Truffle-Infused Ravioli with Mushrooms

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INGREDIENTS

For the Ravioli Filling:

• 1 tablespoon olive oil

• 1 small shallot, finely diced

• 1 garlic clove, minced

• 8 ounces fresh wild mushrooms (such as chanterelles or porcini), wiped clean and roughly chopped

• 1 tablespoon fresh thyme leaves

• Salt and freshly ground black pepper to taste

• 4 ounces whole milk ricotta cheese

• 2 ounces finely grated Parmigiano-Reggiano cheese

• 1 tablespoon black truffle paste or a few drops of black truffle oil

For the Ravioli Pasta:

• 1 cup all-purpose flour, plus more for dusting

• 1 teaspoon fine sea salt

• 2 large eggs

• 1 teaspoon olive oil

For the Sauce and Garnish:

• 2 tablespoons unsalted butter

• 1/2 cup heavy cream

• 1/4 cup dry white wine

• 1 small black truffle, for shaving (optional but highly recommended)

• Fresh herbs (such as microgreens, small parsley sprigs, or fresh thyme)

• Finely grated Parmigiano-Reggiano cheese for serving

• Herb oil and reduced balsamic, for drizzling

Instructions:

Prepare the Filling:

1. In a skillet, heat the olive oil over medium heat. Add the shallot and garlic and cook until softened.

2. Add the mushrooms and thyme and cook until the mushrooms have released their moisture and are browned. Season with salt and pepper.

3. Transfer themushroom mixture to a food processor and pulse until finely chopped.

4. In a mixing bowl, combine the pulsed mushrooms with the ricotta, Parmigiano-Reggiano, and truffle paste/oil. Mix well and adjust seasoning.

Make the Pasta:

1. Place the flour on a clean work surface and form a well in the center.

2. Add the eggs, salt, and olive oil to the well.

3. Using a fork, gently whisk the eggs, slowly incorporating the flour from the inner edge of the well.

4. Once the dough starts to come together, use your hands to knead it for about 10 minutes, until smooth and elastic.

5. Form into a disk, wrap in plastic wrap, and let it rest for at least 30 minutes.

Assemble the Ravioli:

1. Divide the dough into 4 pieces. Roll each piece out very thinly using a pasta machine or rolling pin.

2. Place small spoonfuls of the filling (about 1 teaspoon each) onto one pasta sheet, spacing them apart.

3. Lay another pasta sheet over the top. Press around each mound of filling to seal, removing any air bubbles.

4. Cut into squares or rounds using a pasta cutter or knife.

5. Place the ravioli on a floured baking sheet and set aside.

Cook the Ravioli and Prepare the Sauce:

1. Bring a large pot of salted water to a gentle simmer. Cook the ravioli in batches for 2-3 minutes, until they float to the surface.

2. Meanwhile, in a separate skillet, melt the butter over medium heat. Add the white wine and cook for 1 minute.

3. Add the heavy cream and bring to a simmer. Cook for a few minutes until slightly thickened. Season with salt and pepper.

Assemble and Serve:

1. Using a slotted spoon, carefully transfer the cooked ravioli to the sauce and toss to coat.

2. Spoon the ravioli and sauce onto warm plates.

3. Shave fresh black truffle generously over the top.

4. Garnish with fresh herbs, a sprinkle of grated Parmigiano-Reggiano, and a drizzle of herb oil and reduced balsamic. Serve immediately.