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Porcini Ravioli

porcini ravioli

Photo by Holly A. Heyser

This is a double down on porcini mushrooms: There is porcini powder in the pasta, and the filling is a puree of fresh porcini mushrooms. I make a lot of ravioli and other filled pasta, but this ranks as one of my favorites: It is the earth in a bite.

There are several hard-to-find ingredients in this recipe, from California white sage to farro flour to Porcini Powder to Oregon White Truffle Oil, not to mention the fresh porcini mushrooms. The hotlinks will take you to places you can buy them online, and Earthy Delights also has a good selection, too. Or you can substitute, using regular sage, whole wheat flour, regular olive oil and cremini mushrooms — there is no substitute for the porcini powder, however. And don’t use regular truffle oil — it’s radically different from the Oregon oil.

The filling is rich, so make these ravioli on the small side; if you want, you can make them into tortellini.

Serves 4

PASTA

  • 1 cup farro or whole wheat flour
  • 1 1/2 cups Italian “oo” or all-purpose flour
  • 2 duck eggs, or jumbo chicken eggs
  • 3 tablespoons water
  • 2 tablespoons porcini powder

FILLING

  • 1/2 pound fresh porcini, or cremini mushrooms
  • 2 chopped garlic cloves
  • 1/2 cup cream
  • 3 tablespoons butter
  • 5 sprigs fresh thyme
  • Salt to taste

TO SERVE

  • Oregon White Truffle Oil, or a high-quality olive oil
  • 2 tablespoons chopped sage
  • Black pepper
  • A spritz of lemon juice

 

  1. Make the dough. Mix the two flours, the salt and porcini powder in a large bowl and mix to combine. Make a well in the center of the flour. Beat the eggs and water together and pour into the well in the flour. Mix with a fork until shaggy, then mix with your hands until the dough comes together. Knead on a floured surface for 6-10 minutes, or until the dough is elastic, and not sticky. Coat with a thin film of olive oil and wrap in plastic wrap. Set aside for at least 1 hour, and up to a day in the fridge.
  2. Make the filling. Brown the porcini in the butter, then add the garlic. Sprinkle some salt over the pan. Saute everything until the garlic turns golden, then pour in the cream and the thyme sprigs. Simmer gently until the porcini are soft, about 10 minutes.
  3. Toss the thyme sprigs and scrape everything into a blender. Buzz into a puree. Taste for salt again and add some if needed.
  4. To make the ravioli, Set yourself up a large area to work. Have a little bowl with water in it. Cut off a piece of dough. Cover the rest with the plastic wrap. Roll the dough out until it is very thin, but not all the way to the final setting; I go to No. 7 on my machine, where No. 9 is the thinnest.
  5. Use a wineglass or a circle cutter to cut out circles of dough, and place a 1/2 teaspoon to a teaspoon — depending on how large your circles are — just below the center of each circle. Dip your finger into the water bowl and run it along the outside edge of the pasta circle. Fold over the circle to make the ravioli, making sure to press out any air bubbles. Set each ravioli aside on a floured surface as you make them.
  6. To cook, boil in salty water 1-2 minutes after they float to the surface. Toss with the truffle oil, freshly ground black pepper and sage. Spritz with a touch of lemon juice and serve at once.

More Mushroom Recipes

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One response to “Porcini Ravioli”

  1. irene kinderis

    After I puree the porcini, I add chopped, sauteed in butter porcini that are not pureed, but “pea sized,” to the pureed porcini,so when you bite into the ravioli, you can feel and taste the porcini mushrooms and not just mush.

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