White truffle Ravioli

 
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DIFFICULTY: Medium
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INGREDIENTS: For fresh pasta: ✓400g of flour ✓4 large eggs - For the stuff: ✓160g of ricotta cheese - For the sauce: ✓40g of Precious White Truffle (Tuber Magnatum Pico) ✓125g of melted White Truffle butter ✓Salt to taste

COOKING TIME: 50 Minutes to prepare ravioli, 10 minutes to complete the recipe
SERVINGS: 4 people

As an alternative to the fresh truffle you can also use our Spring White truffle Carpaccio or our Black Summer Truffle Carpaccio instead for the filling of the dumplings the ricotta cheese could be mixed to the Precious White Truffle patè or substituted by the Truffle cheese fondue.

PREPARATION

In order to prepare the ricotta filled ravioli with White Truffle first of all start with fresh pasta mixing the flour with the eggs. Let the mixture rest at room temperature for about half an hour and roll out the dough.
 
Prepare some disks with the help of a dough cutter and fill them with ricotta then close them in the shape of ravioli.
 
Slowly melt the butter in a pan, wash the truffle with cold water brushing it softly and dry it well with kitchen paper. Cook ravioli for 3/4 minutes in abundant salted water with few drops of e.v.o. Once ready, drain them and add them to the prepared butter lastly shave generously the Precious white truffle.
 

White truffle Ravioli
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