Porcini Mushroom Ravioli, Wild Mushrooms, Parmesan Foam & Black Truffle

Porcini Mushroom Ravioli, Wild Mushrooms, Parmesan Foam & Black
Truffle

A dish that speaks directly to the hearts of autumn cuisine lovers and those who cherish the
earthy flavors of the land. These porcini mushroom ravioli are a true delight for the palate.
Each bite is a harmonious fusion between the richness of the intensely flavored porcini
mushroom and the delicate texture of fresh pasta, which embraces the filling with a soft,
enveloping tenderness. The wild mushrooms, elegantly arranged as a garnish, add further depth of flavour.  They provide a beautiful contrast to the creamy ravioli with their pleasing
texture.
The parmesan foam, light and velvety, gently melts in the mouth, revealing a savory note that
enhances the depth of the mushrooms. The addition of black truffle is a masterstroke, adding
a touch of refined elegance with its penetrating aroma that unveils a unique, almost enigmatic
complexity.
Together, this dish is a symphony of earthy, creamy, and aromatic flavors, perfectly balanced.
It celebrates the simplicity of nature while executing it with finesse, making it a true delight
for the senses.

Serves 4

Ingredients for the Egg Pasta:
• 160g plain flour
• 40g semolina flour
• 5 egg yolks
• A pinch of salt
• A dash of olive oil

For the Ravioli Filling:
•250g porcini mushrooms

• 80g ricotta cheese
• 1 tablespoon black truffle sauce TRUFFITALY
• 30g grated Parmesan
• 1 clove garlic
• 1 sprig fresh thyme
• 1 knob of butter

For the Wild Mushrooms:
• 350g wild mushrooms
• 1 knob of butter
• 1 clove garlic
• 1 sprig fresh thyme

For the Wild Mushroom Sauce:
• 1 knob of butter
• 2 large shallots
• 150g sliced button mushrooms
• Trimmings from the wild mushrooms
• 4 tablespoons ruby port
• 4 tablespoons Madeira wine
• 200ml chicken stock

• 1 tablespoon double cream
• 2 tablespoons black truffle oil TRUFFITALY

For the Parmesan Foam:
• 250g double cream
• 100g milk
• 80g Parmesan
Edible Flowers for Garnish

METHOD

For the Ravioli Pasta:
Form a well with the flour on a flat surface, then crack the eggs into the center. Using a fork,
begin to whisk, gradually incorporating the flour into the eggs. Continue mixing to form a
dough. Once the dough begins to come together, remove the fork and knead by hand for a
few minutes until a smooth ball is formed. Wrap the dough in plastic wrap and let it rest on
the countertop for about an hour.

For the Ravioli Filling:
Dice the cleaned porcini mushrooms. In a pan, melt the butter and sauté the chopped garlic
until fragrant. Add the porcini mushrooms and cook, allowing them to brown slightly but not
burn. Add the thyme, let it infuse, and then turn off the heat. Let the mixture cool, then
remove the thyme. Add the ricotta, Parmesan, and season with salt and pepper. Blend the
mixture until smooth. Finally, stir in the black truffle sauce, mix well, and roll out the pasta
for the ravioli. Cut the pasta into 5cm squares and form the ravioli.

For the Wild Mushroom Sauce:
Finely chop the shallots and soften them in butter without allowing them to color. Add the
sliced button mushrooms and sauté gently, allowing the moisture to evaporate. Pour in the
port and Madeira wine, and reduce by half. Add the chicken stock and let it reduce further.
Finally, add the cream and reduce to the desired consistency. Strain the sauce through a sieve,
adjust with salt and pepper, and stir in the black truffle oil. Keep warm.

For the Parmesan Foam:
Combine all ingredients in a bowl, whisking together. Heat the mixture to 85°C (185°F).
Strain the sauce through a sieve and keep warm. Use an immersion blender (hand blender) to
blend the sauce into foam when the ravioli is cooking.

For the Wild Mushrooms:
Sauté the wild mushrooms gently in butter, making sure they don’t color. Add some thyme,
season with salt and pepper, and prepare to plate.

PLATING

Boil the ravioli for about two minutes in salted water, then drain. On each plate, spread a base
of the wild mushroom truffle sauce, arrange the hot ravioli on top, and drizzle with the
parmesan foam. If desired, garnish with a few edible flowers.

Created by Ivonne Barillari

13/01/2026