Mushroom Truffle Ravioli Recipe

On a clean work surface or in a large bowl, combine all-purpose flour, semolina flour and salt. Make a well in the center.

Crack the eggs into the well and add olive oil. Using a fork, gently whisk the eggs and gradually incorporate flour from the sides until a shaggy dough forms. If dough feels dry, add up to 2 tablespoons of water, 1 tablespoon at a time.

Knead the dough for 8–10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the minced shallot and cook until translucent, about 2 minutes.

Add minced garlic and cook 30 seconds until fragrant. Add the finely chopped wild mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 6–8 minutes. Increase heat briefly if necessary to encourage browning.

Add thyme leaves and cook 1 minute. Remove from heat and let cool slightly.

Transfer cooked mushrooms to a bowl and fold in ricotta, 1/2 cup grated Parmigiano-Reggiano, chopped parsley, lemon zest, salt and pepper. Taste and adjust seasoning. The mixture should be moist but hold its shape; if too wet, squeeze out excess moisture from mushrooms before combining.

Chill filling in refrigerator for 15–20 minutes to firm up, which makes forming ravioli easier.

Divide rested dough into 4 pieces. Keep pieces covered while working with one piece. Using a pasta machine or rolling pin, roll dough to about 1/16-inch thickness (setting 6–7 on most machines).

Place small mounds (about 1 teaspoon to 1 tablespoon, depending on desired size) of filling spaced about 1.5–2 inches apart on one sheet of pasta. Beat the egg with 1 teaspoon water to make an egg wash and brush around the filling mounds.

Lay a second sheet of pasta over the top, pressing gently around each mound to seal and remove air pockets. Use a ravioli cutter, pastry wheel, or knife to cut individual ravioli. Press edges with a fork to ensure seal. Transfer finished ravioli to a lightly floured tray and cover with a clean towel while you finish remaining dough.

Preheat oven to 425°F (220°C). Toss quartered mushrooms with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on a baking sheet in a single layer.

Roast for 12–15 minutes until edges are golden and slightly crisp. Remove from oven and set aside.

Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook for 3–4 minutes, or until they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a plate lined with paper towel or directly into the sauce pan as described next.

While ravioli cooks, melt 2 tablespoons butter in a wide skillet over medium heat. Add the finely minced shallot and cook 2–3 minutes until soft but not browned.

Deglaze the pan with 1/4 cup dry white wine and 1/4 cup stock, scraping any browned bits. Reduce by half, about 2–3 minutes.

Lower heat and add 1 cup heavy cream. Simmer gently until sauce thickens slightly, about 4–6 minutes. Stir frequently to prevent scorching.

Whisk in 1/2 cup grated Parmigiano-Reggiano until melted and smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in 1 teaspoon white truffle oil. Taste and adjust seasoning; add more truffle oil very sparingly if desired.

Add 1 tablespoon butter and swirl to finish the sauce for gloss and richness.

If sauce is still hot, place a shallow portion into warmed serving bowls. Gently add cooked ravioli into the sauce and toss carefully to coat. Alternatively, spoon sauce over plated ravioli.

Top with roasted mushrooms, a sprinkle of extra Parmigiano-Reggiano and chopped chives or parsley. Finish with a light drizzle (about 1/4 to 1/2 teaspoon per plate) of white truffle oil if desired.

Serve immediately while warm.