Mushroom and Truffle Ravioli with Sage Butter
Mushroom and Truffle Ravioli with Sage Butter is a more involved Italian pasta dish: plan on about 1 hr 15 min for 2 servings. The main ingredients are all-purpose flour, eggs and mixed mushrooms. The cooking is mostly sautéing. It is vegetarian. Each serving has about 580 calories and 18 g of protein.
- Total time
- 1 hr 15 min
- Servings
- 2
- Difficulty
- Hard
- Calories
- 580 kcal
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Ingredients
For 2 servings
- 200 gall-purpose flour
- 2eggs
- 200 gmixed mushrooms
- 100 gricotta cheese
- 2 tsptruffle oil
- 60 gbutter
- 8 leavesfresh sage
- 30 gParmesan cheese
- 1 pinchsalt
Instructions
- Make the pasta dough by mounding the all-purpose flour on a surface, creating a well in the center. Add the eggs and a pinch of salt. Gradually incorporate the flour until a smooth dough forms. Knead for 8 minutes, wrap, and rest 30 minutes.
- Finely chop the mixed mushrooms and saute in a little butter over high heat until dry and golden. Mix with ricotta cheese, a drizzle of truffle oil, and salt. Let the filling cool.
- Roll the dough very thin and cut into rounds. Place a teaspoon of filling on each, fold and seal the edges tightly, pressing out air. Cook the ravioli in salted boiling water for 3 minutes until they float.
- Melt remaining butter in a pan over medium heat until it foams. Add fresh sage leaves and cook until crispy and the butter turns golden brown. Toss the drained ravioli in the sage butter, finish with grated Parmesan cheese and remaining truffle oil.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 18 g
- Fat
- 28 g
- Carbs
- 64 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- Diet: vegetarian
- In cookbook: Date Night In
