Hatching A New Year Recipe
Egg Yolk and Perigord Truffle Raviolo Chanterelle Mushrooms, Whole Milk Ricotta, Parmesan and Crispy Prosciutto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Raviolo Ingredients
Method
Preparation Directions
- 1
Make the Pasta Dough
On a clean work surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic and let it rest for 30 minutes.
- 2
Prepare the Filling
In a skillet over medium heat, add olive oil and sauté the chanterelle mushrooms until golden and tender, about 5 minutes. Remove from heat, and mix with ricotta, Parmesan, crispy prosciutto, and truffle oil. Season with salt and pepper to taste.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, about 1/16 inch thick.
- 4
Assemble the Ravioli
Place a sheet of pasta on a floured surface. Spoon small mounds of filling (about 1 tablespoon) along one half of the pasta sheet, leaving space between each mound. Brush the edges with a little water. Fold the other half of the pasta over the filling and press to seal, ensuring there are no air pockets. Cut into squares or circles using a ravioli cutter.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- 6
Serve
Serve the ravioli drizzled with additional olive oil, topped with extra grated Parmesan and freshly cracked black pepper.
