Egg yolk ravioli with truffle and Parmesan

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



Share recipe





  • 275g of 00 flour
  • 25g of semolina flour
  • 290g of egg yolk, plus 1 yolk extra, beaten, to glaze


To serve

  • 20g of white truffle, shaved
  • 50g of unsalted butter
  • 1 pinch of salt
  • Sarawak black pepper
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
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
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
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
Fill a wide, shallow pan with salted water and bring to the boil. Add the ravioli and cook for 3 minutes
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
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
Share recipe