Potato ravioli with finferli mushrooms

A successful blend of Alpine and Mediterranean, typical of South Tyrol: potato ravioli with fresh mushrooms!

Potato ravioli with finferli mushrooms | © Magnolia

Basic information

  • Preparation time: 01:00 h.
  • Persons: 4


    • 400 g potato dough
    • 250 g finferli mushrooms
    • 1 tbsp majory
    • 50 g brown butter
    • 50 g brown butter
    • ½ onion
    • 1 garlic clove
    • 1 tbsp butter
    • 1/8 l cream
    • 2 tsp chopped chives
    • freshly ground pepper
    • salt
    • 120 g finferli mushrooms, sauteed


Wash the mushrooms and cut into small pieces. Peel the onion and the garlic, chop finely and sautee in butter. Add finferli, sautee for 2 minutes until juice is reduced. Add cream, salt, pepper and take off the stove. Add chives. The filling should have a thick creamy consistency. Roll out the potato dough until thin. Cut out 5 cm big round layers. Add the filling with a coffee spoon. Fold the dough into a half moon form and push the ends together. Cook in boiling salt water for 3 to 4 minutes. Take out of water and serve. Serve with sauteed finferli, the majory leaves, the parmesan and the brown butter.

A special tip:

Wine: Vernatsch from South Tyrol
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