heat down to low and keep warm.
  6. To assemble raviolis, divide fresh pasta dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well-floured surface flatten each piece of dough to a 1-2 mm thickness. Cut flat dough into 5 cm x 5 cm square pieces.
  7. Place 1/2 tablespoon of the filling in the center of the cut dough. Brush four edges with beaten egg, place another square piece of dough on top and using a fork press on the four edges to seal the ravioli. Repeat for the remaining filling and dough.
  8. Bring 8 cups of water to boil, drop 10-12 raviolis in at a time and cook until they float to the surface, remove and place over sauce in frying pan simmering on low heat to keep warm.
  9. Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with Parmesan cheese.
  10. Chefs Tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.

Nutritional Info

Energy: 395.00 Kcal
Protein: 8.50 g
Carbohydrate: 26.00 g
Fats: 29.00 g

We would love to hear your comments

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.