Truffle Mushroom Ravioli Recipe

Make the dough

On a clean work surface, mound the flours and make a large well in the center. Crack the eggs and egg yolk into the well, add olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms.

Knead

Gather the dough and knead by hand for 8–10 minutes until smooth and elastic. If dough feels dry, add cold water 1 teaspoon at a time; if too sticky, sprinkle a little flour. Wrap tightly in plastic and rest at room temperature for 30 minutes.

Roll out

After resting, divide dough into 4 portions. Working with one portion at a time and keeping others wrapped, flatten slightly and run through a pasta machine or roll with a pin to about 1.5 mm thickness (pasta machine setting 6–7 depending on model). Lightly dust with flour to prevent sticking.

Prep mushrooms

Finely chop cremini and shiitake mushrooms into small dice so filling is compact and will hold together. Pat any big mushrooms dry before chopping to avoid excess moisture.

Cook mushrooms

Heat 2 tbs butter in a skillet over medium-high heat. Add shallot and cook 1–2 minutes until translucent. Add minced garlic and thyme and cook 30 seconds. Add chopped mushrooms and cook, stirring, until liquid evaporates and mushrooms are golden, about 6–8 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool completely.

Combine filling

In a bowl, combine cooled mushrooms, drained ricotta, grated Parmesan, beaten egg, 1 tsp truffle oil, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Mix until uniformly combined. Taste and adjust seasoning; the mixture should be flavorful but not overly wet. If too loose, chill 15–20 minutes to firm up.

Set up

Lay a sheet of rolled pasta on a lightly floured surface. Place teaspoon-sized mounds (about 12–15 g each) of filling spaced about 1.5–2 inches apart in rows. Lightly brush around each mound with egg wash to help seal.

Seal ravioli

Carefully lay a second sheet of pasta over the filling. Press down around each mound to remove air pockets and create seals; use a ravioli cutter, sharp knife, or fluted wheel to cut individual ravioli. Press edges firmly to seal. Dust with a little flour to prevent sticking.

Rest

Place finished ravioli on a floured baking sheet in a single layer and chill in the fridge for 15 minutes to help them hold shape when cooking.

Boil

Bring a large pot of salted water to a rolling boil. Add ravioli in batches (do not overcrowd) and cook for 3–4 minutes or until they float and are al dente. Reserve 1/2 cup of pasta cooking water before draining.

Drain

Use a slotted spoon to transfer ravioli directly to the skillet with the sauce (see next section) or to a tray if holding; avoid rinsing.

Make brown butter and crisp sage

In a wide skillet over medium heat, melt 6 tbs butter. Once melted, continue cooking, swirling pan frequently, until butter smells nutty and turns golden-brown (about 3–4 minutes). Add sage leaves and fry briefly until crisp, about 30–45 seconds. Remove and set aside on paper towel to drain.

Finish sauce

Lower heat to low, add reserved 1/2 cup pasta water to the brown butter and stir to combine. Add lemon zest, lemon juice, 1 tsp truffle oil, 1/4 tsp sea salt and 1/4 tsp black pepper. Stir and taste; sauce should be glossy and slightly emulsified. If too thin, simmer very briefly to reduce; if too thick, add a little more reserved cooking water.

Toss ravioli in sauce

Add cooked ravioli to the skillet and gently toss with the sauce for 1 minute to coat. Spoon some sauce over each ravioli to ensure even coverage. Add grated Parmesan and gently toss once more.

Plate

Transfer ravioli to warmed plates. Drizzle an additional 1/2–1 tsp truffle oil over each serving (optional for more aroma). Top with crisp sage leaves and a sprinkle of extra Parmesan. Finish with a small crack of black pepper.