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Mushroom ravioli

Green salad


Total: 60 min


20 min


40 min


2 servings
  • 175 g Whole-wheat flour
  • 200 g Button mushroom
  • 160 g Batavia lettuce
  • 2 Onions
  • 10 strand Parsley
  • 1 Eggs
  • 15 mL Milk, 2%
  • 30 mL Olive oil
  • 30 mL Walnut oil
  • 10 mL Wine vinegar
  • 2 pinch Salt
  • 2 pinch Pepper
  • 1 Beet
  • 1 Carrots
  • 1 strand Thyme
  • 1 Vegetable bouillon, cubes


  • Wash and finely chop the caps of the mushrooms.
  • Peel the onions, chop up one and finely cut up the other.
  • Wash and snip the parsley.
  • Peel the beetroot and the carrot and cut it up.
  • In a pot, bring 750 ml of water to a boil.
  • Dilute a cube of bouillon and add the carrot, the beetroot, and the chopped up onion, the thyme and the vinegar.
  • Let it simmer for 30 minutes.
  • In a frying-pan, heat a drizzle of olive oil over low heat and cook the onions, the parsley and the mushrooms covered up for 10 minutes. Let it cool.
  • Lightly salt, add pepper and chop it up with a mixer.
  • In the meantime, prepare the dough for the ravioli: mix the flour, the egg, the milk and the salt.
  • Mix until the dough is elastic.
  • Spread out the dough in fine layers and cut out 4 cm squares.
  • Put a knob of filling in the middle of each square.
  • Fold the square over the filling in order to get a triangle.
  • Push the sides together with your fingers.
  • Fold the 3 corners on one and once again push them together with your fingers.
  • Wash and drain the lettuce.
  • Drizzle over a vinaigrette, add salt and pepper.
  • Reheat the clear beetroot broth and filter it. Add salt and pepper.
  • Cook the raviolis in boiling salted water for 4 minutes. Drain them.
  • Serve the mushroom and parsley raviolis warm in the clear beetroot broth with the green salad.

Recipe tips

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