Truffle Ravioli with Wild Mushrooms

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 On a clean surface, mound the flour and make a well in the center. Add the eggs, olive oil, and a pinch of salt. Mix gradually until a dough forms, then knead for 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Step 2

Step 2 Heat olive oil in a skillet. Add garlic and sauté for 30 seconds. Add finely chopped wild mushrooms and cook for 5-7 minutes until softened and liquid evaporates. Season with salt and pepper. Let cool.

Step 3

Step 3 In a bowl, combine ricotta, parmesan, cooled mushroom mixture, truffle paste, thyme, pepper, and nutmeg. Mix well and refrigerate while preparing pasta.

Step 4

Step 4 Divide the dough into 4 pieces. Roll each piece thin (about 1/16 inch). Place small mounds of filling on one sheet, brush water around each, cover with another sheet, and press to seal. Cut ravioli and ensure edges are sealed.

Step 5

Step 5 Bring salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float. Remove with a slotted spoon.

Step 6

Step 6 In a skillet, melt butter and sauté sliced mushrooms until golden. Add mushroom broth and cream, simmer 5 minutes, then stir in truffle paste, thyme, and parmesan. Cook for 2-3 minutes until thickened. Season to taste.

Step 7

Step 7 Gently toss ravioli in the sauce until coated. Serve immediately with extra parmesan, fresh herbs, and optional truffle oil or shavings.