Truffle explosion

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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.

First published in 2015
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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


  • 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
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
First published in 2015

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.

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