Ravioli Piemontese Recipe
Homemade pasta stuffed w/ ricotta and parmesan cheese served in wild mushroom broth drizzled w/ white truffle oil
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Ingredients
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Pasta Dough
Filling
Wild Mushroom Broth
Finishing Touch
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, mix flour and salt. Make a well in the center, add eggs, and mix until it forms a dough. Knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, combine ricotta, grated Parmesan, salt, black pepper, and nutmeg. Mix until smooth and set aside.
Ravioli Assembly
- 3
Shape the Ravioli
Roll out the pasta dough into thin sheets. Place small spoonfuls of filling on one sheet, then cover with another sheet of pasta. Cut into squares and seal the edges with a fork.
Broth Preparation
- 4
Cooking the Ravioli
- 5
Cook the Ravioli
Bring a pot of salted water to boil. Cook ravioli for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Serving
- 6
Plate the Dish
Ladle the mushroom broth into bowls, place cooked ravioli in the center, and drizzle with white truffle oil before serving.
