A friend of mine had been asking me to make ravioli for her, and I couldn’t stop thinking about dishes with black truffles, so I decided to create a black truffle cheese ravioli. I didn’t have time to wait for a jar of black truffles to come in the mail and couldn’t find them at any of my local gourmet food stores, so I settled for truffle cheese and black truffle salt I had in the pantry (I loved sprinkling it on popcorn with Pecorino cheese before my Primal days). The ravioli definitely had a truffle flavor, but if you’re willing to splurge and have access to black truffles, I strongly recommend including them in this recipe.
Truffle Cheese ravioli in Walnut Cream Sauce (Difficulty-Advanced; Makes ~2 dozen large ravioli)
For the Filling:
- 15 oz. Precious whole milk ricotta cheese
- 1 1/2 c shredded Italian Truffle Cheese
- 1/2 c grated parmesan
- 8 oz. mushrooms, finely diced
- 1 Tbsp butter
- 2 tsp black truffle salt
For the Pasta Dough:
- 5 organic free range eggs, at room temp.
- 2 1/2-3 c all purpose unbleached flour
- 1 tsp salt
For the Sauce:
- 2/3 c walnuts, toasted
- 1 c walnuts, ground in food processor
- 2 Tbsp butter
- 3 cloves garlic, minced
- 1 c heavy cream
- 1/2 c reserved pasta water
- 1 tsp black truffle salt
- grated parmesan for serving
Make the Filling: Saute diced mushrooms in butter, seasoning with 1/2 tsp of black truffle salt and coarsely ground black pepper. Mix ricotta, truffle cheese, parmesan, mushrooms, and remaining truffle salt. Refrigerate until needed.
Make the ravioli: The traditional way to make pasta dough is to make a well of flour on your work surface and slowly integrate the eggs with a fork. But this process is a bit too messy for me so I cheat a little and use my food processor. Add all ingredients to food processor with a dough blade and pulse until dough is formed. Place dough on work surface and knead to combine and make the dough nice and tight, about 5-10 minutes. Using a pastry cutter, cut dough into four equal sections.
A pasta roller would be a magical luxury in making these ravioli, but unfortunately I rolled my dough by hand. If you have access to a pasta roller, believe me, use it! Take the first section and form the dough into a nice round ball. Sprinkle some flour on the work surface and rolling pin. Roll dough into a large thin sheet.
Place 1 Tbsp of cheese filling for each ravioli about an inch and a half apart, using as much of the pasta sheet as you can, each sheet can fit about 8-12 ravioli. Roll a second similarly-sized sheet and place on top of the filling. Using a ravioli wand or pastry roller, cut the sheets into squares with the cheese filling in the center. Use a fork to press the bottom and top sheets together to seal the ravioli. Make sure there are no air pockets inside, or the ravioli may burst when cooking. Places ravioli on a baking sheet and place in refrigerator until ready to cook.
When ready to prepare, boil a large pot of salted water. Add ravioli, about 5-6 at a time. Cooking time varies, but the ravioli should float when they are done, about 4-8 minutes. Cook time for hand rolled pasta will be slightly longer. Be sure to set aside 1/2 cup of the cooking water to use in the sauce.
Make the Sauce: Melt butter in a large sauce pan. Add the ground and whole walnuts and heat until golden brown, about 3-4 minutes. Add the garlic and cook another minute.
Pour in the heavy cream and reserved pasta water. Season with truffle salt. Cook the sauce until slightly thickened, 2-3 minutes. Add the ravioli, turning to coat with the sauce. Serve with freshly grated parmesan cheese.