Ravioli with ricotta in truffle sauce - photo 1
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Ravioli with ricotta in truffle sauce

Valentine's Day Appetizers 90 min Medium 6 wyświetleń ~41.36 PLN - (0)
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Description

Delicate, handmade ravioli filled with creamy ricotta, served in a velvety cream and butter sauce with a touch of truffle oil. The dish combines the simplicity of Italian cuisine with the luxurious aroma of truffles, making it the perfect appetizer for Valentine's Day — elegant, intimate, and full of flavor. The ravioli dough is thin and soft, the filling slightly salty and creamy, the sauce rich and silky; visually, the dish is presented romantically: small squares of ravioli glistening with sauce, sprinkled with parmesan and optionally topped with a few slices of fresh truffle or thin strands of parsley. Serve hot immediately, preferably with a glass of white, delicate wine (e.g., Pinot Grigio) or a non-alcoholic version based on sparkling water with lemon.

Ingredients (13)

Servings:
4
  • Wheat flour 200 g
  • Egg 3 szt.
  • Ricotta 250 g
  • Parmesan 50 g
  • Butter 50 g
  • 30% heavy cream 200 g
  • Olej truflowy 3 łyżeczki
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Nutmeg 2 szczypty
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh truffle 10 g
  • Mascarpone 30 g
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~41.36 PLN (10.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the work surface (a clean countertop or a large board). Sift the flour onto the work surface and shape it into a mound. Make a wide indentation in the center (the so-called 'volcano') with a diameter of about 6-8 cm. Into the indentation, crack 120 g of eggs (2 pieces). Add 1 g of salt (part of the salt will be added to the filling).

Ingredients: Wheat flour, Egg, Salt
Use a wide countertop or a large bowl. If you don't have a countertop, you can mix in a large bowl. Sifting the flour helps achieve a delicate dough.
2

Using a fork or your fingers, start gently mixing the eggs in the center, gradually incorporating the flour from the sides. Don't break the walls of the mound right away — mix slowly so that the flour absorbs the liquids gradually. Once the mixture is no longer liquid, use your hands to gather the remaining flour and begin kneading.

Ingredients: Wheat flour, Egg
Use a fork, then your hands. If the dough is too dry, add a maximum of 1 teaspoon (5 g) of water; if it's too sticky, sprinkle in a little flour. Don't add too much water at the beginning.
3

Knead the dough vigorously for 8-10 minutes: use the tips of your fingers to press and move the ingredients together, then fold. The dough is ready when it is smooth, elastic, and no longer sticks to your hands (if it sticks slightly, gently sprinkle with flour). Shape the dough into a ball.

Ingredients: Wheat flour, Egg
Use a wooden countertop or silicone mat. If you don't want to knead by hand, use a stand mixer with a dough hook for 5-7 minutes on low speed.
4

Wrap the ball of dough in plastic wrap or place it in a bowl covered with a cloth and set aside for 30 minutes at room temperature. This resting period will allow the gluten to relax and make rolling easier.

Ingredients: Wheat flour, Egg
Don't skip the resting — if you start rolling it out right away, the dough will shrink and it will be harder to roll it out thin.

Filling

5

Prepare the filling: in a bowl, place the ricotta (250 g), add 60 g of egg (1 piece), 50 g of freshly grated Parmesan, 1 g of nutmeg, and 1 g of freshly ground pepper, along with 2 g of salt (about half a teaspoon). If you are using mascarpone (optional 30 g), add it now. Mix with a spoon or spatula until you have a uniform, smooth mixture. Taste (a small amount) and season if necessary — the filling should be slightly flavorful but not overly salty.

Ingredients: Ricotta, Egg, Parmesan, Nutmeg, Black pepper, Mascarpone
If the ricotta is very watery, drain it through cheesecloth or a fine sieve for 15-30 minutes before mixing. Use a spoon or a small spatula — do not blend at high speed to avoid excessively aerating the mixture.

Shaping the ravioli

6

Divide the rested dough into 2-4 pieces for easier rolling. Take one piece, keeping the remaining ones covered to prevent them from drying out. Roll it out thinly with a rolling pin (or use a pasta machine) into a rectangle about 1-1.5 mm thick. If you are rolling by hand, stretch the dough evenly, turning it 90 degrees every few strokes of the rolling pin.

Ingredients: Wheat flour, Egg
If you have a pasta machine, start on the widest setting, folding and rolling the dough several times, then gradually decrease the setting until you reach a thinner layer (2-3 passes on medium settings). Lightly dust with flour to prevent the dough from sticking.
7

On the rolled-out sheet, place small portions of the filling — use a teaspoon or a small spoon and place portions about 4-5 cm apart. Each portion should weigh about 18-22 g (in practice, a small heaping teaspoon). Keep even spacing, as you will fold the second sheet of dough over the top.

Ingredients: Ricotta, Parmesan
For even distribution, use a measuring spoon or mark the spots with a pencil (on the invisible side). Don't overdo it with the filling — too large a portion will make it difficult to seal the edges, and the ravioli may burst during cooking.
8

Cover the filling with a second sheet of dough and gently press around each portion, pushing the air outwards (it's important that no air pockets remain). Use a pastry wheel or a sharp knife to cut squares of ravioli with a side of about 5-6 cm. Press the edges well with your finger or a fork (creating a delicate pattern) to seal the ravioli tightly.

Ingredients: Wheat flour, Ricotta
When sealing, you can moisten the edges of the dough with a small amount of water (a finger dipped in water) — this will improve adhesion. Use gentle pressure to avoid stretching the dough.

Truffle sauce

9

In a medium-sized saucepan, melt 50 g of butter over medium heat until it starts to melt and foam slightly — do not let it brown. Reduce the heat to low and pour in 200 ml of heavy cream, stirring with a wooden spoon. Gently heat for 4-5 minutes until the sauce begins to thicken slightly (it should coat the back of a spoon).

Ingredients: Butter, 30% heavy cream
Use a wide saucepan with a capacity of about 1-1.5 liters, so you can gently mix the ravioli with the sauce later. Do not allow it to boil (intense bubbling), as the cream may curdle.
10

After 4-5 minutes, turn off the heat and add 15 g of truffle oil. Stir vigorously, emulsifying the oil with the mixture. Taste and add a little salt if necessary (remember that Parmesan is salty). The sauce should have a silky consistency and a distinct truffle aroma.

Ingredients: Olej truflowy, Butter, 30% heavy cream
Truffle oil has a very intense aroma — add it at the end and mix briefly so it doesn't overpower the flavor. Use good quality truffle oil.

Cooking and Serving

11

In a large pot, bring at least 2 liters of water to a boil. Add 10 g of salt (about 2 teaspoons) to the boiling water. Drop the ravioli in batches (do not add them all at once to prevent the water temperature from dropping too much). Cook for 2-3 minutes from the moment the ravioli float to the surface — thin, fresh dough cooks very quickly. The ravioli are ready when the outer layer is firm, the filling is warm, and the edges are well sealed (not separating).

Ingredients: Salt, Wheat flour, Ricotta
Use a large slotted spoon to gently dip and remove the ravioli. Do not cook for too long — the softened dough will fall apart. If you are cooking in batches, keep the cooked ravioli in a warm bowl until all are ready.
12

Add the cooked ravioli to the saucepan with the prepared sauce (over low heat), gently stir to ensure each piece is coated with sauce (for 30-45 seconds, just enough to warm the ravioli and combine with the sauce). Divide evenly onto 4 plates — sprinkle an additional 10-15 g of freshly grated Parmesan on top. If using fresh truffle (optional), shave thin slices over each portion just before serving. Garnish with chopped parsley (optional).

Ingredients: Parmesan, Olej truflowy, Fresh truffle, Parsley, Butter, 30% heavy cream
Use a wide spoon for gentle mixing — do not stir aggressively to avoid tearing the ravioli. Serve immediately, as the sauce and ravioli taste best fresh and hot.
13

Final aesthetic tips: neatly arrange 4-6 ravioli in the center of the plate, drizzle with a spoonful of creamy sauce, sprinkle with parmesan, add a few drops of truffle oil on top (optional), and possibly fresh truffle in thin slices. Serve immediately to preserve the aroma of the truffle.

Ingredients: Olej truflowy, Parmesan, Fresh truffle, Parsley
For serving, it's best to use flat, wide plates that showcase the ravioli. If you like, add a few arugula leaves for contrast, but don't overpower the truffle flavor.

Fun Fact

💡

Ravioli have a long history in Italian cuisine — for centuries, in various regions of Italy, dumplings have been filled with local cheeses, vegetables, or meat. The combination of ricotta and truffle is a modern variation that blends delicate filling with the intense aroma of truffles.

Best for

Walentynki Romantyczna kolacja Eleganckie przyjęcie

Tips

🍽️ Serving

Serve the ravioli hot, directly after preparation. You can add a few drops of lemon juice to the sauce for a light enhancement of flavor. Serve with a delicate white wine (Pinot Grigio, Chardonnay) or a lightly sparkling non-alcoholic beverage. If you are using fresh truffle, grate it just before serving to preserve its full aroma.

🥡 Storage

Fresh ravioli are best eaten right away. If you need to store them: place raw ravioli (lightly dusted with flour) individually on a tray and put them in the refrigerator (max. 24 hours) covered with plastic wrap. You can also freeze them in a single layer on a tray, and after freezing, transfer them to bags — cook without thawing, adding 1-2 minutes to the cooking time. Store the sauce in an airtight container in the refrigerator for up to 3 days; reheat very gently, avoiding boiling.

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