Ravioli with Porcini Mushrooms and Truffle Cream

original: Italian recipe: Ravioli with Porcini Mushrooms and Truffle Cream

A meeting of flavors from Civitella di Chieti

Some dishes speak on their own about the richness of our land. Ravioli with porcini mushrooms and truffle cream is one of them: intense woodland aromas, velvety softness, and that elegant touch that only truffle can give. A recipe born in Abruzzo’s tradition, capable of combining simplicity and refinement in a single dish.

Ingredients (serves 4)

500 g (1 lb) fresh ravioli (filled as you like, e.g. ricotta and spinach)
3 tbsp extra virgin olive oil of high quality
50 g (3 tbsp) butter
400 g (14 oz) fresh porcini mushrooms
50 g (about 3 tbsp) truffle cream
1 garlic clove
Salt to taste
Black pepper or chili flakes to taste

Preparation

1. Clean the mushrooms
Gently clean the porcini, removing soil with a damp cloth or small brush. Slice thinly for even cooking.

2. Prepare the base
In a large skillet, heat the olive oil with the butter. Add the whole garlic clove and let it turn lightly golden to flavor the base.

3. Cook the mushrooms
Add the porcini, season with salt and pepper (or chili). Cook over medium heat for about 8 minutes, stirring occasionally.

4. Add the truffle
Stir in the truffle cream and combine for one minute, letting the aroma blend with the mushrooms.

5. Cook the ravioli
Boil the ravioli in plenty of salted water. Drain and transfer directly to the pan with the sauce.

6. Final touch
Toss briefly so the ravioli absorb the flavors perfectly.

7. Serve
Plate immediately and serve hot. If you wish, finish with freshly ground black pepper or a few shavings of fresh truffle.

Chef’s Tip 🌿

*”Woodland fragrance meets the elegance of the earth.
Porcini turn into velvet, truffle into an invisible caress.
Each raviolo is a treasure chest holding ancient flavors.

And alongside, a glass of Montepulciano d’Abruzzo:
ruby red, vibrant, with reflections that speak of hills and vineyards.
Each sip envelops and sustains,
embracing the forest and igniting its silences.

Thus, on the plate and in the glass,
Civitella di Chieti tells the story of its timeless autumn.”*

— Greetings from the chef,
Santino 👨‍🍳