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Mushroom, walnut & feta ravioloni w. white truffle, parmesan & mascarpone sauce

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Prep time: 5 min

Cook time: 10 min     

Serves: 4


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


Fill a saucepan with water, season generously with salt, bring to a rolling boil, then drop your ravioloni in.

In a large, non-stick frying pan add the truffle oil, butter and thyme leaves, sauté gently until soft and fragrant.

NOTE : keep 1 tbsp pasta water before draining.

Drain ravioloni well, keep warm.

Add the mascarpone, and pasta water to the pan.  Whisk to make a sauce.

Tumble in the ravioloni, mix well.  Sprinkle in the parmesan, taste and season – plenty of fresh black pepper.

Serve: garnish 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. All you need are a set of brand new royals, Harry and Meghan and you’re good to go!

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