Method
Add cream, Parmigiano Reggiano into a saucepan, gently stir and bring to almost a boil on gentle heat. When Parmigiano cheese is fully melted, remove from heat add ½ of the truffle grated, and chilled immediately in the fridge until set solid. Transfer the mix into a piping bag.
To make pasta dough, whisk whole eggs and yolks and add a little drizzle of olive oil, pinch of salt and grated truffle. Mix flour and start mixing a little at a time with the eggs until a dough is almost formed. Rest in the fridge for 2 hours or overnight.
Roll the dough into the pasta machine until the last narrow setting. Cut the pasta sheets into long approx. 30 cm rectangles. Fold the sheet in half and gently press with your hand to make a visible mark. Unfold the pasta sheet.
Place about 1 tablespoon of Parmigiano mix and lay the next one about 5–8 cm away from the previous one.
Brush with egg wash around the filling, and then gently fold it on top of the other half. Seal avoiding any air bubbles. With a 6–8 cm square or round cutter, cut to make individual parcels.
Bring plenty of salted water to the boil (7g salt to 1 lt water) in a large pot, when boiling, drop in the ravioli and cook for 3–4 minutes.
Meanwhile, in a large frying pan, add the butter and sage and melt until the butter becomes frothy.
Drain the ravioli and toss in the butter sauce for up to 1 minute. Remove from the heat and serve with grated Parmigiano Reggiano, toasted hazelnut and remaining grated truffle.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Add cream, Parmigiano Reggiano into a saucepan, gently stir and bring to almost a boil on gentle heat. When Parmigiano cheese is fully melted, remove from heat add ½ of the truffle grated, and chilled immediately in the fridge until set solid. Transfer the mix into a piping bag.
To make pasta dough, whisk whole eggs and yolks and add a little drizzle of olive oil, pinch of salt and grated truffle. Mix flour and start mixing a little at a time with the eggs until a dough is almost formed. Rest in the fridge for 2 hours or overnight.
Roll the dough into the pasta machine until the last narrow setting. Cut the pasta sheets into long approx. 30 cm rectangles. Fold the sheet in half and gently press with your hand to make a visible mark. Unfold the pasta sheet.
Place about 1 tablespoon of Parmigiano mix and lay the next one about 5–8 cm away from the previous one.
Brush with egg wash around the filling, and then gently fold it on top of the other half. Seal avoiding any air bubbles. With a 6–8 cm square or round cutter, cut to make individual parcels.
Bring plenty of salted water to the boil (7g salt to 1 lt water) in a large pot, when boiling, drop in the ravioli and cook for 3–4 minutes.
Meanwhile, in a large frying pan, add the butter and sage and melt until the butter becomes frothy.
Drain the ravioli and toss in the butter sauce for up to 1 minute. Remove from the heat and serve with grated Parmigiano Reggiano, toasted hazelnut and remaining grated truffle.
