Ylenia Parente – Savoy Cabbage and Potato Ravioli with Fine Black Truffle Sauce
Savoy Cabbage and Potato Ravioli with Fine Black Truffle Sauce
A delicate and comforting ravioli featuring a tender potato and Savoy cabbage filling, enriched by the intense flavor of Parmigiano Reggiano and finished with a creamy truffle sauce.
Ingredients for the fresh pasta
- 250 g flour
- 150 g semolina
- 8 egg yolks
- 2 whole eggs
For the filling
- Potatoes
- Savoy cabbage
- Shallot
- Grated Parmigiano Reggiano
- Salt
For the dressing
- Butter
- T&C Fine Black Truffle Sauce
Preparing the pasta
Pour the flour and semolina onto a work surface and form a well. Add the egg yolks and whole eggs to the center, then begin kneading until the mixture is smooth, uniform, and elastic. Wrap the dough and let it rest before rolling it out.
Preparing the filling
Cook the potatoes until tender, then mash them while still hot. Meanwhile, finely slice the Savoy cabbage and the shallot. Gently sauté the shallot, then add the cabbage and cook until soft and flavorful. Season with salt to taste. Combine the cabbage with the mashed potatoes and add the grated Parmigiano Reggiano. Mix until the filling is soft, compact, and well blended.
Shaping the ravioli
Roll out the fresh pasta into a thin sheet. Distribute the filling and fold the pasta over to form half-moon shaped ravioli, similar to small tortelli.
Cooking and Dressing
Cook the ravioli in a large pot of salted water. Meanwhile, melt the butter in a pan and add the T&C Fine Black Truffle Sauce, creating a creamy, aromatic sauce. Gently drain the ravioli and toss them in the sauce, adding a little of the cooking water if necessary to make the sauce coat the pasta better. Plate and serve piping hot.
