Truffle ravioli is a luxurious and decadent dish, perfect for a special occasion or a gourmet meal. Here's a recipe for making homemade truffle ravioli from scratch, including a simple truffle sauce.
Ingredients:
For the Ravioli Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Truffle Filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped black truffle or truffle paste (adjust according to your preference)
- 1 large egg yolk
- Salt and pepper, to taste
For the Truffle Sauce:
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon truffle oil or a small amount of finely chopped black truffle
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese, for serving
Instructions:
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Make the Ravioli Dough:
- In a large bowl or on a clean surface, make a mound of flour and create a well in the center.
- Crack the eggs into the well, add the salt and olive oil. Using a fork, gradually mix the flour into the eggs until a dough starts to form.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
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Prepare the Truffle Filling:
- In a bowl, combine the ricotta cheese, Parmesan cheese, truffle (or truffle paste), egg yolk, salt, and pepper. Mix until well combined. Set aside.
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Roll Out the Dough:
- After resting, divide the dough into two equal parts. Roll out each part into thin sheets using a rolling pin or a pasta machine, dusting with flour to prevent sticking.
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Form the Ravioli:
- Place one sheet of dough on a lightly floured surface. Drop small spoonfuls of the truffle filling onto the dough, spacing them about 1 inch apart.
- Brush the edges of the dough with a little water to help seal the ravioli.
- Place the second sheet of dough on top and press around each mound of filling to seal. Cut out individual ravioli using a knife, a pizza cutter, or a ravioli cutter.
- Press the edges of each ravioli with a fork to ensure they are well sealed.
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Cook the Ravioli:
- Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface and are tender. Be careful not to overcrowd the pot.
- Use a slotted spoon to remove the ravioli and transfer them to a plate.
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Prepare the Truffle Sauce:
- In a skillet, melt the butter over medium heat. Add the shallot and cook until softened and translucent, about 2-3 minutes.
- Stir in the heavy cream and cook for another 2-3 minutes, until the sauce is slightly thickened.
- Add the truffle oil or chopped truffle, and season with salt and pepper. Stir to combine.
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Serve:
- Toss the cooked ravioli in the truffle sauce or serve the sauce drizzled over the top.
- Garnish with fresh parsley and extra Parmesan cheese.
Enjoy your truffle ravioli! It’s a sophisticated dish that pairs beautifully with a crisp white wine.
