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Mushroom and Prosciutto Pasta Filling


HT MC 20mins

Serves 4     Hot Pork Vegetables Herbs Main Course Stuffing Gluten Wheat Free*

3 tbsp Butter
1 Small Onion, finely chopped
1 Garlic Clove, crushed
225g/8oz Mushrooms, sliced
175g/6oz Prosciutto Ham, chopped
100g/4oz Grated Cheese such as Pecorino Romano, Mozzarella or Cheddar
1 Egg
1 tbsp Freshly Chopped Oregano
Black Pepper


1. Heat the butter in a medium sized frying pan over a medium heat, add the onion and garlic and sauté for 2-3 minutes.

2. Add the mushrooms and continue to fry for a further 4-5 minutes, turning from time to time, until the mushrooms are browned and most of the liquid has evaporated.

3. Allow the mixture to cool then transfer to a large mixing bowl, add the ham, cheese, egg, oregano and pepper and mix well.

* NB Whilst this filling is Gluten free, for a completely gluten free recipe use a gluten free pasta dough


Use to stuff ravioli, tortellini,  Cappelletti, tortelli, or Agnelotti





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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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