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Raviolis Stuffed with Mushrooms and Potatoes

Ravioli stuffed with mashed potatoes, mushrooms, and herbs, served with a tomato and pancetta topping.

From the Recipes Wiki (Fandom) · 19 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Raviolis Stuffed with Mushrooms and Potatoes

Oven350°F

Ingredients

Directions

Prepare the filling

  1. Put the potato and garlic into a pot and cover with water. Simmer until potatoes are fork tender.

  2. Drain and push through a sieve or food mill while still warm.

  3. Beat in the mascarpone cheese or sour cream.

  4. Chop shallot finely. Melt ¼ cup butter in a sauté pan, add shallot and fry several minutes.

  5. Sauté mushrooms until tender and dry.

  6. Season well with salt and pepper.

  7. Mix the mushrooms with the potatoes. Add the chopped parsley and thyme.

  8. Allow to cool.

Assemble the ravioli

  1. Beat one of the eggs with 1 tablespoon water to form an egg wash.

  2. Brush the edges of a sheet of pasta with egg wash.

  3. Place several tablespoons of mushroom mixture into the center of pasta. Make a well in the mixture.

  4. Crack egg into a small cup. Pour yolk and half the white into the well.

  5. Season with salt and pepper.

  6. Cover with a second sheet of pasta and push out as much air as possible.

  7. Set on a flour-dusted tea towel while you make the rest of the ravioli.

Make the topping

  1. Thinly slice 2 shallots.

  2. Heat the remaining butter in a small pan.

  3. When the foam subsides, add the shallots, season with salt and pepper and cook until tender.

  4. Add the hot red pepper flakes, tomatoes and basil and cook 2 minutes. Season with salt. Keep warm.

  5. Preheat oven to 350°F.

  6. Lay the pancetta slices on a sheet pan and bake until they just begin to brown and crisp. Keep warm.

Cook and serve

  1. Bring 5 quarts water to a boil. Season with salt.

  2. Slide ravioli into simmering water gently.

  3. Continue stirring several more minutes, or until done. Ravioli will float when done; yolks will remain runny.

  4. Remove ravioli with a slotted spoon, or drain in a colander and serve several per person.

  5. Divide tomatoes as topping for the ravioli and add pancetta or prosciutto slices.

  6. Sprinkle with cheese. Garnish with parsley sprigs and serve immediately.

Nutrition, whole recipe (rough)

1116Calories
60 gProtein
50 gFat
112 gCarbs
What these numbers assume: 19 portions
IngredientPortion assumedkcal
Pasta1 cup cooked (140g)220
Potato1 medium (173g) baked161
Mascarpone2 tbsp (28g)120
Cheese1 oz (28g) cheddar113
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Onion1 medium (110g)44
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Chili1 tsp (2.7g)8
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Basil5 leaves fresh (2.5g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Potato + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Garlic + shallottop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potato
Starch that gives the filling body and a smooth, moist texture.
Mascarpone cheese or sour cream
Adds richness and creaminess to the filling.
Eggs
Enriches the pasta and sets the runny yolk inside each ravioli.
Butter
Adds fat and rich flavor to the shallots and sauce.
Mushrooms
Provide the earthy, savory flavor of the filling.

The step that matters

Cooking the ravioli until done. Ravioli are done when they float, and yolks should stay runny. Overcooking can tear the pasta and let the filling escape, while undercooking leaves the dough raw and gummy.

Swap the clove

How well each one fits the dish's main ingredients (potato, cheese, garlic, butter, mushroom, shallot, parsley):

  1. Thymefits better
  2. Capersfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against potato, cheese, garlic, butter, mushroom, shallot, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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