Porcini Mushroom Ravioli
Serves 3-4
Ingredients
Filling
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 lb dried porcini mushrooms, soaked in warm water 2 hours, then drained
- ⅓ cup Parmigiano Reggiano cheese, grated
- ¼ cup parsley, chopped
- 1 whole egg, lightly beaten (for sealing ravioli)
- salt & pepper for seasoning
Ravioli Dough
- 3 cups flour
- 4 whole eggs + 1 whole egg, lightly beaten for egg wash
- pinch each of salt & pepper
- 3 tsp olive oil + 1 tbsp added when cooking
- a few tbsp water (if needed)
- dash of nutmeg & drizzle of truffle oil for flavoring dough
Sauce
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup dried wild mushrooms soaked in warm water for 2 hours to rehydrate, then drained
- salt & pepper for seasoning
- 2 tbsp chopped parsley, divided
- 1 shallot, chopped
- 1 cup heavy cream
- 1 tsp truffle oil
- 3 tbsp Parmigiano Reggiano cheese, grated
- sprig of thyme for garnish
Special Equipment
- food processor
- pasta maker or rolling pin
- ravioli cutter
How-to
Make Dough
- Mound flour on flat, clean work surface
- Create a well in the middle of the mound. Add eggs, drizzle oil, season with salt & pepper
- With a fork, start to whisk wet ingredients together, and slowly incorporate flour
- When the mixture starts to look clumpy, gather into ball and start to work with your hands, kneading remaining flour into a dough ball. If dough is too dry to incorporate all of the flour, add 1-2 tbsp water to moisten
- Add pinch of nutmeg and a drizzle of truffle oil to the dough
- Knead 10-15 minutes, or until dough is smooth
- Cover with plastic and rest 1 hour in the refrigerator before use
Prepare Filling
- Sauté garlic in olive oil
- Add mushrooms and cook 3-4 minutes until excess water from the mushrooms has evaporated. Add parsley
- Transfer mixture to food processor. Add Parmigiano Reggiano and pulse
- Divide dough into quarters, and put one portion of dough through the pasta roller. Remove, and run dough through again, repeating until the dough is 1/16” in thickness. Do this with the remaining 3 portions. If you do not have a pasta maker, roll with rolling pin to same thickness on a floured work surface
- Cut each rectangle of dough in half across the width. Spoon 2 tbsp of filling onto one cut piece of dough, spaced 1” apart
- Wet edges of dough and around the filling with egg wash. Top with second half of dough, and press down around filling mounds to seal
- Cut into squares with ravioli cutter, or cut with a knife and crimp edges with a fork to prevent filling leakage
Make Sauce
- Melt butter, add rehydrated wild mushrooms and season with salt & pepper
- Add chopped parsley & shallot, cook 5-6 minutes
- Meanwhile, start a pot of boiling water. Add olive oil and raviolis and boil 6-7 minutes
- Add heavy cream to sauce. Drain and transfer raviolis to pan of sauce
- Cook raviolis 4 minutes longer in sauce
- Add Parmigiano Reggiano, salt and pepper, truffle oil and remaining parsley
- Plate and garnish with a sprig of thyme