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