Smoked potato ravioli, egg yolk, summer truffle
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This smoked potato ravioli recipe from Ben Waugh at Bancone is a delicious and dramatic pasta dish. A single, huge raviolo filled with a gooey St. Ewe's egg yolk is served in a rich, creamy truffle-infused beurre blanc sauce and covered in fresh summer truffle. A truly spectacular vegetarian dish for any special occasion.
Ingredients
Pasta dough
Smoked pomme purée
- 500g of Désirée potatoes , peeled and cut into even pieces
- 100g of butter
- 4g of salt
- 15g of smoked water
- 20g of whole milk
Shallot reduction
- 250g of shallots , peeled and roughly chopped
- 400g of white wine
- 5g of black peppercorns
Beurre blanc
To finish
- 4 egg yolks , ideally St. Ewe's
- 1 egg , beaten, for egg washing
- semolina for dusting
- salt
- 80g of truffle paste
- summer truffle
Equipment
- Pasta machine
- Potato ricer
- Piping bags
- 120mm round pastry cutter
- 9cm round cutter
Method
Wrap the dough in cling film and put it in the fridge for 2 hours to rest
Add the potatoes to a pan of cold, salted water and bring to the boil. Simmer the potatoes for 30 minutes or until cooked
- 500g of Désirée potatoes , peeled and cut into even pieces
Once the potatoes are tender, drain them very well
Pass the potatoes through a ricer and weigh them - you need 400g cooked potato for the next step
Melt the butter in a clean pan over a low flame, and once melted add the salt, smoked water and the milk. Mix well and then add 400g of the cooked potato. Combine over a low heat, and then taste and adjust the seasoning to your taste. Transfer to a piping bag
To make the shallot reduction, add all the ingredients to a pan and bring to the boil. Turn the heat down to a simmer and cook for 30 minutes. Remove from the heat and allow to cool slightly
- 250g of shallots , peeled and roughly chopped
- 400g of white wine
- 5g of black peppercorns
To make the beurre blanc, add the double cream and 50g shallot reduction to a pan. Bring up to the boil, and then gradually incorporate the diced butter, 20–30g at a time, stirring continuously. Once all the butter is incorporated, and the sauce is creamy, take it off the heat and add the white balsamic and salt. Pass through a fine sieve, and keep warm until ready to serve
Roll the pasta out in a pasta machine, starting from the thickest setting. Gradually work down the thicknesses until you reach either number 1 on the machine or until the pasta reaches 2mm in thickness
Cut the pasta into 8 × 15cm2 pieces. Place the 120mm ring on one piece of pasta and pipe the smoked potato puree in a nest leaving 1.5cm space around the edge of the ring
Place one egg yolk inside the potato nest, and then continue to pipe over the potato
Remove the ring and brush the potato/pasta with the beaten egg
- 1 egg , beaten, for egg washing
Place a second square of pasta on top, and mould it around the potato, removing any excess air. To remove the air, leave one side of the pasta unsealed then gently press all around the base towards the gap, squeezing out any air trapped inside the raviolo. Then, seal the raviolo all the way around. Use the smaller 90mm ring to shape the sealed ravioli into a perfectly round shape. Remove the ring, and use the larger 120mm ring to cut out the raviolo. Place it into a container with a generous amount of semolina, and repeat with the remaining ravioli, making one raviolo per person
- semolina for dusting
When ready to serve, bring a large pan of salted water to the boil. Cook the ravioli for 3 minutes each
Warm 160g beurre blanc and the truffle paste in a pan over a low heat. Once the ravioli are cooked, drain with a slotted spoon and add them to the sauce
- 80g of truffle paste
Coat the pasta with the sauce, and then place each raviolo on a plate, and cover with the remaining sauce. Shave over the fresh summer truffle and serve
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Smoked potato ravioli, egg yolk, summer truffle
