Mushroom and black truffle ravioli
first courses from Italy
Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porc...
Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms
translated by Italian with
Riot of gourmet flavors!
In a bowl or on a pastry board make the fountain with the flour and in the middle put salt eggs and a little truffle oil.
Knead well until the dough is compact and smooth, wrap it in plastic wrap and let it sit at room temperature for about 30 minutes.
Meanwhile take care of the filling: cook 150g of pumpkin in the oven with salt, pepper and oil until soft (150 ° c static oven about 20 minutes)
Transfer to a bowl, mashed with a fork along with ricotta and a little grated truffle.
Prepare the sauce: in a pan, sauté the diced pumpkin with the dried porcini mushrooms previously soaked for 30 minutes with salt, pepper and truffle oil. If you want, add a knob of butter.
Take back the dough and roll it out. Make circles with a pastry cutter.
Lay a little stuffing inside the discs and close well in a crescent shape, pressing well with your fingertips.
Bring the water to a boil and cook the ravioli for about 8 minutes.
Transfer them to the pan with the sauce and a tablespoon of cooking water, sauté for a couple of minutes and serve with a sprinkling of truffle on top!