Saturday, March 18, 2006

Maitake Ravioli with Truffle Oil

What is better than a going to the farmer's market, then coming home and cooking something with the spoils of the day? Nothing, that's what.

This morning, Antonia and I and the puppy went to the Farmer's Market. While walking past the stalls, I came across a fungal find that I could not pass up. Ever. Maitake mushrooms. How often do we see these in California? Almost never, I'd imagine. It turns out that the Solano Mushroom Growers (I think that is what the sign said) have started to grow maitake mushrooms. At $5 for 1/4 lb, they are not cheap, but also not an everyday find. I bought a quarter pound and started to think up what I could make with them.

When I got home, I remembered that there was a block of frozen pasta dough sitting in the freezer left over from when me made pasta 2 weekends ago. Perfect. Maitake Ravioli.

Maitake Ravioli with White Truffle Oil

1/4 lb maitake mushrooms, chopped into small pieces
2 tbs minced shallot
2 tsp minced garlic
2 tbs olive oil
2/3 cup grated parmesan cheese (Parmigiano Reggiano if you are lucky and rich)
1 recipe pasta dough (see here)
white truffle oil
parsely, chopped for garnish

In a sautee pan, heat up the olive oil. When it is hot, add the shallots and sautee for ~30 seconds. Add the mushrooms and sautee for 2 minutes. Then add the garlic and sautee for one more minute. Move the mushroom mixture to a bowl and stir in the cheese.

Roll down the pasta dough to the 1 setting on a pasta machine. Mound 1 tablespoon of filling onto the center of the dough. Only use 1 half of the dough. Once there are enough mounds of filling to cover 1/2 of the strip of dough, fold over the other half and press the ravioli. Make sure when pressing the ravioli that you get out all of the air. When folding over the dough, wet your fingers and lightly wet one side of the dough (the side with the filling) where the dough halves are going to touch to get a good seal. Cut the ravioli apart and press the edges with a fork lightly.

Bring a large pot of water to a gentle boil. A rolling boil may be to vigorous for the delicate ravioli. Let them boil for 4 minutes. Take them out with a slotted spoon and let them drain.

Dribble a little bit of white truffle oil over the ravioli and garnish with fresh chopped parsley.

Mmmmmmmmmmm..... I can still taste truffle oil in my mouth. It is an expensive ingredient, but brings so much flavor to a dish.


1 comment:

Michael Hoang said...

hello, i was wondering if i could use this recipe. all the credit will go to you and directly link back to you. please email me at