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Wild Mushroom Ravioli in Truffle Cream Sauce inspired by Aujourd'hui
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Inspired by Aujourd'hui

Wild Mushroom Ravioli in Truffle Cream Sauce

Main Course Vegetarian
This elegant pasta dish features handmade ravioli filled with a savory wild mushroom mixture. The pasta dough is prepared using traditional techniques for the perfect texture and bite. The delicate ravioli are bathed in a velvety truffle cream sauce that enhances the earthy flavors of the mushrooms, creating a harmonious and sophisticated vegetarian main course.
Prep Time 60 mins
Cook Time 25 mins
Inactive Time 30 mins
Total Time 115 mins
Servings 4

Ingredients

  • 2 cups All-purpose flour (Plus extra for dusting)
  • 3 large Eggs
  • 2 large Egg yolks
  • 1 tbsp Olive oil
  • 1/2 tsp Salt (For pasta dough)
  • 1 lb Mixed wild mushrooms (Such as porcini, shiitake, and cremini)
  • 2 medium Shallots (Finely diced)
  • 3 cloves Garlic (Minced)
  • 2 tsp Fresh thyme leaves
  • 1/2 cup Mascarpone cheese
  • 1/4 cup Ricotta cheese (Drained if watery)
  • 1/2 cup Parmesan cheese (Finely grated, plus extra for serving)
  • 6 tbsp Unsalted butter (Divided)
  • 1 1/2 cups Heavy cream
  • 2 tsp Truffle oil (High-quality)
  • 1 small Fresh black truffle (Or 1 tsp truffle paste (optional))
  • 1/4 cup White wine (Dry)
  • 1/8 tsp Nutmeg (Freshly grated)
  • 1/2 tsp Black pepper (Freshly ground)
  • 2 tbsp Fresh chives (Finely chopped, for garnish)

Tools You'll Need

  • Pasta machine or rolling pin
  • Food processor
  • Large skillet
  • Fluted pasta cutter or sharp knife
  • Large pot for boiling pasta
  • Slotted spoon
  • Saucepan
  • Truffle shaver (optional)

Chef's Tip

When making ravioli, roll the pasta dough as thin as possible without tearing—you should be able to see your hand through it. This ensures the ravioli cook quickly and have a delicate texture that complements the rich filling.

Instructions

  1. Make pasta dough: On a clean surface, create a mound with flour and form a well in the center.
  2. Crack eggs and add egg yolks, olive oil, and salt into the well. Using a fork, beat eggs and gradually incorporate flour.
  3. Once mixture becomes too thick to mix with fork, use hands to incorporate remaining flour. Knead for 8-10 minutes until smooth and elastic.
  4. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes.
  5. Meanwhile, prepare mushroom filling: Clean and finely chop mushrooms.
  6. In a large skillet, heat 2 tablespoons butter over medium heat. Add shallots and cook until translucent, about 3 minutes.
  7. Add garlic and cook for 30 seconds until fragrant. Add mushrooms and thyme, increase heat to medium-high.
  8. Cook mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
  9. Add white wine and cook until liquid evaporates, about 2-3 minutes. Season with salt and pepper.
  10. Transfer mushroom mixture to a food processor. Pulse until finely chopped but not pureed.
  11. Let mushroom mixture cool slightly, then stir in mascarpone, ricotta, and 1/4 cup Parmesan cheese. Season with nutmeg, salt, and pepper to taste.
  12. Roll pasta dough: Divide dough into 4 portions. Working with one piece at a time (keep others covered), roll through pasta machine gradually to thinnest setting, or roll by hand to 1/16-inch thickness.
  13. Place 1 tablespoon of filling 2 inches apart on half of the pasta sheet. Brush around filling with water.
  14. Fold other half of pasta sheet over filling, pressing to seal and remove air pockets. Cut into squares with a fluted pasta cutter or knife.
  15. Place ravioli on a floured baking sheet without touching. Repeat with remaining dough and filling.
  16. Prepare truffle cream sauce: In a large saucepan, melt remaining 4 tablespoons butter over medium heat. Add 1 tablespoon of finely chopped shallot and cook until softened.
  17. Add cream and bring to a gentle simmer. Reduce heat and cook until slightly thickened, about 5 minutes.
  18. Stir in remaining 1/4 cup Parmesan cheese and 1 teaspoon truffle oil. Season with salt and pepper to taste.
  19. Cook ravioli: Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2-3 minutes until they float and pasta is tender.
  20. Using a slotted spoon, transfer cooked ravioli directly to the sauce. Gently toss to coat.
  21. Divide ravioli among warmed plates. Drizzle with remaining truffle oil and garnish with shaved truffle or truffle paste if using.
  22. Finish with freshly ground black pepper, chopped chives, and additional Parmesan cheese.

Plating

Arrange 5-6 ravioli in a circular pattern in the center of a warmed shallow bowl. Spoon some of the truffle cream sauce over and around the ravioli, being careful not to drown them. If using fresh truffle, shave it directly over the dish just before serving. Drizzle a small amount of truffle oil on top and sprinkle with finely chopped chives. Finish with a light dusting of freshly grated Parmesan and a turn of black pepper.

Storage & Reheating

Fresh, uncooked ravioli can be refrigerated for up to 2 days or frozen for up to 1 month. If freezing, place ravioli in a single layer on a baking sheet until frozen, then transfer to an airtight container. Cook frozen ravioli without thawing, adding 1-2 minutes to the cooking time. The sauce can be refrigerated separately for up to 3 days and gently reheated. Assembled dish is best enjoyed immediately after preparation.

About This Recipe

Wild mushroom ravioli represents the perfect marriage of Italian pasta-making tradition and French sauce technique. The earthy mushroom filling celebrates the complex flavors of wild fungi, while the truffle cream sauce adds a layer of luxury and refinement. This dish transforms humble ingredients into an elevated dining experience through careful preparation and attention to detail.

How did it turn out?

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