> Recipes > Ravioli

Egg yolk ravioli with truffle and Parmesan

Egg yolk ravioli with truffle and Parmesan

  • Starter
  • medium
  • 4
  • 40 minutes, plus 2 hours resting

PT40M

PT2H

1
To make the pasta dough, add the 00 and semolina flours to the bowl of a food mixer fitted with a dough hook. Start the machine mixing and gradually pour in the eggs yolks until fully mixed to a smooth dough. Transfer to a vacuum bag, seal with a bar sealer then place in the fridge to rest for 2 hours
  • 275g of 00 flour
  • 25g of semolina flour
  • 290g of egg yolk
2
For the filling, place the grated stracchino and Parmesan cheeses in a bowl, add the egg yolks and mix until well-combined. Add a grating of nutmeg to taste then transfer the mixture to a piping bag. Reserve in the fridge until needed
  • 250g of stracchino, finely grated
  • 250g of Parmesan, finely grated
  • 100g of egg yolk
  • 1 pinch of freshly grated nutmeg
3
Once rested, remove the pasta dough from the fridge and allow to come to room temperature. Using a pasta machine, roll out the dough to a thickness of 1mm. Use a 4cm round cutter to stamp out rounds from the dough
4
Brush half of the pasta rounds with the extra beaten egg. Remove the filling from the fridge and pipe a teaspoon of the cheese mixture on to each of these. Cover with the remaining pasta rounds and press lightly around the edges to seal – pressing down with the blunt side of a round cutter can help achieve a neat edge
5
Fill a wide, shallow pan with salted water and bring to the boil. Add the ravioli and cook for 3 minutes
6
Meanwhile, add the butter to a pan with 50ml of water and a pinch of salt, then allow to melt over a medium heat to create a sauce. As soon as the pasta is cooked, drain and toss in the pan with the butter sauce to coat
  • 50g of unsalted butter
  • 1 pinch of salt
7
To serve, add 5 or 6 ravioli to a plate and drizzle over any remaining butter sauce. Add a sprinkle of pepper and finish with a generous helping of truffle shavings
  • 20g of white truffle, shaved
  • Sarawak black pepper

Ingredients

Metric

Imperial

  • Pasta

  • Filling

  • To serve

  • Comments ()

    Egg yolk ravioli with truffle and Parmesan

     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.

     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...
     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.