Porcini & Field Mushroom Ravioli

Serves: 4
Total time: ~1 hour

Porcini and field mushroom ravioli filled with a rich, earthy mushroom purée, nestled atop tender braised leeks and sweet charred corn. A silky truffle velouté is poured tableside, its aromatic depth lifting the savory filling while a sprinkle of microgreens and a dusting of Parmigiano add brightness and umami. Rustic yet refined, this dish balances forest flavors and summer corn with luxurious, velvety sauce for a comforting, elegant starter.

Ingredients

Ravioli Filling

• 1 oz dried porcini mushrooms (30 g)

• 8 oz field mushrooms or cremini, finely chopped (225 g)

• 1 small shallot, minced (about 2 tbsp / 30 g)

• 1 clove garlic, minced

• 1 tbsp olive oil (15 ml)

• 2 tbsp butter (30 g)

• ¼ cup ricotta (60 g)

• ¼ cup finely grated Parmesan (25 g)

• ½ tsp fresh thyme leaves

• Salt & freshly cracked black pepper to taste

Fresh Pasta Dough

• 2 cups all-purpose flour (250 g)

• 3 large eggs

• 1 tbsp olive oil (15 ml)

• Pinch of salt

Or use 12 oz fresh pasta sheets (340 g) if preferred.

Braised Leeks

• 2 medium leeks (white & light green parts only), sliced (about 2 cups / 250 g)

• 1 tbsp butter (15 g)

• ¼ cup dry white wine (60 ml)

• ¼ cup vegetable or light chicken stock (60 ml)

• Salt to taste

Charred Corn

• 1 cup fresh corn kernels (150 g)

• 1 tsp olive oil (5 ml)

• Pinch salt

Truffle Velouté

• 2 tbsp butter (30 g)

• 2 tbsp all-purpose flour (16 g)

• 2 cups warm vegetable or light chicken stock (480 ml)

• ¼ cup heavy cream (60 ml)

• 1–2 tsp truffle oil (5–10 ml), to taste

• Salt & white pepper to taste

Instructions

1. Make the Filling

Soak dried porcini in hot water for 15 minutes. Drain and finely chop (reserve soaking liquid for extra depth if desired).

Heat olive oil and butter in a sauté pan.
Add shallot and cook 2–3 minutes until soft.
Add fresh mushrooms and cook 6–8 minutes until moisture evaporates.
Stir in porcini and thyme. Season well.

Cool slightly, then mix with ricotta and Parmesan. Chill while preparing pasta.

2. Make the Pasta

Combine flour and salt on a work surface.
Create a well and add eggs and olive oil.

Mix, then knead for 8–10 minutes until smooth and elastic.
Wrap and rest 30 minutes.

Roll thin (setting 6–7 on pasta machine).
Place small spoonfuls of filling, seal with egg wash, remove air pockets, and cut into ravioli.

3. Braise the Leeks

Melt butter in a pan over medium-low heat.
Add leeks and a pinch of salt. Cook gently 3–4 minutes.

Add wine and stock. Cover and simmer 8–10 minutes until tender and silky.

They should be soft and lightly sweet, not browned.

4. Char the Corn

Heat a pan until hot.
Toss corn with olive oil and salt.

Cook undisturbed 2–3 minutes until lightly charred. Remove from heat.

5. Make the Truffle Velouté

Melt butter in a saucepan.
Whisk in flour and cook 1–2 minutes (do not brown).

Gradually whisk in warm stock until smooth.
Simmer 5–7 minutes until slightly thickened.

Stir in cream and simmer 2 more minutes.
Finish with truffle oil, salt, and white pepper.

The sauce should coat the back of a spoon — light and silky, not heavy.

6. Cook the Ravioli

Bring salted water to a boil.
Cook ravioli 3–4 minutes until tender and floating.

Transfer gently into the velouté to glaze lightly.

Plating

• Spoon velouté into shallow bowls.

• Arrange ravioli on top.

• Add braised leeks around.

• Scatter charred corn.

• Finish with:

  • Microgreens

  • Fresh cracked pepper

  • A few drops of truffle oil

  • Optional shaved Parmesan