Black Truffle Raviolini Recipe
Aged Parmesan, Warm Garlic Croutons
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Ingredients
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Pasta Dough
Black Truffle Filling (Raviolini)
Warm Garlic Croutons & Garnish
Cooking/Assembly
Method
Pasta Dough
- 1
Make dough
On a clean work surface, sift together all-purpose flour, semolina flour and 1/2 tsp sea salt. Form a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil. Using a fork, beat the eggs gently and gradually incorporate the flour from the inner edge until a shaggy dough forms.
- 2
Knead dough
Using your hands, bring the dough together and knead for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, sprinkle up to 1 Tbs water; if too sticky, dust with a little extra flour. Form into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.
Black Truffle Filling (Raviolini)
- 3
Prepare filling
While the dough rests, combine the well-drained ricotta and 3/4 cup finely grated aged Parmesan in a medium bowl. Gently fold in the black truffle paste (or minced truffle), lemon zest, 1/4 tsp black pepper and 1/4 tsp sea salt. Warm 1 tablespoon unsalted butter in a small pan until melted and just warm (do not brown); stir into the mixture to create a silkier texture. Taste and adjust seasoning carefully — truffle and Parmesan are strong, so keep salt minimal. Transfer filling to a piping bag or a resealable plastic bag with the corner snipped; refrigerate if your kitchen is warm.
Warm Garlic Croutons & Garnish
- 4
Toast croutons
Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add the bread cubes and toss to coat. Spread in an even layer and cook, stirring occasionally, until cubes are crisp and golden, about 6–8 minutes. Season with 1/4 tsp sea salt, remove from heat, stir in chopped parsley and set aside in a warm spot.
- 5
Prepare garnish
Shave thin slices of aged Parmesan for finishing (about 1/4 cup) and, if using, thinly slice or microshave a small amount of fresh black truffle. Have 1 tablespoon finishing olive oil ready.
Cooking/Assembly
- 6
Roll and shape pasta
Divide rested dough into 4 pieces. Work with one piece at a time and keep the others covered. Lightly flour your rolling surface and roll dough into a thin sheet, about 1.5 mm thick (or use a pasta machine, rolling to the second-thinest setting). Trim edges to a rectangle roughly 8x12 inches.
- 7
Portion filling
Pipe or spoon small mounds (about 1 teaspoon each) of the truffle-ricotta filling spaced in a grid, about 1 inch apart, down the center of the sheet. Brush a little water along the edges and between the mounds to help seal.
- 8
Seal and cut raviolini
Lay a second pasta sheet over the first, pressing gently around each mound to expel air and seal. Use a fluted pastry wheel or round cutter (about 1.75–2 inches diameter) to cut individual raviolini. Press edges with a fork or crimp to fully seal each parcel. Transfer finished raviolini to a lightly floured tray and refrigerate 10–15 minutes to firm.
- 9
Boil
Bring 4 cups water with 1 tablespoon salt to a rolling boil in a large saucepan. Reduce to a gentle boil and add raviolini in batches so they have room. Fresh raviolini will cook quickly — 2.5–3.5 minutes — until they float and the pasta is tender but still has a slight bite. Use a slotted spoon to transfer cooked raviolini to warm serving plates.
- 10
Finish and plate
While the raviolini cook, warm 1 tablespoon finishing olive oil in a small skillet over low heat with the reserved 1 tablespoon unsalted butter (from filling if any remains) until butter melts and just begins to foam. Gently toss or spoon the warm butter-olive oil over plated raviolini. Scatter warm garlic croutons over and around the pasta. Finish with shaved aged Parmesan and optional micro truffle shavings. Grind a little fresh black pepper over each plate.
