truffle ravioli with beurre noisette

did you ever try to make your own pasta? i made a few attempts. like these dim sum ravioli here. or malfatti. i even tried gnocchi several times and with several different approaches. those sure taste great, but somehow they feel like a cheater’s pasta… so, some time ago, i started to think that there won’t be a way around real, home-made pasta. i (spontaneously) bought a pasta machine. and a lot of eggs and flour. and on a rainy afternoon, i started to make my own ravioli (of course with a truffled filling). they were the perfect starter to a lavish dinner i made for friends. and, since the batch was pretty vast, i even got some leftovers which i quickly froze (with layers of parchment paper in between). they tasted just as good when cooked and served with beurre noisette (i won’t fool you, the beurre noisette is quite the delicacy on its own…).
truffle ravioli with beurre noisette
1 package fresh pasta dough, rolled out
250 g ricotta, drained
20 g minced black truffles, jarred
50 g grated parmesan cheese
2 thyme sprigs, leaves picked
2 oregano sprigs, leaves picked & minced
1 egg
1 garlic clove, minced
egg-wash (1 egg white with 1/4 cup water)
salt, black pepper, musk
50g organic butter
20g dried porcini, chopped
handful sage leaves, cut in thin slices
freshly grated musk
salt, black pepper
oregano sprig for decorating
truffle oil
if you want to make your own pasta dough (like I did), use 5 eggs and 500 g flour and combine, very slowly and steadily, by continually making stirring motions from the inside out with a fork. a store-bought dough is pretty perfect, too, though. roll the dough out pretty thin (about 3mm) – i used a pasta machine to roll it out – and place on a work space dusted with a little flour. prepare strips of twice 3 cms width. cut with a ravioli roller.
for the filling, combine the ricotta, truffles, parmesan, herbs, garlic and egg in a bowl. stir with a fork until homogeneous. season with salt, pepper and some musk. place 1 teaspoon of the truffle-ricotta-mixture on the upper side of the dough stripe. continue along the line, leaving out two finger widths between each new drop of filling. now brush each corner of every raviolo field with egg wash.
fold the dough over from the middle, on top of the filling. press together top and bottom of the dough, creating separate fields. make sure to press out all the excess air, as it will cause your ravioli to break during cooking. cut along the borders of the ravioli with the ravioli roller. continue until dough and / or filling are used up.dust with flour and put aside.
note: you can also freeze the ravioli with parchment paper in between layers of ravioli. when needed, just throw them, still frozen, in the boiling water (this will add a minute of cooking time).
heat a large pot of salted water. when it’s simmering (not boiling) add the ravioli to the water and let heat through until they appear on the surface of the water (after about 2-3 minutes). don’t overcook, and don’t let the water boil too much.
for the beurre noisette: melt the butter in a small saucepan, on low heat. add the minced dried porcini, sage, musk, a little salt and pepper. the secret to beurre noisette: the butter needs to develop the nutty taste and brown color, that can only be achieve with patience, low heat and a bit of time (it will take around 10 to 15 minutes, at least).
drain pasta, arrange on a plate, drizzle with truffle oil, pour the beurre noisette over the ravioli and arrange a sprig of oregano on top. serve with a little extra grated parmesan cheese, if you like.

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