Raviole De Royan Recipe

Make the dough

On a clean work surface, mound the flour and make a wide well in the center. Crack the 3 eggs and 1 yolk into the well, add olive oil and 1/2 tsp salt. Using a fork, whisk the eggs gently and gradually incorporate flour from the inner walls until a shaggy dough forms. When mixture becomes too thick to mix with the fork, use your hands to bring the dough together.

Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too dry add a few drops of water; if too sticky add a little flour. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes to relax the gluten.

Prepare ricotta

Place the ricotta in a fine-mesh sieve set over a bowl and let drain for 15–20 minutes, pressing lightly to remove excess whey. The ricotta should be thick and not watery.

In a medium bowl, combine the drained ricotta, grated Parmesan, 1 tablespoon softened butter, 8 g grated or finely minced summer truffle (or 1–1.5 tbs high-quality truffle paste), lemon zest, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp finely snipped chives. Mix until smooth and well combined. Taste and adjust seasoning; the filling should be creamy with a clear truffle aroma. Transfer filling to a piping bag or a zip-top bag with the corner snipped.

Roll the pasta

Cut rested dough into quarters. Working with one piece at a time and keeping the others wrapped, flatten a piece and feed through a pasta machine at the widest setting a few times, folding once and dusting lightly with flour to prevent sticking. Gradually reduce the thickness setting, running the dough through each setting once or twice until you reach a thin sheet (about setting 6–7 on a typical machine) that is thin but not translucent. If rolling by hand, use a rolling pin to get to about 1.5–2 mm thickness.

Lay one pasta sheet on a lightly floured work surface. Using a round cutter about 6–7 cm (2.5 in) diameter, cut discs or use a template. Brush the edges of each disc lightly with egg wash (1 egg beaten with 1 tsp water). Pipe or spoon about 1 teaspoon of filling into the center of half the discs, leaving a clean border. Place a second disc over each filled disc and press gently around the filling to seat the top disc and remove air. Use your fingers or a small ravioli stamp to press and crimp the edges; ensure a tight seal to prevent leaks during cooking.

Place formed ravioles on a lightly floured tray in a single layer, not touching. Repeat with remaining dough and filling. If making ahead, freeze the ravioles on a tray until firm, then transfer to a sealed container for longer storage.

Boil ravioles

Bring a large pot of water to a rolling boil and salt generously with 1 tbsp coarse salt. Gently add ravioles in batches so they have room; fresh ravioles will cook quickly, about 2–3 minutes, or until they float and the pasta feels tender but slightly al dente. Use a slotted spoon to transfer cooked ravioles directly into a warm shallow serving pan or individual plates.

Make the butter sauce

In a wide sauté pan over medium-low heat, melt 6 tablespoons unsalted butter slowly until it becomes foamy and then begins to take on a pale golden color and nutty aroma (beurre noisette). Watch carefully to avoid burning. Add 1/2 tablespoon fresh lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper and swirl to combine. If desired, stir in 2 tablespoons toasted pine nuts for texture.

Add the drained ravioles into the pan with the butter sauce and gently toss for 20–30 seconds to coat, using a spatula to move them carefully so they don't break. Transfer ravioles to warmed plates, spoon remaining butter sauce over them.

Finish and serve: shave thin slices of fresh summer truffle (about 6 g total) over the plated ravioles. Sprinkle 1 tbsp snipped chives, and if desired, a light grating of extra Parmesan. Serve immediately while warm.