Wagyu Beef And Black Truffle Ravioli Recipe

Preparation and Cooking

1. 1

   Make the Ravioli Dough

   In a large bowl, mix the flour and a pinch of salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Add the ground Wagyu beef and cook until browned. Stir in grated truffles, shiitake mushrooms, salt, and pepper. Remove from heat and let cool.

3. 3

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll each piece out thinly, about 1/16 inch thick. Cut out circles of dough using a round cutter.

4. 4

   Assemble the Ravioli

   Place a small spoonful of filling in the center of each dough circle. Moisten the edges with water, fold over, and press to seal. Repeat with remaining dough and filling.

5. 5

   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 and set aside.

6. 6

   Make the Red Wine Gravy

   In a saucepan, combine pearl onions and red wine. Simmer until reduced by half. Strain and keep warm.

7. 7

   Prepare the Marsala Porcini Cream Sauce

   In another saucepan, combine Marsala wine and rehydrated porcini mushrooms. Stir in heavy cream and simmer until thickened. Season with salt and pepper.

8. 8

   Serve the Dish

   Plate the ravioli, drizzle with red wine gravy and Marsala porcini cream sauce. Garnish with additional grated truffles if desired.