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Mushroom and Truffle Ravioli

Mushroom and Truffle Ravioli

Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: Date Night


For the pasta

  • 200 g 00 flour
  • 2 eggs
  • 2 tbsp olive oil

For the filling

  • 2 shallot
  • 230 g chestnut mushrooms
  • 30 g dried mushrooms
  • 1 clove of garlic
  • Parmesan cheese
  • 2 tbsp of mascarpone cheese
  • 1 tbsp of truffle paste

For the sauce

  • 100 g unsalted butter
  • Handful of spinach
  • Toasted walnuts


  • 100 g semolina
  • Flat leaf parsley
  • Chives


  • Sift your flour onto the work surface. Using the bottom of the bowl make a well in the middle.
  • Crack your eggs into the well and add the olive oil. Start whisking with a fork. Slowly bring the flour from the edges into the eggs until it forms a thick paste.
  • Then bring all the flour in and bring together to form a dough. Use additional flour if the dough is too sticky and knead for 10 minutes.
  • Once the dough is smooth wrap in cling film and rest in the fridge for at least 30 minutes.
  • Cover the dried mushrooms with boiling water and set aside.
  • Finely chop your shallot and sweat in a frying pan with a knob of butter.
  • While the shallots are cooking. Drain your dried mushrooms and place in a food processor along with the button mushrooms and blitz to a fine crumb.
  • Once the shallots are soft add a clove of minced garlic and cook for a further minute. Turn the heat up and add the mushrooms to cook off the water.
  • Once the mushrooms are dry. Finish with some parmesan, mascarpone and truffle paste if you feel like it. Leave to cool.
  • Cut your pasta dough into 4 even pieces and roll one at a time. Using a pasta machine; roll your pasta through the widest setting. Then fold your pasta into thirds and roll through the same setting and repeat once more (This stretches the gluten in the flour and will give you a chewy texture in the final pasta dish)
  • After each roll, turn the dial on the pasta machine by one to make it thinner.
  • Once your pasta has been rolled through the finest setting twice you are ready to make your raviolis.
  • Cut circles out of the pasta using a ring cutter and place a teaspoon of mushroom filling in the middle. Using a wet finger, brush the outside of the ravioli and stick another ring of pasta on top making sure there are no air pockets within the the ravioli.
  • Place the filled pastas on a baking tray with semolina.
  • Bring a pan of water to a roiling and add enough salt for it to taste like the sea.
  • For the sauce place the butter into a pan on a medium heat and brown the butter. Once the butter is brown add in your cooked pasta, along with a touch of pasta water.
  • Finish with some chopped parsley, your toasted chestnuts and some grated parmesan.
  • Place a small amount of cooked spinach to the base of the plate before adding your raviolis. Garnish with some chopped chives.
  • Enjoy!

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