Homemade Cheese Ravioli Recipe
Wild mushrooms ragout, truffle honey, toasted walnuts, boschetto truffa.
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Ingredients
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Ravioli Dough
Cheese Filling
Wild Mushroom Ragout
Garnish
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the flour and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Cheese Filling Preparation
- 3
Mix the Filling
In a medium bowl, combine ricotta, grated Parmesan, egg yolk, chopped basil, salt, and black pepper. Mix until well combined and smooth.
Wild Mushroom Ragout Preparation
- 4
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and shallots, sauté for 2-3 minutes until fragrant.
- 5
- 6
Add Broth and Season
Pour in the vegetable broth and add thyme, salt, and black pepper. Cook for an additional 5 minutes until the sauce thickens slightly.
Ravioli Assembly and Cooking
- 7
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece on a floured surface to a thin sheet, about 1/16-inch thick.
- 8
Shape the Ravioli
Cut the dough into squares, about 3 inches. Place a teaspoon of cheese filling in the center of each square. Brush the edges with water, fold over to form a triangle, and press to seal. Cut off excess dough.
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Plating
- 10
Serve the Dish
On a plate, ladle the wild mushroom ragout, then arrange the cooked ravioli on top. Drizzle with truffle honey, sprinkle chopped walnuts, and add shaved Boschetto truffa cheese.