> Recipes > Truffle

Truffle explosion

Truffle explosion

Truffle explosion

PT2H

Why not try?

1
To start the dough, place the eggs, olive oil and flour into a food processor. Pulse until all the ingredients are combined. Knead to form a smooth dough, wrap in cling film and leave to rest for 30 minutes in the refrigerator
  • 300g of pasta flour
  • 3 eggs
  • 1 tbsp of olive oil
2
Meanwhile, for the truffle filling, combine the port, Madeira, and brandy in a small pan and reduce to 15ml. Next, add the stock and truffle juice, bring to the boil and skim off any fat or scum that rises to the top
  • 100ml of ruby port
  • 50ml of Madeira
  • 25ml of brandy
  • 400ml of brown chicken stock
  • 400ml of truffle juice
3
Remove from the heat, whisk in the butter, olive oil and salt. Place into a thermomix with the soaked gelatine and agar agar. Take the mixture up to 90˚C on full speed for 30 seconds
  • 240g of butter
  • 40ml of truffle oil
  • 10g of salt
  • 16g of gelatine
4
Remove top from the base of the mixer and leave to set in the refrigerator. Once set, blend again and place into small 2cm round silicone or rubber moulds
5
Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. Fold the dough in half before rolling through, on settings 10, 7, 4, and 2. This will help develop the gluten and strengthen the dough
6
Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but with no cracks and slightly elastic
7
Fold the final piece of dough in half and cut a thin strip at the folded edge to create 2 sheets of pasta of the same size. Place 1 sheet on a lightly floured work surface and using a pastry brush, apply a light even coat of the egg wash
8
Remove the truffle filling from the moulds and place in 2 even rows of 4 along the base sheet of pasta. Place the other sheet of pasta and gently cover the truffle balls. Gently stretch the dough over to meet the edges of the bottom pasta sheet and press gently around each truffle ball to form a dome
9
Using a 3cm pastry cutter, cut out the raviolis around the truffle balls. Pick each ravioli up individually and using your thumb and forefinger, squeeze out any air and seal the edges. Store on a tray lined with a clean tea towel. Repeat the process until all of the truffle balls are enclosed
10
Cook the ravioli in salted boiling water for 2-3 minutes, until the pasta is just cooked. Remove from the boiling water and toss in a bowl with a little truffle oil and sea salt
11
To serve, place the ravioli on to a spoon or small serving dish. Garnish with the pea shoots, Parmesan shavings and a slice of fresh truffle. Serve immediately
  • 2 2/3 handfuls of pea shoots
  • 2 2/3 handfuls of Parmesan shavings
  • 1 pinch of sea salt

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Pasta dough

Truffle pasta filling

Pasta garnish

Comments ()

Truffle explosion

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...