Wild Mushroom Ravioli Recipe

Prepare the Ravioli Dough

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until the dough comes together. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Filling

In a skillet over medium heat, sauté the wild mushrooms until softened, about 5 minutes. In a bowl, combine the sautéed mushrooms, ricotta cheese, parmesan cheese, black pepper, and nutmeg. Mix well and set aside.

Roll Out the Dough

After resting, roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into squares or circles.

Assemble the Ravioli

Place a tablespoon of filling in the center of each pasta square. Moisten the edges with water, fold over, and press to seal. Ensure there are no air pockets.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.

Prepare the Gorgonzola Sauce

In a saucepan, combine gorgonzola cheese and heavy cream over low heat. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Cook the Petite Filet

Season the petite filet with salt and pepper. Heat a skillet over medium-high heat and cook the filet for about 3-4 minutes on each side for medium-rare, or to your preferred doneness.

Serve

Plate the ravioli, drizzle with gorgonzola sauce, and serve the petite filet alongside. Enjoy!