Truffle Ravioli with Mushrooms and Sage

Truffle Ravioli with Mushrooms and Sage

Truffle Ravioli with Mushrooms and Sage is a delicious meatless meal of homemade ravioli dough filled with ricotta cheese and Black Truffle Pecorino cheese. The ravioli are topped with a buttery mushroom and sage sauce. The whole dish is sprinkled with more of the delicious Black Truffle Pecorino cheese. Since I used my Phillips Pasta Machine, this whole dish took me less than one hour from start to finish. If you don’t have a Phillips pasta machine, please use the dough recipe for my Ricotta and Parmesan Ravioli.

The Equipment You’ll Need

  • A Phillips Avanti Pasta Machine- You will need this machine to make this dough recipe.
  • A Pot- Use a big pot to boil water for the ravioli.
  • A Large Skillet- I use a big skillet to cook my mushroom sauce. That works best for completely covering the ravioli in this delicious mushroom sauce.

The Ingredients You’ll Need for Truffle Ravioli with Mushrooms and Sage

  • Fresh Ricotta Cheese- Of course, you could use regular supermarket ricotta cheese for this recipe. But, I really prefer the taste and thick consistency of fresh ricotta cheese.
  • Black Truffle Pecorino Cheese- This cheese is all you need to give this dish terrific truffle flavor. You can find it with the gourmet cheeses at your market.
  • Flour- I use all purpose flour in this recipe.
  • Sage- Be sure to use fresh sage.
  • Mushrooms- I use plain white mushrooms in this recipe.

How I Made My Ravioli

  • First, I set up my pasta machine. I’m definitely mechanically challenged, so I had to ask my teen for assistance.
  • Then, I stirred together the filling ingredients.
  • Next, I measured and weighed all my ingredients for the dough.
  • Then, I added the dough ingredients to the machine, and in five minutes, all my pasta sheets were ready to cut.
  • Next, I filled and sealed all the ravioli.
  • Next, I made the mushroom and sage sauce.
  • Then, I boiled the water. I was careful to make sure the water was just barely bubbling.
  • Finally, I tossed the ravioli in the sauce.

One of the things I love about these Truffle Ravioli with Mushrooms and Sage, is that you can make them ahead of time and then heat them up in the microwave. So, if you love truffles, you need to try this quick and easy ravioli recipe.

Truffle Ravioli with mushrooms and sage
Truffle Ravioli with Mushrooms and Sage
truffle ravioli with mushrooms and sage

Truffle Ravioli with Mushrooms and Sage

Homemade ravioli with mushroom and sage sauce
Prep Time 40 minutes
Cook Time 7 minutes
Total Time 47 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 430 kcal

Equipment

  • Phillips Avanti Pasta Machine

Ingredients
  

  • 1 cup fresh ricotta
  • 1 large egg
  • ¾ cup Black Truffle Pecorino cheese, grated
  • 500 grams all purpose flour
  • 190 ml liquid (1 large egg plus water)
  • 1 egg white

For the Mushroom Sage Sauce:

  • 4 tbsp. unsalted butter
  • 1 pound sliced mushrooms
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. chopped fresh sage
  • 1 tbsp. extra virgin olive oil
  • 1 cup grated Black Truffle Pecorino cheese

Instructions
 

  • Begin by mixing together the ravioli filling: In a small bowl, stir together the ricotta, truffle cheese, and egg.
  • Set up your pasta machine with the lasagna attachment on and add the flour.
  • Turn it on and add the liquid.
  • Lay the pasta sheets on parchment lined pans and cover with plastic wrap.
  • Cut each pasta sheet into two and a half inch wide rectangles, and top half with a teaspoon of filling. Paint the edges with the beaten egg white and press another cheese free rectangle on top. Press all around the edges with first your finger, and then a fork. Place them back on the pans and cover with plastic.
  • Bring a large pot of salted water to a small boil. Meanwhile make the sauce: In a large skillet melt the butter, and cook the mushrooms on medium heat until they're browned, for about ten minutes. Add the sage. Keep warm.
  • Add the ravioli to the barely boiling water. Simmer for about seven minutes. Drain and add to the sauce. Drizzle with the oil, and toss with the cheese.

Nutrition

Calories: 430kcal
Keyword meatless meals, ravioli, truffle ravioli, truffles
Tried this recipe?Let us know how it was!

Ricotta and Parmesan Ravioli with Pomodoro Sauce

Oversized ravioli stuffed with a creamy ricotta and parmesan filling.
Prep Time 2 hours
Cook Time 45 minutes
Resting time 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • pasta rolling machine

Ingredients
  

For the Ricotta and Parmesan Ravioloni:

  • 3 cups all-purpose flour (360g)
  • 4 large eggs, beaten
  • 1 tsp. extra virgin olive oil
  • ¼ tsp. kosher salt
  • cups fresh ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 egg yolks
  • ½ tsp. kosher salt

For the Pomodoro Sauce:

  • 6 plum tomatoes, stems cut out
  • 1 tbsp. butter
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. minced garlic
  • 1 cup minced onion
  • 2 tbsp. red wine
  • 1 bay leaf
  • ½ cup chicken broth
  • 3 basil leaves
  • ½ tsp. sugar

Instructions
 

For the Ricotta and Parmesan Ravioloni:

  • On a large cutting board, place the flour in a large mound. Make a crater in the center and add the eggs, olive oil, and salt. Using a fork, slowly incorporate the flour into the eggs. When the dough becomes very thick, use your hands to finish mixing the dough. You may not need all the flour for your dough.
  • Knead the dough for 5 minutes or until it's smooth. Cover it with a bowl and let it rest for 30 minutes. Meanwhile, mix the ricotta, Parmesan, egg yolks, and salt together, for your filling.
  • Cut the dough into 6 equal pieces. Cover 5 pieces with a towel. Roll the sixth piece into a small rectangle, dust it with flour, and feed it into the pasta machine, on the thickest setting. Repeat feeding it through the machine, using a narrower setting each time, until the dough is very thin. Repeat with the remaining 5 pieces. After you roll out each piece of dough, cover it very loosely with plastic wrap.
  • Lay out one strip of dough at at time, and put teaspoons of filling in a line, about two inches apart, in the upper half of the dough strip. Dab water all around the cheese, fold the bottom of the dough on top of the cheese, and then cut it with a pastry or pizza wheel.
  • Bring a large pot of salted water to a boil, and cook the ravioloni in 4 batches for about 5 minutes each. Drain and serve with Pomodoro Sauce.

For the Pomodoro Sauce:

  • In a three quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their skins have loosened.
  • Drain and peel the tomatoes, and chop them up.
  • In a large Dutch oven, heat the butter and oil and cook the onion, and garlic until they're softened. Add the tomatoes and the rest of the ingredients, and simmer for 25 minutes, stirring frequently.
Keyword meatless
Tried this recipe?Let us know how it was!