Mushroom and Truffle Ravioli

Mushroom and Truffle Ravioli – Truffle is one of my most favourite flavours and I was lucky enough to try out some of Truffle Hunters products. Not only do they source fresh truffles all over Europe- they also sell really amazing truffle oils and other truffle infused products. The truffle oils have a rich, mouthwatering flavour and are a great Christmas gift for any foodie, my favourite being this pack of three flavoured oils here or for something different, this mustard and mayonnaise set here- have a look at their amazing products! I had the idea for this pasta dish because it is such a winter warmer and the addition of truffle elevates it to something really special- great for any special occasion or the vegetarian of the group on Christmas Day! I also tried out something new with mushrooms and roasted them which gives a great crunch- sounds weird but works!

Try out my other Pasta recipes!

RECIPE for Mushroom and Truffle Ravioli 

SERVES 2

DIFFICULTY LEVEL: Top Chef

Ingredients:

• 1 quantity of fresh pasta dough (recipe below)
• 1 tub of Mascarpone
• 1 packet of chestnut mushrooms (usually around 6)
• 1 garlic clove
• 1 packet of wild mushrooms (around 200g)
• 50g pine nuts
• black truffle oil (see link above)
• 20g Parmesan
• Butter
• Salt and pepper
• Olive oil

METHOD

Basic Pasta Dough 

1. Measure 200g ’00’ Flour into a large bowl.
2. Make a well and add 2 beaten eggs, 1 egg yolk, 1 tablespoon olive oil and a pinch of salt.
3. Using a fork, pull the flour into the middle and stir until combined.
4. Tip out on to a work surface and knead for around 5 minutes until smooth, shiny and elastic.
5. Put into the fridge for 30 minutes before using for your recipe.

• This is enough for 2 servings. To increase, add one egg yolk and 100g flour per extra serving.
• For a richer pasta dough, omit the olive oil and beaten eggs and add four additional egg yolks. 
• Pasta dough freezes well either in a ball or pre-made into your pasta shape.

RECIPE

1. In a food processor, whizz together the chestnut mushrooms, clove of garlic and a good grind of salt and pepper until it is very finely chopped almost into a paste type consistency. You could do this by hand but it is quicker in a food processor.
2. Heat a frying pan over a medium/high heat and melt a couple tablespoons of butter. Fry the mushroom mixture for a couple of minutes until the moisture comes out of the mushrooms and evaporates. Place in a bowl and allow to cool.
3. When cool, mix through the Mascarpone and a tablespoon of black truffle oil.
4. Take the pasta out the fridge and roll out to the thinnest setting on a pasta maker. See this video for a good explanation on how to do it.
5. You should be left with one long pasta sheet, or two if you have cut them in half. Cut the pasta sheets in half width-way in two. You will need a large workspace for this- try to not let the pasta overlap or it could stick together. Dust the work surface with flour or polenta.
6. Place teaspoons of mixture all along one of the sheets, leaving enough room for your cutter to fit around each bit of filling with a 2cm border.
7. Place the other sheet on top and press down around all of the filling (don’t press on the filling because it will spread out, rather press around it so the filling is in a little mound) to seal them in, ensuring you don’t have any air bubbles or the pasta will burst open when cooking.
8. Use a cutter of your choice (I actually used a glass) to press out the ravioli shapes and put on a floured plate.
9. Heat the oven to 200C. Drizzle the wild mushrooms with a little olive oil and roast in the oven for around 10 minutes.
10. Toast the pine nuts in dry pan over a high for around 5 minutes, continuously tossing the pan.
11. Shave the parmesan into curls using a paring knife or a peeler.
12. Heat a large saucepan over a high heat and fill with boiling water. When the water is bubbling, drop the ravioli into the water and cook for just a few minutes until they have rose to the surface. Drain and toss with 2 tablespoons of melted butter.
13. Serve the Mushroom and Truffle Ravioli in bowls topped with the wild mushrooms, Parmesan, pine nuts and finish by generously drizzling over some more truffle oil.