Porcini And Truffle Ravioli Recipe
With a mushroom ~ demi-glace cream sauce
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Ingredients
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Ravioli
Method
Preparation
- 1
Prepare the Dough
In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
Soak the dried porcini mushrooms in warm water for about 20 minutes until rehydrated. Drain and chop finely. In a bowl, combine the chopped mushrooms, ricotta cheese, grated Parmesan, and truffle oil. Mix well and season with salt and pepper to taste.
- 3
Roll the Dough
After resting, divide the dough into four pieces. Roll each piece out thinly using a pasta machine or rolling pin. Aim for about 1/16 inch thickness.
- 4
Assemble the Ravioli
On one sheet of dough, place small mounds of filling (about 1 tsp each) spaced evenly apart. Brush around the filling with water to help seal. Place another sheet of dough on top and press down gently to seal. Cut into desired shapes and ensure edges are sealed.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
