Restaurants›Cotton Row›Porcini And Truffle Mushroom Ravioli Recipe

Porcini And Truffle Mushroom Ravioli Recipe

Inspired by Cotton Row
Time1h 30m
Serves4

beef short rib, aged parmesan, citrus, parsley

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Ingredients

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Ravioli Dough

Method

Preparation

1

Make the Ravioli Dough

In a large bowl, mix flour and salt. Make a well in the center, add eggs and olive oil. Gradually mix flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2

Prepare the Mushroom Filling

Rehydrate the dried porcini mushrooms in warm water for 20 minutes, then chop. Sauté the fresh mushrooms in a pan until golden. In a bowl, combine the porcini, sautéed mushrooms, shredded beef short rib, grated Parmesan, truffle oil, salt, and pepper.

3

Roll Out the Dough

Divide the dough into quarters. Roll each piece thinly with a pasta machine or rolling pin. Cut into rounds or squares for ravioli.

4

Fill the Ravioli

Place a small spoonful of filling on one half of the pasta square. Fold over and seal the edges with a bit of water to ensure they are closed tightly.

5

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 3-5 minutes or until they float to the top. Drain and set aside.

6

Prepare the Citrus Butter Sauce

In a saucepan, melt the butter over medium heat. Stir in lemon juice, parsley, salt, and pepper. Cook for 2-3 minutes.

7

Serve

Plate the ravioli and drizzle with citrus butter sauce. Garnish with additional parsley and grated Parmesan if desired.