Truffled potato and egg ravioli with porcini sauce

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pasta

  • 250g/9oz ‘00’ flour, plus extra for dusting
  • 250g/9oz fine semolina
  • 40ml/1fl½ oz olive oil

For the ravioli

  • 4 tbsp mashed potatoes
  • 1 tbsp butter
  • 1 tsp grated black truffle
  • 1 tsp truffle oil
  • 2 free-range egg yolks
  • salt and freshly ground black pepper

For the sauce

  • 3 tbsp olive oil
  • 1 small garlic clove, minced
  • 2 thyme sprigs
  • 2 fresh porcini mushrooms, 1 thinly sliced and 1 diced
  • 1 tsp diced black truffle
  • splash sherry vinegar
  • 50ml/2fl oz beef stock
  • 1 tbsp truffle oil, or to taste
  • 20g/¾oz baby leaf spinach, to serve
  • 2 tbsp freshly grated Parmesan, to serve

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Method

  1. To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour.

  2. Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe.

  3. To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain.

  4. To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste.

  5. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan.

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