Mushroom & Blue Cheese Ravioli

with Spinach–Basil–Macadamia Pesto

A handmade pasta dish that’s earthy, creamy, bright, and deeply comforting.

The Story Behind the Dish

Some recipes come from planning, and others arrive because the light is good, the kitchen is quiet, and you feel like making something with your hands. This ravioli was one of those afternoons.

It started with a mound of flour on the bench — the classic well in the centre, eggs waiting to be pulled in with a fork. There’s something meditative about that moment when the dough begins to tighten and you switch from fork to hands. It’s slow, grounding, and exactly why I love making pasta from scratch.

The filling came together next: mushrooms cooked down until they’re nutty and golden, shallots and garlic for depth, ricotta and cream for softness, and a hit of blue cheese for character. It’s rich, but not heavy — creamy without being cloying.

To balance it, I made a bright green pesto using spinach, basil, toasted macadamias, parmesan, and lemon zest. It spreads beautifully under the ravioli and gives the whole dish a fresh lift. When everything comes together on a rustic green plate, it feels like a little landscape — warm yellows, deep greens, and textures that invite you in.

This is the kind of dish that’s as enjoyable to make as it is to eat. And if you’re photographing it, the process shots tell as much of the story as the final plate.

The Recipe

Easy, clear, and written for real home cooking

Fresh Pasta Dough – Makes about 50 discs (25 round Ravioli)

Ingredients

• 2 cups plain flour
• 3 eggs
• 2 tbsp olive oil
• ½ tsp salt

Method

1. Tip the flour onto your bench and make a deep well in the centre.
2. Add eggs, olive oil, and salt into the well.
3. Use a fork to whisk the eggs, slowly pulling flour in from the sides.
4. When it becomes too thick for the fork, switch to your hands and knead for 8–10 minutes until smooth.
5. Wrap and rest for at least 30 minutes.

Mushroom & Blue Cheese Filling

Ingredients

• 2 shallots, finely diced
• 2 cloves garlic, minced
• 200 g mixed mushrooms, finely chopped
• 2 tbsp ricotta
• 2 tbsp double cream
• 40–60 g blue cheese (to taste)
• Salt & pepper – couple pinches
• Olive oil

Method

1. Heat a splash of olive oil in a pan.
2. Sauté shallots until soft, then add garlic and salt/pepper.
3. Add mushrooms and cook until all moisture evaporates and they turn golden.
4. Transfer to a bowl and let cool slightly.
5. Add ricotta, cream, and crumbled blue cheese.
6. Mix until creamy but spoonable. Season to taste.
7. Chill while you roll the pasta.

Spinach–Basil–Macadamia Pesto

Ingredients

• 150 g macadamia nuts (toasted)
• 25 – 75g basil (depends on what you have)
• 75 g spinach (use less if you have more basil)
• 100 ml olive oil (add more if needed)
• Zest and juice of 1 lemon
• 40 g parmesan
• 1 tsp salt

Method

1. Add all ingredients to a food processor except the olive oil.
2. Blend until textured.
3. Add olive oil and pulse/mix together. (olive oil can become bitter if blended to much)
4. Adjust with extra oil or salt as needed.

Assembling the Ravioli

1. Roll your rested pasta dough into thin sheets. (approximately 1mm or thinner)
2. Cut large circles using a cutter or ring.
3. Place a spoonful of filling in the centre of each circle.
4. Brush the edges with water, top with another circle, and press to seal.
5. Gently press around the filling to remove any air pockets.
6. Set aside on a floured board.

Cooking & Serving

1. Bring a large pot of salted water to a boil.
2. Drop in the ravioli and cook for 3–4 minutes, or until they float.
3. Spread a spoonful of pesto on the plate.
4. Add the ravioli, then drizzle more pesto over the top.
5. Finish with:
   • Crushed toasted macadamias
   • Extra blue cheese crumbles or Parmesan
   • Basil leaves
   • Lemon zest

Serve immediately — the contrast of warm pasta and cool pesto is magic.

Photography Notes

• Green-on-green styling works beautifully with this dish.
• Wooden cutlery adds warmth and breaks the monochrome.
• Let the ravioli overlap slightly for a natural, editorial look.
• A drizzle of olive oil just before shooting keeps the pesto glossy.
• Side lighting at 10 o’clock brings out the texture of the pasta.