For the Pasta Dough:

100 g semolina flour
100 g all-purpose flour
4 g kosher salt
93 g egg yolks (approx. 5 large yolks)
38 g water

For the Ricotta Filling:

¾ cup fresh ricotta cheese
1 tsp chopped fresh parsley
½ tsp kosher salt
1 tsp lemon zest

For the Mushroom Cream Sauce:

½ pint heavy cream
1 cup dried mushrooms (e.g., morels, oyster, maitake, or a mix)

For Assembly and Plating:

1 large fresh egg yolk (for the raviolo center)
pecorino Romano cheese, grated
black truffle (or truffle oil, as an alternative)
fresh basil leaves (tiny or chiffonade)

Step 1

Combine semolina flour, all-purpose flour, and kosher salt in a bowl. Mix well. Separately, whisk together the egg yolks and water. On a clean surface, create a well with the flour mixture. Gradually pour the egg mixture into the center. Slowly incorporate the flour into the liquid using a fork. Once combined, knead for 10 minutes until smooth. Test dough readiness by pressing your thumb into the dough—if it springs back, it’s ready. Wrap the dough in cling film and rest in the refrigerator for 30 minutes.

Step 2

Prepare the Mushroom Cream Sauce. Add dried mushrooms to a pot and cover with cream. Heat the mixture until it just begins to bubble, then turn off the heat and cover. Steep the mushrooms in the cream for 15 minutes. Strain and reserve the flavored cream for later.

Step 3

Mix ricotta, chopped parsley, kosher salt, and lemon zest in a bowl. Adjust seasoning to taste. Transfer the mixture into a piping bag for easy assembly.

Step 4

Roll out the rested dough on a lightly floured surface to a paper-thin sheet (you should be able to see through it). Divide the dough into two sheets—one for the base and one for the top of the raviolo.

Step 5

Pipe a ring of ricotta filling onto the base sheet of pasta, creating a "nest" for the egg yolk. Carefully place a fresh egg yolk in the center of the ricotta ring.
Lightly spray the pasta around the filling with water to help seal the edges. Lay the second sheet of pasta over the top. Press gently around the filling to remove air and seal. Use a round cutter to trim the raviolo, ensuring a tight seal. Poke any remaining air bubbles with a sharp knife.

Step 6

Boil water in a large pot. Gently place the raviolo into the water and cook for 2 minutes. Carefully remove with a slotted spoon.

Step 7

Heat the reserved mushroom cream in a pan over medium heat. Add the cooked raviolo to the sauce, gently swirling to coat. The starches from the pasta will help thicken the sauce.

Step 8

Place the raviolo on a plate and spoon the mushroom cream sauce over it. Garnish with grated Pecorino Romano cheese, black truffle (or a drizzle of truffle oil), and tiny fresh basil leaves. Wipe the plate edges for a clean presentation.