News
Kids in the Kitchen - Mushroom Cheese Ravioli with Herb Butter
Kids in the Kitchen - Part 2
Kids in the Kitchen is our blog series, where in collaboration with Little Kitchen Academy, we’re sharing recipes and tips for getting kids interested in food and involved in the kitchen.
Mushroom Cheese Ravioli with Herb Butter
This cozy dish is simple yet indulgent, perfect for those nights when you want something warm and satisfying. The richness of mushroom cheese ravioli pairs perfectly with the herb butter, which is infused with rosemary and thyme. Children love making pasta dough from scratch—it’s a hands-on activity that builds confidence and fine motor skills while connecting them to their food.
Mushroom Cheese Ravioli with Herb Butter
Prep time: 25–30 minutes
Cook time: 10 minutes
Serves: 4
INGREDIENTS:
Filling
-
1 tbsp butter
-
6 button mushrooms, diced
-
2 sprigs fresh thyme, chopped
-
½ tsp salt (divided)
-
½ tsp pepper (divided)
-
1 tbsp balsamic vinegar
-
⅓ cup ricotta
-
35 g mozzarella, grated
-
20 g parmesan, grated
Ravioli
-
10 wonton wrappers
-
Small bowl of water (for sealing)
Herb Butter Sauce
-
2½ tbsp butter
-
1 garlic clove, minced
-
1 sprig fresh rosemary, chopped
-
¾ cup vegetable broth
WHAT ELSE YOU’LL NEED:
-
Frying pan
-
Medium mixing bowl
-
Spoon for filling
-
Small brush for sealing wrappers
-
Tongs or spatula
INSTRUCTIONS:
1. Cook the mushrooms
In a frying pan over medium heat, melt 1 tbsp of butter.
Add diced mushrooms, chopped thyme, and half the salt and pepper. Cook until the mushrooms are soft and browned.
Stir in the balsamic vinegar and cook for another 3 minutes. Remove from heat and let cool slightly.
Teach children how mushrooms soak up flavor and how seasoning and acid (like balsamic vinegar) can transform the taste.
2. Make the cheese filling
In a bowl, mix the ricotta, mozzarella, parmesan, and the remaining salt and pepper.
Fold in the cooked mushroom mixture. Stir until combined.
3. Assemble the ravioli
Lay out half the wonton wrappers. Place a small spoonful of filling in the center of each.
Lightly brush the edges with water, then top with another wrapper.
Press down gently to seal, releasing any air bubbles as you go.
This is great fine motor practice for children—pressing and sealing ravioli helps reinforce careful, patient movements.
4. Cook and make the sauce
In the same frying pan, melt 2½ tbsp butter over medium heat.
Add the minced garlic and chopped rosemary. Sauté until fragrant.
Pour in the vegetable broth and carefully add the ravioli.
Bring to a boil and cook for about 5 minutes, until the ravioli is tender and slightly translucent.
Children can harvest fresh rosemary and thyme from Click & Grow indoor gardens. Using fresh herbs deepens flavor and engages the senses.
5. Serve and enjoy
Using tongs, gently plate the ravioli and spoon over the herb butter broth. Garnish with extra parmesan if desired.
Enjoy!