Truffle Ravioli

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PRESENTATION

Truffle ravioli are a refined first course rich in flavor. The fresh egg pasta wraps a delicate filling, enhanced by the unmistakable taste of black truffle. We will show you step by step how to make these ravioli at home and how to fold them by hand. As a final touch, a cheese cream adds a savory note, and black truffle shavings elevate the dish with their intense aroma. Truffle ravioli are the winning choice for special occasions, such as New Year's Eve, a romantic dinner, or if you want to impress your guests with a classy dish.

If you're looking for more truffle recipes, also try:

INGREDIENTS

For the Fresh Egg Pasta
Type 00 flour 2 ½ cups (300 g)
Eggs 3
Salt 1 pinch
For the Filling
Yellow potatoes 0.7 lb (300 g)
Black truffle 1.75 oz (50 g) - fresh
Parmigiano Reggiano PDO cheese 1.75 oz (50 g)
Salt to taste
Black pepper to taste
For the Cheese Cream
Milk ½ cup (100 g)
Parmigiano Reggiano PDO cheese 2.5 oz (70 g)
For Garnish
Black truffle 0.7 oz (20 g) - fresh
Preparation

How to prepare Truffle Ravioli

To prepare the truffle ravioli, first make a well with the flour and put the eggs in the center 1. Add a pinch of salt 2 and gradually incorporate the flour with a fork 3.

Then knead with your hands 4 until you get a smooth and homogeneous dough. Wrap it in plastic wrap 5 and let it rest in a cool, dry place for 30 minutes. Meanwhile, boil the potatoes in salted water, drain 6, and let them cool for a few minutes.

Mash the potatoes in a bowl 7 and add the Parmigiano 8 and freshly grated black truffle 9.

Adjust with salt and pepper 10, then mix all the ingredients 11. Put the mixture in a pastry bag 12 and set aside.

In a bowl, pour the milk and add the Parmigiano 13, melt in a double boiler 14 until you get a fairly liquid cream 15. Then set aside.

Take the dough, divide it in half 16 and roll out the sheets with a pasta machine. Start with the largest thickness, then fold the edges of the sheet toward the center 17 and pass it through the rollers again, gradually reducing the thickness 18. Continue this way until you reach thickness 3 on the machine. You will get 2 sheets about 1/16 inch (2-3 mm) thick.

On one sheet, with the pastry bag, place small mounds of filling 19, at a distance of about 1.5 inches from each other. With a brush, lightly wet the sheet around the filling with water 20, then cover with the other sheet, aligning the edges 21.

With your hands, try to eliminate the air around the filling 22 and press the two sheets well together. With a pasta wheel, cut out square-shaped ravioli with a side of 1.5 inches 23. Cook the ravioli in boiling salted water for 3-4 minutes 24, until they float to the surface. Meanwhile, slightly heat the Parmigiano sauce.

Meanwhile, in a pan, melt the butter over medium heat, until it is golden and hot 25. Drain the ravioli, transfer them to the pan 26, and sauté gently for 1 minute. Plate 27.

Add the cheese cream 28, a few shavings of fresh truffle 29. Your truffle ravioli are ready to be enjoyed 30!

Storage

It is best to consume the truffle ravioli as soon as they are ready. Raw ravioli can be stored in the refrigerator, on a lightly floured tray and covered, for 1 day. Alternatively, if you have used fresh ingredients, it is possible to freeze them.

Tip

For a softer filling, you can add ricotta to the filling. For an even richer taste, you can replace the Parmesan cream with a mixed cheese fondue.

For the translation of some texts, artificial intelligence tools may have been used.