Easy Mushrooms Stuffed Ravioli with Tomato and Basil Sauce

Easy homemade ravioli stuffed with super easy mushroom filling and served with tangy tomato and basil sauce. This is SOUL FOOD AT IT’S BEST!

Disclaimer: I have no training in any cuisine whatsoever. All recipes and techniques I develop are from the internet and/or cookery books. If you feel like my recipe needs a bit of work or thought, please feel free to drop in a comment. I would love to hear from you. Calling all my fellow Italian bloggers to review the recipe and give it their nod! ūüôā

Mushroom Stuffed Raviolis with Tomato and Basil Sauce

I love raviolis, my favorite being spinach and ricotta ravioli in tomato sauce. The creamy salty ricotta gets perfectly balanced with the tanginess from the sauce. I can eat that thing forever and I do, all by myself! Who needs to share soul food anyway, right?!

Last year I made raviolis for the first time, that was when I had started creating and experimenting with different cuisines in the kitchen and started trying out dishes labeled as “Complex”.¬†I know a lot of people would consider raviolis or homemade pastas as complex and wouldn’t dare to try it. I was one of them too. The ease of opening a packet of supermarket pasta and boiling it is immeasurable and it would take a lot of effort for me to convince you to attempt this dish but all I can say the you sense of achievement of achievement you feel when you make your own pasta is out of this world. When you see pasta made with your own two hands, you’ll understand the feeling I’m talking about. Quite honestly, when I made raviolis for the first time and they came out perfect, I became so much more confident of my cooking skills.

homemade pasta

You don’t need too many ingredients to make pasta at home and it is way cheaper than the store bought version. All you need is flour, olive oil, eggs and salt. I’m sure you have these in your pantry now and it doesn’t even take that long. All you need to do is mix these ingredients, make a ball of dough then knead it for 10 minutes. It doesn’t take up too time much except that you’ll need to let it rest for a little while, from 30 minutes to 1 hour and then cut it in the desired shapes. I know a lot of people let their doughs rest for 12-24 hours but I lack their patience, if I want something I want it now and 1 hour resting time works perfectly because you can prepare your sauce and the filling in that time.

pasta dough

This recipe doesn’t even require for you to have a pasta machine, I don’t have one and I don’t even feel the need to get one, not because its useless (I’ve heard its a bliss to have one) but because I don’t make raviolis everyday and investing in something I’ll only use once or twice a month or sometimes once in 6 months doesn’t make any sense to me. My good ol’ rolling pin works just fine. It takes a bit of effort but I’m Indian and we make rotis, so I know how to knead and roll out dough perfectly. It takes a bit of practice in the beginning but once you get hold of it, it becomes quite enjoyable and relaxing.

homemade mushroom ravioli with tomato sauce


Serves: 2

Prep Time: 1 hour (including the dough resting time)

Cooking Time: 10-15 minutes

For the Dough

  • All Purpose Flour, 200¬†grams
  • Eggs, 2
  • Olive Oil, 2 tbsp
  • Salt

For the Filling

  • Garlic, 4-5 cloves
  • Button Mushrooms, 200 gms
  • Olive Oil, 1 tablespoon
  • Butter, 1 tablespoon
  • Salt and Pepper to taste

For the Sauce

  • Garlic, 4-5 Cloves
  • Onion, 1 large, chopped
  • Butter, 2 tablespoons
  • Olive Oil, 1 tablespoon
  • Tomatoes, 3 medium, chopped (use the reddest tomatoes you can find)
  • Tomato Puree, 1/2 cup
  • Cheddar Cheese, 2 tablespoons, grated
  • Water, 1/2 cup
  • Basil Leaves, 4-5
  • Salt, pepper and oregano, to taste

TIP: If you don’t have olive oil, use vegetable oil instead.

Homemade Mushroom Stuffed Raviolis with Tomato and Basil Sauce


  1. Prepare your dough by mixing all the ingredients listed under “for the dough”. Get it all together using a fork and toss it on a floured surface to knead. If you feel the dough is not coming together, add a little water. Now knead this dough for roughly 10 minutes or until the dough feels soft and looks smooth. You can refer to a picture above, that’s my dough. Cover it in cling film or plastic wrap and let it rest for 30 minutes-1hour.
  2. In the meantime, prepare your filling. In a pan, add in the olive oil and butter. Once the butter starts melting add in the garlic and fry until just golden brown in colour. Now toss in the chopped mushrooms and saute it. At this point lower the heat, ¬†cover the pan and cook mushrooms until just done. This should take somewhere around 10 minutes. You should keep peeking though so that they don’t burn.
  3. Whilst the mushrooms are cooking, we’ll prepare the sauce by taking a heavy bottomed pan. Heat the olive oil and add in 1 tablespoon of butter (save the remaining 2 for later). When the butter starts to melt, add in the garlic and saute until golden brown in color. Now toss in the chopped onions and saute for a minute. Lower the heat and let the onions cook on low heat and brown.
  4. By this time your mushrooms should be done for the filling. Add in the salt and pepper and set them aside to cool. You need the filling to be at room temp before stuffing it in the raviolis.
  5. Getting back to our sauce, check if the onions have browned a bit, if they have add in the tomatoes and tomato puree and cook at high for a minute. Lower the heat again, add in the remaining tablespoon of butter and let the tomatoes cook. Add in¬†¬†the basil leaves (as many you desire) and¬†a little water from the 1/2 cup you have reserved for the sauce, 1/4 cup should suffice. This should prevent the tomato from sticking to the bottom. Let this cook on very low heat for about 10 minutes. Keep stirring occasionally. DO NOT hurry this sauce or else it won’t taste the same. Give it time to develop flavor, the most important part being cooking the tomatoes until they turn deep red.
  6. Once the tomatoes look cooked or darker in color, add in the remaining water if required. If you like a thick sauce you may skip the water. Add in the cheese, salt, pepper and oregano. You can fry a few extra mushrooms like you did for the filling and add them to the sauce at this point. I also like to add in an additional tablespoon of butter after this point but its completely your call.
  7. This sauce will be rustic with bits and chunks in it, if you prefer a smoother version just whizz up the sauce using a hand blender or in a food processor. WARNING: The sauce will change color from red to orange if you blend it. If you don’t mind that, carry on but if you want the sauce to remain red even after whizzing, skip the cheese in step 6, add it only after blending the sauce (or you can skip it altogether).
  8. For the raviolis, refer the pictures below.

homemade raviolis

  • Roll out the dough on a floured surface using ¬†a rolling pin. The dough should be really thin. Paper thin.
  • Using a cookie cutter cut out round shapes in the pasta dough and mount the mushroom filling on them in the center.
  • Using a pizza cutter, you can make linguine pasta too. (optional)
  • Take another piece of round cut dough and place it over the piece of dough with filling on it. Press the edges.
  • Use a fork to seal the raviolis by pressing it gently on the edges and making sure that the pieces of dough are locked.
  • In a deep pan, add in water and salt and bring to a roaring boil. Toss in the raviolis and boil for 2 minutes. Same for linguine.

TIP: Apply flour to your rolling pin too, to prevent it from sticking. Avoid using too much flour while rolling the dough though as it can make the raviolis tougher.

9.  To assemble, simply transfer the raviolis to the serving plates and drizzle sauce generously. Sprinkle cheese, Cheddar or even better Parmesan. Decorate with a few basil leaves and serve.

I really hope you like the recipe and try it out. I’d love for you to write to me with your feedback.

Connect with me: I’m available on Pinterest, Instagram and Facebook. All links on the homepage.

Radhika M. xx

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Roasted Red Pepper Soup with Croutons

This hearty soup has a hint of tang and lots of flavor and the croutons give it the much needed crunch..!

Yet another delicious bowl lickin’ soup by me. I’ve been taking full advantage of winters by making soups almost everyday..great way of trying out new ingredients that I would anyway have to use in a proper meal. Thank goodness for these easy soups that I can enjoy just about anything with minimal effort!

Ever since I made my roasted tomato soup¬†I couldn’t help but wonder what else can I roast and make a soup of, it is quite obsessive of me but I cannot let go of a good recipe. I Google everyday for recipes and this one striked me. I read a few versions of this soup and knew I had to make it.

roasted red pepper soup

This soup, like all my other creations, isn’t difficult to make and is definitely a crowd pleaser! My father who is hard to impress went gaga over this one. All you need are a few basics, red peppers and bread for the croutons. You can skip making the croutons but they are insanely easy and go really well with almost all starchy, thick soups..Clear soups? Not so much. For clear soups, I suggest you make dumplings.

roasted pepper soup

Ever so golden and ever so crunchy, these croutons are nothing but deep fried bread. ¬†All I did was take a slice of bread, just about any, dice it into equal squares and deep fry it. You can most definitely experiment with breads, I bet multigrain would taste great given you don’t fry it for too long or else the “grains” could burn and turn a tad bit browner than you’d like. Keeping an eye on it while frying should do it. If you’d rather skip the croutons then a buttered toast will taste great too.

roasted pepper soup

If you’re not up for roasting the peppers you could check out my tomato and capsicum soup which really easy and as tasty as this one and is quicker because you save the roasting time.


Serves: 4

Prep Time: 30-35 minutes (including roasting time)*

Cooking Time: 20 minutes

*The soup might look like it’ll take loads of time but technically you’ll spend only 30 minutes in the kitchen because you can just toss the peppers in the oven and let it roast, while you do your stuff.

  • Red Bell Peppers, 2 medium quartered
  • Tomatoes, 2 quartered
  • Green Chili, deseeded and sliced length-wise
  • Garlic Cloves, 4-5 smashed
  • Olive Oil, 4-5 tablespoons
  • Onion, 1 large chopped
  • Tomato Paste, 1 tablespoon
  • Vegetable/Chicken Stock, 1 liter (You could dissolve 2 vegetable stock cubes in 1 liter water and use that)
  • Salt and Pepper, to taste
  • Sugar, 1 teaspoon
  • Lemon Juice, a squeeze (optional)

roasted pepper soup


Preheat oven at 180 degrees Celsius.

  1. In a baking tray, toss in the red peppers, tomatoes, green chili and garlic. Drizzle about 2 tablespoons of olive oil and season with salt and pepper generously. Roast in the oven for about 30 minutes or until the skin of the pepper starts to look charred. While your peppers are roasting, you can chop the onions and get your stock ready. roasting red pepper
  2. When the peppers are done, take the out and allow them to cool. Once the peppers become easy to handle take off their skins, it comes off rather easily. In the meanwhile, take a pan, add the remaining olive oil to it and saute onions in it and allow them to turn translucent (do this on low heat, onions will burn or turn brown on high heat).
  3. Once the onions look cooked add in the roasted peppers, tomatoes, chili and garlic along with the tomato paste and fry for about 3-4 minutes. Next, pour in the vegetable stock and let it boil. Once the soup reaches a boil, simmer it, cover and cook for about 15-20 minutes.
  4. Take the soup off the heat and puree it using a hand blender or a food processor, you might need to do this in batches or you’ll end up with soup all over your clothes and kitchen floor, speaking from experience!
  5. If you think the soup is thick add in a little water to achieve the desired consistency. Pass the soup through a sieve to get rid of seeds or anything unwanted, also in batches if required.
  6. At this point your soup is done. All you need to do is season it well with salt and pepper. I added a dash of lemon and it brought the soup to life. If you prefer a creamier soup then skip the lemon, however, if you like soups with a bit of freshness then I highly recommend the lemon juice.
  7. Enjoy this soup warm, not piping hot. If the soup is really hot then you won’t taste the flavors, this applies to all soups and food!

roasted pepper soup

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Tomato and Capsicum Soup

It’s cold! I don’t know about the world but Delhi is COLD! 6 degrees is cold enough to freeze your brain! Getting out of the bed and cooking is a task for me these days. Who wants to leave a warm bed to make a gourmet meal ? I know I don’t, despite being addicted to cooking and baking. So I keep searching for soups and other things that can be made easily. I actually made this soup a few days back, didn’t find the time to upload the recipe. It’s quite simple and tastes ‘almost’ like Minestrone soup.¬†Anyone who’s looking for a quick yet yummy fix for this chilly weather must try this. I actually made cornbread to go with it, will upload that recipe next!

Tomato and Capsicum soup

Tomato and Capsicum Soup with Cornbread.

Serves: 2

Prep Time: 5 minutes

Cooking time: 15 minutes


1 tbsp Olive Oil/Vegetable Oil

2 Tomatoes Chopped

1 small Potato Chopped

1 medium Capsicum Chopped

3 Cloves of Garlic Chopped

500 ml Vegetable Stock (Add 500 ml hot water to 2 cubes of vegetable stock)

2 tbsp Tomato Puree

Salt and pepper to taste


Tomato and capsicum soup 1) Heat oil in  a pan, fry garlic, onions  and capsicum in it until the onions are soft.





vegetables2) Add in the tomatoes, tomato puree and potatoes and fry for about 5 minutes.





tomato and capsicum soup3) Add in the vegetable stock. Cover and cook for 10-15 minutes on low heat, or until the potatoes are cooked. Once the potatoes are tender, take the soup off the heat.





tomato and capsicum soup 4) Using a hand blender, whizz the soup until it has a creamy smooth texture. Add in the salt and pepper and the soup is done!





Once the soup is done, serve it warm with a bread of your choice.

tomato and capsicum soup

I hope you like this recipe, please write back for any queries or comments! I would love your feedback!

Keep warm and keep cooking!


Radhika xx

Eggs in Bell Peppers

Hello my readers!

A few days back, I found this really adorable picture of eggs in bell peppers on the internet. I was so impressed with how easy and cute they looked that I couldn’t stop myself from trying it! (addicted to cooking I guess) :p

So, I’ll show you how to make these really easy, I mean, really really easy Eggs in bell peppers for breakfast! All the guys, who starve themselves to death because you can’t cook a decent meal, READ THIS!¬†All you need is eggs, bell peppers, tomato and seasoning! I made this today and it turned out great! Loved the recipe too much and they look super adorable too!

Eggs in bell peppers


  • 2 Eggs
  • Bell peppers (any color)
  • 1 tomato
  • Salt, pepper and oregano for seasoning



eggs in bell pepper

Heat a pan, add some olive oil. Cut a thick slice of bell pepper (deep enough for an egg to fit) and tomato. Cook tomatoes and bell peppers for a bit on either sides. Season the tomato after putting them inside the peppers. Crack an egg in each bell pepper case and cook until done to your liking! Season with salt, pepper and oregano!

Breakfast is ready! As easy as that!

eggs in bell pepper

eggs in bell pepper

eggs in bell pepper

I hope you’ll enjoy making this as much as I did! Write back to let me know what you think of this recipe!

Happy cooking!


Radhika xx