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Ravioloni all'Uovo e Tartufo (Egg Raviolo with Truffle Recipe)

Ravioloni all'Uovo e Tartufo (Egg Raviolo with Truffle Recipe)
  • coursePrimo piatto
  • difficultyHard
  • preparation time1 hour 30 minutes

Fresh black truffles are best enjoyed in simple dishes that highlight the celebrated earthy flavors, such as our chefs' ravioli recipe. An elegant expression of the prized ingredient, each single-portion raviolo bursts with creamy ricotta and golden yolk, completed only by the truffle freshly shaved over the top.

Ravioloni all'Uovo e Tartufo
(Large Egg Ravioli with Truffles)

Recipe courtesy of Eataly

Yield: 6 servings as a first course

1 recipe Basic Egg Pasta Dough, made with approximately 4 cups 00 flour or all-purpose flour and 4 large eggs
8 ounces spinach, blanched, drained, & chopped
½ cup whole milk ricotta, drained if necessary
½ cup Parmigiano Reggiano DOP
2 tablespoons heavy cream
Pinch of nutmeg, freshly grated
Salt & freshly ground black pepper, to taste
6 large eggs
1 stick (8 tablespoons) unsalted butter
coarse sea salt for pasta cooking water
Fresh black truffle for shavings

Steam the spinach as described. Squeeze dry and mince finely. You should have about ½ cup.

In a bowl, combine the ricotta, cream, ½ cup grated Parmigiano Reggiano, and nutmeg. Season with salt and pepper and fold in the spinach.

Roll out the pasta dough. Cut it into two strips of the same width but with one piece of dough 1½ inches longer than the other. Place the shorter strip of dough on the work surface. Arrange the filling in 6 equal mounds with equal distance between them. Make a well in the center of each mound of ricotta. Separate 1 egg and carefully transfer the intact yolk to the center of one of the ricotta mounds. Repeat with remaining yolks.

Place the second sheet of pasta gently over the mounds and carefully press the dough with your fingers to seal the ravioli. Do not let air pockets form. Using a large cutter or knife, cut into ravioli. Arrange in a single layer on baking sheets lined with lightly floured kitchen hand towels and cover with additional towels.

When you are ready to cook the pasta, bring a shallow pot of water to a boil and season with coarse salt. Melt the butter in a skillet. Add 1 cup boiling water to the skillet with the butter, stir, and simmer until the liquid reduces by half, about 2 minutes. Stir in the remaining ¼ cup grated Parmigiano Reggiano and warm over very low heat.

Discover more ways to enjoy fresh truffles with Eataly Magazine's guide and find fresh truffles and truffle products online or at your local EatalyBuon appetito!