Porcini & Field Mushroom Ravioli

Serves: 4 │Time: 90min

This dish is a masterclass in earthy sophistication, reverse-engineered from the celebrated flavors of Tryn at Steenberg Estate. The key to capturing that Cape Town magic lies in the contrast between the silky, truffle-infused velouté and the smoky pop of charred corn.

Ingredients

Mushroom Filling & Pasta

• 450g Fresh pasta sheets, or homemade dough (1 lb)

• 250g Field mushrooms, finely minced (9 oz)

• 30g Dried porcini mushrooms, rehydrated and minced (1 oz)

• 100g Ricotta cheese, drained (3.5 oz)

• 30g Parmesan cheese, grated (1 oz)

• 15ml Olive oil (1 tbsp)

Truffle Velouté & Vegetables

• 200g Leeks, white parts only, sliced (7 oz)

• 150g Corn kernels, fresh or frozen (5 oz)

• 500ml Chicken or vegetable stock (2 cups)

• 60g Unsalted butter (4 tbsp)

• 30g All-purpose flour (1/4 cup)

• 120ml Heavy cream (1/2 cup)

• 10ml Truffle oil, high quality (2 tsp)

Garnish

• 10g Fresh chives, minced (2 tbsp)

• 2g Micro-greens or pea shoots (Handful)

• 5g Flaky sea salt (1 tsp)

Instructions

1. Sauté minced field mushrooms and porcini in oil until all moisture evaporates.

2. Cool mushrooms, then fold in ricotta and Parmesan until a paste forms.

3. Place teaspoon-sized dollops of filling onto pasta sheets, 5cm (2 in) apart.

4. Seal with a second sheet, removing air bubbles, and cut into squares.

5. Char corn in a dry pan over high heat until blackened in spots.

6. Slowly braise sliced leeks in 15g (1 tbsp) butter until soft and translucent.

7. Melt remaining butter in a pot, whisk in flour, and cook for 2 minutes.

8. Whisk in stock gradually, simmering until the sauce coats a spoon.

9. Stir in heavy cream and truffle oil; keep warm on low heat.

10. Boil ravioli in salted water for 3–4 minutes until they float.

11. Pool velouté on plates and top with ravioli, leeks, and charred corn.

12. Finish with chives, micro-greens, and a pinch of flaky salt.