PORCINI CREAM MUSHROOM RAVIOLI

PORCINI CREAM MUSHROOM RAVIOLI

This is A basic ravioli dough is filled with porcini mushrooms and Parmesan cheese, then sauteed in a cream-based wild mushroom and truffle oil sauce. Decadent and delicious.

The super amazing restaurant style pasta is like one of the best of the best. I love it , it is very creamy, it is very delightful,  it is very delicious and I mean seriously you would love this recipe and you’ll make a lot of them in the future. I’m pretty sure of it it.

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Ingredients

    Filling

    • 2 tbsp extra virgin olive oil
    • 2 cloves garlic
    • 1oo gr dried porcini mushrooms, soaked in warm water 2 hours, then drained
    • 120 gr shitake mushroom
    • 100 gr white button mushroom
    • 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
    • 1/4 cup chopped onion
    • 120 gr dried wild mushrooms soaked in warm water for 2 hours to rehydrate, then drained
    • 80 gr shitake mushroom
    • 100 gr white button mushroom
    • 50 gr filling ( if you have some leftover, from the filling)
    • 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

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    INSTRUCTIONS

    Make Dough
    1. Mound flour on flat, clean work surface
    2. Create a well in the middle of the mound. Add eggs, drizzle oil, season with salt & pepper
    3. With a fork, start to whisk wet ingredients together, and slowly incorporate flour
    4. 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
    5. Add pinch of nutmeg and a drizzle of truffle oil to the dough
    6. Knead 10-15 minutes, or until dough is smooth
    7. Cover with plastic and rest 1 hour in the refrigerator before use
    Prepare Filling
    1. Sauté garlic in olive oil
    2. Add all the mushrooms and cook 3-4 minutes until excess water from the mushrooms has evaporated. Add parsley
    3. Transfer mixture to food processor.  Add Parmigiano Reggiano and pulse
    4. 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
    5. Cut each rectangle of dough in half across the width. Spoon 2 tbsp of filling onto one cut piece of dough, spaced 1” apart
    6. 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
    7. Cut into squares with ravioli cutter, or cut with a knife and crimp edges with a fork to prevent filling leakage
    Make Sauce
    1. Melt butter, add rehydrated wild mushrooms, fresh mushroom and some of the filling and season with salt & pepper
    2. Add chopped onion, parsley & shallot, cook 5-6 minutes
    3. Meanwhile, start a pot of boiling water. Add olive oil and raviolis and boil 6-7 minutes
    4. Add heavy cream to sauce. Drain and transfer raviolis to pan of sauce
    5. Cook raviolis 4 minutes longer in sauce
    6. Add Parmigiano Reggiano, salt and pepper, truffle oil and remaining parsley
    7. Plate and garnish with a sprig of thyme