This ravioli is very decadent, with the al dente pasta, butter, goats cheese and soft egg all providing a unique something in each tasty bite. Add the black truffle, and the depth of flavour increases even further, with just the right balance as not to overpower everything else.
Preparation/Waiting Time: 90 minutes    /      Cooking Time:  10 minutes   /      Serves 4-6
Ingredients
Pasta Dough:
- 2 x 58g eggs
- 200g plain flour
Ravioli:
- 6 x 58g eggs
- 12 asparagus stalks, cut into quarters
- 125g goats cheese
- 6 fresh tarragon leaves
- 6g black truffle, shaved
- 25g unsalted butter
- a pinch of truffle salt
Method
Making your own pasta (skip to “making the Ravioli” if you are using pre-made pasta/wonton wrappers)
- Combine the flour and eggs to form a dough. You may need to add a little water or flour depending upon the humidity.
- Knead the dough for a few minutes then wrap in cling film and refrigerate for 30 minutes.
- Take the dough out of the fridge, discard the cling film and allow it to return to room temperature.
- Dust the pasta machine with a little flour.
- Divide the dough 3 three pieces.
- Place the pasta machine on setting 1 (thickest).
- Place 1 piece of dough at the top of the machine and turn the handle until the dough has passed through the rollers.
- Repeat once again on the same setting.
- Repeat steps 7 & 8 on setting 3 then setting 6 (progressively thinner).
- Once Step 9 has been completed place the flattened dough on a piece of grease proof paper.
- Repeat Steps 6-10 for the remaining pieces of dough.
- Divided each piece of flattened dough into 4 pieces.
Making the ravioli
- Choose 6 pieces of pasta, and form a circle of goats cheese on each of these pieces. The circle needs to be large enough to hold an egg yolk.
- Separate the eggs one at a time , placing 1 yolk in the centre of each goats cheese circle. Retain the egg whites.
- Place a small amount of truffle on top of each egg yolk.
- Lightly brush the egg white from step 2 around the edge of the pasta containing the yolk.
- Cover the egg/goat cheese piece with another piece of pasta.
- Start on one side and smooth the pasta out to ensure there are no air bubbles.
- Use a folk and lightly indent the outside edge of the ravioli, this will add a nice decorative touch in addition to helping the ravioli stay together.
- Place in the fridge for 30 minutes.
- Add water to a large fry pan so that it is filled half way. Bring this to a boil.
- Reduce the heat to low and add the ravioli to the fry pan. Leave them to cook for 3-4 minutes.
- While you are waiting for the ravioli to cook, place another fry pan on a low heat and add the butter, asparagus and tarragon.
- Once the ravioli has cooked transfer them to the tarragon butter and coat briefly.
- Transfer the ravioli to a plate, drizzle with a little tarragon butter, top with the asparagus and sprinkle with a few shaves of black truffle and truffle salt.
Notes
You don’t have to make your own pasta. If you’re looking for a faster option, you can cheat and use egg based wanton wrappers.