Loving it!  Ravioli with mushrooms and truffle and crispy sage on top! Super starter that will impress your guests!

25 minutes
Defiant
0 – 5 euro pp

Ingredients for 12 raviolis.:

  • Dough:
  • 200 gr fresh pasta flour
  • 2 eggs
  • salt
  • 1.5 liter of mushroom broth
  • Filling:
  • 150 gr mixed mushrooms
  • chili flakes
  • fresh thyme
  • truffle oil
  • olive oil
  • salt and pepper
  • Sauce:
  • 2 wild mushrooms
  • truffle oil
  • olive oil
  • fresh sage

How to prepare it:

Put the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will come together in one ball, as soon as that is the case it’s ready.

Put the dough in the fridge and start with preparing the filling.

Chop the mushrooms. Keep 2 of them separate and cut them a bit bigger. Put a small pan on the stove and add some oil. Once the oil is hot you can add the mushrooms. Add a decent amount of chili and put the thyme twigs in the pan as well. Turn on the heat and fry the mushrooms for 5 minutes. Add a sip of truffle oil and fry the mushrooms for another 2 minutes.

Put some flour on a clean spot on your dresser. Roll out the dough and keep two long pieces, take these through the lasagna settings (3 times) of your pasta machine. Make sure they are wide enough to create the ravioli’s from. I have a ravioli’s shaper that allows me to create 12 ravioli’s at once (TIP) this is really convenient and if you plan to make ravioli’s more often I would really advice you to get one of these.

Add some flour on your ravioli shaper and roll out the first piece on top of the ravioli shaper, make sure all sides are well covered. Fill up the dough (in the holes) with the mushroom-mixture. Once they are all filled, you put the second pasta sheet on top. Use your rolling pin to strongly press the two pasta sheets together. Make sure all edges are sticking together. Carefully take out the ravioli’s.

Put a pan with the mushroom broth on the stove, once the broth is boiling you add some oil and salt. Add the ravioli’s carefully, they need to cook for about 5 – 6 minutes.

Put a saucepan on the stove as well and add a sip of olive oil. Once the oil is hot you can add the wild mushroom and some leaves of sage. Heat up the oil and fry the mushrooms and sage for a couple of minutes, add a bit of truffle oil. Take them of the stove when the sage leaves are crispy.

Take the ravioli’s one by one out of the pan and put them on a plate, pour a bit of the sage/mushroom sauce oil on top.

Ready to serve!