Ricotta and Truffles Ravioli by Chef Mssimo Talia

Instructions

   Pasta dough: 

  1. 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.
  2. Beat the eggs with a fork and start incorporating the flour with your fingertips
  3. 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.
  4. 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.
  5. Let it stand for half an hour in a bowl. Cover with plastic wrap.

                       Ravioli: 

  1. Roll out the dough into two sheets, then distribute on one of them the filling in small heaps well spaced.
  2. 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.
  3. Using a wheel cutter or a pastry cutter, cut out the ravioli into the desired shape.
  4. Cook in salted water and serve with a simple sauce to enhance the delicate filling for ravioli.

                     Sauce:

  1. Put in a pot the extra virgin olive oil and the garlic and let it fry lightly
  2. Remove from heat and add a ladle of cooking water to stop the cooking of garlic
  3. Season with the chopped pepper and add the cooked Ravioli.

Ingredients

  • 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.