Porcini Ravioli with Wild Mushroom Broth is a recipe of deep, rich, seasonal flavor, made with high quality ingredients and packed with delectable memories.
Porcini Ravioli with Wild Mushroom Broth

Porcini Ravioli with Wild Mushroom Broth
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Italian
Serves: 4
  • 1/4 Cup shallots, chopped
  • 1 Tablespoon plus as needed olive oil , divided use
  • 4 Cups Porcini mushrooms, finely chopped
  • 1 Tablespoon garlic, minced
  • 2 1/4 Cups white wine, divided use
  • 1/2 Cup heavy cream
  • 2 Tablespoon crème fraîche
  • 2 Cups flour
  • 3 eggs
  • 1/2 Cup shallots, thinly sliced
  • 2 Cups button mushrooms, sliced thinly
  • 2 Cups Cremini mushrooms, sliced thinly
  • 2 Cups Shiitake mushrooms, sliced thinly
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 3 Quarts chicken stock
  • salt as needed
  • pepper as needed
  1. For ravioli filling, sauté chopped shallots and garlic in olive oil. Add porcinis; cook 2 minutes. Deglaze with 1/4 cup wine. As wine reduces, add cream; cook until mushrooms are tender. Remove from heat, add crème fraîche and season with salt and pepper; cool.
  2. For pasta dough, mix flour, eggs and 1 Tablespoon olive oil until dough comes together. Allow to rest 25 minutes before rolling.
  3. For mushroom broth, sauté sliced shallots with button, cremini and shiitake mushrooms in olive oil. Add 2 cups wine. Add thyme, bay leaves, and peppercorns. When wine is reduced, add chicken stock; simmer 45 minutes. Strain and reduce liquid to 1/2 quart.
  4. Roll pasta dough and assemble raviolis with porcini filling.
  5. To serve, cook ravioli in boiling, salted water for about 8 minutes and heat broth to simmer. Place 3 ravioli in bowl and pour broth over ravioli.

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