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Swiss Fondue Ravioli with mushroom cream

Swiss Fondue Ravioli with mushroom cream

Nothing is better than a good meal from Fresh Ravioli filled with something tasty to comfort yourself during a classic cold evening.

Mushroom Cream is a fantastic sauce full of flavor, a versatile recipe that makes everyone happy, even vegans! To make the sauce creamy, it is not even necessary to use crème fraiche or ingredients of animal origin.

This warm cream for the cold months can be prepared with different types of mushrooms, from the most common ones such as Champignon to Shii-take or Porcini mushrooms, but today we stay in the middle and use a winter mix with chestnut mushroom, oyster mushrooms, beech mushrooms.


- 300g RAVIOLI with SWISS FONDUE or others of your choice from our Ravioli assortiment;

- 200g Mushrooms

- 1 potato (±180g)

- half a shallot

- 1 garlic clove

- 1 glass of white wine

- Extra Virgin Olive Oil

- Salt and Black Pepper


Put some water on the fire to reach the boiling temperature and add a hint of salt, here you will cook the pasta later (min. 1L/100g pasta).

If necessary, clean the mushrooms with a dry cloth or with as little water as possible, and then cut them finely. Then cut the shallot into thin slices and start browning it together with a clove of garlic peeled and cut in half, in a dash of extra virgin olive oil in a large pan. Once the shallot has softened, add the mushroom mix and let them cook over medium heat for 5-7 minutes.


During these 5 - 7 minutes, take the raw potato and cut it into small cubes of about 1 cm. Now pour the white wine in the pan with the mushrooms and when the smell of alcohol has disappeared add the potato cubes and let it cook with the lid for about 10 minutes.

Add hot water from the pasta pot to speed up the cooking process and keep the mix wet. Stir occasionally and season with salt and pepper.


Mushrooms Cream of chestnut mushroom, oyster mushrooms, beech mushrooms

At this point, your mushroom cream is almost ready, remove a few mushrooms to garnish the dishes and mix the rest by adding more cooking water little by little to reach the consistency you prefer, I like a soft creamy cream, not too thick, as in the picture.

Now that the mushroom cream is ready, all that remains is to spread it on the plates, cook the Ravioli from Pasta Cecchi and as soon as the cooking time is over, collect your Ravioli with a skimmer and place them directly on top of the cream. Garnish with some pieces of mushrooms that have been set aside earlier, cherry tomatoes and maybe a little fresh parsley or black pepper to taste.


Ravioli Swiss Fondue with mushrooms and cherry tomatoes from Pasta Cecchi
Ravioli Swiss Fondue with mushroom cream and cherry tomatoes


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