Porcini Ravioli Recipe

Preparation and Cooking

1. 1

   Prepare the Porcini Filling

   Soak the dried porcini mushrooms in warm water for about 20 minutes until rehydrated. Drain, chop finely, and set aside. In a bowl, mix the soaked mushrooms with ricotta cheese, grated parmesan, salt, and pepper until well combined.

2. 2

   Make the Ravioli Dough

   On a clean surface, create a mound with the flour and make a well in the center. Add the eggs into the well and gradually incorporate the flour into the eggs using a fork until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Roll Out the Dough

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

4. 4

   Form the Ravioli

   On one sheet of pasta, place small spoonfuls of the porcini filling about 2 inches apart. Brush around the filling with water, then place another sheet of pasta on top. Press down gently around the filling to seal the ravioli. Cut into individual pieces using a knife or ravioli cutter.

5. 5

   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 and set aside.

6. 6

   Prepare the Truffle Cream Sauce

   In a saucepan, heat 1 cup of heavy cream over medium heat. Stir in 2 tablespoons of white truffle oil and season with salt and pepper to taste. Simmer for 5 minutes until slightly thickened.

7. 7

   Serve

   Toss the cooked ravioli gently in the truffle cream sauce to coat. Serve hot, drizzling with additional truffle oil if desired.