6th Anniversary Celebration Dinners - Second Course Recipe

Instructions

1. 1

   Prepare the Ravioli Dough

   In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Make the Filling

   Soak the dried porcini mushrooms in warm water for 20 minutes. Drain, chop, and mix with ricotta, Parmesan, salt, and pepper in a bowl.

3. 3

   Roll Out the Dough

   Divide the rested dough into four pieces. Roll each piece out thinly with a pasta machine or rolling pin.

4. 4

   Assemble the Ravioli

   Place small mounds of filling on one sheet of dough, spacing them evenly. Brush the edges with water, then cover with another sheet of dough. Press to seal and cut out ravioli shapes.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook ravioli for about 4-5 minutes until they float. Remove and drain.

6. 6

   Make the Mushroom Consommé

   In a pot, heat olive oil over medium heat. Sauté fresh mushrooms until browned. Add vegetable broth and simmer for 15 minutes. Strain to create a clear consommé.

7. 7

   Marinate the Zucchini

   In a bowl, combine thinly sliced zucchini with olive oil, salt, and pepper. Let marinate for at least 10 minutes.

8. 8

   Serve

   In a shallow bowl, ladle the mushroom consommé, add the cooked ravioli, top with marinated zucchini, drizzle with truffle oil, and sprinkle with shaved pecorino and parsley.