Porcini Mushroom Ravioli with Herb Ricotta and Truffles on Stone Pine
Stone Pine aka Mediterranean Pine is one of the most influential woods of Italy. Native to the Mediterranean area large forests of pine once stretched from the mouth of the Tiber river to the region of Liguria and even Provence France. The tree is well known for its pinecones which were used for holiday ornaments and even more important the 'pignoli' or pine nut. This nut has many culinary uses the most prominent being a staple ingredient in most pesto recipes in Italy and the US.
Ingredients
- 12 ravioli (appetizer)
- 1/2 cup heavy whipping cream, whipped to stiff peaks
- 2 cups fresh ricotta cheese
- 2 tbsp rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- 1 tbsp parsley, finely chopped
- TT salt and pepper
- TT white truffle oil
- TT shaved black truffle
- ¼ cup butter (curled)
- 1 Tbsp honey
Directions
Whip ricotta cheese with fresh herbs and truffle oil. Fold in whipped cream and season. Set aside at ambient temperature. Warm up the wood plank in the oven for few minutes then plate hot ravioli accordingly with ricotta cheese, butter curls, shaved truffles and herbs. Drizzle with few drops of honey.
