Mushroom Ravioli with White Truffle Sauce*
By Home D Pizzeria
Basic Pasta Dough:
• 8 whole eggs
• 2 oz. olive oil
• 2.5 oz. all-purpose flour
• 1 lb. Semolina flour
• 1 tsp. salt
Ingredients:
Cheese Filling:
• 16 oz. Marscapone cheese
• 16 oz. Ricotta cheese
• 2 oz. grated Parmesan
• 1/3 cup Chanterelle mushrooms - wood roasted
• 1 cup Crimini mushrooms - wood roasted
• 1/2 cup Porcini mushrooms - wood roasted
• 2 tsp. Porcini powder
• 1 tsp. chopped garlic
• 1/4 tsp. chopped thyme
• 4 oz. olive oil
• 1/4 tsp. chopped oregano
• salt and pepper
Mushroom Filling: Place mushrooms and 3 oz. olive oil in a pan and season with salt and pepper. Place in
wood over for 8-12 minutes until tender. Remove and cool. Medium chop. In a stainless steel bowl add
remaining ingredients and mix thoroughly. Add mushrooms and mix gently.
*this recipe calls for a Kitchen Aid pasta maker.
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Mushroom Ravioli with White Truffle Sauce
By Home D Pizzeria
White Truffle Cream:
• 2 quarts heavy cream
• 1 cup Parmesan cheese
• 2 tsp minced garlic
• 2 tsp white truffle oil
• 1/2 tsp minced shallot
• 2 oz. white wine
• 1 oz. XVOO
• Salt and pepper to taste
Place oil in pan. Add shallot and garlic. Saute for
two minutes. Deglaze with wine, add heavy cream
and salt & pepper and simmer for 12 minutes.
Remove from heat and add parmesan and truffle
oil.
Ravioli Assembly:
Sprinkle flour on counter top or work space. Roll
1.5 lb. dough with rolling pin and run through
Kitchen Aid pasta machine #10. Fold run through
#7. Fold run through #5 and again through #3.
Lay sheet on counter top. Scoop 1 oz. filling
approximately 2 inches apart on dough. Brush
with egg wash. Lay another pasta sheet over top
and press dough firmly to eliminate air. Use a
round cutter for ravioli, pressing edges firmly.
Place in pot of slowly boiling salted water. Cook
until they float. Remove and drain.
Mix with White Truffle Cream and serve.
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