Healthy Travel Cooking with Lins (Patreon)

Ravioli with truffle and a sauce of mushrooms and ricotta.

During our stay in the Bologna region I suddenly found Ravioli filled with Truffle, freshly made of course.

I went online and found a delicious recipe with a ricotta sauce, I also wanted to add some  vegetables. So voila, stuffed ravioli with truffle in a sauce of ricotta with mushrooms à la Lins.
A perfect combination, if I do say so myself :-)

What do you need?

• 200-250 gr fresh ravioli
• 250 gr fresh mushrooms, I used forest mushrooms for the taste
• 1 jar of fresh ricotta (150 - 200gr)
• 1 handful of fresh parsley for the finish
• Fresh truffle, if you have it in your house for the finish
• 20 cl white wine
• 70 gr ground parmesan cheese
• Olive oil
• Pepper and salt

How you make it?

• Cook the ravioli, if you use fresh pasta this process goes VERY fast (+- 2.3 min) if you use pasta from the package, follow this. Once it's done, keep a coffee pot of the liquid aside to add to your sauce later.
• Cut the mushrooms into slices.
• Melt the olive oil in a wide pan and add the mushrooms.
• Cook over low heat for 4-5 minutes until al dente.
• Deglaze the pan with the white wine and then add the ricotta.
• Let it reduce for 5-7 minutes until the sauce thickens slightly. Don't panic if you start to crumble sauce, that is a typical characteristic of ricotta
• Add the Parmesan cheese and mix well into the sauce.
• Now add a little of the cooking water from your pasta to the sauce.
• Add salt and pepper of your choice.

I personally don't like it that my pasta is mixed with the sauce before I serve it, but that's personal.

• Finish with the finely chopped parsley.

Enjoy your ravioli
x Lins