Double ravioli filled with spinach and porcini mushrooms

Double ravioli filled with spinach and porcini mushrooms

In the vast world of cuisine, there are culinary experiences that go beyond simple nourishment. They tell stories of traditions, territories, and passion.

With roots firmly planted in Italian culinary culture and a love for high-quality products, Frames of Sugar has embraced the opportunity to collaborate with the HEVA project, using two of the excellences highlighted by our project: Monteveronese Allevo Mezzano DOP cheese and Soave Superiore DOC wine, both with a history deeply rooted in volcanic lands.

The recipe (serves 4)

For the pasta:

  • 430g flour
  • 4 eggs
  • 50g boiled spinach

For the filling:

  • 140g Monteveronese Allevo Mezzano DOP cheese
  • 160g boiled spinach
  • 260g porcini mushrooms
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 200g ricotta cheese
  • Salt and pepper

To season:

  • 40g butter
  • Sage


  1. Prepare the yellow pasta: Arrange 200g of flour on a work surface, break 2 eggs in the center. Using a fork, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead until you have a homogeneous dough. Wrap it in plastic wrap and let it rest for 30 minutes.
  2. Prepare the green pasta: Squeeze the boiled spinach carefully. Blend until creamy. Arrange 230g of flour with the spinach cream, break 2 eggs in the center, and mix the eggs and the spinach with the flour. Knead until you have a homogeneous dough and let it rest.
  3. Make the spinach filling: Mix the boiled and chopped spinach with half of the ricotta and half of the grated Monteveronese cheese, season with salt and pepper.
  4. Make the porcini filling: Cook the porcini mushrooms with extra virgin olive oil, garlic clove, salt, and pepper until soft. Mix the chopped porcini with the remaining ricotta and grated Monteveronese cheese.
  5. Divide the green and yellow dough into equal parts. Roll out each piece with a pasta machine until you get thin sheets of pasta. Join together two strips of dough, one green and one yellow, gently press them with a rolling pin, and then pass them through the pasta machine again to obtain a two-color sheet.
  6. Place small amounts of porcini filling on the yellow strip, and small amounts of spinach filling on the green one. Roll up the yellow pasta to seal the porcini filling inside and roll up the green pasta too. Cut to form double ravioli.
  7. Cook the ravioli al dente and season with melted butter and sage.
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