| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 40 min | 15 min | 55 min |
Servings
8
Ingredients
Fresh Pasta, Yield 1 3/4 pounds
3/4 pound AP Flour or 2 3/4 cups
4 whole Eggs
3 Yolks
1/8 cup Extra virgin olive oil
Wild Mushroom Filling
2 tablespoons Butter
2 tablespoons Shallots finely chopped
1 pound Wild mushrooms finely chopped
4 tablespoons White wine
1/2 cup Heavy cream
TT Salt and Pepper TT=To Taste
Roasted Cauliflower
4 cups Cauliflower florettes
1 gallon Blanching water
4 tablespoons Butter, melted
TT Salt and Pepper TT= To Taste
Truffle Cream Sauce
2 tablespoons Butter
2 tablespoons Shallots
2 cups Heavy cream
1 teaspoon Truffle oil
TT Salt and Pepper TT= To Taste
Service
1/2 cup Cornmeal
1 cup Water
1 Brush
2 tablespoons Parsley finely chopped
Directions
Pasta
Machine method:
Place 3/4 pound of flour into bowl, add remaining ingredients. Mix until all ingredients are fully incorporated. Remove from bowl and knead in additional flour if needed until the dough is tacky but not sticky. Remember to test the inside for this. Wrap in plastic wrap and store in the refrigerator for at least 30 minutes or until ready to use. Note: the Dough may need more flour.
Well Method:
Make a well out of the flour and place the wet ingredients in center. Slowly stir the wet ingredients and begin to bring the flour in a little at a time. Be careful not to break a whole in the wall. Keep mixing the dry ingredients into wet, knead in additional flour until the dough is tacky but not sticky. Remember to test the inside for this. Wrap in plastic wrap and store in the refrigerator for at least 30 minutes or until ready to use.
Wild mushroom filling
Place the butter into a sautee pan and put over medium heat until melted. Add the shallots and cook until translucent about 2 minutes. While stirring add the mushrooms and cook for about five minutes. Add the white wine and cook until dry then the heavy cream and reduce by about half. Season To Taste with salt and pepper, cool and hold for service.
Roasted Cauliflower
Preheat oven to 400 degrees. Place the cauliflower florettes into boiling water and let cook for about one minute. Remove from water and let the water drain off then place into a medium size bowl and add the melted butter. Stir the cauliflower to ensure it is covered with the butter then season to taste with salt and pepper. Place onto a sheet pan and put in the oven for about 15 minutes until it is caramelized. Hold for service.
Truffle cream sauce
Place the butter and shallots in a sautee pan and place over medium heat and cook until the shallots are translucent. Add the heavy cream and reduce it by about 25%.,Add the truffle oil and season to taste with salt and pepper.
Service: 4 People
Place one gallon of water into your pot, bring to a boil then add enough salt so it tastes like the sea. Roll out the pasta dough into sheets. Cut the sheets into 32 squares about 3”*3”. Place about one tablespoon of filling into each square. Lightly brush the corners of the dough with water then form them into a triangle forcing out all of the air. Warm your truffle sauce and cauliflower. Place 16 of the raviolis onto a sheet pan with parchment and freeze for next time. Cook 16 of the raviolis and place them into the boiling water and cook until they float. Drain, then place into the sauce. Let sit in the simmering sauce for about one minute so it take on some of the flavor of the sauce. Divide up into 4 warm pasta bowls and garnish with the warm roasted cauliflower and parsley, serve, Enjoy!
