Name: Black Truffle Ravioli
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Ingredients: For the dough200 g of white flour; 50 g semolina flour; 8 egg yolks; 5 ml olive oil; 1 pinch of salt; For the ravioli filling:200 g Ricotta cheese (grated); 100 g Grana Padano cheese (grated); 100 g Pecorino Romano cheese (grated); 100 g Fontina cheese (grated); 70 g black truffles (chopped); 1 pinch of salt; 1 pinch of black pepper; For the grana padano sauce:100 g Grana Padano cheese; 100 g cream; For the top:50 ml of Dömi Glas sauce; 50 g popped quinoa; 30 ml of olive oil with parsley

We are here with Chef Claudio Chinali's Ravioli recipe with cheese and truffles, one of the favorite flavors of his country. You can enrich this absolutely delicious recipe from Italian cuisine with truffles.

Black Truffle Ravioli

Ingredients

For the dough

200 g of white flour
50 g semolina flour
8 egg yolks
5 ml olive oil
1 pinch of salt

For the ravioli filling:

200 g Ricotta cheese (grated)
100 g Grana Padano cheese (grated)
100 g Pecorino Romano cheese (grated)
100 g Fontina cheese (grated)
70 g black truffles (chopped)
1 pinch of salt
1 pinch of black pepper

For the grana padano sauce:

100 g Grana Padano cheese
100 g cream

For the top:

50 ml of Dömi Glas sauce
50 g popped quinoa
30 ml of olive oil with parsley

Black Truffle Ravioli

Instructions Hide Photos

Mix all the ingredients for the dough in a deep bowl and knead until you get a thick dough, then rest it for 2 hours.
Mix the filling ingredients in a bowl.
Divide the rested dough into 2 meringues and roll out each meringue to 1 mm thickness. Spread the filling between the two meringues at regular intervals, like a dumpling filling, and close them, taking care not to leave any air bubbles inside.
Using a serrated cutter, go over the edges, being careful with the filling so that it sticks and takes shape. Place them on a floured cloth and let them rest.
For the Grana Padano sauce, melt the cheese and cream using a bain-marie method.
Cook the ravioli in boiling water for 3–4 minutes.
Spread the Grana Padano sauce on the bottom of the serving plate and place the boiled ravioli on it. Finally, serve with dömi glas sauce, parsley, olive oil, and popped quinoa.

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