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- Perfect with a tossed salad and a glass of wine~
- 2 T olive oil
- 2 cloves garlic, minced
- lb dried porcini, chanterelle or lobster mushrooms, soaked in warm water 2 hours, then drained
- 1/4 cup parsley, chopped
- 1/3 cup parmesan-reggiano cheese, grated
- 1 t white truffle oil, or to taste
- 1 cup ricotta cheese
- salt and pepper to taste
- 1 egg, beaten (to seal ravioli edges)
- Add white truffle oil, ricotta cheese, salt and pepper. Pulse mixture once. Set mixture aside.
- Continue with Step 2 in ravioli dough directions.
- Serve with:
- 1-2 T white truffle oil
- 1-2 T balsamic vinegar
- 1-2 T Parmesan cheese
- Ravioli Dough:
- 3 cups unsifted all-purpose flour
- 4 eggs
- 3 to 4 T water
View Full Recipe at Turnips 2 Tangerines
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