Home > Recipes & Trends > Galbani Mascarpone & Mushroom Raviolo
  • Ingredients

    • Pasta dough

    • 250g 00 Flour

    • 190g Egg yolk

    • 4g Salt

    • 5g Extra Virgin Olive oil

    • Mushroom Filling

    • 500g Mixed mushrooms

    • 100g Shallots

    • 4 Garlic cloves

    • 250ml White wine

    • 125g Galbani Mascarpone

    • 25g Galbani Gran Gusto

    • 10g Chives

    • 10g Tarragon

    • Seasoning

    • Garnish

    • 250g King oyster mushrooms

    • 250g Mixed mushrooms

    • 250g President unsalted butter

    • 250g Galbani Mascarpone

    • 10g Chives

    • 25g Galbani Gran Gusto

    • Olive oil

    • Seasoning

    • Chive oil (optional)

  • Method

    • 1 To make the pasta, combine 00 flour and salt in a food processor. Turn on, and slowly add egg yolks and olive oil until a crumb consistency forms.

    • 2 Turn out onto a surface and knead the dough until smooth and elastic, then cover and let it rest for 30 minutes.

    • 3 For the mushroom filling, clean and finely chop mixed mushrooms, shallots, and garlic.

    • 4 Sauté the mushrooms, shallots and garlic in olive oil until cooked. Deglaze the pan with white wine and cook until the liquid evaporates. Stir in Galbani Mascarpone, Galbani Gran Gusto, chopped chives, chopped tarragon, and season to taste.

    • 5 Place mixture on a tray and chill until needed. While chilling, clean and slice the other mushrooms for garnish.

    • 6 To make the ravioli, start by dividing the rested pasta dough into portions and roll out each portion thinly on a floured surface.

    • 7 Cut into discs and place small spoonful's of the mushroom filling evenly spaced on one sheet of pasta. Brush around the filling with a beaten egg and cover with another sheet of pasta. Press around each mound of filling to seal the ravioli and cut into desired shape using a pastry cutter.

    • 8 After, bring a large pot of salted water to a boil. Meanwhile start to melt half of the butter on a medium heat in a separate pan.

    • 9 Carefully drop the ravioli into the boiling water and cook until they float to the surface, about 2 minutes.

    • 10 Remove with a slotted spoon and drain well, then place into the foaming pan of butter. Keep warm until needed.

    • 11 Sauté the garnish mushrooms in oil and finish with the remaining butter until golden brown and cooked through. Finish with a mascarpone until a rich sauce forms, if too thick, let down with a little pasta water.

    • 12 Place sautéed Galbani Mascarpone mushrooms at the bottom of the plate, followed by cooked raviolo, and top with more mushrooms, and a sprinkle of Gran Gusto. Drizzle with chive oil if desired.

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