As white truffles come in to season here’s a delicious, comforting, creamy and indulgent dish for you to cook at home. Invite friends round one Saturday night and try this perfect pasta dish with a mixed salad and a bottle of Italian wine.
Ravioli stuffed with Pecorino & Truffle Cream Sauce – Serves 4
To make the pasta
- 500g strong flour (00)
- 2 eggs
- 2 egg yolks
- 1 tbsp. olive oil
- 1 tbsp extra virgin olive oi
- Pinch salt
- 400g Mascarpone or Ricotta cheese
- 200g grated pecorino cheese
- Salt & pepper
- 1 tsp ground nutmeg
Truffle Cream Sauce
- 75g butter
- 1 medium onion thinly sliced
- 2 cloves garlic thinly sliced
- 8 white mushrooms sliced
- 100ml white wine
- 220ml chicken broth
- 570ml double cream
- 2 teaspoon white truffle oil (or shaved white truffle)
- Salt & pepper to taste
- Basil leaves
Method for Pasta
Place the flour on work surface and make a well in the middle, add the whole eggs, yolks & olive oil to the well and then drag the flour over the eggs and pull together, knead the dough briskly for 1 minute (until it becomes stiff and hard to knead). Wrap in cling film and leave to rest in a cool place for 1 hour.
Flour the pasta machine with semolina and divide the pasta into 4 equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.
Repeat this process 3-4 more times, flouring the machine and reducing the setting each time. The pasta should be thin, but still easy to handle without tearing. Repeat with the other pieces of dough.
Once the pasta sheets have reached the ideal thickness, dust with semolina and set aside.
Method for Filling
Mix together the mascarpone or ricotta and pecorino with the nutmeg, salt and pepper.
Creating the Ravioli
To make the ravioli, put a pasta sheet on A board and place a heaped teaspoon of the ricotta mixture at equal intervals along the pasta. Brush a little of the beaten egg around each filling then lay another pasta sheet on top and carefully press down around each filling ball to remove any air. Cut in squares with your ravioli cutter or knife, then dust with semolina flour and set aside.
To cook the ravioli bring some water to the boil and add a good pinch of salt.
Drop the ravioli in to the water in small batches and cook until they float to the surface,
Method for Truffle Cream Sauce
Melt the butter in a saucepan over a medium-low heat, add the onion and garlic and cook until they begin to soften, add the mushrooms, cook until soft.
Add the chicken broth and wine. Simmer until the wine cooks off.
Add the cream and white truffle oil (or shaved truffle), then add the salt, pepper and torn basil
Cook for around 5 minutes until the sauce thickens.
Serve over the ravioli and top with freshly grated pecorino cheese, ground black pepper and fresh basil.
Tweet us a photograph of you enjoying your ravioli with your friends to @SanCarlo_Group