Jul 14 2026
Restaurants›The Victor Café›Porcini Ravioli Recipe

Porcini Ravioli Recipe

Inspired by The Victor Café
Time1h 30m
Serves4

Make Porcini Ravioli Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta Dough

Filling

Sauce

Method

Pasta Dough

  1. 1

    Make the Dough

    In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs with a fork until the dough begins to form.

  2. 2

    Knead the Dough

    Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Filling

  1. 3

    Prepare Porcini Mushrooms

    Soak the dried porcini mushrooms in warm water for 20-30 minutes until softened. Drain and chop finely.

  2. 4

    Mix Filling

    In a mixing bowl, combine the chopped porcini mushrooms, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Assembly

  1. 5

    Roll Out the Dough

    Divide the dough into quarters. Roll out one piece at a time on a floured surface or using a pasta machine until thin (about 1/16 inch).

  2. 6

    Fill and Shape Ravioli

    Place small mounds (about 1 tsp) of filling on one half of the rolled-out dough, leaving space between each mound. Fold the other half of the dough over the filling and press to seal, ensuring there are no air pockets. Cut out ravioli with a knife or pastry cutter.

Sauce

  1. 7

    Cook the Ravioli

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

  2. 8

    Prepare the Sauce

    In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until fragrant and the butter turns golden brown, about 2-3 minutes. Season with salt and pepper.

  3. 9

    Combine and Serve

    Add the cooked ravioli to the skillet, gently tossing to coat in the sage butter sauce. Serve hot, topped with additional grated Parmesan cheese.

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