Parmigiano Ravioli with poached egg and white truffles

Parmigiano Ravioli with poached egg and white truffles

Pasta Dough

Ingredients

  • 2 cups all-purpose flour, plus extra for dusting
  • 1 1/2 tsp sea salt
  • 3 eggs (plus 1 for egg wash)
  • 2 Tbsp olive oil

Method

  1. In a large bowl, whisk together the salt and flour.
  2. Make a well in the center of the flour and add the eggs. Mix with your hands until combined.
  3. Add the olive oil and knead the dough for 5 minutes until smooth.
  4. Form the dough into a ball, cover with plastic wrap, and let rest for 30 minutes.
  5. Take a small piece of dough and roll it into a thin sheet using a pasta machine or rolling pin. Dust with flour as needed.
  6. Cut circles from the dough using a cookie cutter of your desired size.
  7. Place 1 teaspoon of filling in the center of half the circles. Brush the edges with egg wash.
  8. Place a second circle on top, pressing the edges together and crimping with a fork to seal.
  9. Repeat with the remaining dough and filling.
Parmigiano Mousse

Ingredients

  • 4–6 oz Parmigiano Reggiano (cut into large chunks)
  • 1 vanilla bean (scraped)
  • 1/2 cup heavy cream
  • Fresh lemon basil
  • Salt and pepper, to taste

Method

  1. Steep the Parmigiano in heavy cream over low heat until smooth and silky.
  2. Add the scraped vanilla, a pinch of salt, and whisk until fully incorporated.
  3. Let the mixture cool for 15 minutes, then chill in an airtight zip-lock bag for 1 hour.
  4. Whisk the mousse, transfer it to a pastry bag with a tip, and pipe 1 teaspoon of mousse into each ravioli.
Finishing

Ingredients

  • Poached egg
  • White truffle
  • Shaved parmesan
  • Rocket

Method

  1. Cook ravioli in a large pot of salted boiling water for 2–3 minutes, until they float to the top.
  2. Drain and toss with olive oil.
  3. Serve the ravioli with a poached egg, freshly shaved white truffle, parmesan, and rocket.
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