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Wild Shroom Ravioli
Wild Shroom Ravioli
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Fresh handmade ravioli filled with a rich mix of wild mushrooms, crafted with semolina dough.
- Fresh handmade pasta
- Wild mushroom filling
- No preservatives
How to Cook
1. Bring a pot of water to a gentle boil. Add the frozen pasta to the pot.
2. Make sure the water is not boiling too vigorously, as this can cause the pasta to break.
3. Cook the pasta for 4-5 minutes, stirring gently. The pasta will float to the top when it is done.
4. Remove with a slotted spoon.Serve with your favourite sauce!
Shelf Life and Storage
Keep Frozen, upto 1 month.
Pack Size
225 gms (Good for 2-3 poeple) & 15 Pcs
Pairing Suggestion
Creamy Pesto Sauce or Alfredo Sauce
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Made a simple browned sage butter and let it coat these gently, and the earthy filling against the nutty butter was outstanding.
As a serious mushroom lover, this filling genuinely lives up to the name.
Baarish wali shaam mein garam sage butter sauce ke saath banaya isse, aur mushroom mascarpone filling itni comforting thi ki poori shaam usi khayal mein reh gayi, dobara banane ka mann hai jald hi.
Treated myself to these on a good WFH day with a simple butter sauce felt like a proper reward.
Cooked a big batch for a family gathering the box was empty within minutes.
- 5 stars: 10 (50%)
- 4 stars: 10 (50%)
- 3 stars: 0 (0%)
- 2 stars: 0 (0%)
- 1 star: 0 (0%)
Made a simple browned sage butter and let it coat these gently, and the earthy filling against the nutty butter was outstanding.
As a serious mushroom lover, this filling genuinely lives up to the name.
Baarish wali shaam mein garam sage butter sauce ke saath banaya isse, aur mushroom mascarpone filling itni comforting thi ki poori shaam usi khayal mein reh gayi, dobara banane ka mann hai jald hi.
Treated myself to these on a good WFH day with a simple butter sauce felt like a proper reward.
Cooked a big batch for a family gathering the box was empty within minutes.
Switched from a regular supermarket ravioli pack out of curiosity, and the difference in richness was immediately obvious this tastes like actual mushrooms and cream rather than something bland stretched with filler.
Made a lazy Sunday brunch out of these with a poached egg on top, and it worked far better than I expected.
Paired these with a light white wine an unexpectedly elegant Friday night.
Hosted a small client dinner and served these as a starter, and more than one person specifically asked what was in the filling before we'd even moved to the main course.
Cooked for my in-laws' first visit and served these with a simple butter sauce, and they asked for the recipe before dessert.
Made our anniversary dinner with these and a simple wine sauce genuinely special.
Apne birthday ke liye ghar pe hi banaya iss saal, isse simple sage butter ke saath serve kiya, aur mushroom mascarpone filling itni rich thi ki bahar jaane ka mann hi nahi hua humein.
Gifted a box to a friend who's obsessed with mushrooms, and she said the mascarpone made it taste genuinely luxurious.
Ready from frozen in minutes, but tasted far too indulgent for a random Tuesday.
Family function ke liye starter banaya isse simple butter ke saath, aur mushroom mascarpone filling itni rich thi ki mithai ke baad bhi log dobara plate maangte rahe, kaafi unexpected tha yeh.
Never made mushroom ravioli at home before, and the mascarpone in the filling made it taste far creamier than any I've had at restaurants.
Served these as a starter for a dinner party mascarpone made them irresistible.
Made date night dinner with a simple sage butter, and the mushroom and mascarpone filling was rich enough to feel like a proper restaurant course without much cooking beyond boiling water.
Sun-dried tomato pesto ke saath try kiya isse, aur mushroom filling ke saath us tangy pesto ka combination bilkul perfect tha.
Paired these with the wild mushroom morel sauce genuinely the best combination I've made.