Consider this elevated recipe for ravioli al formaggio (cheese ravioli) a celebration of Italy’s gastronomic prowess, showcasing some of the nation’s finest, most cherished exports. Though this dish boasts a humble elegance to the eye, each raviolo parcel conceals a filling of pure, unabashed luxury. Black truffles, or trifolati in their native Norcia, lend their famed punchy aroma, and these flecks of precious earthy flavour are suspended in creamy, fresh burrata - the jewel in the crown of Italian cheeses. Renowned for its indulgent, buttery consistency and delicate, milky flavour, burrata is a product forged by the deft hands of artisan cheesemakers located in the Apulia region of the sun-drenched south.
When dressing our ravioli, we aim to further the prevailing theme within this dish: decadence. We gently toss each raviolo in a glossy butter that is speckled with even more luxuriant black truffle, elevating the texture of the dish via a sprinkling of gently toasted hazelnuts.
Our black truffle & burrata ravioli with truffle butter & hazelnut crumb
Prep time: 60 mins
Cook time: 10 mins
Calories per serving: 738kcal
For the filling
- 1 cup burrata cheese
- ¾ cup ricotta
- 2 tablespoons Black Truffle
For the ravioli
- For all you need to know, see our recipe for homemade ravioli
For the sauce and topping
- 100g of good quality butter
- 10g of freshly grated black truffle
- Salt to season
- 50g hazelnuts
Chef’s tip: Black truffle is notoriously expensive - for a more purse-friendly - yet equally tasty - dish, feel free to opt for truffle oil or black truffle cream instead!
To make your ravioli
- In a large mixing bowl, combine the fresh burrata, ricotta and shaved black truffle, stirring gently until well combined, ensuring flecks of truffle are well dispersed in the mixture.
- Cover the mixture and place in the fridge
- To make your fresh pasta dough and complete your ravioli, follow the remaining steps in our making fresh ravioli recipe.
To make your black truffle butter
- Place your room-temperature butter in a mixing bowl. Clean your truffle and finely grate into small pieces (we recommend using a truffle grater here).
- Incorporate the grated truffles into the butter. While you can use a food processor to speed up the process we’d recommend doing it by hand as you’ll have more control over the texture of your mixture.
- Add salt to taste.
To finish your ravioli
- Bring a large pot of water to a boil and salt generously
- Toast some hazelnuts over medium heat for approximately 5 minutes, or until golden brown and fragrant. Set the hazelnuts aside, and once cooled, smash with a rolling pin, or until a rustic crumb is achieved.
- Transfer your flavoured butter to a pan, and heat gently until melted and deep golden in hue. Take off the heat
- Cook your freshly made ravioli in the boiling water for 2-3 minutes, or until al dente
- Transfer ravioli to the butter and toss gently to coat
- Serve and dress with the toasted hazelnuts, and enjoy!
Chef’s tip: We understand making homemade ravioli is a more complex endeavour - a good way to simplify the process is to prepare your truffle butter in advance - something we detail in our 5 incredible butter sauces blog.
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