Porcini-filled ravioli with sage and black truffles

October 16, 2014 (Last Updated: January 11, 2019)

TO DRINK: Bouchard Finlayson Pinot Noir. Both earthy, mushrooms and pinot are a match made in heaven.

Print Recipe

Porcini-filled ravioli with sage and black truffles

Serves: 6
Cooking Time: 45 minutes

Ingredients

  • 36 ravioli (6 per person) cut from sheets of fresh pasta
  • FILLING
  • 50g butter
  • 1kg fresh porcini mushrooms, sliced
  • 100g shallots, finely sliced
  • salt and freshly ground black pepper, to taste
  • 4 large egg yolks
  • 150ml fresh cream
  • 10ml (2 tsp) black truffle oil
  • 8 large egg whites, stiffly beaten
  • 50g fresh flat-leaf parsley, chopped
  • TOPPING
  • 30ml (2 tbsp) butter
  • handful fresh sage leaves
  • 10g whole black truffles, finely sliced
  • 30ml black truffle oil

Instructions

1

Make fresh pasta according to your preferred recipe and roll out sheets using a pasta machine. Cut 72 ravioli pieces out of the pasta sheets, in whatever shape you prefer (squares or circles work well).

2

For the filling, heat the butter in a large pan and fry the porcini with the shallots until tender, about 5 – 7 minutes. Season, remove from the heat and allow to cool. Stir in the egg yolks, cream and truffle oil, then gently fold in the beaten egg whites and parsley.

3

Divide the filling between half the ravioli pieces. Top with another piece of ravioli, sealing the edges well.

4

Poach the filled ravioli in plenty of salted boiling water until al dente and drain.

5

For the topping, melt the butter in a pan and gently fry the sage for a minute. Add the truffles and truffle oil.

6

Toss the ravioli in the topping sauce to coat well and serve.

 

 

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October 16, 2014 (Last Updated: January 11, 2019) By
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