Porcini Pillows (v) Recipe
Handmade ravioli, porcini piemontesi, truffle butter, and touch of Italian cream.
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Ingredients
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Dough
Filling
Sauce & Finishing
Assembly & Poaching
Method
Dough
- 1
Make pasta dough
On a clean work surface mound flours and make a well in the center. Crack the 3 eggs and extra yolk into the well, add 1/2 tsp salt and 1 tbs olive oil. Using a fork, gently whisk the eggs and gradually incorporate flour from the edges until a shaggy dough forms. Knead by hand for 8–10 minutes until the dough is smooth and elastic. If dough is sticky, dust with a little extra flour. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
- 2
Roll pasta
Cut the dough into 4 pieces. Keep pieces covered. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1–1.5 mm thick (pasta machine setting 6–7 depending on machine). Lay sheets on lightly floured surface and cover with a linen towel to prevent drying while you prepare the filling.
Filling
- 3
Soak and chop dried porcini
Place dried porcini in a bowl and cover with 1 cup hot water. Soak 20–30 minutes until rehydrated. Reserve the soaking liquid, strain through a fine sieve or coffee filter and chill briefly if necessary. Chop the rehydrated porcini finely, pressing out excess moisture into the reserved liquid. Measure about 1.5 cups chopped porcini.
- 4
Cook mushroom mixture
In a skillet over medium heat, melt 2 tbs unsalted butter. Add the finely minced shallot and sauté 2–3 minutes until translucent. Add minced garlic and fresh chopped porcini/cremini; cook 4–5 minutes until softened and any liquid has evaporated. Add the chopped rehydrated porcini and 2 tbs of the reserved soaking liquid; cook 1–2 minutes. Season with thyme, 1/2 tsp salt and 1/4 tsp pepper. Remove from heat and let cool completely.
- 5
Combine filling
In a bowl, combine cooled mushroom mixture with drained ricotta, 1/2 cup grated Parmesan, and 1 egg yolk. Taste and adjust seasoning. Mixture should be thick and hold shape; if too wet, add a tablespoon of breadcrumbs or extra Parmesan. Chill filling 10–15 minutes to firm up for easier portioning.
Assembly & Poaching
- 6
Portion and form ravioli
Lay one pasta sheet on a floured surface. Using a teaspoon or small cookie scoop, place 1 rounded teaspoon (about 10–12 g) of filling every 1.5–2 inches in rows, leaving space between. Brush beaten egg around each mound to seal. Lay a second sheet over the top, pressing gently around each mound to remove air and to seal the edges. Use a ravioli cutter or sharp knife to cut into individual pillows, pressing edges to ensure seal. Alternatively, use a fluted wheel for decorative edges. Place finished ravioli on a lightly floured tray and keep covered with a towel while you finish remaining sheets.
- 7
Bring water to boil
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tbs salt. Reduce heat so water returns to a gentle boil.
- 8
Cook ravioli
Carefully add ravioli in batches (do not overcrowd). Gently stir once to prevent sticking. Cook fresh ravioli 3–4 minutes until they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a warmed serving pan or directly into the sauce (see next section).
Sauce & Finishing
- 9
Prepare truffle butter sauce
In a wide sauté pan over low heat, melt 4 tbs unsalted butter and 2 tbs black truffle butter together until foamy and combined. Add 1–2 tbs of reserved porcini soaking liquid to deepen mushroom flavor. Stir in 1/4 cup heavy cream and 1 tsp lemon juice. Cook gently for 1–2 minutes until slightly thickened — do not boil. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Remove from heat and keep warm.
- 10
Finish ravioli in sauce
Add the cooked ravioli directly to the warm truffle butter sauce and gently toss for 1 minute so the pillows are coated and warmed through. If sauce is too thick, add a splash of pasta cooking water (1–2 tbs) to loosen. Taste and adjust salt and pepper.
- 11