Chanterelle Ravioli with ricotta, brown butter, sage and pine nuts

A delicious ravioli recipe alongside a beautiful video of the making produced by my friend Marcus Rönne. Sit back and enjoy!


Foto: Petter Bäcklund

cold morning in November I headed out to the forest outside of Stockholm together with my friends Marcus, Oscar and Hugo to pick chantarelles for a savory ravioli dinner I was planning. Marcus is a videographer (check out his great work here) and we were a little sick of the stereotypical Tasty-videos with the boring overhead angle and wanted to create something more artistic. Check out the video below (full screen and sound ofc) and further down you will find the recipe.

How to make the Chanterelle Ravioli

Served with the lovely Tuscan Val Di Suga – Brunello di Montalcino

Ingredients (4 servings)

Ravioli dough
500 ml wheat flour (preferable Semolina which adds some texture but regular all purpose is fine as well)
4 eggs (eco free range)

Chanterelle filling
400 g Chanterelle or other tasty mushroom of your choice like Porcini
225 g ricotta
100 g Parmigiano Reggiano (do not joke around with substitutes here)
2 cloves garlic
2 tbsps olive oil
1 egg
A pinch of sea salt
1 pinch nutmeg (preferably fresh grated)
Ground black pepper

Brown butter
150 g unsalted butter

1/2 dl fresh sage leaves
1/2 dl roasted pine nuts
Freshly and rough grated Parmigiano Reggiano


Prepare the ravioli dough:

  1. Make a big volcano of flour in in the middle of a big flat surface.
  2. Add the eggs into the volcano and give them a whisk with a fork. Add a little of the flour from the edges a little at a time.
  3. When it begins to stick and start working the dough with your hands until it is elastic and smooth. It can take quite some time like 10-15 mins, but it’s really meditating. That’s why I don’t use the food processor here. (Wouldn’t have looked too nice in the video as well..)
  4. Cover your dough in cling film and rest for 30 minutes in your fridge. Meanwhile prepare your filling. 
  5. Cut the dough in half and roll the dough thin, about 8 mm (requires a lot of rolling). If you have the pasta roller thing – it comes in really handy.


  1. Grate the garlic cloves and fry them with the chanterelles (save a few for garnish) in olive oil on high temperature.
  2. Mix the chanterelles with the ricotta, Parmigiano, egg and seasoning until coarsely chopped.


  1. Cut a large grid of squares in your rolled out dough (about 6 cm * 6 cm) and place 2 teaspoons of filling in the middle. Brush the edges with a beated egg gently press the pasta sheets together. Make sure there are no air left inside them.
  2. Make the brown butter by melting it over medium heat, stir constantly until golden brown  and you can sense a nutty smell.
  3. Roast the pine nuts until golden (keep a close eye since they burn so easy and are really expensive).
  4. Fry the chanterelles that you save for garnish on high heat.
  5. Boil the ravioli in well-salted water until al dente, about 2.5 minutes.
  6. Give them a 30 sec in the frying pan that you just used for the chanterelles to give them some extra coating.
  7. Serve on wide plates and add the brown butter, pine nuts, sage leaves, chanterelles and some freshly grinded Parmigiano Reggiano.

Tips! Pair with a glass of the Tuscan delight Val Di Suga – Brunello di Montalcino. Pairs really well and let your thoughts wander away to the misty Italian valleys. 

Chef : Petter Bäcklund
Director & DOP : Marcus Rönne
Aerial : Oscar Söderlund
Set. Ass : Hugo Bergquist

Raviol Chantarelle Ricotta photo by Marcus Rönne - chef Petter Bäcklund

Foto: Marcus Rönne

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