Ravioli filled with stracchino cheese and premium black truffle
Ravioli filled with stracchino cream and Precious Black Truffle
First courses
Italian
Preparing fresh pasta at home is truly satisfying: there are so many shapes you can create after mixing eggs and flour. We offer you the recipe for fresh filled pasta, ravioli filled with stracchino cream and fine black truffle.
Ravioli filled with stracchino cream and Precious Black Truffle
Making fresh pasta at home is truly satisfying: there are so many shapes you can create after mixing eggs and flour. Today we're suggesting stuffed fresh pasta, ravioli filled with stracchino cream and fine black truffle.
Porzioni:
4
Ingredienti
500g all-purpose flour (for the pasta)
100 g (3.5 oz) semolina flour (for pasta)
6 eggs (for the pasta)
2 tablespoons of EVOO (for the pasta)
500g Stracchino (for the filling)
1 egg yolk (for the filling)
2 tablespoons grated pecorino cheese (for the filling)
1 tablespoon grated Parmesan (for the filling)
Grated Black Truffle to taste (for the filling)
600g red onion (for the jam)
200g of brown sugar (for the jam)
100ml white wine (for the jam)
Istruzioni
1
Filling: Pour in the stracchino, grated cheese, and egg yolk, then mix. Grate the Pregiato Black Truffle and combine. Fill a piping bag and store in the refrigerator.
2
Pasta: Arrange the two types of flour in a mound and make a well in the center. Add the eggs and salt. Begin to work the eggs, gradually incorporating the flour. Knead until a smooth dough is formed. Brush with extra virgin olive oil and let rest for 30 minutes.
3
Roll out the pasta and place the filling at regular intervals, cover with another layer of rolled-out pasta. Use a heart-shaped cookie cutter to create the ravioli. Cook in plenty of salted water.
4
Drain the ravioli, place them on a plate, and garnish with the onion jam and grated fine black truffle.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Truffles are a very delicate ingredient. They can be stored in a cool place for a short period (maximum 7-8 days), wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TIP
Before enjoying the truffle, make sure to clean it thoroughly of any traces of soil, rinsing it moderately and using a brush or a semi-hard bristle brush.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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