Ravioli Black Truffle Recipe

Make the pasta dough

On a clean work surface, combine the all-purpose flour and semolina flour and make a well. Crack the eggs into the well, add 1 tablespoon olive oil, 1/2 tsp fine sea salt and 1 tablespoon water. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add a dusting of flour; if too dry, moisten with a few drops of water. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Prepare the truffle-ricotta filling

If using fresh black truffle, finely grate or mince 25 g. In a bowl, combine drained ricotta (press in cheesecloth or fine sieve to remove excess whey), grated Parmesan, softened butter, grated truffle (or 1–1.5 tbs truffle paste), 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Mix until smooth and homogenous. Taste and adjust salt or truffle intensity. Transfer filling to a piping bag or a small covered container and refrigerate until ready to assemble.

Roll and shape ravioli

Divide rested dough into 4 pieces. Working one piece at a time (keep others covered), roll the dough through a pasta machine to thin sheets to about 1–2 mm thickness (or roll with a rolling pin to a uniform thinness). Lay one sheet on a lightly floured surface. Pipe or spoon 1 teaspoon (approx. 10–12 g) of filling into mounds 2–3 inches apart. Brush a little water or beaten egg around each mound to help seal. Lay a second sheet over, pressing gently to remove air pockets and seal around each mound. Use a pastry wheel or sharp knife to cut into individual ravioli; crimp edges with fork to seal. Place finished ravioli on a floured tray and cover with a clean kitchen towel. Repeat with remaining dough and filling. Yield ~20–24 ravioli.

Cook ravioli

Bring a large pot of salted water to a rolling boil. Add ravioli in batches (do not overcrowd). Cook gently for 2.5–4 minutes depending on thickness — fresh ravioli will float and feel tender but slightly firm (al dente). Use a slotted spoon to transfer cooked ravioli to a warm plate or directly into the sauce pan to finish in the sauce for 30–60 seconds.

Prepare mushrooms

Clean portabella mushrooms with a damp cloth, remove stems, and slice caps into 1/4-inch strips. Slice cremini/button mushrooms thinly as well.

Sauté mushrooms

In a large skillet over medium-high heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add sliced portabella and cremini mushrooms in a single layer. Cook without stirring for 2 minutes to allow browning, then stir and continue cooking 3–4 minutes until mushrooms are golden and any released liquid has mostly evaporated.

Deglaze and finish mushroom sauce

Add 2 tbs dry white wine and simmer 1–2 minutes to reduce. Lower heat to medium-low and add 1/2 cup heavy cream, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Stir and simmer gently 2–3 minutes until sauce slightly thickens. Stir in 1/2 tsp truffle oil (optional) for extra aroma. Taste and adjust seasoning. Keep warm. If you prefer a silkier sauce, finish by whisking in 1 tbs cold unsalted butter off the heat for sheen.

Finish ravioli in mushroom sauce

When ravioli are almost done in boiling water, transfer them with a slotted spoon directly into the skillet with the warm mushroom-truffle sauce (work in batches). Gently toss or swirl the ravioli in the sauce for 30–60 seconds so they absorb flavor and the sauce coats them. Add 2 tbs unsalted butter to the pan and swirl until melted to enrich the sauce.

Plate and garnish

Arrange 5 ravioli per plate in a shallow bowl. Spoon generous portions of the portabella truffle mushroom sauce over the ravioli. Shave or thinly slice the remaining 10 g of black truffle over the top. Sprinkle with 1–2 tbs freshly grated Parmesan and chopped parsley. Finish with a light pinch of coarse sea salt and a few drops of lemon if desired to brighten the dish.

Serve

Serve immediately while hot. Offer extra grated Parmesan and a small drizzle of quality truffle oil at the table.