When Slow Food collaborators Eugenio Signoroni and Francesca Farkas taught us how to make ravioli when we visited the small village of Argegno on Lake Como, Italy, last week, I didn’t expect it to be this easy. The dough is golden yellow as a result of the many eggs used in the pastas of Northwestern Italy.
The cheese filling is as simple as can be, left virtually unseasoned so you can shave some precious truffles over the top and really savor them. There’s no competition with the heady and delicious truffles here, just lovely texture and a buttery splash to moisten the quickly cooked pockets we love.
For info on where to buy truffles in the USA, how to handle them and what you’ll likely pay, check my post with all you need to know by clicking here.
Eugenio Signoroni and Francesca Farkas taught me how to prepare these simple ravioli. They are the perfect way to show off freshly shaved truffles.
- 800 grams white flour (28 1/4 ounces or 1 3/4 pounds)
- 200 grams semolina flour ( 7 ounces) *
- 10 eggs
- 500 grams fresh ricotta cheese (2 1/4 cups)
- 3 Tb. Parmigiano Reggiano
- salt, pepper
- 1 egg
- White truffle (10 grams per person or 1/3 ounce per person)
- Butter for seasoning
- Prepare the filling by mixing the ricotta in a bowl with the egg, a teaspoon of salt, a twist of pepper and 3 tablespoons of grated Parmesan cheese.
- Pour the flour on the table and make a well in the center of it. Break the eggs in the center and add a 1 teaspoon salt. Then start mixing the eggs and add some flour little by little – first with a spoon, then with your fingers.
- When eggs and flour are well mixed, knead the dough with both your hands until it is homogeneous and smooth.
- Divide the dough into balls (big as a fist), that you can roll out with a rolling pin (mattarello) or the pasta-machine. Most important is that the dough appears very thin.
- Than obtain circles (or squares if you prefer) from the dough. Use a 3 or 4 inch round biscuit cutter.
- Put 1 scant teaspoon of the filling in the center of each circle and close the ravioli pressing the edge with your fingers. Wet edges if needed. Try not to get air inside.
- Cook ravioli in boiling water, about 3 minutes or until ravioli rises to the surface.
- Drain in colander and season with butter to taste.
- garnish with cleaned, shaved truffles.
*Semolina flour is a coarsely ground high protein durum wheat. King Arthur and Bob's Red Mill are good sources. They are readily available.
More about Truffles: The white truffle is best when it is sliced raw on eggs, tagliolini, tagliatelle (or other fresh pasta) or white risotto.
Black truffles develop flavor with cooking.
To clean truffles, use a little brush and a soft cloth. Remove any rotten areas with a sharp, small knife.
For storage: do not close the truffle in sealed plastic bag. Instead, keep them in the least cold part of the refrigerator, wrapped in a layer of paper, then 2 layers of damp paper and then another layer of paper. All other storage systems do not ensure the preservation of the wonderful flavors, especially in with white truffles, which are more delicate than black.
About Francesca Farkas:
Born and raised in the heart of Chianti Classico, Francesca loves to cook and write about cooking. After 4 years at the Slow Food Study Center, she is now collaborating with the Slow Food publishing house and other publishing houses, in addition to helping her parents in the family winery and agriturismo in Tuscany. You may find her book on jams and conserves by clicking here.