“Ravioli with creamy truffle sauce: richness meets elegance”
Serves 4 People
Difficulty level: Medium
Preparation: 1day + 90 min
Cooking time: 8 min
INGREDIENTS
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
INSTRUCTIONS :
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!
