Description
Luxurious handmade ravioli filled with a rich blend of stracchino, Parmesan, and egg yolk, served with a delicate butter sauce and finished with fragrant shaved truffle. A refined starter perfect for special occasions.
Ingredients
- 9 3/4 oz 00 flour
- 1 oz semolina flour
- 10 1/4 oz egg yolk
- 1 extra egg yolk, beaten, for glazing
- 8 3/4 oz stracchino, finely grated
- 8 3/4 oz Parmesan cheese, finely grated
- 3 1/2 oz egg yolk
- 1 pinch freshly grated nutmeg
- 1 3/4 oz unsalted butter
- 1 pinch salt
- Sarawak black pepper
- 3/4 oz white truffle, shaved
Instructions
- Place the 00 flour and semolina flour into a stand mixer fitted with a dough hook. Mix on low speed and gradually add the egg yolks until a smooth dough forms. Wrap in plastic or vacuum seal and refrigerate for 2 hours.
- Combine grated stracchino, Parmesan, and egg yolks in a bowl. Season with nutmeg and mix until smooth. Transfer to a piping bag and refrigerate.
- Bring the dough to room temperature and roll out using a pasta machine to about 1 mm thickness. Cut into 4 cm rounds.
- Brush half of the rounds with beaten egg yolk. Pipe a small teaspoon of filling onto each. Top with a second pasta round and press to seal. Use the blunt edge of a cutter to neaten the edges.
- Bring a wide, shallow pan of salted water to a boil. Gently add ravioli and cook for 3 minutes.
- Meanwhile, melt the butter with about 50 ml water and a pinch of salt over medium heat to make a light sauce.
- Drain the ravioli and toss in the butter sauce. Plate 5–6 ravioli per serving, drizzle with sauce, season with black pepper, and garnish with shaved truffle.
Notes
- White truffle can be substituted with black truffle or omitted.
- Make ravioli ahead and reheat in butter with a splash of water before serving.
- Ensure ravioli are well-sealed and without air pockets to prevent splitting during cooking.
- A pasta machine ensures even thickness, but rolling by hand is possible with care.
- For added flavor, infuse the butter with herbs like sage or thyme.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Starter
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (about 5–6 ravioli)
- Calories: 540
- Sugar: 2g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 445mg
