Il Ravioli Recipe

Make the 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 a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Cook the Portobello Mushrooms

In a skillet over medium heat, add a bit of olive oil and sauté the chopped portobello mushrooms and minced garlic until soft and browned. Let cool, then mix with ricotta, grated parmesan, salt, and pepper.

Roll and Shape

Roll out the dough on a floured surface until thin. Cut into squares. Place a teaspoon of filling in the center of half of the squares. Moisten the edges with water, top with another square, and seal well.

Make the Sauce

Soak the dried porcini mushrooms in hot water for about 20 minutes. Drain and chop. In a saucepan, melt butter, add garlic, and sauté until fragrant. Stir in chopped mushrooms, then add heavy cream, salt, and pepper. Simmer for 10 minutes.

Boil the Ravioli

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

Plate the Dish

Serve the ravioli topped with porcini cream sauce, garnished with dried blueberries, wild arugula, and shaved parmesan.