How to make truffle mushroom ravioli

truffle oil

💰Cheaper: olive oil infused with garlic

Infused olive oil provides a similar aromatic flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option, while pecorino is often less expensive.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option, while milk thickened with cornstarch is budget-friendly.

Prepare the egg dough for the ravioli.

Soak dried porcini mushrooms in water for at least 30 minutes, then chop them.

Heat extra virgin olive oil in a pan, add one garlic clove and infuse the oil.

Add fresh mixed mushrooms and chopped porcini mushrooms to the pan.

Season with sea salt and cook until mushrooms are tender.

Add a splash of white wine and black pepper, then let the wine evaporate.

Remove the garlic clove from the mixture.

Add a few tablespoons of the reserved mushroom water to the mushroom mixture and let it cool.

In a bowl, combine ricotta, parmesan cheese, fresh parsley, and black pepper.

Add the cooled mushroom mixture to the cheese mixture and mix well.

Taste the filling and adjust seasoning if necessary.

Transfer the filling to a piping bag for easy filling of the ravioli.

Shape the ravioli using the prepared pasta dough and a pasta cutter.

Prepare the truffle butter sauce by melting butter in a pan and adding grated black truffle.

Add cooked ravioli to the pan with the truffle butter sauce and toss to coat, using reserved pasta water if needed.

Plate the ravioli and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens