Carbs Mains Recipes

Little Nicholini’s


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


1.5 hours; 15 minutes

(Makes 10)

8 tbsp butter
2 sprigs sage
200ml vegetable stock
A pinch of salt

500g 00 our
8 egg yolks
2 eggs
1 tbsp extra-virgin olive oil
1g salt

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.

5. Serve

  • Plate the ravioli and sage butter. Shave black truffle over the top and finish with a touch of white truffle oil. Serve.

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