Porcini mushroom ravioli in a creamy sauce is a truly irresistible dish, perfect for anyone who loves rich, comforting flavors with an elegant touch. This recipe brings the taste of Italy to your table with delicate, homemade ravioli filled with earthy porcini mushrooms. The delicate homemade pasta encases a savory filling of earthy porcini mushrooms, delivering a deep, nutty taste in every bite. The creamy sauce enhances the mushrooms’ natural flavor while adding a velvety texture that coats the ravioli perfectly. Fresh herbs and a sprinkle of Parmesan elevate the dish, creating a harmonious balance of taste and aroma. This indulgent yet refined meal is ideal for special occasions or a gourmet dinner, offering both sophistication and satisfaction.
Porcini Mushroom Ravioli in a Creamy Sauce
For the dough:
- 300 g all-purpose flour
- 3 eggs
- 1 tbsp olive oil
- A pinch of salt
For the filling:
- 400 g porcini mushrooms (fresh, pickled, or dried)
- 1 medium onion
- 2 cloves of garlic
- Salt, black pepper
- Fresh herbs (parsley, rosemary)
- 2 tbsp oil for frying
For the sauce:
- 200 ml heavy cream (33%)
- 50 g butter
- 50 g Parmesan cheese
- Salt, pepper
Preparation:
- Place the flour in a bowl and make a well in the center. Crack in the eggs, add the oil and salt. Mix with a fork from the center, gradually incorporating the flour. Once combined, knead by hand for 8–10 minutes until the dough becomes elastic and smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Wash and finely chop the mushrooms. Chop the onion and garlic. Heat a pan with oil, sauté the onion until golden. Add the mushrooms and cook until the liquid evaporates. Add the chopped garlic, salt and pepper. Remove from heat and stir in the chopped herbs. Let cool.
- Divide the dough in half. Roll out one portion very thinly (about 2 mm). Place about a teaspoon of filling on the dough every 5–6 cm. Roll out the second portion of dough and place it on top. Press the dough firmly around the filling with your fingers. Using a ravioli cutter or knife, cut the dough into squares. Press the edges firmly with a fork.
- Bring a large pot of salted water to a boil. Cook the ravioli for 3–4 minutes—when they float to the surface, they’re ready.
- Melt the butter in a pan and add the cream. Heat gently without boiling. Season with salt and pepper. Add the cooked ravioli and gently mix. Sprinkle with grated Parmesan cheese and fresh herbs.