Ricotta and Truffles Ravioli
Ingredients for 4 People:
- Pasta:
- 3 eggs
- 300 gr. of semolina flour
- salt
- Stuffing:
- 300 gr. of ricotta cheese
- 80 gr melted butter
- 5 tablespoons of Parmigiano Reggiano
- chopped pepper
- 50 gr minced truffles or truffles sauce
- Condiments:
- 80 ml Extra Virgin Olive Oil
- 20 gr garlic
- chopped pepper
- Filling:
- Put in a bowl the ricotta and Parmigiano Reggiano cheese, truffles and the chopped pepper and mix well until mixture is smooth.
PREPARATION
Pasta dough:
- Carefully sift the flour on a work surface, form a well with the flour and put in the middle eggs and a pinch of salt.
- Beat the eggs with a fork and start incorporating the flour with your fingertips
- Work the mixture with your hands for 15 – 20 minutes, mixing the ingredients well and taking care to sprinkle once in a while the work surface with a little flour.
- Continue in this manner until dough is firm and smooth, then, when in the dough you begin to see bubbles, pick it up forming a ball.
- Let it stand for half an hour in a bowl. Cover with plastic wrap.
Ravioli:
- Roll out the dough into two sheets, then distribute on one of them the filling in small heaps well spaced.
- Cover the dough with the filling with the other sheet of dough, pressing with your fingers around the filling mounds to seal the two sheets.
- Using a wheel cutter or a pastry cutter, cut out the ravioli into the desired shape.
- Cook in salted water and serve with a simple sauce to enhance the delicate filling for ravioli.
Sauce:
- Put in a pot the extra virgin olive oil and the garlic and let it fry lightly
- Remove from heat and add a ladle of cooking water to stop the cooking of garlic
- Season with the chopped pepper and add the cooked Ravioli.