Four-Mushroom Ravioli For Better Cognition Every Day |

Four-Mushroom Ravioli For Better Cognition Every Day [Recipe]

We all like pasta, but have you tried this four-mushroom ravioli? It’s an amazing and decadent dish with four different types of mushrooms!

Now, you may be cringing at the idea of finding these four mushrooms, but the truth is, these are all superfoods for your brain. We will show you why you should make mushrooms a common staple in your kitchen, and you’ll never look back.

This Four-Mushroom Ravioli Is What You Need For Better Brain Function

What’s that about brain function and mushrooms?

Well, for starters, mushrooms are all high in antioxidant compounds, particularly selenium, glutathione, and ergothioneine. These three work together to neutralize free radicals and reactive oxygen species (ROS), all of which slowly destroy your cells.

The brain is particularly susceptible to this damage, and thus over time, the progression results in loss of memory, cognitive decline, lack of balance, and more.

Text area which says "Four-Mushroom Ravioli For Better Cognition Every Day" followed by a photo of a ravioli dish served on a white plate

Consuming shiitake, oyster, cremini, and white button mushrooms together, gives your body an explosion of antioxidants to protect the brain and the rest of your body.

Furthermore, mushrooms contain a large amount of polyunsaturated fatty acids (PUFA), which are healthy fats your brain uses as energy and to work more efficiently.

Adding these fungi to your diet can increase your attention to detail and working memory, due to better access to healthy fats.

Finally, because all these mushrooms contain many vitamins, including B1, B2, B12, C, D, and E, you are getting a balanced boost to your nutrient intake.

The B vitamin complex is particularly significant in creating strong and better neuron connections.

While vitamin D and E are powerful in modulating response to oxidative damage and pathogens.

Add cheese for protein and healthy fats!

As you surely know, ravioli is all about cheese, too. In this case, the Parmesan and ricotta cheese will give you added low-fat protein and calcium. These are great cheeses if you want to be on the healthier side.

Four-mushroom ravioli sounds great now, don’t you think? Let’s get cooking!

Discover another delicious mushroom recipe here: The Best Vegetarian Pasta Dinner: Mushroom Spinach Noodles [Recipe]

Four-Mushroom Ravioli

Recipe by Maja Lundell


  • 1/4 cup (32 g) sliced shiitake mushrooms

  • 1/4 cup (32 g) sliced oyster mushrooms

  • 1/2 cup (64 g) sliced cremini mushrooms

  • 1/2 cup (64 g) sliced white button mushrooms

  • 2 garlic gloves, sliced

  • 1/4 cup (32 g) butter

  • 1 tsp ground black pepper

  • 1/8 tsp sea salt

  • 1/4 tsp onion powder

  • 1/4 tsp garlic powder

  • 1/8 cup (30 ml) beef broth

  • 1 tbsp olive oil

  • 1 cup (128 g) ricotta cheese

  • 1/4 cup (32 g) Parmesan cheese, grated

  • 1/2 cup (64 g) chopped mixed mushrooms

  • Raviolis

  • 3 cups (384 g) unbleached white flour

  • 1/2 tsp salt

  • 2 eggs

  • 1/2 cup water


  • Filling
  • Heat the butter in a pan over medium heat, and saute the mushrooms for 5 min.
  • Then season with salt, pepper, onion, and garlic powder.
  • Pour in the beef broth and allow them to cook for 3 min.
  • You can now turn off the heat and let it cool, then add in the cheeses. Mix well.
  • Dough
  • You need a mixing bowl and combine flour and salt, then stir in the eggs and mix them well.
  • Take it out from the bowl and knead the dough with your hands until it softens.
  • Then place it in a greased bowl and use a cling wrap to cover. Allow it to rest for 16 min.
  • Prepare a floured board. Then, cut the dough in half.
  • Place the first half on the board and roll it until it becomes 1/8 inch thick.
  • Cut the dough into squares and arrange them on a baking sheet.
  • Then put 1 tsp of the filling on each square.
  • You just need to repeat the process for the other half of the dough but this will be used to cover the squares with the filling.
  • To seal the edges of the squares, press the edges with your fingers or with a fork. Allow them to dry for 60 min.
  • Get a large pot and boil 7 quarts of water with some salt.
  • Lower the heat and drop in the ravioli squares and let them cook for 11 to 16 min or until they rise on top.
  • You can now drain the ravioli and place them on a plate. You can toss them with some butter, or with your favorite pasta sauce.
  • Serve warm, enjoy.