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Ricotta & Porcini Mushroom Ravioli

Back Bay Grill
Sous Chef Jordan Martin

Housemade Ricotta & Porcini Mushroom Ravioli with White Truffle Oil Serves 6–8

Ingredients

Ricotta

  • 1 gallon Oakhurst whole milk
  • 1 quart Oakhurst buttermilk
  • ¼ cup kosher salt

Pasta Dough*

  • 12 Egg yolks
  • 2 Whole eggs
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Oakhurst milk
  • 3 cups All purpose flour

Filling

  • 2 cups Chopped Porcini mushrooms
  • Ricotta From above
  • 1 Tbsp. Chopped shallots
  • 1 Tbsp. Fresh thyme
  • Splash of Brandy
  • to taste Kosher salt and black pepper

Method To make the ricotta In a heavy bottom sauce pan combine the milk, buttermilk, and salt. Put on medium-high. Stir continuously. When this barely starts to boil, remove from heat and set aside. Let set at least 15-20 minutes. Strain through cheesecloth, reserve.

To make the filling Sauté the shallots, add the mushrooms and cook 2 minutes. Add the thyme, salt and pepper, then finish with a splash of brandy. Set aside until cool. Gently combine with the fresh ricotta.

To make the pasta dough Place the flour on counter, make a well in the flour. Add the remaining ingredients. Mix the egg mixture until it is quite firm. It won’t take all 3 cups. Let rest 1 hour. Roll to the second thinnest setting on your pasta machine. Assemble the raviolis, (about 1 Tbsp. of filling per ravioli).

To serve After cooking the ravioli, toss in olive oil and fresh herbs (parsley, tarragon & chives). Arrange on a plate, top with arugula leaves and shaved parmesan. Drizzle with truffle oil.

* Requires pasta machine

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364 Forest Avenue Portland, ME   04101