Porcini Mushroom Ravioli Recipe
black truffle crème fraiche, organic arugula, heirloom tomatoes, basil pesto, parmigiano reggiano, toasted pine nuts.
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Ingredients
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Sauce and Garnish
Method
Preparation
Make the Ravioli Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
Rehydrate the dried porcini mushrooms in warm water for 15 minutes, then drain and chop finely. In a bowl, combine the chopped mushrooms, ricotta cheese, grated Parmigiano Reggiano, minced garlic, salt, and black pepper. Mix until well combined.
Roll out the Dough
After resting, roll out the dough thinly using a pasta machine or rolling pin. Cut into squares or circles, depending on your preferred ravioli shape.
Fill the Ravioli
Place a small spoonful of filling in the center of each dough piece. Moisten the edges with water and fold over to seal. Press firmly to ensure they are sealed properly.
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.