Date Night Mushroom Ravioli (Print Version)
Elegant mushroom ravioli with a delicate truffle oil finish offers a rich, savory experience.
# What You'll Need:
→ Pasta Dough
01 - 1 2/3 cups all-purpose flour
02 - 2 large eggs
03 - 1/4 teaspoon salt
→ Mushroom Filling
04 - 9 oz mixed mushrooms (cremini, shiitake, or button), finely chopped
05 - 1 small shallot, finely diced
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 cup ricotta cheese
11 - 1/4 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste
→ Sauce & Finish
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons heavy cream
15 - 1/4 cup grated Parmesan cheese
16 - 1 tablespoon truffle oil
17 - Fresh parsley, chopped, for garnish
# Directions:
01 - Mound flour on a clean surface and create a well in the center. Crack eggs into the well with salt. Gradually work flour into eggs using a fork, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
02 - Heat olive oil and butter in a skillet over medium heat. Sauté shallot for 2 minutes until softened. Add garlic and mushrooms; cook for 7-8 minutes until golden and moisture evaporates. Stir in parsley, season with salt and pepper, then cool. Mix in ricotta and Parmesan.
03 - Roll rested dough into thin sheets using a pasta machine or rolling pin. Place 1 teaspoon mounds of filling spaced evenly on one sheet. Brush edges with water, cover with second sheet, press firmly to seal while removing air pockets. Cut into individual ravioli.
04 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove carefully with a slotted spoon.
05 - Melt butter in a skillet over medium-low heat. Whisk in heavy cream and Parmesan; simmer for 2 minutes until smooth and slightly thickened.
06 - Gently toss cooked ravioli in the cream sauce. Divide between plates, drizzle with truffle oil, and garnish with fresh chopped parsley.
# Expert Tips:
01 -
- The truffle oil finish transforms something already delicious into something that feels like a restaurant splurge
- Making fresh pasta becomes less intimidating and more meditative with every batch you make
02 -
- If your pasta dough feels too dry and crumbly, add water one teaspoon at a time until it comes together smoothly
- Overfilling your ravioli is the most common mistake, use just one teaspoon per parcel and they will seal perfectly every time
03 -
- Roll your pasta dough slightly thinner than you think you need it to be, it plumps considerably when cooked
- Work quickly once your pasta sheets are rolled out, if they dry out they will not seal properly