Elena Spisni – Ravioli with soft yolk and white truffle
4 people (4 ravioli)
For the pasta:
• 200 g 00 flour
• 2 medium eggs
For the filling:
• 300 g fresh, firm ricotta
• 50 g spinach, boiled and well drained
• 40 g grated Parmigiano Reggiano cheese
• T&C Truffle white truffle sauce
• Salt and pepper as you like it
• 4 egg yolks
For the dressing:
• Sage leaves (optional)
• White truffle butter (T&C Truffle)
• White truffle cream (T&C Truffle)
How to do it
Start by preparing the filling, then chop the cooked spinach and combine it with the ricotta. Mix everything together, then add the white truffle sauce and Parmigiano Reggiano cheese. Season with salt and pepper, then let the filling rest in the refrigerator for at least 2 hours, or better yet, overnight.
To make the dough, make a well in the flour and add the eggs to the center. Quickly beat them with a fork, incorporating air into the mixture. Once the yolk is well mixed with the egg white, begin incorporating the flour from the sides, first with a fork and then with a pastry brush. Once the dough has become more compact, begin kneading with your hands, then work it until it forms a smooth, even ball. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Roll out the dough with a rolling pin or with the help of a machine, obtaining a fairly thin thickness.
Place the filling in a piping bag and pipe it onto the pasta, creating a circle about 8 cm in diameter. Carefully place the egg yolk in the center, then close the ravioli by placing a layer of pasta on top. Seal the edges tightly, making sure there’s no air inside. Using a pastry cutter, cut out the ravioli and create 3 more in the same way.
Heat the truffle butter in a double boiler until melted, then shake for a few seconds and place them in a pan. For even more flavor, add a little white truffle cream diluted in a little of the cooking water. Cook each ravioli for a few minutes in boiling salted water, then add them to the sauce, finishing with a sprinkling of Parmigiano Reggiano cheese, if desired.
