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Wild Mushroom Ravioli With Truffle Sauce & Pecorino Cheese


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  • 1 lb. Each of Chanterelle, Morel & Porcini Mushrooms
  • 1/3 C. Shallots, chopped
  • 3 Tbsp. Garlic, chopped
  • 1 tsp. Thyme, chopped
  • 6 Tbsp. Dry White Wine
  • 2/3 C. Grated Parmesan Cheese
  • 6 Tbsp. Mascarpone Cheese
  • 1/2 Bunch Italian Flat-Leaf Parsley
  • Salt & Pepper to Taste
  • 3 Sheets Fresh Pasta


Servings 4


Step 1

Saute the mushrooms on med-high heat till chanterelles brown. Add shallots, garlic & thyme & cook for 2 min. Deglaze pan with wine, cover & cook for 5 min. over med heat. Uncover & let mushroom mixture rest & excess moisture evaporate. Remove from heat, transfer to a food processor & puree. Combine with cheeses, parsley, salt & pepper. Cool. Using a round cutter, cut an even number of circular disks from the pasta sheets. Place a spoonful of the mushroom mixture on half of the pasta disks, moisten the edges with water, & cover with the remaining pasta disks. Place the ravioli in salted, boiling water for 3 min, removing promptly. Divide ravioli on serving plates & cover with truffle sauce *See Truffle Sauce- Under "Sauces & Dips " Drizzle with Olive Oil & Salt, & Garlic Bread Crumbs.


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