Steak & Black Truffle Ravioli Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Add the olive oil. Gradually mix the flour into the eggs using a fork until a dough begins to form.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.

Cook the Filling

In a skillet over medium heat, add a little oil and sauté the shallots and garlic until translucent. Add the ground beef, salt, and black pepper. Cook until the beef is browned and cooked through. Remove from heat and stir in the black truffle paste and grated Parmesan cheese. Let cool.

Roll Out the Dough

Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour as needed to prevent sticking.

Fill the Ravioli

Place small mounds of the filling (about 1 tsp each) along one sheet of pasta, leaving space in between. Moisten the edges with water, then fold the pasta over to create pockets. Press down to seal and cut out individual ravioli shapes.

Boil the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.

Make the Sauce

In a saucepan over medium heat, melt the butter. Add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and black truffle oil. Season with salt and pepper to taste.

Plate the Dish

Serve the cooked ravioli topped with the truffle cream sauce. Garnish with additional Parmesan cheese and a drizzle of black truffle oil if desired.