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Delve into the visual and culinary masterpiece of black ravioli stuffed with tender salmon and porcini mushrooms, draped in a luxurious cheese sauce with a touch of truffle cream. This dish is an elegant fusion of Italian tradition and modern indulgence.
Like a perfectly orchestrated ballet, each bite of this ravioli is a harmonious dance of flavors and textures—lightly earthy, delicately savory, and irresistibly creamy. Chef Daria Grositska’s recipe captures the essence of refined dining while remaining accessible for home chefs looking to impress.
This dish doesn’t just taste divine—it’s a visual feast that will transform your dining table into a Michelin-starred experience.
For the Dough:
•3 ⅓ cups (800 g) semolina flour
•10 large eggs
•2 tsp (12 g) salt
•4 tsp (20 g) cuttlefish ink
•3 tbsp (40 g) olive oil
For the Filling:
•10 oz (300 g) raw salmon, finely diced
•7 oz (200 g) fresh porcini mushrooms, diced
•½ cup (100 g) grated Parmesan cheese
•3 tbsp (50 g) vegetable oil
•1 tsp (10 g) salt
•½ tsp (2 g) ground black pepper
For the Sauce:
•½ cup (100 g) heavy cream (30%)
•1 oz (20 g) blue cheese, crumbled
•½ tsp (3 g) truffle cream
Step 1: Prepare the Dough
1.Mix all dough ingredients in a stand mixer or by hand until a smooth, elastic dough forms.
2.Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
Step 2: Prepare the Filling
3. Heat vegetable oil in a skillet. Sauté diced porcini mushrooms until golden brown. Season with salt and pepper, then let cool.
4. Mix the cooked mushrooms with the diced salmon and Parmesan cheese. Set aside.
Step 3: Assemble the Ravioli
5. Roll out the dough into thin sheets about 1/8 inch (3 mm) thick.
6. Spoon small portions of the filling onto one sheet, leaving space between each.
7. Brush the edges with water, place another sheet of dough on top, and press gently around the filling to seal.
8. Cut into individual ravioli, ensuring edges are tightly sealed. Freeze for 10 minutes to firm.
Step 4: Make the Sauce
9. In a saucepan, bring heavy cream to a gentle boil. Add blue cheese and stir until melted.
10. Stir in the truffle cream and keep warm.
Step 5: Cook and Serve
11. Boil salted water in a large pot. Cook the ravioli for 8-10 minutes until al dente.
12. Transfer the ravioli to the sauce, gently tossing to coat.
13. Plate the ravioli in a deep dish and serve immediately.
