Pecorino, Pecan & Truffle Ravioli
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)
  1. To prepare the filling.
  2. Soak the dried porcini in 140ml freshly boiled water for 10 minutes.
  3. Heat a frying pan over a medium heat with a glug of oil and fry the onion until soft
  4. Add the crushed garlic and fry for 2 minutes.
  5. Meanwhile, drain and finely chop the porcini (discard the soaking water), add to the pan.
  6. Turn up the heat add the chopped chesnut mushrooms to the mix, fry until they start to colour.
  7. Turn off the heat and cool.
  8. Stir in the ricotta
  9. Grate in the black truffle pecorino and bring the mixture together
  10. Taste and season.
  11. Using the prepared pasta, fill the parcels with the mix and rest for 5 minutes.
  12. Boil a large pan of salted water, turn down to a rolling simmer
  13. Carefully add the ravioli to the water and cook for 4-5 minutes (depending on size)
  14. Place the pecans in a bag and crush with the end of a rolling pin
  15. Add the pecans and sliced mushrooms to a hot pan, fry gently in olive oil or basil flavoured oil.
  16. Carefully remove the ravioli from the boiling water( do not attemt to drain!)
  17. Scatter the mushroom and peacn mix over the ravioli and drizzle a small amount of basil oil.
  18. Season with pepper and the remaining grated black truffle pecorino
Recipe by Sustarian Living at