• 5 eggs • ¼ cup olive oil • 1 lbs. all porpoise flour • 1 lbs. veal short ribs • 2 quarts’ beef broth • Cup porcini mushrooms • ¼ chopped onion • 1 cup white wine • ¼ cup mascarpone • 1 cup Asiago cheese. • 1 cup sliced mushrooms • ½ cup marsala • 2 table spoons butter • 2 cups cream • 1 tea spoon truffle oil
Combine the eggs with the flour and the olive oil and mix until a dough is form with some resistance, cover with plastic and let rest in refrigerator for at least 30 minutes.
In a pan seared the veal short ribs, add the porcini and onion, de glace with the white wine add the beef broth and braise in an oven of 350 degrees for 5 hours. When cool pull, the meat adds the mascarpone and the asiago and set aside.
Roll the pasta dough and cut into rectangles of 2 inch by 3 inch, place stuffing in the middle and with a wet brush paint the sides and close.
Cook the raviolis in boiling water for 5 minutes meanwhile in a put place the butter with the mushrooms, deglaze with the Marsala and add the cream place the raviolis into the sauce, season to taste with truffle salt, drizzle with the truffle oil and serve.