Mushroom Ravioli with Truffle-Scented Fondue: The Creamy and Refined Friulian Recipe

Mushroom ravioli with truffle-scented fondue are a refined classic of Friulian cuisine, where mountain tradition meets the bold flavor of truffle. The delicacy of homemade pasta envelops a filling of fragrant porcini mushrooms and shallots, all complemented by a cheese and truffle fondue that adds creaminess and character to the dish.

Mushroom Ravioli with Truffle Scented Fondue

A puff pastry made of white flour and rye encloses a filling of sautéed porcini mushrooms, enriched with butter and shallots. The dish is served with a warm Fontina cheese fondue and truffle paste, resulting in a velvety, elegant, and irresistible experience.

Print Recipe Vota la ricetta

Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour

Course: First courses

Cuisine: Friulian cuisine

Servings: 6 persone

Attrezzature

• 1 Large bowl
• 1 fork
• 1 cloth linen
• 1 Saucepan
• 1 Wooden spoon
• 1 Cutting board
• 1 Knife
• 1 Rolling pin or pasta machine
• 1 pastry wheel
• 1 Large pot
• 1 Skimmer
• 1 small bowls or serving dish

Ingredients

For the pasta

• 300 gr rye flour
• 300 gr white flour
• 2 dl milk lukewarm
• 3 nr eggs
• q.b. salt

For the filling

• 300 gr porcini mushrooms fresh
• 20 gr shallot
• 30 gr butter
• q.b. salt and pepper

For the fondue

• 250 gr fontina cheese
• 10 gr truffle paste
• 20 gr butter
• 2 nr yolks
• 1 dl milk
• q.b. white pepper

Instructions

• Slice the Fontina into strips and soak in milk for an hour.
• In a large bowl, sift the flours and add eggs, a pinch of salt, and the lukewarm milk. Knead until smooth and homogeneous, then cover with a cloth and let rest for an hour.
• Carefully clean the mushrooms, cut into pieces, and chop the shallot.
• In a saucepan, melt the butter, add the mushrooms and shallot, and cook for about 10 minutes over moderate heat. Season with salt and pepper.
• Let cool, then finely chop and use to fill the ravioli.
• Roll out the pasta into a thin sheet. Place dollops of filling at regular intervals and cover with another layer of pasta. Seal and cut into ravioli.
• Prepare the fondue: in a saucepan, melt the butter over low heat, add the Fontina with the milk it was immersed in, and cook until you get a smooth cream.
• Incorporate the yolks and truffle paste, stirring until reaching a velvety consistency.
• Cook the ravioli in boiling salted water for about 5 minutes, drain and serve with hot truffle fondue.

This dish captures the essence of Friulian cuisine: simple but high-quality ingredients transformed into a complete sensory experience. Porcini mushrooms give aroma and body, Fontina cheese provides creaminess, and truffle amplifies the aromas. It’s an ideal first course for a special dinner, balanced in flavors and rich in nutrients.