Truffle Ravioli
Directions
- 1Place the flour in the shape of a well and add the egg yolks in the center.
- 2Place the flour in the shape of a well and add the egg yolks in the center.
- 3Place the flour in the shape of a well and add the egg yolks in the center.
- 4Grate truffle and mix with black pepper. Add it to the yolks.
- 5Grate truffle and mix with black pepper. Add it to the yolks.
- 6Grate truffle and mix with black pepper. Add it to the yolks.
- 7Mix the egg yolks with truffle, black pepper and flour.
- 8Mix the egg yolks with truffle, black pepper and flour.
- 9Mix the egg yolks with truffle, black pepper and flour.
- 10Knead the dough until smooth.
- 11Knead the dough until smooth.
- 12Knead the dough until smooth.
- 13Prepare the filling by mixing ricotta, sauteed mushrooms, and parmesan cheese.
- 14Prepare the filling by mixing ricotta, sauteed mushrooms, and parmesan cheese.
- 15Prepare the filling by mixing ricotta, sauteed mushrooms, and parmesan cheese.
- 16Roll out the dough thinly and cut into squares.
- 17Roll out the dough thinly and cut into squares.
- 18Roll out the dough thinly and cut into squares.
- 19Place a spoonful of the filling in the center of each square.
- 20Place a spoonful of the filling in the center of each square.
- 21Place a spoonful of the filling in the center of each square.
- 22Fold the dough to create ravioli and seal the edges.
- 23Fold the dough to create ravioli and seal the edges.
- 24Fold the dough to create ravioli and seal the edges.
- 25Cook the ravioli in boiling water.
- 26Cook the ravioli in boiling water.
- 27Cook the ravioli in boiling water.
- 28Serve with a creamy butter sauce, more truffle, and sage.
- 29Serve with a creamy butter sauce, more truffle, and sage.
- 30Serve with a creamy butter sauce, more truffle, and sage.
Ingredients
- 20 egg yolks
- 20 egg yolks
- 20 egg yolks
- 500 g flour
- 500 g flour
- 500 g flour
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 10 g truffle
- 10 g truffle
- 10 g truffle
- 250 g ricotta
- 250 g ricotta
- 250 g ricotta
- 50 g parmesan cheese
- 50 g parmesan cheese
- 50 g parmesan cheese
- 200 g mushrooms
- 200 g mushrooms
- 200 g mushrooms
- 50 g butter
- 50 g butter
- 50 g butter
- 1 handful parsley
- 1 handful parsley
- 1 handful parsley
- 1 handful sage
- 1 handful sage
- 1 handful sage
Equipment
bowlgraterforkbench scraperrolling pinpasta cutter