Christmas is undoubtedly the time of year when we take time and love to prepare. Usually the whole family is together then and we also like to cook together. That’s why this recipe is ideal for everyone who wants to pitch in and enjoy a delicious meal.
Productos con los que prepararla
Ingredients
For the ravioli dough (per person)
- 100 g flour
- 2 tablespoons olive oil
- 1 pinch of salt
- 1 Egg
For the filling
- 200 g ricotta
- 3 tablespoons Truada sauce
- 1 pinch of salt
- 1 egg yolk (per person)
For the sauce:
- 100 g butter
- 2 tablespoons truffle sauce
Instructions
- On our work surface, form a volcano with the flour. Add the egg, oil and salt and mix with a fork. Gradually mix the flour with the other ingredients until you have a dough that you can knead with your hands. It is very important to knead for at least 10 minutes until you get a dough that rises again when you press it with your finger. Cover with a damp cloth and place in the fridge for 1 hour.
- In the meantime, we prepare our filling.
- Mix all ingredients except the egg yolk in a bowl and pour into a piping bag.
- We reserve.
- After the dough has rested, roll it out with a rolling pin into a rectangular shape.
- The dough should be smooth but firm.
- Cut the dough into strips about 10 cm wide and 30 cm long.
- With the help of a piping bag, we will form small ricotta moulds into which we will pour the egg yolk.
- Moisten the ricotta around it with water and place the other layer of pasta dough on top.
- Press the filling together with your hands and cut into circles with the pastry cutter.
- Bring salted water to the boil in a saucepan and cook the ravioli in it, one by one, for 20 seconds.
- In a pan, we toast butter together with a spoonful of our pâté de trua.
- Arrange on a plate and season with grated truffle or coarse salt, if available.