Ravioli with porcini mushrooms in onion sauce
6 servings
90 minutes
Ravioli with white mushrooms in onion sauce is a refined dish of Italian cuisine that combines tender dough, the aroma of forest mushrooms, and a velvety sauce. Historically, ravioli emerged in medieval Italy as a way to wrap filling in dough while preserving its freshness. White mushrooms give the dish a rich, earthy flavor with subtle nutty notes, while the onion sauce provides a soft creamy texture. This delicacy is perfect for a cozy dinner or festive table, offering harmony of flavors and aromas. It is served hot alongside a glass of dry white wine that enhances the woody tones of the mushrooms. Immersing oneself in this gastronomic masterpiece allows one to feel the warmth of an Italian home where every meal is an art and enjoyment.
1
Sift the flour onto a work surface and make a well at the top of the flour mound. Beat the eggs, pour them into this crater, and gently knead the dough. If the dough is too sticky, add flour. The dough should be dry, soft, and smooth. Roll it into a ball, cover it, and set it aside while you prepare the filling.
- Wheat flour: 30 g
- Chicken egg: 3 pieces
- Wheat flour: 30 g
2
Melt the butter in a large skillet. Add finely chopped shallots and crushed garlic, and cook on low heat, stirring, for 5 minutes until the onion is soft. Add finely chopped mushrooms and lemon juice, season with salt and pepper to taste. Cover and cook for another 10 minutes, ensuring excess juice does not evaporate. Remove the skillet from heat and let it cool slightly.
- Butter: 50 g
- Shallots: 1 piece
- Garlic: 1 clove
- White mushrooms: 500 g
- Lemon: 1 piece
- Salt: 1 teaspoon
- Ground black pepper: to taste
3
Divide the dough in half and roll out into two very thin squares. Place small portions of filling on one of the squares: they should be at least 2.5 cm apart. Moisten the space between the filling and the second square of dough with water: using wet hands or preferably a brush. Cover the filling with the second square, wet side down. Then, use a special pasta knife to cut the square into ravioli. If you don't have such a knife, you can cut the ravioli with a regular sharp knife, but first, you need to press the strips of dough between the filling pieces together so that the ravioli don't fall apart when you cut them. This can be done with the handle of a fork or knife, or with your fingers.
4
Prepare the sauce: melt butter in a pan, add finely chopped leek, and cook on low heat, stirring, for 5 minutes until soft. Add broth and cook for another 10 minutes. Let it cool slightly, then blend, add cream, and mix well. Pour the sauce into a clean saucepan and heat slowly. Season with salt and pepper. If the sauce is too thick, add broth.
- Butter: 50 g
- Leek: 500 g
- Chicken broth: 4 tablespoons
- Cream: 100 ml
- Salt: 1 teaspoon
- Ground black pepper: to taste
5
Bring salted water to a boil in a large pot. Crumble in the broth cubes. Add the ravioli in batches and bring to a boil again. Then cook for 4 minutes. Drain the water and serve immediately with sauce.
- Salt: 1 teaspoon
- Bouillon cube: 2 pieces