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Pork and Mushroom Ravioli Filling with Garlic Cream Sauce

Serves 8


  • ¼ cup olive oil, plus more for serving

  • 2 medium shallots, finely chopped

  • ¼ cup coarsely chopped fresh flat-leaf parsley

  • 1 lb ground pork

  • 1 lb fresh mushrooms, chopped

  • ½ cup freshly grated Parmigiano Reggiano cheese, plus more for serving

  • ½ cup ricotta cheese


  1. In a large sauté pan, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley and cook 1 minute more. Add pork and cook until no longer pink. Add mushrooms and cook, about 10 minutes longer until liquid evaporates. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.

Garlic Cream Sauce

  • 1 tbsp butter

  • 3 large cloves garlic, thinly sliced

  • 1 cup heavy cream


  1. In a medium sauté pan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add cream and increase heat. Allow cream to simmer until it has thickened. Season to taste with salt and pepper.


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