3D Artisan Mushroom Ravioli in Parmigiano Cream
Sculpted three-dimensional mushroom ravioli: rich porcini dough caps, classic egg dough stems, savory wild mushroom duxelles, velvety parmigiano fonduta, and bright chive oil.
Everything You Need
Artisan ingredients for two-tone pasta dough, savory mushroom duxelles, and silky fonduta.
MKaroni Pro Exclusive Recipe
This full step-by-step interactive video recipe, exact proportions, and chef secrets are reserved exclusively for MKaroni Pro members.
Two-Tone Dough: Classic Egg & Earthy Porcini
Prepare two distinct dough fountains on your wooden board: on the top, 100g Tipo '00' flour with 1 large egg for the pale mushroom stems; on the bottom, 100g Tipo '00' whisked with 15g finely powdered dried porcini mushrooms, 3g dark cocoa powder, and 1 large egg for the deep woodland brown caps. Whisk the eggs with a fork, draw in flour from the inner walls, and knead both portions vigorously until completely supple, silky, and elastic. Wrap and rest for 30 minutes.
Velvety Mushroom Duxelles Filling
Finely dice 1 finely minced shallot and 250g of mushrooms (cremini, chanterelles, or porcini). Melt 25g butter in a pan over medium heat. Sauté the mushrooms until all natural moisture has completely evaporated and the edges turn deeply caramelized and nutty. Stir in the shallots and 1 minced garlic clove, cook gently for 2 minutes, season with 1 pinch each sea salt and pepper, then finish with 1 small bunch finely snipped fresh chives. Cool completely before filling.
Total Moisture Evaporation
Mushrooms are 90% water. Sautéing them patiently until every drop evaporates is essential: excess moisture turns ravioli soggy from the inside out and creates steam pockets during boiling that cause seams to rupture.
Shaping & Sealing the Porcini Mushroom Caps
Roll the dark porcini dough thin (setting 6 on a Marcato Atlas, ~1.2 mm). Cut into neat squares. Spoon a compact teaspoon of chilled mushroom duxelles into the center of a square. Drape another square of porcini sfoglia over the mound, gently expelling all trapped air with your fingertips to lock in the domed cap. Using a round pastry cutter or ring mold, punch through the dough to produce a clean, rounded mushroom cap with sealed edges.
Sculpting Stems & 3D Mushroom Assembly
Roll the golden egg dough to matching thickness. Shape compact cylindrical hollow stems filled with a touch of duxelles, creating a stable pedestal that can stand upright. Lightly dab the top rim of the pale stem with a droplet of water, gently press the dark porcini cap on top, and pinch seamlessly together. You now have a freestanding, sculptural 3D mushroom pasta that holds its shape entirely unsupported.
Gentle Simmering in Salted Water
Bring a wide pot of water to a boil and salt generously. Reduce heat to an ultra-gentle simmer — never a rolling turbulent boil. Using a broad bench scraper or chef's knife blade, gently transfer the sculpted 3D mushrooms into the water. Simmer for just 3.5 to 4 minutes until the sfoglia turns tender and glossy while retaining a resilient al dente bite. Lift out with a slotted spider skimmer.
Gentle Poaching Technique
Aggressive rolling bubbles churn sculptural stuffed shapes violently and cause joints to separate. The water should show only tiny lazy bubbles rising along the rim of the pot.
Parmigiano Fonduta, Plating & Chive Oil
Gently warm 120ml heavy cream in a saucepan to 65°C / 150°F (never boiling). Remove from heat and whisk in 60g finely grated Parmigiano Reggiano, 1 pinch each nutmeg, and 2g truffle powder until a silky satin emulsion forms. The truffle powder adds an earthy aroma and deep mushroom character that pairs magnificently with the chive oil. Ladle a generous pool of warm fonduta onto your serving plate and swirl smooth. Arrange upright mushroom ravioli standing tall in the sauce. Drizzle with 1 tbsp vibrant green chive oil and scatter fresh chopped chives. Serve immediately.
