First posted: May 19, 2013

Mushroom, Ricotta and Truffle Ravioli


Episode 3, Cooking with Chef Franck Dangereux at The Food Barn Restaurant in Noordhoek
Grilled Hake on Tapenade Toast with Tomato and Parsley Salad
Mushroom, Ricotta and Truffle Ravioli
Balsamic Mushroom Linguini



Cooks in:        Serves:4

for the stuffing
  • 2 punnets of button mushroom, washed
  • 1 small shallot, peeled & finely chopped 2T ricotta
  • 1 tsp chopped parsley
  • 1 tsp chopped basil
  • 1 tsp chopped chives
  • Olive oil
  • Salt and pepper
To Finish
  • 2 Tbsp grated fontina cheese
  • Handful of baby salad leaves
For the Pasta
  • 200g flour, plus extra for rolling out
  • 2 eggs
For the Sauce
  • 250ml cream
  • 1-2 Tbsp truffle oil
  • 70g grated Fontina cheese 2T white truffle oil
  • Snipped chives 
sprigs of chervil or flat-leaf parsley to serve

What to do

Make the Pasta

1. Make a well in the flour and crack the eggs in the centre.

2. Mix with your hand, gradually increasing the circle while you gather more flour from the outside of the well.

3. Roll the dough into a ball, add a little flour so that it doesn’t stick to your hands anymore, wrap in cling wrap and place in the fridge for an hour before rolling.

4. When ready, roll the dough out with a pasta machine, (use enough flour sprinkled during that process) and roll the pasta over and over each time making it thinner until you get a "lasagna" like solid ribbon.

5. Cut into 10 cm rectangles. (You will need 8 pasta rectangles.)

6. Cook the pasta in lots of boiling, salted water for 3 minutes

7. Strain and refresh, drizzle with a little oil and set aside.

Make the Mushroom Stuffing

1. Meanwhile, slice the mushrooms into thin slices and fry them in a large frying pan with olive oil.

2. Add the shallots, salt and pepper.

3. Flash fry for a couple of minutes on high heat…..they mustn’t be cooked to death – think of it as medium rare: still firm in texture and retaining a little moisture. Set aside in a colander.

4. When cool, place in a food processor and blitz until roughly chopped.

5. Place in a bowl, add the ricotta and all the herbs, season with salt and pepper.

6. Allow to cool.

Make the Sauce

1. Place the cream in a saucepan, bring to a simmer

2. Add the chopped truffle

3. Whisk in the Fontina,

4. Add the truffle oil

5. Check the seasoning and blitz with a stick blender so that the sauce has a velvety texture. Set aside.


1. Preheat the oven to 180c.

2. Place 4 pasta bases on an oiled baking tray.

3. Top each rectangle with a generous dollop of mushroom stuffing then cover with another pasta rectangle.

4. Bake for 10 min.

5. Place a ravioli  on each plate.

6. Blitz the sauce once again with the stick blender and then pour it generously over each ravioli.

7. Sprinkle with truffle slices, snipped chives and baby salad leaves, serve.

NOTE from Franck:  Truffles are a fungus that grows on the roots of certain trees, particularly the oak tree. It’s a mushroom that grows in summer but needs the cool of winter to ripen, to get to the last pungent phase. One way to recognize that there may be truffles in a wood is that under a tree, you will see an area that is completely free of any other kind of growth: the potency of the truffle prevents anything else from growing. They are incredibly expensive ... because they are incredibly delicious and incredibly rare. Obviously, it’s always better to use actual truffles in a truffle dish, but if they’re unavailable or simply too pricey, you can always strengthen a dish with good quality truffle oil.

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