Ravioli with truffle-ricotta stuffing & oven-dried tomatoes

I love the earthy flavor of truffle and mushrooms, and together with fresh pasta this is just a small feast! Making your own pasta can be quite some work, but with a pasta machine and some helping hands I like this as a nice activity for a weekend dinner.

I recently bought my first fresh truffles and felt like a queen, having this little treasury box with black truffles in my fridge! To make this recipe you don’t need fresh truffles, the truffle tapenade you can buy in the grocery store is also amazing. Just stay away from the cheap synthetic truffle oil as this flavor is way too overpowering – the balance in the truffle tapenade is just right.

You find the recipe for the oven-dried tomatoes below – this is my newest discovery, they taste amazing and can be used for all kinds of dishes. Very simple to make, all you need is time as they need to dry for 4-6 hours in an oven on a low temperature. But the reward is worth it; juicy pieces of tomato full of umami flavor!

Ingredients: (starter or small main for 4 persons)

For the pasta:

  • 200gr flour for pasta, but normal flour works also
  • 40gr semolina flour, or replace with normal flour if you cannot find this
  • 6 egg yolks
  • 1 table spoon of extra vergin olive oil

For the stuffing:

  • 250gr ricotta cheese
  • 2 cloves of garlic, sliced
  • 5 springs of thyme
  • 250gr mixed mushrooms, very finely cut
  • Three teaspoons of truffle tapenade
  • Grated parmesan cheese


  • Two teaspoons of truffle tapenade
  • Knob of butter
  • Fresh grated parmesan and grated truffle to garnish
    Duration: 30 minutes waiting time, 60 minutes preparation


Pasta dough:

  • Combine all the ingredients for the pasta dough in a mixer, together with 2 table spoons of water and mix
  • Also knead the dough about 5 min by hand to activate the gluten in the dough
  • Cover with foil and leave in the fridge for at least 30 minutes
  • When ready to make the ravioli, roll the pasta dough into large sheets of dough using the pasta machine. For ravioli, I usually go until thickness 6 (my pasta machine goes until 9)


  • Fry the garlic in a large pan, add the mushrooms and thyme and fry on low fire about 10 minutes, until the mushrooms are soft and look nice and a bit shiny. Season generously with salt and pepper
  • Combine the mushrooms, ricotta and truffle tapenade in a bowl, season using grated parmesan cheese and black pepper
  • Place the stuffing in the fridge until cooled down and you are ready to make the ravioli
  • Make the raviolis using a mall for raviolis, or simply by placing the sheets of pasta on the kitchen counter and adding a tablespoon of stuffing for each ravioli, use some beaten egg as ‘glue’ between the two sheets and cover the sheet with another sheet of pasta. Cut the raviolis and place on a tray with baking paper, dusted with flour and place directly in the freezer until you are ready to cook them

To serve:

  • Bring a large pan with salted water to a boil for the raviolis
  • Cook the raviolis until the dough is cooked, about 4-6 minutes
  • In a baking pan, melt the butter and mix with the tapenade
  • Warm the cooked raviolis in the butter for 1-2 minutes then put on the plates
  • Add 4 halves of the dried tomatoes per plate, cut in smaller pieces
  • Finish with some grated parmesan cheese and optional fresh grated truffle
  • Serve with a green salad


From France, a red Beaujolais can match the truffle flavors very well and still has a lot of dark fruity flavors. You can also stick with an Italian wine, basically everything from Nord Italy, Piedmont region works.


Recipe for oven-dried tomatoes:

  • 8-12 even sized tomatoes, I used Roma tomatoes
  • Some salt and sugar


  • Cut the tomatoes in halve, and remove the seeds
  • Put some baking paper in a baking tray
  • Place the tomatoes with the cut side facing upwards in the baking tray
  • Put a little bit of salt and sugar on each tomato half
  • Place in an oven (100 degrees Celsius) for 4-6 hours until they are dried the way you like it