These bite-sized truffle and cheese ravioli make a decadent snack.
Recipe by Riccardo Catarsi, speciality restaurant chef at Nicholini’s, Conrad Hong Kong.
*Featured in Crave’s Issue 89, November 2017
PREP & COOK TIME
1.5 hours; 15 minutes
8 tbsp butter
2 sprigs sage
200ml vegetable stock
A pinch of salt
500g 00 our
8 egg yolks
1 tbsp extra-virgin olive oil
250g mascarpone cheese
50g parmesan cheese
15g fresh black truffle, chopped 10g white truffle oil
1. Make the pasta
Combine the flour, eggs, egg yolks, olive oil and salt to make pasta dough. Knead the dough into a smooth ball and rest for at least 30 minutes.
2. Make the filling
In a bowl, combine the filling ingredients and mix evenly. Refrigerate.
3. Make the ravioli
Roll out the dough as thinly as possible. Cut the flattened pasta dough into squares measuring about 7.5cm x 7.5cm. Place some filling in the middle of each square. Fold the square into a triangle, pressing the top together, then along the sides. Seal al plin, or pinched, by making small pinches with thumb and forefinger.
4. Cook the ravioli
In a pot of salted water, boil the bite-sized ravioli for two minutes. In a saucepan, sauté the butter, sage and a handful of salt. Once the butter is caramelised, add the vegetable stock and the cooked ravioli, and heat for one minute.
Plate the ravioli and sage butter. Shave black truffle over the top and finish with a touch of white truffle oil. Serve.