Truffle Ravioli Recipe - Great British Chefs

Canapé
medium
8
2 hours

PT2H

The combination of fresh truffle and warm truffle ravioli provides a rich explosion of flavour in Steven Drake's recipe. To make it vegetarian use vegetable stock instead of chicken stock, replace the gelatine with extra agar agar and omit the Parmesan.

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Ingredients

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Metric

Imperial

Pasta dough

300g of pasta flour
3 eggs, plus 1 extra for an egg wash
1 tbsp of olive oil

Truffle pasta filling

100ml of ruby port
50ml of Madeira
25ml of brandy
400ml of brown chicken stock
400ml of truffle juice
240g of butter
10g of salt
40ml of truffle oil, extra for garnish
16g of gelatine
6g of agar agar

Pasta garnish

1 white truffle, 8 large shavings
1 handful of pea shoots
1 handful of Parmesan shavings
1 pinch of sea salt

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Thermomix TM31
3cm diameter cutter
Truffle slice

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

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

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

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

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

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

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

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

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

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

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

1 handful of pea shoots
1 handful of Parmesan shavings
1 pinch of sea salt

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Steve Drake

Steve Drake started cooking while attending South End Technical College. Only a few years later, he started working his way up the ladder at The Ritz and earned a prestigious Roux Scholarship. Now he cooks at Sorrel, a modern British restaurant in Dorking, Surrey.