Il Mulino is the Cartier of pasta. The number one Italian restaurant in NYC recently came out with a retail line, and let me just say it lives up to its name. We put Il Mulino to the test and made everything from pasta to salad dressing with their line of products. We had friends doing shots of their olive oil and balsamic vinegar by the end of the night– this stuff is that good. They use simple ingredients, but it’s the method that makes the difference. They sent us one of their recipes that their celeb clientele keeps coming back for– ‘Porcini ravioli in a truffle cream sauce.’ We want to share it with you, so check it out after the jump.
Porcini ravioli in a truffle cream sauce
Makes 4 Servings
1/2 cup dried porcini mushrooms
40 frozen porcini mushroom ravioli
4 tsp. black summer truffles, chopped finely
(4 tsp. of truffle oil can be substituted for the truffles)
4 cups heavy cream
1 cup Parmesan cheese
4 tbsp. butter
Salt & Pepper to taste
In 1 cup of warm water, rehydrate dried porcini mushrooms. Once rehydrated, chop the mushrooms. In a saucepan, combine chopped mushrooms, truffles and cream. Bring to a boil. In a pot, bring 1/2 gallon salted water to a boil. Add ravioli and cook 7 min., or until ravioli is tender. Drain and set aside. Meanwhile, add Parmesan cheese, butter, salt and pepper to simmering cream mixture. Remove from heat and let sit. Divide ravioli among four plates and top with mushroom/cream mixture. Top each with extra Parmesan cheese, if desired.
Work time: 10 min
Total time: 20 min
