Tartufata Ravioli Recipe

On a clean work surface, combine all-purpose and semolina flours into a mound. Make a large well in the center.

Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner edge until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 1 tbs flour; if too dry, wet hands slightly with water. Form into a ball, wrap tightly in plastic, and rest at room temperature for 30 minutes.

Heat butter and olive oil in a skillet over medium heat. Add minced shallot and cook 2–3 minutes until softened but not brown.

Add minced garlic and chopped mushrooms. Sauté over medium-high heat until mushrooms release moisture and it evaporates, about 6–8 minutes, letting edges brown slightly for concentrated flavor.

Pour in the white wine to deglaze the pan; cook until wine is reduced almost completely, about 1–2 minutes. Season with salt and pepper. Remove from heat and let cool 5 minutes.

Transfer mushrooms to a bowl. Stir in the well-drained ricotta, grated Parmesan, truffle paste (tartufata), and chopped parsley. Taste and adjust seasoning. The filling should be moist but firm enough to hold shape—if too loose, chill for 10–15 minutes.

Divide rested pasta dough into 4 pieces. Keep pieces wrapped until ready. Lightly flour work surface and roll one piece into a thin sheet (about 1–2 mm) using a pasta machine or rolling pin. Keep remaining dough covered to prevent drying.

Place teaspoon-sized mounds of filling spaced about 1.5 inches apart on the pasta sheet. Beat the egg and brush a thin line of egg wash around the filling mounds to seal.

Lay a second sheet of pasta over the first, pressing gently around each mound to remove air and seal. Use a ravioli cutter or a knife to cut individual ravioli, pressing edges firmly to seal. Alternatively, use a fork to crimp the edges. Dust finished ravioli with a little flour and place on a tray.

Bring a large pot of water to a rolling boil, salt generously with coarse salt.

While water is coming to a boil, melt 2 tbs butter in a saucepan over medium heat. Add the minced shallot and cook 2–3 minutes until translucent.

Add the minced garlic and cook another 30 seconds until fragrant. Pour in the white wine and simmer until reduced by half, about 2–3 minutes.

Lower heat to medium-low and add the heavy cream. Stir and bring to a gentle simmer; cook 3–5 minutes until the sauce thickens slightly.

Whisk in the grated Parmesan until melted and smooth. Stir in the truffle oil and optional truffle paste, then season with salt and pepper. Keep sauce warm on very low heat—do not boil vigorously.

Cook ravioli in the boiling water in batches to avoid overcrowding. Fresh ravioli will cook quickly—about 2.5–4 minutes depending on thickness. They are done when they float and the pasta is tender but not mushy.

Using a slotted spoon, transfer cooked ravioli directly into the warm truffle cream sauce, tossing gently to coat. If sauce is thickening too much, add 1–2 tbs reserved pasta cooking water to loosen.

Divide coated ravioli among warmed plates. Finish with a drizzle of extra virgin olive oil (optional), a sprinkle of chopped chives or parsley, and freshly grated Parmesan. For extra truffle aroma, finish with a light drizzle (a few drops) of truffle oil or a shaving of fresh truffle if available.