Wild Mushroom Ravioli with Truffle Oil

Name: Wild Mushroom Ravioli with Truffle Oil
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 cup mixed wild mushrooms (shiitake, porcini, etc.); 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/4 teaspoon nutmeg; Salt and pepper to taste; 2 tablespoons unsalted butter; 1/2 cup heavy cream; 2 tablespoons truffle oil; Fresh parsley for garnish; Additional grated Parmesan for serving

Highlighted under: Global Flavors

When I first tasted wild mushroom ravioli adorned with truffle oil, it was like an explosion of earthy flavors dancing on my palate. The creamy filling complemented by the aromatic truffle took pasta to an entirely new level. I knew I had to recreate this delightful dish at home. The beauty of making ravioli is how customizable it can be, and experimenting with different mushrooms adds a unique twist every time. Join me on this culinary journey and discover the joy of handcrafting these savory gems!

Created by

Eleanor Briggs

Last updated on 2026-01-10T01:01:19.011Z

My journey to create the perfect wild mushroom ravioli began in my local farmer's market. The fresh, earthy scent of wild mushrooms sparked my inspiration, and after many trials, I finally found the ideal mixture of flavors. I discovered that a combination of shiitake and porcini mushrooms offers the depth I was aiming for, and a hint of nutmeg in the filling elevates the entire dish. Each ravioli is a small work of art, and the process is incredibly rewarding.

As I drizzled the luxurious truffle oil over the plated ravioli, I realized it was the finishing touch that tied everything together. It adds a decadent richness that resonates with those who appreciate gourmet flavors. Don't rush through the cooking; allowing the sauce to simmer and the ravioli to soak up the essence makes all the difference in achieving that restaurant-quality experience at home.

        Why You'll Love This Recipe
        Rich, earthy flavors from fresh wild mushrooms
Decadent truffle oil that elevates every bite
Satisfying handmade pasta experience

      

Mastering the Dough

Making perfect ravioli starts with the dough. The ratio of flour to eggs is crucial; using a standard mix of 2 cups of flour to 3 eggs creates a pliable dough that's easy to work with. After mixing, knead until the dough feels smooth and elastic, about 8-10 minutes. Letting it rest allows the gluten to relax, making it easier to roll out. If the dough feels too sticky, gradually incorporate a bit more flour, ensuring it remains tender rather than tough.

When rolling out the dough, aim for a thickness of about 1/16 inch. Using a pasta machine can simplify this process, allowing for consistent thickness. If you don’t have a machine, a rolling pin works well—just be patient. The thinner the dough, the more delicate the ravioli will be. Keep your work surface floured to prevent sticking and avoid adding too much flour, as it can alter the flavor and texture.

Cutting the dough into uniform shapes ensures even cooking and a visually appealing presentation. If you’re new to this, start with squares—about 2 inches wide. Once you get comfortable, try experimenting with shapes using cookie cutters for a fun twist. Remember, the filling should be equal portions for all the ravioli to ensure even cooking and a harmonious flavor balance.

Perfecting the Filling

The wild mushrooms are the star of the filling for this ravioli. Different mushrooms bring unique flavors: shiitakes offer a rich umami taste, while porcini adds a delightful earthiness. To achieve the best texture, finely chop the mushrooms and sauté them at medium heat until they release their moisture and reduce in size, around 5-7 minutes. This process enhances the flavor and prevents the filling from becoming too watery.

Combining the sautéed mushrooms with ricotta and Parmesan creates a creamy filling with a base flavor that complements the truffle oil later. The ricotta's moisture helps bind everything, while the nutmeg adds a subtle warmth. For those looking for a vegan option, try substituting the cheese with a mix of silken tofu blended until smooth and seasoned similarly with nutritional yeast for a cheesy flavor without dairy.

To enhance the depth of flavor, let the filling cool before using it. This allows the ingredients to meld, resulting in a more cohesive taste. If you want an extra layer of complexity, consider adding a splash of white wine to the sautéing mushrooms. This not only intensifies the flavor but also adds a hint of acidity that balances the dish beautifully.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 cup mixed wild mushrooms (shiitake, porcini, etc.)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste

For the Sauce

2 tablespoons unsalted butter
1/2 cup heavy cream
2 tablespoons truffle oil
Fresh parsley for garnish
Additional grated Parmesan for serving

Make sure to use the freshest mushrooms for the best flavor!

Instructions

Make the Pasta Dough

In a large bowl, combine flour and salt. Make a well in the center, add the eggs, and gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth.

Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

While the dough rests, finely chop the mushrooms and sauté them in a pan with a little oil until tender. Mix with ricotta, Parmesan, nutmeg, salt, and pepper. Allow to cool.

Roll and Cut the Dough

After resting, roll out the dough into thin sheets using a pasta machine. Cut into squares or circles, depending on your preferred ravioli shape.

Fill the Ravioli

Place a small spoonful of the filling on one half of the dough. Moisten the edges with water, fold over, and seal by pressing the edges firmly together.

Cook the Ravioli

Bring a pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes, or until they float to the top. Drain and set aside.

Make the Sauce

In a saucepan, melt the butter and mix in the heavy cream. Add truffle oil, stirring until heated through but not boiling. Adjust seasoning if necessary.

Serve

Plate the ravioli, drizzle with the truffle sauce, garnish with parsley and additional Parmesan. Enjoy!

Feel free to add extra toppings like crispy sage for added flavor.

Pro Tips

Make sure to properly seal the ravioli to prevent the filling from leaking during cooking. You can also sprinkle some flour on the dough while rolling to prevent sticking.

Storing and Reheating

If you plan to make the ravioli ahead of time, you can store them in the refrigerator for up to 24 hours. Simply layer them on a floured baking sheet and cover them with plastic wrap to prevent drying out. For longer storage, freeze the ravioli in a single layer on the baking sheet, then transfer them to an airtight container or a resealable freezer bag once frozen. They can be stored for up to three months.

When ready to cook frozen ravioli, there's no need to thaw them first. Simply drop them into boiling salted water and cook them for about 6-8 minutes, or until they float to the surface. This method helps preserve their delicate texture. For sauce preparation, make sure to keep it on low heat while waiting, as waiting for the ravioli can cause them to stick together if left too long in the water.

For serving, consider pairing these ravioli with a simple green salad or grilled vegetables. Adding a drizzle of extra truffle oil just before serving can elevate the dish even further, providing an aromatic finish. This dish is delightful for dinner parties or as a comforting meal for yourself—pair it with a light white wine to enhance the earthy mushroom flavors.

Troubleshooting Common Issues

One common issue is filling and sealing the ravioli correctly to prevent them from bursting during cooking. Always ensure the edges are well sealed; a bit of water or egg wash can help adhere them. If you find any air pockets in the ravioli when sealing, gently press them out before cooking. If a few do break while boiling, don’t worry—just scoop them up carefully and plop them into the sauce for an impromptu pasta dish.

Another potential mishap is a chewy dough, often caused by overworking or adding too much flour during kneading. To remedy this, try making smaller batches. Also, ensure your dough rests adequately; if it's too tough, it will be difficult to roll out and may not cook evenly. Trust your instincts—the dough should feel soft but not sticky after resting.

If the filling is too wet and oozes out during cooking, you might have sautéed the mushrooms on too high a heat, causing too much moisture to remain. In this case, always sauté until the mixture is dry and the flavors concentrated. Adjust the ricotta proportion if needed; sometimes, less is more, to achieve the perfect balance of rich and creamy filling without excess moisture.

Questions About Recipes

→ Can I use store-bought pasta for this recipe?

Yes, store-bought pasta sheets can save time, but fresh pasta adds a delightful texture.

→ What other mushrooms can I use?

You can experiment with any edible mushrooms you like, such as chanterelles or cremini.

→ How can I store leftover ravioli?

uncooked ravioli can be frozen on a baking sheet, then transferred to a bag once frozen. Cooked ravioli can be stored in the fridge for up to 3 days.

→ Is truffle oil necessary?

While truffle oil adds a luxurious touch, you can substitute it with a drizzle of olive oil for a lighter dish.