Ricotta Ravioli with Chanterelles and Black Truffle
Serves 4 · Prep: 50 minutes · Cook: 30 minutes · Rest: 30 minutes · Total: about 1 hour 50 minutes
Drain the ricotta overnight. That sounds fussy until a wet filling splits the first raviolo in the pot. Thick ricotta stays where you put it and gives the pasta clean, full centers.
Fresh black truffle is expensive and seasonal. Use it when you find it. A small amount of good truffle butter gives the sauce the right direction the rest of the year.
Ingredients
Pasta dough
- 2 cups 00 flour or all-purpose flour, plus more for dusting
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon kosher salt
Ricotta filling
- 1½ cups whole-milk ricotta, drained overnight
- ½ cup finely grated Parmesan
- 1 large egg yolk
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped basil
- Small pinch of freshly grated nutmeg
- ½ teaspoon kosher salt
- Black pepper
Sauce and mushrooms
- 1½ cups tomato passata
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, finely chopped
- 8 ounces chanterelle mushrooms, cleaned and cut into large pieces
- 4 tablespoons unsalted butter
- ¼ cup dry white wine
- 1 teaspoon fresh lemon juice
- 2 teaspoons truffle butter or 1 tablespoon shaved fresh black truffle
- Basil leaves
- Finely grated Parmesan
Instructions
- 1
Make the pasta dough
Put the flour on a work surface and make a well in the center. Add the eggs, yolk, olive oil, and salt. Beat the eggs with a fork, pulling in flour a little at a time. Knead for 8 to 10 minutes, until smooth. Wrap and rest at room temperature for 30 minutes.
- 2
Make the filling
Mix the drained ricotta, Parmesan, egg yolk, lemon zest, basil, nutmeg, salt, and black pepper. The mixture needs to hold a mound on a spoon. Refrigerate while you roll the pasta.
- 3
Roll the pasta
Divide the dough into four pieces. Keep three covered. Flatten one piece and pass it through a pasta machine, narrowing the rollers one setting at a time, until the sheet is thin enough to see your hand through it.
- 4
Fill the ravioli
Lay the pasta sheet on a lightly floured surface. Place rounded teaspoons of filling 2 inches apart along one half. Brush around the filling with water, fold over the other half, and press out the air. Cut into large squares and seal the edges firmly. Repeat with the remaining dough and filling.
- 5
Warm the tomato sauce
Cook the passata with 1 tablespoon olive oil and a pinch of salt in a wide skillet for 8 to 10 minutes. Keep it warm over low heat.
- 6
Brown the chanterelles
Heat the remaining tablespoon olive oil and 1 tablespoon butter in another skillet over medium-high heat. Add the chanterelles in one layer. Cook for 4 to 5 minutes, turning once. Add the shallot and cook for 1 minute.
- 7
Make the butter sauce
Pour the wine into the mushroom pan and reduce for 1 minute. Add the remaining 3 tablespoons butter and the lemon juice. Swirl the pan until the butter melts. Stir in the truffle butter, if using, after the pan comes off the heat.
- 8
Cook the ravioli
Bring a wide pot of salted water to a gentle boil. Cook the ravioli in batches for 3 to 4 minutes, until the pasta is tender and the filling is hot. Lift them out with a spider or slotted spoon.
- 9
Plate
Spoon tomato sauce onto warm plates. Add the ravioli, chanterelles, and brown butter. Finish with basil, Parmesan, and shaved fresh truffle if using.
Recipe notes
Cook’s notes
- Freeze uncooked ravioli in one layer on a floured tray, then transfer them to a freezer bag. Boil from frozen and add 1 to 2 minutes to the cooking time.
- Use cremini mushrooms when chanterelles are unavailable. Brown them in two batches so they do not steam.
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