Ravioli al Tartufo

Ravioli al Tartufo
  • coursePrimo piatto
  • difficultyMedium
  • preparation time40 minutes, plus 2 hours resting

These delightful yellow "buttons" are made of a silky egg-yolk pasta with a rich cheese filling. The finished dish is topped with shaved truffle for extra indulgence. Perfect as a dinner party starter, the ravioli also make an excellent primo piatto.

Ravioli al Tartufo (Truffle Ravioli)
Recipe courtesy of Chef Daniele Usai of Great Italian Chefs*

For the Pasta:
9¾ ounces of 00 flour
1 ounce of semolina flour
10¼ ounces of egg yolk, plus 1 yolk extra, beaten, to glaze

For the Filling:
8¾ ounces of stracchino, finely grated
8¾ ounces of Parmesan, finely grated
3½ ounces of egg yolk
1 pinch of freshly grated nutmeg

For Serving:
¾ ounces of white truffle, shaved
1¾ ounces of unsalted butter
1 pinch of salt
Sarawak black pepper

To Make the Pasta Dough:
Add the 0 and semolina flours to the bowl of a food mixer fitted with a dough hook. Start the machine mixing, and gradually pour in the eggs yolks until fully mixed to a smooth dough. Transfer to a vacuum bag, seal with a bar sealer, then place in the fridge to rest for 2 hours.

To Make the Filling:
Place the grated stracchino and Parmigiano Reggiano in a bowl, add the egg yolks, and mix until well combined. Add a grating of nutmeg to taste, then transfer the mixture to a piping bag. Reserve in the fridge until needed

To Create the Ravioli:
Once rested, remove the pasta dough from the fridge and allow to come to room temperature. Using a pasta machine, roll out the dough to a thickness of 0 in. Use a 1 2/3 in round cutter to stamp out rounds from the dough.

Brush half of the pasta rounds with the extra beaten egg. Remove the filling from the fridge and pipe a teaspoon of the cheese mixture on to each of these. Cover with the remaining pasta rounds and press lightly around the edges to seal – pressing down with the blunt side of a round cutter can help achieve a neat edge

Fill a wide, shallow pan with salted water, and bring to the boil. Add the ravioli, and cook for 3 minutes.

Meanwhile, add the butter to a pan with 1 2/3 fluid ounces of water and a pinch of salt, then allow to melt over medium heat to create a sauce. As soon as the pasta is cooked, drain and toss in the pan with the butter sauce to coat.

To Serve:
Add 5 or 6 ravioli to a plate, and drizzle over any remaining butter sauce. Add a sprinkle of pepper and finish with a generous helping of truffle shavings.

Truffle Ravioli | Eataly Magazine

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!

* Editor's note: This recipe by Chef Daniele Usai first appeared on Great Italian Chefs. Explore more recipes from some of Italy’s best chefs!