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Truffled Ravioli w/ Chanterelles

Active time: 90 min
Total time: 90 min
Serves: 4–6
This dish is truly a slice of heaven, with the earthiness of mushrooms and truffle oil. Be sure to make extra to freeze these raviolis for a future meal.

Steps

1

Making the Ravioli

Making the Ravioli

Ingredients

  • 1 recipe Fresh Eggless Pasta Dough
  • 1 recipe Truffled Duxelle
To make the ravioli, on the counter top dusted with flour, knead the Fresh Eggless pasta Dough briefly to soften. Cut into small portions and roll through a pasta maker in long sheets until the dough reaches about 1/8–inch thickness. Lay the sheets down on the lightly floured counter top. Trim ends if necessary to even off. Place one tablespoon–size portions of Truffled Duxelle along the length of each sheet, leaving about 1 inch of space between each spoonful. Be sure you also leave about 2 inches of space at both ends. Next, with your fingers, moisten the sheet with water along the edges and between each portion of filling so that the top sheet of pasta will adhere. Lay a second sheet on top and press firmly along the edges and between each ravioli to ensure there are no air spaces and the filling does not escape during cooking. Next, square off the edges of the ravioli sheet and cut between each ravioli to separate. Arrange the ravioli in a single layer on baking sheets lined with lightly floured kitchen towels. Cover the ravioli with additional towels. If you are not cooking the ravioli immediately, refrigerate or freeze for later use.
2

Cooking the Dish

Cooking the Dish

Ingredients

  • 2 1/2 tbsp non-dairy butter
  • 3 tbsp shallot or white onions
  • 1 tbsp garlic, minced
  • 1 cup chanterelle mushrooms
  • 1 cup white wine, to deglaze the pan
  • 1/2 cup vegetable stock
  • 1/4 cup fresh parsley, chopped
  • 2 to 3 tbsp truffle oil
  • freshly ground black pepper, to taste
  • sea salt, to taste
To prepare the dish, bring a pot of salted water to a boil. Bring a fry pan to medium-high heat, and add the butter and onions. Sauté for 2 to 3 minutes. Add the mushrooms and continue to cook for 3 more minutes. At this point, in order to time the completion of the dish, add the ravioli to the pot of lightly boiling water. Be sure that this is not a rolling boil since these raviolis are quite delicate. Allow to cook gently for 3 minutes, or until all ravioli are floating to the top. While the ravioli is cooking, add the garlic to the fry pan and continue sautéing for another minute. Deglaze the pan with wine and cook for 2 minutes. Note: this will pick up caramelization from the onions. Remove the ravioli from the water and add to the pan. Add vegetable stock and continue to cook for another minute then add in the parsley, pepper, sea salt and a bit more vegan butter if you like. Plate the dish, drizzle truffle oil over the top and serve.

7 Comments

  • Kathleen S
    Kathleen S •
    The dish is good. I just can't understand why the recipe states that after the ravioli is cooked, drain and add to pan with cooked mushrooms and add 1 1/2 cups of vegetable stock and cook for one minute. This is not enough time for the ravioli and mushrooms to absorb the liquid. I ended up draining the ravioli. Should recipe call for only 1/2 cup stock? Please explain what I am doing wrong. What is best brand of truffle oil to buy? Best cooking class ever! Thanks
    Reply
  • Chad S
    Chad S •
    Thank you for the question. You are completely correct, there was a typo in the recipe which you spotted. The vegetable stock should be 1/2 cup rather than 1 1/2 cups. If you would use 1 1/2 cups then you would need to reduce the sauce for an additional 5-7 minutes to concentrate before adding in the ravioli. Thank you for the comment. Cheers, Chad
    Reply
  • Jonathan
    Jonathan •
    I finally made homemade ravioli! But they tasted worse than store bought! :( Well, the dish was OK - the filling and sauce were tasty and rich in flavor, but the raviolis were really chewy which kind of ruined the whole dish. I think I made two mistakes. I did not roll out the dough to the last setting on the pasta machine (stopped at second to last) and I possibly did not cook the ravioli long enough. They floated pretty much immediately. I'll try it again some day, but the entire process took me a really long time.
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Hi Jonathan- You correctly diagnosed what was wrong with your dish. If your dough was too thick and it was also undercooked, then it will indeed be chewy. Try to roll them out thinner and cook them for 3 minutes or so, per the instructions. Good luck next time! ~Ken
    Reply
  • Yuseph K
    Yuseph K •
    This was great! Here in Vancouver, there are a lot of wild mushrooms this time of year. The only little mistake I made was not entirely covering the ravioli with stock in the pan. The edges were a little rubbery.
    Reply
  • Beth B
    Beth B •
    Made this dish a couple of times for my husband and I -- so ready for friends. My question/concern is cooking the ravioli in batches for more people. This recipe calls for 4-6 people so maybe 4 ravioli per person. I could use two pots to boil the ravioli and two pans (splitting the mushroom mixture between the two pans) - OR - I could cook one batch, we sit and enjoy and then go back and cook another batch. Any guidance would be appreciated.
    Reply
  • Lauren L
    Lauren L •
    Hi Beth, I am glad that you have enjoyed this recipe and are ready to share it with your guests. Before your guests arrive you can form your ravioli and boil them in batches as to not overcrowd the pot. Set the cooked ravioli aside carefully. You can even get your mushrooms and onions sautéed in advance. The final stage of cooking can be done very quickly, just before serving. If you have a large skillet, you can add all of the ravioli depending on how many you are making. Otherwise, I would have two skillets ready and finish the ravioli with the stock and seasonings in the last minutes. Happy cooking! Lauren
    Reply

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