Brussel Sprouts and Chestnut Ravioli with a Wild Mushroom and Cranberry Sauce


This recipe is ideal starter for those tradionalists whom just happen to be vegetarians. It is a yummy alternative to some meat based starters.

6 Portions
Prep: 30 minutes
Cook: 20 minutes



  • 500g strong flour (00)
  • 2 eggs (free range or organic)
  • 3 egg yolks (free range organic)
  • 1 tbsp olive oil


  • 200g brussel sprouts, boiled until just tender
  • 200g cooked chestnuts
  • 200g ricotta
  • zest and juice of 1/2 an orange
  • 2 garlic cloves, crushed
  • 2 tbsp mint leaves
  • 2 tbsp sage leaves
  • 3 tbsp grated parmesan
  • pinch grated nutmeg
  • maldon salt and freshly ground black pepper


  • 60g dried wild mushrooms, reconstituted in 200ml of boiling water (water reserved for sauce)
  • 1 tbsp olive oil
  • 150g cranberries
  • 200ml port

To Serve

  • 30g toasted pine nuts
  • 18 sage leaves pan fried in butter until crisp


  1. Pasta by Food Processor: Place all the ingredients in a food processor and process it until you have a breadcrumbs like consistency. Tip the mixture out onto a work surface and bring together with your hands so that you have a ball of dough. If it is to dry add a little water and if to wet add some more flour. Knead the mixture for a couple of minutes until it has some elasticity. Make the dough into 4 balls and cover them with cling film and place it in the fridge for at least 30 minutes.
  2. By Hand: Place the flour out onto a work top and make a well in the centre. In a bowl beat the egg and oil together, pour this mixture into the well in the centre of the flour. Using your your hands bring the flour into the egg mixture and gradually combine it until you have a dough. Knead the dough for couple of minutes until it is firm and has elasticity. Make the dough into 4 balls, cover them with cling film and place them in the refrigerator for at least 30 minutes.
  3. Filling: Trim the ends off all the brussel sprouts and shred them finely. Place all the filling ingredients in a food processor and process them briefly so that you have a rough puree and the ingredients are well distributed.
  4. Ravioli: Remove the dough from the refrigerator and starting with one ball of dough roll it out so that it is around 1cm-1.5 cm thick. Set a pasta machine to the lowest setting and pass the pasta through it 3 times. Then set the pasta machine to a higher setting and pass it through, then reduce the setting and repeat the process to the last or second last setting so that the pasta is very thin and long. If the pasta comes sticky dust it with a little flour. Cut the sheet of pasta in half and hang the pasta up on a wooden pasta holder or weighted broom handle. Repeat this process with the remaining pasta.
  5. Lay one sheet of pasta on a lightly floured worktop. Place a generous teaspoon of the filling and place it 3cm in from the top and side of left hand corner of the pasta. Repeat this process every 3 cm leaving 3 cm at the end of the pasta. Begin the second row 3 cm down from the top row and repeat this process again (continue this until you have several rows and the pasta sheet is full). Place a second sheet of pasta over the pasta with the filling carefully. Press around the fillings so that the filling is enclosed by the pasta. Cut the pasta with a small pizza cutter, knife, ravioli cutter or small shape cutter into individual ravioli (a star works very well for Christmas). Place the ravioli on a lightly floured tray and place it in the fridge until you are ready to cook. Repeat this process with the remaining pasta.
  6. Cranberry Sauce: Saute the mushrooms in a saucepan with the olive oil for a couple of minutes. Add the mushrooms soaking water, port and wash the cranberries and add them to the pan. Bring the sauce to the boil then reduce to a strong simmer. Reduce the liquid until there the sauce reduces right down to a pouring sauce consistency. Keep warm until ready to serve.
  7. To Cook Ravioli: Bring a large saucepan of water with a pinch of salt and a tablespoon of olive oil to the boil, reduce the heat slightly. When the water is at a steady boil place a few of the ravioli in the pan for a couple of minutes until they rise to the top. Remove the ravioli from the water with a slotted spoon and place them in one of the serving bowls and keep warm while you prepare the remaining ravioli. Distribute the ravioli evenly among 6 bowls.
  8. To Serve: Scatter the pine nuts over the ravioli and place the sage leaves on top. Serve