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Ingredients
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Dough
Filling
Sauce
Method
Make the Dough
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and make a well in the center. Crack the eggs into the well and add the olive oil. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Prepare the Filling
- 3
Mix the Filling
In a bowl, combine the egg yolks, ricotta cheese, Parmesan cheese, salt, and black pepper. Mix until well combined.
Roll Out the Dough
- 4
Roll the Dough
Divide the rested dough into four equal pieces. Roll each piece out into thin sheets using a pasta machine or rolling pin.
Assemble the Ravioli
- 5
Form the Ravioli
On one sheet of dough, place small mounds of filling, ensuring enough space between each mound. Carefully place an egg yolk on top of each mound. Moisten the edges of the dough with water, then place another sheet of dough on top, pressing to seal and removing any air.
Cook the Ravioli
- 6
Boil the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli in and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Make the Sauce
- 7
Prepare the Sauce
In a pan over medium heat, melt the butter and add the chopped wild mushrooms. Sauté until tender, then pour in the Marsala wine. Cook until reduced by half, then stir in the heavy cream. Season with salt and pepper.
- 8
Finish the Dish
Toss the cooked ravioli gently in the sauce, serving immediately topped with shaved black truffle.