Ravioli Ai Porcini, Salsa Di Tartufo Nero, Salvia Et Parmigiano Reggiano Recipe
Ravioli With Stuffed with porcini, Black Truffle Sauce, Sage And Parmigiano.
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Ingredients
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For the Ravioli Dough
For the Porcini Filling
For the Black Truffle Sauce
For Garnish
Method
Preparing the Ravioli Dough
- 1
Make the 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 5-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Preparing the Porcini Filling
- 2
Assembling the Ravioli
- 3
Roll and Fill
Roll out the dough using a pasta machine or a rolling pin until thin. Cut into squares. Place a small amount of filling in the center of each square, then fold the dough over and seal the edges with water. Make sure there are no air pockets.
Making the Black Truffle Sauce
- 4
Prepare the Sauce
In a saucepan, heat the heavy cream over medium heat. Add black truffle oil, salt, and pepper. Simmer for 5-7 minutes until slightly thickened. Remove from heat.
Cooking the Ravioli
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Serving
- 6
Plate the Dish
Serve ravioli drizzled with black truffle sauce, garnished with fresh sage leaves and shaved parmesan cheese.
