Ravioli with Parmesan and Truffle Butter Sauce

Getting reviews...
  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 1 hr
  • Yield: approximately 40 ravioli, 4 servings
Share This Recipe

Ingredients

Pasta:

Filling:

Butter and Sage Sauce:

Directions

Special equipment:
pasta cutter
  1. Mound the flour on your work surface. Make a well and add the eggs to the center. Use a fork to whisk them together. Once blended, keep whisking the eggs, slowly incorporating the edges of the flour. Use your hands to fold the eggs and flour all together. While the dough is still loose, drizzle in the oil and a half-eggshell of cold water (about 2 tablespoons) and keep kneading until smooth, elastic and warm. Wrap the dough in a clean kitchen towel and let it rest while you make the filling.
  2. Combine the ricotta, Parmesan, sage, thyme, mint and nutmeg in a large bowl and add salt and pepper to taste.
  3. To assemble: Cut the dough into 4 equal pieces. Roll the dough through the pasta machine beginning at the thickest setting and working your way down to the thinnest. You want the pasta about 1/4-inch thick and in a long rectangular sheet. Repeat with the remaining dough.
  4. Flour your work surface. Trim the edges of the pasta sheets with a pasta cutter to make the sheets even. Drop about 1 scant tablespoon of the filling onto one half of a pasta sheet, leaving a 2-inch space between the next drop of filling. Brush the edges lightly with water. Fold the dough over the filling, like closing a book. Use your fingers and the side of your hand to press the seams between each filling mound and seal them closed. Seal the edges. Use a pasta cutter to trim the mounds into ravioli. If making the ravioli ahead of time, toss them with some semolina flour so they do not stick together.
  5. To finish: Melt the butter in a large saute pan. Add the sage leaves and truffles and cook until just crisp and fragrant, about 2 minutes.
  6. Bring a large pot of water to boil. Cook the ravioli in batches, about 10 at a time, until they float to the surface, 2 to 3 minutes. Toss the ravioli with the melted butter mixture, add some Parmesan and shave some fresh truffles on top.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.