Wild Mushroom Ravioli With Truffle Sauce Pecorino Cheese Recipes

TRUFFLE RAVIOLI WITH MUSHROOMS AND SAGE

Steps:

• Begin by mixing together the ravioli filling: In a small bowl, stir together the ricotta, truffle cheese, and egg.
• Set up your pasta machine, and add the flour.
• Turn it on and add the liquid.
• Lay the pasta sheets on parchment lined pans and cover with plastic wrap.
• Cut each pasta sheet into two and a half inch wide rectangles, and top half with a teaspoon of filling. Paint the edges with the beaten egg white and press another cheese free rectangle on top. Press all around the edges with first your finger, and then a fork. Place them back on the pans and cover with plastic.
• Bring a large pot of salted water to a small boil. Meanwhile make the sauce: In a large skillet melt the butter, and cook the mushrooms on medium heat until they're browned, for about ten minutes. Add the sage. Keep warm.
• Add the ravioli to the barely boiling water. Simmer for about seven minutes. Drain and add to the sauce. Drizzle with the oil, and toss with the cheese.

RICOTTA GNUDI WITH WILD MUSHROOM AND TRUFFLE SAUCE

Steps:

• For gnudi:
• Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
• Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
• Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.
• For sauce and garnishes:
• Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
• Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. do ahead Sauce can be made 2 hours ahead. Let stand at room temperature.
• Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
• Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper.
• Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.

WILD MUSHROOM RAVIOLI WITH TRUFFLE SAUCE & PECORINO CHEESE RECIPE

Steps:

• Saute the mushrooms on med-high heat till chanterelles brown. Add shallots, garlic & thyme & cook for 2 min. Deglaze pan with wine, cover & cook for 5 min. over med heat. Uncover & let mushroom mixture rest & excess moisture evaporate. Remove from heat, transfer to a food processor & puree. Combine with cheeses, parsley, salt & pepper. Cool. Using a round cutter, cut an even number of circular disks from the pasta sheets. Place a spoonful of the mushroom mixture on half of the pasta disks, moisten the edges with water, & cover with the remaining pasta disks. Place the ravioli in salted, boiling water for 3 min, removing promptly. Divide ravioli on serving plates & cover with truffle sauce *See Truffle Sauce- Under "Sauces & Dips " Drizzle with Olive Oil & Salt, & Garlic Bread Crumbs.