Truffle Ravioli Recipe
Make Truffle Ravioli Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, then crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a dough begins to form.
- 2
Knead the Dough
Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, truffle oil, finely grated fresh black truffles, salt, and pepper. Mix until smooth and well combined. Set aside.
Ravioli Assembly
- 4
Roll Out the Dough
After resting, divide the dough into four equal pieces. Using a pasta machine or a rolling pin, roll out each piece into thin sheets, about 1/16-inch thick.
- 5
Fill the Ravioli
Place small mounds (about 1 teaspoon) of filling about 1 inch apart on one sheet of dough. Brush around the filling with a little water, then lay another sheet of dough over the top. Press down around each mound to seal, ensuring there are no air pockets.
- 6
Cut the Ravioli
Use a sharp knife or ravioli cutter to cut the ravioli into squares. Ensure the edges are well sealed. Place the ravioli on a floured baking sheet.
Cooking the Ravioli
- 7
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for 3-4 minutes, or until they float to the surface.
- 8
Prepare the Sauce
In a skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in chopped parsley, salt, and pepper.
- 9
Combine and Serve
Using a slotted spoon, remove the ravioli from the water and transfer them to the skillet with the sauce. Gently toss the ravioli in the butter sauce to coat. Serve hot, drizzled with additional truffle oil if desired.
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