Chestnut Mushroom, Porcini & Truffle Oil Ravioli

I have been really bad with cooking lately; I discovered doing it for one person is just uninspiring, and I preferred grabbing something on the go or eating sandwiches for dinner. This is really unlike me, as before I would cook 6 to 7 nights a week, and these days, if I do it twice, I give myself a huge pat on the back, and reward myself with dessert. 

I visited California recently, came back a week ago, and I brought a lot of my cooking accessories. I laid them out all over my kitchen and dining room, and I am starting to feel more inspired. I cooked dinner twice during last work week, and I had a big cook out yesterday. It was an amazing feeling, I love planning my dishes, preparing all the ingredients, and enjoying the whole process. It felt magical!

I brought two suitcases with me; half of one were clothes and shoes, the other half jewellery and accessories, and the second suitcase was full of my kitchen stuff. I left many more things behind, I will probably bring some of it at a later stage, but these little things I have now, make me feel more at home, and excited for the future to come. There is only one thing that makes me sad, which is that I will probably never bring my Lodge cast iron combo cooker for making sourdough bread, but I am trying to keep positive, and maybe I will find something similar here.  

So, the first meal I made had to be autumn inspired. It is my favourite time of the year, and I haven't really cooked anything interesting this season. I wanted to spend a lot of time in the kitchen, get messy, and be tired at the end of the day.  I wanted to use my fancy cookie cutters and pasta press. I wanted to feel like a child, smell the nature, wet forest, be creative. I wanted that comforting feeling of sipping a hot tea from a flask, and cuddling on a sofa wrapped in a huge blanket. I think I have achieved all of that!

These ravioli taste like the best forest experience. Extremely comforting and delicious. Not sure what is better, the filling or the sauce, but both together blew my mind! Try and let me know what you think.

Ingredients (30-40 pieces):

For the filling
  • 150g chestnut mushrooms
  • 10g dried porcini
  • 2 cloves garlic
  • 2 sprigs rosemary
  • 1 tbsp grated parmesan cheese
  • 1 egg
  • olive oil
  • salt & pepper to taste
  • about 1 tsp truffle oil

For the dough
  • 200g flour
  • 2 eggs

For the sauce
  • 10g dried porcini
  • 250ml double cream
  • 2 sprigs rosemary
  • 1 clove garlic
  • salt & pepper to taste

Prepare the dough as per my pasta dough recipe.

Wash chestnut mushrooms, cut into chunks, and place on a baking tray. Add garlic cloves, drizzle with plenty of olive oil, and sprinkle with rosemary. Bake in a preheated oven to 200C / 400F for about 15-20 minutes. After the mushrooms are cooked, let them cool a bit.

Hydrate both portions of dried porcini mushrooms. 

Add the chestnut mushrooms, half portion of hydrated and dried porcini, and garlic into a food processor, and pulse a few times until fine texture. Place aside to cool, and then drain the excess liquid.

In a bowl, mix together the mushroom mixture, egg and parmesan. Mix it to combine, and season with salt and pepper. Then add a tiny bit of truffle oil, mix it, taste, and add more if needed. This ingredient is really powerful, so make sure not to over do it. Remember, a little goes a long way!

Roll out the pasta dough. Portion out the filling with a teaspoon at equal intervals. To get the spacing righ, you can pre-mark the dough with a cookie cutter, and then lay out the filling. Dampen the edges of the ravioli with some water, cover with a second strip of pasta dough, and gently press both pieces of dough together, starting from the centre around the filling, making sure to press all the air out. The last step is very important, the pasta has to be sealed properly, without any air bubbles inside, to avoid it opening during cooking time. Cut the ravioli out with the same cookie cutter, or ravioli stamp or roller cutter.

Cook in salted boiling water for about 2-3 minutes. When ravioli are cooking, prepare the sauce.

Melt some butter in a pan, and add garlic. Cook for about 30 seconds, and add thyme. Once aromatic, add the rest of the hydrated porcini with some porcini water, and cook to reduce the liquid. Add the cream, and some more porcini water, and cook until the sauce reduces a little bit, and smells amazing. Season with salt and pepper. It usually takes me about 5 minutes from the beginning to the end to make it.

Serve with sauce, some more fresh thyme, and generous amount of parmesan.



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