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.
Servings: 6 persone
Equipment
- 1 fork
- 1 cloth linen
- 1 Saucepan
- 1 Knife
- 1 Rolling pin or pasta machine
- 1 pastry wheel
- 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.