Ravioli Recipe

On a clean work surface or in a large bowl, combine the all-purpose and semolina flours and make a mound. Create a deep well in the center.

Crack the eggs into the well, add olive oil and 1/2 tsp salt. Using a fork, slowly whisk the eggs and gradually incorporate flour from the inner rim until a shaggy dough forms.

When mixture is cohesive, knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon flour; if too dry, add a teaspoon of water.

Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.

Place the spinach in a large skillet over medium heat with a splash (1 tbs) of water. Cook, stirring, until wilted, about 2–3 minutes. Remove and transfer to a colander to cool.

Once cool, squeeze out as much liquid as possible from the spinach using clean hands or a kitchen towel—aim for a dry-packed volume of about 1 cup.

In a bowl, combine the drained spinach, ricotta, 1/2 cup Parmesan, minced garlic, egg yolk, nutmeg, 3/4 tsp salt and 1/2 tsp black pepper. Mix until uniform. Taste and adjust seasoning lightly. Refrigerate until assembling.

Heat 1 tbs unsalted butter in a skillet over medium-high heat. Add the minced shallot and sauté until translucent, about 1–2 minutes.

Add the chopped wild mushrooms and spread into a single layer. Allow them to sear undisturbed for 2 minutes, then stir and continue cooking until they release their moisture and begin to brown, about 4–5 minutes.

Add thyme and white wine to deglaze the pan, scraping up browned bits. Cook until wine evaporates, about 1–2 minutes.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool to room temperature. Once cool, finely chop or pulse in a food processor to a coarse, spreadable texture (do not turn into paste). Combine the mushroom mixture with the prepared spinach-ricotta filling or keep separate to layer inside the ravioli as two-part filling (see assembly).

In a small saucepan over medium heat, melt 2 tbs butter. Add the finely minced shallot and sweat until soft but not browned, about 2 minutes. Add the minced garlic and cook 30 seconds more.

Pour in 1/4 cup dry white wine and simmer until reduced by half, about 2–3 minutes.

Lower heat to medium-low and add the heavy cream. Stir and bring to a gentle simmer (do not boil). Cook 3–4 minutes until slightly thickened.

Whisk in 3/4 cup grated Parmesan and the goat cheese or mascarpone until smooth and melted. If sauce is too thick, adjust with 1-2 tbs cream or a splash of stock to reach a velvety, pourable consistency.

Remove from heat and stir in truffle oil, salt and pepper. If you have fresh shaved black truffle, fold in gently. Keep warm on very low heat, stirring occasionally (or hold in a double boiler).

Divide rested pasta dough into 4 pieces. Keep pieces covered to prevent drying. Working with one piece at a time, flatten slightly and feed through a pasta roller at the widest setting, progressively rolling thinner until you reach desired thickness for ravioli (about setting 5–6 on most machines) — aim for a thin but not translucent sheet.

Lightly dust sheet with flour. Cut sheets into approximate 3.5–4 inch squares or keep as long strips for stamping. Prepare an egg wash by beating the egg with 1 tsp water.

Place 1 tsp of spinach-ricotta filling on the pasta sheet with another 1/2 tsp of the chopped mushroom mixture on top (or mix both fillings together and place 1.5 tsp per ravioli). Space mounds about 1.5–2 inches apart.

Brush around each mound with egg wash. Lay a second pasta sheet over, pressing gently to remove air pockets and seal edges around each mound. Use a ravioli cutter, fluted wheel, or a knife to cut individual ravioli and press edges firmly; crimp with a fork for extra seal.

Place finished ravioli on a lightly floured tray in a single layer; cover loosely with a damp towel if not cooking immediately.

Bring a large pot of water to a rolling boil and add 1 tbs coarse sea salt. Cook ravioli in batches (do not overcrowd) for 3–4 minutes for fresh ravioli, or until they float and the pasta is tender. Transfer with a slotted spoon to a warm plate or skillet.

Warm the truffle fondue sauce gently. Add cooked ravioli to the sauce and toss carefully to coat (or spoon sauce over plated ravioli). Finish with a drizzle of extra truffle oil if desired, a sprinkle of chopped parsley and freshly grated Parmesan.