Mushroom & Fine Herb Ravioli Recipe

On a clean work surface or in a large bowl, combine the all-purpose and semolina flours and make a well in the center. Add the eggs, olive oil and salt into the well. Using a fork, gently whisk the eggs while gradually incorporating the flour from the edges until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, add a teaspoon of water; if too sticky, dust with a little flour. Shape into a ball, wrap tightly in plastic wrap and rest at room temperature for 30–45 minutes.

Warm a large skillet over medium-high heat. Add 2 tbs unsalted butter. When foaming subsides, add the minced shallot and sauté 1–2 minutes until translucent.

Add the finely chopped mushrooms and spread them in a single layer. Let cook undisturbed 2–3 minutes to promote browning, then stir and continue cooking another 4–5 minutes until moisture has evaporated and mushrooms are concentrated and golden.

Add the minced garlic and cook 30–45 seconds until fragrant. Deglaze the pan with the 2 tbs dry white wine (optional) and cook until the liquid has mostly evaporated. Remove from heat and let cool 8–10 minutes.

In a bowl combine the cooled mushroom mixture with ricotta, mascarpone (if using), grated grana padano, chopped parsley, chives, thyme, lemon zest, salt and pepper. Mix until uniform. Taste and adjust seasoning. The filling should be moist but not runny; if too loose, stir in a tablespoon more grated cheese or refrigerate 10–15 minutes to firm up.

Divide rested pasta dough into 4 pieces. Keep unused pieces covered. Lightly flour the work surface and roll one piece into a thin sheet (about 1.5–2 mm) using a rolling pin or pasta machine, making a rectangle roughly 10x12 inches.

Place teaspoon-sized mounds of filling (approx. 12–14 total for whole batch) spaced about 1.5–2 inches apart in rows on the pasta sheet. Lightly brush a little beaten egg around the filling mounds to help seal.

Carefully lay a second sheet of rolled pasta over the first. Press around each mound to remove air pockets and seal edges firmly. Use a ravioli cutter, fluted wheel or knife to cut individual ravioli. Press edges with a fork to ensure a tight seal. Transfer finished ravioli to a lightly floured tray and cover with a kitchen towel while you repeat with remaining dough and filling.

Optional: refrigerate assembled ravioli on a tray for 15–20 minutes before cooking to help them hold shape.

In a medium saucepan over medium heat, melt 2 tbs butter. Add the finely minced shallot and sauté 2–3 minutes until translucent but not browned.

Pour in 1/4 cup dry white wine and simmer until reduced by half, about 2–3 minutes.

Add the heavy cream and bring to a gentle simmer. Reduce heat to low and simmer until the sauce slightly thickens, about 6–8 minutes, stirring occasionally.

Whisk in 1/2 cup grated grana padano until smooth. Stir in black truffle oil, salt and pepper. Taste and adjust seasoning. Keep warm on very low heat; if sauce becomes too thick, thin with a tablespoon or two of pasta cooking water when combining.

Bring a large pot of heavily salted water to a rolling boil. Add ravioli in batches (do not overcrowd) and cook 3–4 minutes for fresh ravioli, or until they float and the pasta is tender. Use a slotted spoon to transfer to a warm sauté pan.

Place 1–2 ladlefuls of truffle cream sauce in the sauté pan with the ravioli and gently toss to coat. Add the optional 1 tbs butter and a splash of reserved pasta water if needed to create a glossy emulsion (about 1–2 tbs). Warm through 1 minute.

Plate ravioli, spoon additional sauce over the top, finish with shaved or grated grana padano and a sprinkle of chopped chives or microgreens. Drizzle a small additional drop of truffle oil if desired (use sparingly).