1 ravioli mould for 3" (5 cm) ravioli or tools for making ravioli without a mould (ravioli stamp or pasta cutter/crimper)
1 grater for grating the truffle (if using whole truffle)
Ingredients
Pasta Dough
2.4 cupspasta flouror all-purpose flour
3whole eggs
1egg yolkfor egg wash (sealing the ravioli)
Agnolotti (Ravioli) Filling
1.8 ozground chicken
1.8 ozground turkey
1.8 ozground pork
1.8 ozground beef
1largelemon zest
¼tspground nutmeg
⅛tspblack pepper
1pinchfine salt
1tbspbutterunsalted
1egg yolk
3tbspParmigiano Reggianofinely grated
¼tspfresh gingeroptiona
Truffle Sauce
2whole black summer truffle½ finely grated, ½ shaved or coarsely grated
¾cupolive oilextra virgin
Instructions
Prepare the Pasta Dough
On a work surface, pile the flour and create a well in the center. Add the whole eggs and a pinch of salt to the well. Use a fork to gradually incorporate flour from the sides, beating it into the eggs.When the dough is shaggy, press it into a loose ball. Knead the dough until smooth and elastic. Test its readiness by pressing your finger into the dough; it should spring back. Cover and let rest for 30 minutes.
2.4 cups pasta flour, 3 whole eggs
Create the Filling
Combine ground chicken, turkey, pork, beef, lemon zest, nutmeg, black pepper, fine salt, butter, fresh ginger, Parmigiano Reggiano, and one egg yolk. Mix thoroughly.
1.8 oz ground chicken, 1.8 oz ground turkey, 1.8 oz ground pork, 1.8 oz ground beef, 1 large lemon zest, ¼ tsp ground nutmeg, ⅛ tsp black pepper, 1 pinch fine salt, 1 tbsp butter, 1 egg yolk, 3 tbsp Parmigiano Reggiano, ¼ tsp fresh ginger
Roll and Stretch the Pasta
Divide the dough into four parts, keeping unused portions covered to prevent drying.On a floured surface, roll one dough portion into a 1/4-inch thick rectangle.Use a pasta roller to stretch the dough. Starting at the widest setting, pass the dough through. Continue passing the dough through, each time reducing the width of the pasta roller by one setting. Stretch the dough like this until it is thin and slightly translucent.
Form Ravioli: Two Methods
Using a Mould:Lay a sheet of stretched dough over a ravioli mold.
Press filling into the mold's cavities. Apply egg yolk wash around each.
1 egg yolk
Cover with a second dough sheet and press to eliminate air pockets.
Using a Stamp:Lay a sheet of stretched dough on a floured surface. Lightly score shapes using a ravioli stamp or 2-inch biscuit cutter.Place a teaspoon of filling at the center of each score. Brush egg yolk wash around the filling.Cover with a second sheet, press to seal, and cut out with the same stamp. Crimp edges with a fork.
Make the Truffle Sauce
Rinse and dry fresh truffles. Finely grate one and coarsely grate the second.
2 whole black summer truffle
Heat the olive oil in a pot with the finely grated truffle until it bubbles. Turn off the heat and stir in the coarsely grated truffle.
¾ cup olive oil
Cook the Agnolotti
Boil the ravioli in salted water for approximately 5 minutes. Inspect one for doneness.
Finish and Serve
Drain the ravioli and toss them in the truffle sauce. Top with freshly grated Parmigiano Reggiano. Buon appetito!
Notes
Truffle-Infused EggsStore eggs with whole truffles for a day to infuse them with truffle flavor.No Fresh Truffles? Fresh truffles can be hard to find and are a bit expensive. Check out this article for tips on finding quality Italian truffle products that won't break the bank!