Pecorino, Pecan & Truffle Ravioli
Author: Kaylie Kist
Recipe type: Pasta
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
- 60g dried porcini mushrooms
- Basil flavoured olive oil for frying and drizzling
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 150g chestnut mushrooms, half slice, half very finely chopped
- 100g ricotta
- 50g pecans
- 50g black truffle pecorino (or another type of hard Italian cheese)
- To prepare the filling.
- Soak the dried porcini in 140ml freshly boiled water for 10 minutes.
- Heat a frying pan over a medium heat with a glug of oil and fry the onion until soft
- Add the crushed garlic and fry for 2 minutes.
- Meanwhile, drain and finely chop the porcini (discard the soaking water), add to the pan.
- Turn up the heat add the chopped chesnut mushrooms to the mix, fry until they start to colour.
- Turn off the heat and cool.
- Stir in the ricotta
- Grate in the black truffle pecorino and bring the mixture together
- Taste and season.
- Using the prepared pasta, fill the parcels with the mix and rest for 5 minutes.
- Boil a large pan of salted water, turn down to a rolling simmer
- Carefully add the ravioli to the water and cook for 4-5 minutes (depending on size)
- Place the pecans in a bag and crush with the end of a rolling pin
- Add the pecans and sliced mushrooms to a hot pan, fry gently in olive oil or basil flavoured oil.
- Carefully remove the ravioli from the boiling water( do not attemt to drain!)
- Scatter the mushroom and peacn mix over the ravioli and drizzle a small amount of basil oil.
- Season with pepper and the remaining grated black truffle pecorino
Recipe by Sustarian Living at https://www.sustarianliving.com/pecorino-pecan-mushroom-ravioli/
3.5.3239