Truffle and Mushroom Ravioli

Ravioli

2 oz chanterelle mushrooms, cut in small dice

2 oz portobello mushrooms, cut in small dice

2 tbsp white truffle oil

1/4 tsp chopped fresh sage

1/2 cup mascarpone

1/2 cup ricotta

1/2 cup grated Parmesan cheese

1 recipe basic pasta dough

flour for dusting

Sauce

3/4 cup hot water

1/2 cup dry porcini mushrooms

1 cup whipping cream

2 Tbsp white truffle oil

1/2 tsp chopped fresh sage

salt

ground black pepper

Egg Wash

1 egg

1 tbsp water

For the filling, heat a large sauté pan over medium-high heat. Sauté the chanterelle and portobello mushrooms in the truffle oil and sage until they’ve softened and have absorbed all their juices. Remove from the heat and let cool. When cool, combine the mushrooms with the 3 cheeses in a large bowl.

For the sauce, pour the hot water over the dry porcini mushrooms, cover and steep for 30 minutes, or until softened. Strain the mushrooms through a fine-mesh sieve or cheesecloth, and reserve the liquid. Inspect the mushrooms, discarding any grit, and chop them finely.

Mix the chopped porcini mushrooms and their reserved soaking liquid, whipping cream, truffle oil, sage and a little salt and pepper in a saucepan over medium heat. Reduce the sauce to thicken it.

Make an egg wash by beating the egg with the water in a small bowl.

Lightly dust a rimmed cookie sheet with semolina or all-purpose white flour.

Lay a pasta sheet over a floured ravioli board, or roll out 2 strips of pasta, and brush with the egg wash. Place a spoonful of mushroom-cheese filling in each indented space. Cover with a second sheet of pasta and run a rolling pin over the top to seal the filling in the pockets. Separate the pieces with a small knife and place in a single layer on the prepared cookie sheet, covered loosely with a tea towel. Repeat with the remaining filling and pasta.

Bring a large pan of salted water to a boil. Drop the ravioli in for about 3 minutes. Drain.

Serve on warm plates and drizzle with the sauce.