Mushroom Ravioli with White Truffle Oil

>> Monday, December 28, 2009

Ok so let's talk about this. First off, I must give full credit to Leah for everything that I am about to describe. My very own aspiring chef and roommate cooked me one the best home-cooked meals I have ever had.

Last night Leah prepared homemade mushroom and shallot ravioli which we finished off with olive oil, salt and pepper, parmesan cheese and a drizzle of the ever so luxurious white truffle oil. The best part -- this recipe only takes about 30 minutes!


  • 1 packet cremini, shitake, portabello mushrooms (really any kind you like)
  • 1 package wonton wrappers or papers
  • 1 tbsp butter
  • 2 shallots finely diced
  • 1/4 cup heavy cream
  • 2-3 sprigs thyme, leaves removed and chopped (just a little sprinkle if dried)
  • 2 tbsp white wine
  • 2 tbsp mascarpone
  • 1/4 cup grated Parmesan (or more :) )
  • Salt and Black Pepper
  • 1 egg (for egg wash which is egg and splash of water to act as glue to hold ravioli together)
  • Olive oil
  • White truffle oil (optional but SOOOO worth it)


Finely dice the shallots and add them to a warm pan of melted butter (medium to medium high heat.) While the shallots are cooking, dice up the mushrooms and add them to the shallots when they are clear. Let everything cook for a minute or two then add in the wine (maybe have a glass while you are cooking...)

Let that mixture cook and reduce for a minute then add in the cream and thyme (again just sprinkle if you are using dried thyme.) Reduce until the mixture is thick and then remove from heat.

Once removed from heat add in mascarpone and parmesan, then season to taste (and try not to keep "tasting"; its tough, but you will need the filling...)

When the mixture becomes cool add a teaspoon to your wonton wrapper (becareful to not overfill because it becomes a mess) and with your egg wash brush the edges and fold over to make little raviolis.

If you are really fast you could have your large pot of salt water boiling while you are making your raviolis but don't feel pressured. Either way bring a large pot of salt water to boil. Allow the raviolis to cook for 1-2 minutes so they are al dente.

Put those suckers on a plate and sprinkle (or cover if you're like me) with parmesan, drizzle of olive oil, and a slight drizzle of truffle oil.

If that's not the best ravioli you have ever had then I will just have to make it for you. I guarantee you won't find a better recipe.

Many thanks to Leah and her divine culinary skills!


annie September 3, 2008 at 11:19 PM  

yummy!!! kinda reminds me of gabriel's!! do you think even a cook-iliterate can do this??

Renee Barone September 10, 2008 at 10:55 AM  

Yes of course! Anyone can do this, it just takes patience, you can't really mess it up or anything!

Unknown December 27, 2009 at 5:22 PM  

This recipe is amazing!!! Don't skip the truffle oil, it really makes it but be sure to use very little to start (you can always add more if desired). My husband and I make our own pasta also (its really very easy, don't be intimidated). I just got a ravioli press for christmas so i am even more excited to make this again, in the past we have just done it by hand.

film fan December 28, 2009 at 5:13 PM  

YES!!!! I LOVE this one. I also enjoy the version of this on bread. :)

Basset Certification Training November 2, 2011 at 9:29 AM  

Interesting recipe with white truffle sauce! I'll be making this recipe this weekend because my dad is coming after a year in other country. Thanks for posting this amazing recipe!


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