Mushroom Ravioli In A Truffle Butter Sauce Recipe

Make the dough

On a clean work surface mound the 00 flour and semolina and make a large well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 tsp salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner rim. Once combined, use your hands to knead the dough until smooth and elastic, about 8–10 minutes. If dough is sticky, add up to 1 tablespoon extra flour. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Roll and cut

Divide rested dough into 2–3 pieces. Using a pasta machine or rolling pin, roll each piece to a thin sheet (about 1–2 mm thickness). Keep sheets covered with a damp towel to prevent drying. Cut sheets into roughly 3.5 inch squares or use a round cutter; you should end up with ~24 ravioli (adjust size to preference).

Cook mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium-high heat. Add minced shallot and cook until translucent, about 2 minutes. Add garlic and cook 30 seconds. Add the finely chopped mixed mushrooms in an even layer and let them sear without moving for 2–3 minutes, then stir and cook until the mushrooms release their liquid and it evaporates, about 6–8 minutes total. Season with 1/2 tsp salt and 1/2 tsp pepper. Add 2 tablespoons white wine and cook until mostly evaporated. Remove from heat and let mixture cool slightly.

Combine filling

In a bowl combine the cooled mushroom mixture with 1/2 cup drained ricotta, 1/2 cup grated Parmesan, 1 teaspoon chopped fresh thyme. Taste and adjust seasoning. The filling should be moist but not runny — if too wet, drain on a paper towel or cook a bit longer before assembling.

Assemble ravioli

Place one pasta sheet on a lightly floured surface. Place teaspoons of filling spaced evenly (about 1 tsp per raviolo) on the sheet. Brush a little water or beaten egg around each mound. Place a second sheet over the first, pressing gently around each mound to seal and remove air pockets. Cut between mounds to separate ravioli and press edges with a fork to crimp, or use a cutter. Transfer finished ravioli to a floured tray and keep covered until cooking.

Prepare sauce

In a skillet over medium heat melt 6 tablespoons unsalted butter. Add the finely minced shallot and cook until softened, about 2 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant. Pour in 3 tablespoons white wine and 1/4 cup stock, bring to a gentle simmer and reduce by half, about 2–3 minutes.

Finish sauce

Lower heat and stir in 2 tablespoons heavy cream (optional) and continue to simmer 1 minute. Remove pan from heat and whisk in 1 teaspoon truffle oil, 1/2 teaspoon fresh lemon juice, 1 tablespoon chopped parsley, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm but do not boil, as the truffle oil will lose aroma at high heat.

Bring a large pot of salted water to a gentle boil. Drop ravioli into boiling water in batches (do not overcrowd). Cook fresh ravioli 2–4 minutes — they will float and the pasta should be tender but not mushy. Use a slotted spoon to transfer cooked ravioli directly into the warm truffle butter sauce skillet.

Toss gently in the sauce over very low heat for 30–60 seconds so each raviolo is coated. If sauce needs loosening, add 1–2 tablespoons reserved pasta cooking water. Taste and adjust seasoning.

Plate 6 ravioli per person. Spoon remaining sauce over, drizzle 1 teaspoon extra virgin olive oil per plate, sprinkle freshly grated Parmesan (about 1/2 tablespoon per serving), a pinch of freshly ground black pepper and chopped parsley. Finish with microgreens or baby arugula if using.

For best truffle aroma use high-quality truffle oil sparingly and add off heat. Fresh truffle shavings (black or white) can be added on top at serving for a luxury finish. Dough and filling can be made a day ahead (keep refrigerated); assemble ravioli just before cooking.