Ravioli al tartufo
Let yourself be conquered by the intense and precious taste of truffle ravioli, a refined first course perfect for a special occasion or to pamper yourself with an unforgettable flavor. This recipe for truffle ravioli, easy to prepare even at home, will guide you step by step in the creation of authentic fresh Italian pasta. Ideal for those following a vegetarian diet and looking for a nut-free, soy-free, and shellfish-free alternative, these truffle ravioli are an explosion of flavor that will win over all palates.
Dietary Information
Servings:
- 1
To prepare the truffle ravioli, first create a fountain with the flour and put the eggs inside 1. Add a pinch of salt 2 and gradually incorporate the flour with a fork 3.
- 2
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 cool for a few minutes.
- 3
Mash the potatoes in a bowl 7 and add the parmesan 8 and the freshly grated black truffle 9.
- 4
Season with salt and pepper 10, then mix all the ingredients 11. Put the mixture in a piping bag 12 and set aside.
- 5
In a bowl, put the milk and add the parmesan 13, melt in a bain-marie 14 until you get a fairly liquid cream 15. Then set aside.
- 6
Take the dough, divide it in half 16 and roll out the sheets with a pasta machine. Start from the largest thickness, then fold the ends of the sheet towards the center 17 and pass it again between the rollers, gradually decreasing the thickness 18. Proceed in this way until you reach the thickness 3 of the machine. In this way you will obtain 2 sheets with a thickness of 2-3 mm.
- 7
On a sheet, with the piping bag, put small heaps of filling 19, at a distance of 3-4 cm from each other. With a brush, lightly wet the sheet around the filling with water 20, then cover with the other sheet, matching the edges 21.
- 8
With your hands, try to eliminate the air around the filling 22 and make the two sheets adhere well. With a pasta cutter wheel, make ravioli with a square shape of 4 cm side 23. Cook the ravioli in boiling salted water for 3-4 minutes 24, until they come to the surface. Meanwhile, lightly heat the parmesan sauce.
- 9
Meanwhile, in a pan, melt the butter over medium heat, until golden and very hot 25. Drain the ravioli, transfer them to the pan 26 and gently toss for 1 minute. Plate 27.
- 10
Add the cheese cream 28, a few flakes of fresh truffle 29. Your truffle ravioli are ready to be enjoyed 30!
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