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 in the eggs and olive oil. Gradually mix the flour into the eggs using a fork until it forms a dough.

Knead the Dough

Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Mix the Filling

In a mixing bowl, combine the ricotta cheese, grated Parmesan, truffle oil, salt, black pepper, and chopped parsley. Mix until well combined and creamy. Set aside.

Roll Out the Dough

After the dough has rested, divide it into two equal portions. Roll out one portion on a floured surface until it is thin enough to see your hand through it.

Form the Ravioli

Place teaspoons of the truffle filling spaced about 2 inches apart on one half of the rolled dough. Moisten the edges of the dough with water, then fold the other half over to cover the filling. Press down around the filling to seal and cut out individual ravioli with a pasta cutter.

Repeat

Repeat the rolling and filling process with the second portion of dough.

Cook the Ravioli

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

Make the Sage Butter Sauce

In a large skillet over medium heat, melt the butter. Add the fresh sage leaves and cook for about 2 minutes until the butter is browned and the sage is crispy.

Combine and Serve

Add the cooked ravioli to the skillet, gently tossing to coat in the sage butter sauce. Season with salt and black pepper. Serve hot, garnished with additional grated Parmesan if desired.