Ravioli with creamy truffle sauce

Ravioli with creamy truffle sauce

“Ravioli with creamy truffle sauce: richness meets elegance”


Serves 4 People

Difficulty level:  Medium

Preparation: 90 min

Cooking time: 8 min


For the pasta

  •  250 g of flour
  •  2 eggs + 1 egg yolk
  •  salt

For the stuffing:

  • 50g of  black or white truffle paste
  • 125 g of Ricotta
  • Salt and Pepper

For the truffle sauce:

  •  100 ml veal or beef stock
  •  20 ml d’Armagnac – optional
  • 250 ml of fresh cream



The day before:

1- Incorporate half of the truffle paste with the cream.

2- Mix the other half of the paste with the Ricotta. Add salt and pepper.

3- Leave it 24 hours in the fridge.


The following day: 

1- Mix the flour, 2 eggs and add a pinch of salt.

2- The dough must be elastic but not too sticky.

3- Let rest 30 min covered in the refrigerator

4- With your pasta machine, make up fine pasta sheets of dough and make up your ravioli with the stuffing.

5- Brush the edges of ravioli with the egg yolk so that they close perfectly.

6- Let rest during the preparation of your sauce.


For the truffle sauce:

1 – Bring the stock to boil. Add Armagnac and let simmer 5 min over medium heat.

2 – Add the fresh truffle cream prepared the day before and let reduce your sauce over medium heat during 15 min.


Cooking the Truffle Ravioli:

1- Boil water and incorporate delicately the ravioli. Cook them for 8 minutes.

2- Remove them from the water with the skimmer.

3- Put on hot plates and pour the truffle sauce.


Buon Appetito!

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