Milk Pasta Ravioli with Porcini Mushrooms

Method

1. Clean the porcini mushrooms: separate stems from caps, trim the stems, and clean the caps with a damp paper towel (do not peel).
2. Slice the mushrooms into thick slices (about 1 cm).
3. Heat a drizzle of olive oil in a pan over high heat. Add the mushroom slices, season with salt and black pepper, and cook until golden and roasted, flipping once. Remove from heat and optionally finish in a hot oven for a few minutes.
4. For the pasta dough: mix semolina (remilled durum wheat) and type 00 flour in a bowl. Add milk little by little, kneading until a smooth, elastic dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes to rest.
5. Coarsely chop the roasted mushrooms with a knife. Add a small grating of grana cheese and mix gently.
6. Roll out the rested pasta dough gradually, starting from the thickest setting and working down to a thin sheet (about 1.5–2 mm thickness). Dust with flour as needed to prevent sticking.
7. Cut the pasta sheet into circles or squares. Place a generous spoonful of the mushroom filling on one half of each piece. Fold over to form half-moons or triangles, press out air, and seal the edges. Trim with a pasta cutter or knife to create a uniform border.
8. Bring a large pot of salted water to a boil. Cook the ravioli for 2–3 minutes (they will float when ready).
9. Meanwhile, in a small pan, melt a knob of butter with a fresh sprig of thyme. Once the butter starts to foam, add a ladle of pasta cooking water and swirl to emulsify. Season with a pinch of salt and pepper.
10. Drain the ravioli and transfer them to the pan with the butter-thyme sauce. Toss gently to coat, adding a little more pasta water if needed to keep the sauce loose.
11. Serve immediately, spooning some of the sauce over the ravioli. Optionally, grate fresh truffle on top.