To enhance the aroma of the white truffle even more, a generous amount of grated white truffle (5 g per person) can be added to the ricotta filling in order to blend its flavor throughout the filling.
Ricotta cheese and white truffle ravioli
Ricotta and white truffle ravioli is an extraordinarily delicious dish that combines the delicacy of fresh ricotta with the refined taste and unmistakable aroma of white truffles. This recipe will allow you to bring an elegant and refined dish to the table and provide a luxurious dining experience, perfect for special occasions or to pamper yourself with an important lunch or dinner.
- 60 g white truffle
- 300 g of flour
- 4 eggs
- 350 g of cottage cheese
- 60 g of parmesan cheese
- 80 g of butter
Make the dough: mix the flour with 3 of the 4 eggs and a pinch of salt, let it rest for half an hour.
Prepare the filling: mix sifted ricotta with grated Parmesan cheese, the remaining egg, two pinches of nutmeg, one pinch of salt and one pinch of pepper.
Roll the dough into thin sheets, on half distribute the filling in mounds in several rows. On top, fold the other half of the pastry sheet, press around the filling with your fingers, cut out the ravioli, press the edges down well.
Boil them in plenty of salted water, season them with butter melted in a bain-marie and white truffle shavings.