Potato Raviolis with Mushroom and Stilton

This is a ravioli with a difference: the ‘pasta’ is actually made with mashed potato. The mixture rolls as easily as pastry, and fries to a crisp golden brown. This works well as a main course or a starter and can be served as a vegetarian dish.


For the Ravioli

  • 350 g (12 oz) Mashed Potatoes without cream or butter
  • 2 egg yolks
  • 2 tablespoons olive oil
  • Salt and freshly ground white pepper
  • 3 tablespoons plain flour

For the Filling and Sauce

  • 1 onion, finely chopped
  • 1 sprig of fresh thyme
  • 2 garlic cloves, crushed
  • 25 g (1 oz) unsalted butter
  • 100 g (4 oz) button mushrooms, quartered
  • 100 g (4 oz) mixed wild mushrooms, or 225 g (8 oz) button mushrooms if unavailable
  • 300 ml (10 fl oz) dry white wine
  • 150 ml (5 fl oz) Vegetable or Chicken Stock
  • 150 ml (5 fl oz) double cream
  • 100 g (4 oz) Stilton, grated or crumbled

To Cook and Garnish

  • 25 g (1 oz) unsalted butter
  • 50 g (2 oz) mixed wild mushrooms or sliced button mushrooms
  • 50 ml (2 fl oz) olive oil
  • Juice of ½ lemon
  • ½ teaspoon chopped fresh parsley


To make the ravioli paste, while the mashed potatoes are still warm, add the egg yolks and olive oil, season with salt and pepper and fold in the flour. This will now have a pasta paste texture. Cover with cling film and keep warm.

To make the filling, cook the chopped onion, thyme and garlic in the butter for 5 minutes. Add the mushrooms and cook for a further 5 minutes. Add the white wine and boil to reduce by half. Add the chicken or vegetable stock and simmer for a further 5 minutes. Add the cream and continue to cook gently for a further 10 minutes. Season with salt and pepper and strain off three-quarters of the liquid, which will be the sauce. Leave to one side.

Warm the remaining filling and add the Stilton. Melt this into the mixture then spread it on to a tray to cool. When cool, place in the fridge for 10–15 minutes until set.

Divide the ravioli paste into four or six pieces and roll out into circles (about the same thickness as pastry) on a lightly floured board. Spoon the mushroom filling on to one half of each ravioli circle and fold the other half over, pressing down all round the edges. The raviolis can now be shaped with a round pastry cutter to make a neater semicircle. If the raviolis are made a few hours before eating, sit them on a tray sprinkled liberally with semolina to prevent them sticking.

To cook, melt the butter in a frying-pan and fry the raviolis for 3–4 minutes on each side until golden. Remove them from the pan. While the raviolis are frying, sauté the sliced mushrooms in the butter and a teaspoon of the olive oil. Season with salt and pepper.

Warm the cream sauce and pour it into four bowls. Sit the raviolis on the sauce and spoon the garnishing mushrooms on top. Mix the remaining garnish olive oil with the lemon juice, some salt, pepper and chopped parsley and spoon over the mushrooms.