By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Truffle ravioli is the pasta course that defines Italian luxury cooking. Fresh egg dough, ricotta and truffle filling, brown butter and sage sauce, fresh truffle shavings on top. The whole thing takes 50 minutes once you've got the dough.
Key Takeaways
- Use [Périgord Black Truffle](https://beleaev.com/products/perigord-truffles-melanosporum-frozen-100g) for the filling
- Drain ricotta 1 hour before using
- 6 large ravioli per person is the right portion
- Brown butter properly, not just melted
- Shave fresh truffle on top at the table
The Ingredients
Serves 4
For pasta dough:
- 300g 00 flour
- 3 large eggs
- 1 tsp sea salt
For filling:
- 400g full-fat ricotta, drained 1 hour
- 50g Parmigiano Reggiano, grated
- 1 large egg yolk
- 8g Périgord Black Truffle, finely grated
- Sea salt and white pepper
For sauce:
- 100g unsalted butter
- 16 small fresh sage leaves
- 1 tsp lemon juice
For finishing:
- 6-8g fresh black truffle, for shaving
- 30g grated Parmigiano Reggiano
- A few flakes of Maldon sea salt
The Method
Step 1: Make the Dough
Mix flour and salt on a board. Crack eggs into a well in the centre. Knead 8 minutes. Wrap and rest 30 minutes.
Step 2: Make the Filling
Mix drained ricotta with parmesan, egg yolk, grated truffle, salt, and white pepper.
Step 3: Roll, Fill, Seal
Roll pasta to setting 6. Cut 8cm squares. Place 1 tsp filling in centre, brush edges with water, top with another square, press out air, seal.
Step 4: Cook
Boil in salted water 3 minutes.
Step 5: Brown Butter Sauce
Melt butter in wide pan over medium. Add sage. Cook 4 minutes until golden brown and crisp. Add lemon juice off the heat.
Step 6: Plate and Top
Lift ravioli into the brown butter pan. Toss gently. Plate 6 ravioli per person. Spoon brown butter and sage over. Shave 6-8g fresh truffle directly over each plate at the table. Add salt flakes. Serve immediately.
Tips
Drain the ricotta. Wet ricotta makes wet filling that splits the ravioli during cooking.
Press out air pockets. Air trapped in ravioli expands during cooking and bursts the pasta.
Brown butter quickly. Window from golden to burnt is 30 seconds.
Shave truffle at the table. Aroma is volatile.
Variations and Pairings
With white truffle: Use Alba White Truffle for shaving on top in season.
With caviar topping: Add a small spoon (5g) of Royal Oscietra on each portion alongside the truffle.
Wine pairing: A Barolo or Brunello di Montalcino.
For more truffle dishes, see our tagliatelle al tartufo and black truffle risotto recipes.
Frequently Asked Questions
Can I use shop-bought pasta sheets?
Yes. Look for fresh egg pasta sheets at a good Italian deli.
How much truffle in the filling?
8g of fresh truffle per 400g of ricotta is the right ratio. More overpowers, less is undetectable.
Make in advance?
Make ravioli up to 24 hours ahead, refrigerate uncooked dusted with semolina. Cook to order.
Black or white truffle?
Both work. Black gives deeper earthy flavour. White is more delicate and floral. Choose by season and budget.
Further Reading
A plate of truffle ravioli with brown butter is one of those courses that defines proper Italian home cooking. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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