Mushroom, Walnut & Feta Ravioloni with White Truffle, Parmesan & Mascarpone Sauce

5 min


10 min

This recipe proves, you don’t need a silver fork to eat amazing restaurant quality food, from pot to plate in a matter of minutes – divine.


400g Pasta Vera Mushroom Walnut & Feta Ravioloni

2 tbsp Truffle (black, white, or both) oil

1 tbsp Butter

¼ cup Fresh soft thyme leaves

250g Mascarpone

1 tbsp hot pasta water

¼ cup Parmesan, grated

Handful-dressed rocket leaves


  1. Fill a saucepan with water, season generously with salt, bring to a rolling boil, then drop your Ravioloni in.
  2. In a large, non-stick frying pan add the truffle oil, butter, and thyme leaves, and sauté gently until soft and fragrant.
  3. NOTE: Keep 1 tbsp pasta water before draining.
  4. Drain Ravioloni well, and keep warm.
  5. Add the mascarpone, and pasta water to the pan. Whisk to make a sauce.
  6. Tumble in the Ravioloni, and mix well. Sprinkle in the parmesan, taste, and season – plenty of fresh black pepper.

Serve: Garnished with a handful of rocket leaves, dressed in a squeeze of lemon juice and a drizzle of truffle oil.

Jax Says: there are no words really for how divine this dish is. The truffle and mushroom are pasta royalty. 

Other Favourites