Truffle Ravioli in Porcini Butter Sauce
- Mixing bowls
- Kitchen scale
- Rolling Pin
- Large skillet
- Small saucepan
- Food processor
- Round cutter
- Large pot
INGREDIENTS
- Grated Parmesan, for serving
Dough:
- 2 1/2 cups/300 grams “00” pasta flour
- 8 large eggs, separated (use yolks)/150 grams egg yolks
- Pinch of salt
Filling:
- 3 1/2 cups/250 grams finely chopped mushrooms, champignon or portobello
- 1 ounce/30 grams unsalted butter
- 1 small white onion, finely chopped
- 1 garlic clove, crushed
- 4 fresh sage leaves, minced
- 1/2 cup/100 grams mascarpone cheese
- 1 tablespoon truffle purée or truffle oil
- 1/2 cup/50 grams Parmesan cheese, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce:
- 1 ounce/30 grams unsalted butter
- 2 medium portobello mushrooms, quartered
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 3 fresh sage leaves, chopped
- 2 cups porcini broth, made with 10 grams dried porcini rehydrated in 2 cups water
- Salt and black pepper to taste
INSTRUCTIONS
- Place the flour on a work surface and form a well. Add the yolks and salt, then mix with a fork until a rough dough forms. Knead until smooth and elastic, about 8 to 10 minutes. Wrap and chill for at least 30 minutes.
- Melt the butter for the filling in a skillet over medium heat. Add the onion, sage, garlic, and mushrooms, and cook until golden and all liquid has evaporated, about 8–10 minutes. Cool slightly, then pulse in a food processor with mascarpone, truffle purée, Parmesan, salt, and pepper until smooth but not puréed. Chill if needed to firm.
- Roll the dough through a pasta machine to 1–2 mm thickness. Lay one sheet on a floured surface and pipe or spoon small mounds (about 1 teaspoon each) of filling spaced 1 inch apart. Brush lightly with water, lay a second sheet over, press to seal and remove air, then cut into ravioli with a cutter or pasta wheel. Transfer to a floured tray and freeze until firm; store in an airtight container for up to 3 months.
- Make the caramel butter by melting the sugar in a small saucepan until amber. Remove from heat, whisk in the butter, then the cream. Warm the porcini broth separately and keep both sauces warm.
- Heat the oven to 400°F/200°C. Spread a thin, even layer of grated Parmesan on a parchment-lined baking sheet. Bake until golden and crisp, 5 to 7 minutes. Let cool, then break into shards.
- Cook the ravioli in a large pot of boiling salted water until they float, about 2 minutes fresh or 3–4 minutes from frozen. Lift gently with a slotted spoon into a skillet with caramel butter and a splash of porcini broth. Toss to coat, adding broth as needed. Serve topped with crispy Parmesan.
FAQ
How can I make the truffle ravioli ahead of time?
Truffle ravioli can be prepared in advance by assembling the pasta and freezing it before cooking. After shaping and sealing each ravioli, place them in a single layer on a floured tray and freeze until firm. Once frozen, transfer the ravioli to an airtight container or zip-top freezer bag to store for up to three months. When ready to serve, cook them directly from frozen in boiling salted water for a slightly longer time, ensuring they remain intact and retain the delicate filling of mushrooms, mascarpone, and truffle flavor.
Can I use truffle oil instead of truffle purée?
Truffle oil can be used instead of truffle purée when making truffle ravioli, though the flavor will be slightly different. Truffle oil is more aromatic and less dense, so add it sparingly to avoid overpowering the filling. Mix it with mascarpone, Parmesan, and mushrooms to maintain a creamy and cohesive consistency. The oil can be drizzled in gradually while tasting, ensuring the truffle flavor complements but does not dominate the earthy mushroom taste.
Can I use a different type of mushroom?
While champignon or portobello mushrooms are traditional, you can also use cremini, shiitake, or chanterelle mushrooms for a more robust flavor. Ensure the mushrooms are finely chopped and cooked until all moisture has evaporated to prevent soggy ravioli. The filling should remain smooth and cohesive when blended with mascarpone, Parmesan, and truffle purée or truffle oil. Adjust salt and pepper carefully, as different mushrooms may vary in natural flavor intensity.
How do I achieve a smooth filling?
Ensure the mushrooms are finely chopped and cooked until all moisture evaporates. Pulse the cooked mixture with mascarpone, Parmesan, and truffle purée or truffle oil in a food processor until uniform. Scrape the sides as needed to incorporate all ingredients. The goal is a cohesive filling that is creamy but not overly liquid. Chilling the mixture slightly before piping helps maintain structure when assembling ravioli.
Is it possible to make this truffle ravioli dairy-free or vegan?
Substitute mascarpone and Parmesan with plant-based alternatives such as cashew cream, vegan cream cheese, or nut-based cheeses. Replace eggs in the pasta dough with a mixture of flour and water, or use a vegan pasta dough recipe that includes olive oil and water for elasticity. Ensure the filling still has a creamy texture by blending the mushrooms with the plant-based cheese and adding truffle oil for that signature truffle flavor.
How do I make the caramel butter sauce without burning the sugar?
Use a heavy-bottomed saucepan and cook the sugar over medium heat, stirring constantly. Watch closely as the sugar melts and turns amber, removing it from heat immediately to prevent burning. Whisk in the butter carefully, then add cream slowly while continuing to stir. Keep the heat moderate and avoid rushing the process. Once smooth, warm the porcini broth separately and combine with the caramel butter when tossing the ravioli.
How can I make the pasta dough without it sticking?
Start by dusting your work surface with flour before rolling out the dough. Knead the dough thoroughly until it is smooth and elastic, which helps it hold its shape. Roll it gradually through a pasta machine or with a rolling pin, dusting lightly with flour between sheets if needed. Keep the dough covered with a clean kitchen towel or plastic wrap when not in use to prevent drying. Properly rested and floured dough ensures the ravioli seals correctly and maintains a tender, silky texture when cooked.
Can I make the truffle ravioli gluten-free?
This truffle ravioli can be made gluten-free using a high-quality gluten-free flour blend suitable for pasta. Combine it with xanthan gum or psyllium husk to provide elasticity similar to wheat dough. Knead until smooth, then roll carefully, as gluten-free dough is more fragile. The filling remains the same, using mushrooms, mascarpone, Parmesan, and truffle purée or oil. Cook the ravioli gently in boiling salted water and handle carefully to prevent breaking.
