Mushroom Truffle Ravioli Recipe
Roasted garlic cream sauce, shaved Parmesan, truffle oil, toasted pistachios
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Ingredients
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Ravioli Dough
Mushroom Filling
Roasted Garlic Cream Sauce
Garnish
Method
Ravioli Dough
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Mushroom Filling
- 3
- 4
Mix Filling
In a bowl, combine the sautéed mushrooms, ricotta cheese, and chopped parsley. Mix well until combined.
Roasted Garlic Cream Sauce
- 5
- 6
Prepare the Sauce
In a saucepan over medium heat, melt the butter. Add the roasted garlic and heavy cream, stirring to combine. Bring to a simmer and cook for 5 minutes. Stir in the Parmesan cheese, salt, and pepper until smooth.
Assemble the Ravioli
- 7
Roll out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece at a time on a floured surface until thin.
- 8
Fill the Ravioli
Place a teaspoon of mushroom filling on one half of the rolled-out dough, leaving space between each. Fold the dough over and press to seal, ensuring there are no air pockets.
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the top. Remove with a slotted spoon.
Serve
- 10
Plate the Dish
On a serving plate, add the cooked ravioli and drizzle with the roasted garlic cream sauce. Sprinkle with shaved Parmesan and toasted pistachios, then drizzle with truffle oil before serving.