My NoNNa’s lovely fragrant Hand Made fresh Ravioli, stuffed with 100% Portobello Mushrooms cooked with Fresh Thyme leaves. Best served with just a dash of My NoNNa’s Rosemary Butter sauce.


4 large – Portobello Mushrooms

3 sprigs – Fresh Thyme

200gm – Fresh Pasta

To Taste – Cracked Black Pepper

2 teaspns – Olive Oil

To Taste – Sea Salt


  • Clean the Portobello mushrooms & cut into small cubes
  • In a pan, heat olive oil & put in the mushrooms
  • Sprinkle with freshly cracked black pepper, sea salt & fresh thyme leaves
  • Fry till soft and slightly caramelized
  • Set aside
  • Roll out the pasta into thin sheets (lowest setting 1)
  • Cut into about 15inches x 5 inches sheets
  • With a cutter or a cup mark out small circles about 3 inches in diameter
  • Place a teaspoon full of Portobello mushrooms in the centre of each circle
  • Dab some water around the outer edges of each circle
  • Place another sheet of pasta on top
  • Then cut out each circle
  • Use your fingers to press down evenly on the outer edges of each circle
  • Then use a fork to press down on the outer ring of each ravioli.
  • Done!