Truffle Ravioli with Mushrooms and Sage
Homemade ravioli with mushroom and sage sauce
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
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