Ravioli with mushrooms, cream, and truffle oil

Ravioli dough

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  Step 1

  Make a well with the flour and add a pinch of salt into the center.
  Place the eggs in the well.

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  Step 2

  Using a fork, start beating the eggs while gradually incorporating the flour.

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  Step 3

  Form a smooth dough ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature.

Mushroom filling

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  Step 4

  Rinse the mushrooms under clear water and separate the stems from the caps.
  Set the stems aside and finely chop the caps.

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  Step 5

  In a hot skillet, melt the butter and sauté the mushrooms for about 10 minutes until all the liquid has evaporated.
  If there is too much liquid, drain it. Season with salt, pepper, and chopped parsley.
  Set aside.

Mushroom sauce

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  Step 6

  While the dough rests, prepare the sauce that will accompany the dish.
  Peel and finely chop the shallot.
  Coarsely chop the mushroom stems and sauté them with the shallot in a hot skillet for about 10 minutes.

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  Step 7

  Place everything in a tall container, pour in the cream, and blend with an immersion blender.
  Season with salt and pepper.
  Set aside.

Preparing the Ravioli

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  Step 8

  After the resting time, roll out the ravioli dough and pass it through a pasta roller to create a thin sheet.
  Don't hesitate to flour the dough and the work surface.

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  Step 9

  When the dough is thin enough, cut out 24 circles using a cookie cutter.

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  Step 10

  Place a circle of dough down, then add a teaspoon of the mushroom filling in the center.

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  Step 11

  Dampen the edges of the ravioli with a little water and seal it with a second disc of dough.

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  Step 12

  Cook the ravioli in salted boiling water for three minutes.

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  Step 13

  In a shallow plate, add a generous tablespoon of mushroom sauce. Place three ravioli on top, drizzle with a bit of sauce, and add a tablespoon of truffle oil.
  Garnish with a few parsley leaves, and you’re done!