Truffle Ravioli in Porcini Butter Sauce

Truffle Ravioli in Porcini Butter Sauce

4 servings | 1 hour 30 minutes

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

1️⃣ 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.

2️⃣ 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.

3️⃣ 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.

4️⃣ 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.

5️⃣ In a large skillet, sauté quartered portobello mushrooms, chopped shallots, minced garlic, and sage leaves in 1 ounce/30 grams butter until soft and golden, 6–8 minutes. Add the porcini broth and stir in cubed butter until the sauce is silky and well combined.

6️⃣ Cook the ravioli in a large pot of boiling salted water until they float, about 2 minutes fresh or 3–4 minutes from frozen. Transfer directly to the skillet with the sauce and toss gently to coat. Serve topped with crispy Parmesan shards.

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