With truffle season in full swing, I wanted to share with you this delicious recipe, which really highlights the delicate flavor of the mystic speciality found in our beautiful Transylvanian forests. The challenging element of this recipe is, to have the pasta well cooked whilst having the egg yolk nicely runny and mixing itself with the broth it is being served in (once you cut into it) – but if you roll out the pasta “à la minute” this will not be a problem!
To make the dough for the pasta, please combine the egg, water, and olive oil in a small bowl and mix well using a fork. Then please combine the flour and salt in a large bowl, create a ditch in the centre of the flour and salt mixture and add the egg mixture in its centre. Gently work in the flour mixture into the egg mixture until the dough holds together. Now please transfer the pasta dough to a clean work surface dusted with a bit of flower and knead until it is nicely smooth and elastic – then wrap it in plastic, and refrigerate for at least 1 hour.
Now start making the sauce for your pasta dish, which is basically a mushroom infused vegetable broth mounted with very generous amounts of butter. For this bring some vegetable stock to boil (we use our home made stock, but you can also use some high quality stock in jars – no dried stock, if possible…), and add some dried porcini mushrooms. After boiling the broth for four minutes, bring down the heat and let it simmer for another twenty minutes. Then strain the mushroom & stock mixture and add generous amounts of cold butter cut in one centimeter cubes and blend well using a hand-blender or an old fashioned whisk! Please check the seasoning again and add salt and freshly ground pepper is needed.
Once done, prepare a work surface dusted with with some fresh flower, or use a large clean towel (like we do…), where you will place the pasta once its rolled out and install your pasta machine. Cut the pasta in two centimeter wide sheets and roll out the pasta using a pasta machine – always using the same setting twice and starting with the largest setting and ending at setting seven (meaning the pasta should be really thin!).
Then place two or three truffle slices on the pasta sheet and quickly ad an egg yolks on top of it. Season with a pinch of salt and carefully add a second layer of fresh pasta on top, sealing the sides of the ravioli using your fingers… Please cut the ravioli in large squares, they don’t (and should not…) have to be uniformly the same size as they are handmade…
The ravioli is then cooked for two minutes only in very well salted boiling water and should be served immediately in a deep plate, with some mushroom infused vegetable stock poured around it. I would pair this dish with a nice white wine – my favorite choice at the moment would be a LacertA Sauvignon Blanc Reserva 2010, nicely chilled…!
Ingredients for the pasta dough: 1 egg, 125g all purpose flower, 1 large spoon water, 1/2 spoon extra virgin olive oil, a pinch of salt
Ingredients for the ravioli filling: 4 egg yolks, 12 truffle slices, a pinch of salt
Ingredients for the broth: 150ml vegetable broth, 40g dried porcini mushrooms, 80g cold butter