Wild Mushroom Ravioli (v) Recipe

Instructions

1. 1

   Make the Pasta Dough

   In a large mixing bowl, combine flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet over medium heat, sauté garlic in a little oil until fragrant. Add chopped oyster mushrooms and cook until they release moisture and are browned. Remove from heat and let cool slightly. In a bowl, combine the mushroom mixture with ricotta, parmesan, thyme, salt, and pepper.

3. 3

   Roll Out the Dough

   Divide the rested dough into four pieces. Roll out each piece thinly using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

4. 4

   Assemble the Ravioli

   Place a teaspoon of filling about 1 inch apart on one sheet of dough. Moisten the edges with water, then fold the dough over to create a pocket. Press down around each filling to seal and cut out individual ravioli.

5. 5

   Make the Black Truffle Bechamel

   In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, ensuring no lumps form. Cook until thickened. Stir in black truffle oil, salt, and pepper.

6. 6

   Cook the Ravioli

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

7. 7

   Serve

   Plate the ravioli and drizzle with black truffle bechamel. Garnish with additional parmesan and thyme if desired.