Supangle (Turkish Chocolate Pudding)
Black Truffle Ravioli
18 July 2024
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.
Prep Time : 40 mins
Cook time : 40 mins
Servings : 4 People
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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
- 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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