Black Truffle & Cheese Ravioli Recipe

Preparation and Cooking

1. 1

   Make the Ravioli Dough

   In a mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well. Add the black truffle oil. Mix until a dough forms.

2. 2

   Knead the Dough

   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

3. 3

   Prepare the Filling

   In a skillet, sauté the chopped clamshell mushrooms over medium heat until they are tender. In a bowl, combine the sautéed mushrooms, ricotta cheese, grated Parmesan, salt, and pepper. Mix until well incorporated.

4. 4

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or rolling pin.

5. 5

   Form the Ravioli

   Place teaspoons of filling on one sheet of dough, spacing them about 2 inches apart. Dampen the edges with water, then cover with another sheet of dough. Press down around the filling to seal.

6. 6

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

7. 7

   Prepare the Porcini Cream Sauce

   Soak the dried porcini mushrooms in warm water for 20 minutes, then drain and chop. In a saucepan, heat the heavy cream and add the chopped porcini mushrooms. Simmer for 5 minutes until slightly thickened.

8. 8

   Serve the Dish

   Plate the ravioli and drizzle with the porcini cream sauce. Top with truffle caviar and garnish with additional grated Parmesan if desired.