On the Menu Today~
Mushroom Ravioli with truffle oil
Every once in awhile,
you just need to splurge.
Truffle oil is one of those indulgences.
One 2 oz bottle of black truffle oil was under $20.00
Remember, a little goes a long way.
Usually all that is needed is a teaspoon or
tablespoon to add flavor to any recipe.
I purchased “Oregon Truffle Oil”
100% Natural and Handpicked in Oregon
Mushroom Ravioli with Truffle Oil
is an elegant and delicious dinner…
Perfect with a tossed salad and a glass of white wine~
“From Jack Czarnecki’s kitchen at the Joel Palmer House in Dayton, Oregon comes the first all-natural truffle oil ever produced in the United States. Flavored entirely from wild Oregon white truffles, this unique white truffle oil with it’s rich, scrumptious flavor and aroma, will enhance your personal larder with a truly unique culinary treasure. No less an authority than James Beard declared in 1983 that Oregon white truffles are at least as good as their Italian cousins.”
1 pound dried
porcini, chanterelle or lobster mushrooms
- 1/3 cup Parmesan-Reggiano cheese, grated
white truffle oil, or to taste
salt and pepper
egg, beaten (to seal ravioli edges)
- Soak mushrooms in warm water for 2 hours, drain.
- Saute’ garlic in olive oil for a few minutes, add mushrooms and cook 3 to 4 minutes until excess water evaporates. Add parsley. Transfer mixture to a food processor, add Parmesan-Reggiano cheese and pulse until combined.
- Add white truffle oil, ricotta cheese, salt and pepper. Pulse mixture once. Set mixture aside.
unsifted all-purpose flour
3 to 4 tablespoons
- Measure flour into a medium bowl, make a well in center. Add eggs and water, beat with wooden spoon until dough forms ball and leaves the side of bowl. Turn out onto floured surface, knead until smooth and elastic, about 6 to 8 minutes. Divide into quarters. On a lightly floured surface roll one quarter, (keep remaining dough covered with plastic wrap) into a 17 by 13 inch rectangle. Cover with plastic wrap, roll a second quarter into a 17 by 13 inch rectangle. Cover with plastic wrap.
- Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle. (6 lengthwise and 4 across) Set remaining filling aside. Place first dough rectangle on top, trim edges with a pastry wheel, run pastry wheel between mounds of filling to make 24 ravioli, brush edges of each ravioli with beaten egg, with the tines of a fork seal edges.
- Place on a floured-covered sheet of waxed paper to dry about 15 minutes, turning once. Repeat with remaining dough and filling.
- In a large kettle, bring 8 quarts water to boiling, add 2 tablespoons salt, 2 tablespoons oil and ravioli. Boil gently, covered, 15 to 20 minutes or until done, drain well.
Sprinkle with Parmesan cheese