Porcini Mushroom Ravioli Recipe
Porcini Mushrooms, Roasted Garlic & White Truffle Sautéed in a Light Vodka Cream.
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Ingredients
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Ravioli and Sauce
Method
Preparation and Cooking
Prepare the Porcini Mushrooms
Soak the dried porcini mushrooms in warm water for about 30 minutes until softened. Drain and chop them into smaller pieces.
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the chopped porcini mushrooms and roasted garlic, cooking for another 3-4 minutes.
Add Liquids
Pour in the vodka, stirring to deglaze the pan. Allow it to simmer for about 5 minutes until the liquid reduces by half. Then, lower the heat and stir in the heavy cream, salt, and pepper. Simmer for an additional 5 minutes until the sauce thickens slightly.
Cook the Ravioli
In a large pot of salted boiling water, cook the ravioli according to package instructions. Drain and set aside.
Combine and Serve
Add the cooked ravioli to the skillet with the vodka cream sauce. Gently toss to combine. Drizzle with white truffle oil and garnish with fresh parsley before serving.
