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1
Clean the fresh mushrooms, dry them well, then chop finely. Cook on high heat for about 20 minutes without any fat to evaporate most of the moisture.
2
Grind the dried porcini mushrooms into a fine powder.
3
Season the cooked mushrooms with about a teaspoon of porcini powder and salt, then finish drying in the oven to intensify the flavor.
4
Heat fat in a skillet and salt the pan bottom to prevent sticking. Sear the veal on all sides until browned.
5
Remove the veal and sauté the shallots and garlic in the same pan, then add fresh thyme and bay leaf.
6
Return the veal to the pan, deglaze with red wine and demi-glace, and braise on low heat for 8 minutes.
7
Remove the braised veal from the pan, let it rest, and cut into small pieces.
8
Process the veal with the shallot mixture with a few pulses, then add the mushroom duxelles, ricotta, crème fraîche, an egg, Parmigiano Reggiano, and black truffle zest. Transfer the filling to a piping bag.
9
Arrange black truffle shavings in a ring on the first pasta sheet and pipe a thick rope of filling.
10
Top with more truffle shavings and crack an egg, carefully placing the yolk in the center of the filling.
11
Lightly moisten the pasta edges with water, cover with another sheet, and carefully seal all around while pressing out any air.
12
Use a ravioli cutter to cut the dough into beautiful square shapes. Repeat the process to make four giant ravioli (or make smaller regular-sized ravioli if preferred).
13
Cook the giant ravioli in salted boiling water for 7 minutes.
14
Prepare the creamy sage-infused Parmigiano Reggiano sauce while the ravioli cooks.
15
Remove the cooked ravioli and transfer directly to the cream sauce, letting it sit for a couple of minutes, then plate it.
16
Top with additional Parmigiano Reggiano and black truffle shavings before serving.
PrimedTableBETA
