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Ricotta Tortelli with Black Truffles (by Guest Chef Marco Canora)A web-exclusive recipe from Italian Cooking and LivingFor ravioli filling: ½ lb of ricotta cheese ¾ cup Reggiano Parmesan 2 Tbs extra virgin olive oil Salt and pepper to taste
Combine all ingredients in mixing bowl and mix until smooth.
For pasta: 2 eggs 2 cups all-purpose flour 1 Tbs extra virgin olive oil 1 pinch of salt
Pour flour onto clean work service. Make a well in the center. Add eggs and oil to the well. Gradually work flour into egg mixture until dough forms. Knead until smooth and elastic. Wrap dough in plastic and let rest for 45 minutes. Using ricotta filling, make any form of stuffed pasta you desire.
For black truffle butter: 1 cup black truffle juice 2 cups brown chicken stock ¼ pound unsalted butter
Bring brown chicken stock and truffle juice to a boil and reduce to ½ cup. Cut cold stick of butter into slices and whisk into reduced liquid one piece at a time. Set aside over very low heat. Cook the ravioli: Bring six quarts of salted water to a boil over high heat. Add the ravioli and cook for four minutes or until tender. Strain the ravioli and place in mixing bowl. Toss with black truffle butter and freshly grated Parmesan cheese. Garnish with a drizzle of black truffle butter and shaved black truffle.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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