Margherite ai funghi e patate e speck

Mushroom margherite

Fresh laminated egg pasta filled with a ricotta and mushroom base

Margherite ai funghi
Mushroom margherite – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: mozzarella, ricotta (whey, cream, milk, salt), mushroom (champignon mushroom, mixed mushrooms, dried cep (porcini) mushroom) 17%, Parmesan (milk, salt, rennet, lyzozyme, potato flakes (dehydrated potatoes (99%), spices), bread crumbs (soft wheat flour type 0, yeast, salt), egg white, onion, butter, salt, parsley, natural seasoning.

Cooking time: 3 minutes

Mushroom margherite recipe


For the filling:
600 grams of porcini mushrooms (or other varieties of mushrooms)
2 cloves of garlic

3 tablespoons parmesan or grana
extra virgin olive oil
salt and black pepper

For the fresh pasta:
250 grams of flour 00 (or 300 grams without the addition of whole wheat flour)
50 grams of wheat flour
3 eggs


Prepare the fresh egg pasta (the recipe step by step photographed fresh egg pasta click QU) I wrap the loaf of dough in a damp towel and let it rest for about an hour.
Meanwhile, prepare the mushroom filling. Crush two cloves of garlic and put them in a pan with extra virgin olive oil.
Add the mushrooms cut into small pieces. If they were frozen do not need to wait for it to thaw completely.
Wait until the mushrooms give in all the water, salt and pepper and add the chopped parsley.

When the mushrooms will be completely dry, remove the garlic and blend with an immersion blender or in a blender.
Add to the mixture 3 tablespoons of Parmesan cheese or parmesan cheese.
Allow to cool completely before using ravioli. Meanwhile, roll out the dough into thin layers. To produce ravioli stuffed with mushrooms is convenient to use the ravioliera to get ravioli securely closed and all the same size.
Fill the ravioli with half a teaspoon of filling, closing with a second pastry and seal the ravioli, pressing with a rolling pin on ravioliera.

As an alternative to ravioliera adopt the classical method of packaging the ravioli then lay the pastry on a work surface, fill with stuffing balls that they all have the same distance between them and then cover with another sheet of pasta.
Cut the ravioli stuffed with mushrooms with the help of a wheel cutter.
To keep the ravioli place them on a tray covered with a dry dish towel sprinkled with flour. Put the tray in the freezer and only after the complete transfer them into the appropriate bags for freezing food, to always keep in the freezer.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

The recipes from Pastificio Fontana

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