Ravioli al sole with Truffle Butter broth and Pecorino
Serves: 2 – 4 as a starter
Late last year, I typed up Armando Percuoco’s Truffle Egg Pasta, a gorgeous – and outrageous – pasta made famous at his restaurant, Buon Ricordo.
In my write-up of the recipe, I said do it and certainly, if you haven’t, I still highly recommend you do.
Though if you have, here is your next recipe along the same line.
It is from Tobie Puttock from whose book The Chef Gets Healthy we have been cooking recently. This recipe however, isn’t about getting healthy.
It’s about living the good life.
In his foreword, Tobie explains that he was taught the recipe by Gennaro Contaldo who in turn is famously Jamie Oliver’s Italian mentor; Tobie ran the restaurant Fifteen for Jamie Oliver.
So there is also a bit of heritage to it all as well.
Anyway, we cooked this as a starter a few weeks ago and it is excellent. Actually, more like superb.
Truffle, pasta, butter, ricotta, pecorino and egg superb. Poaching the egg in the stock after blanching the pasta in the boiling water is a neat trick with the ultimate treat being a runny, yellow egg yolk opening up all over the pasta as you eat it.
For by-far the best result, make your own pasta and have a fun afternoon in the kitchen like we did. And an incredible starter on your hands following that.
⅓ cup (80gm) fresh ricotta
1 tbsp extra virgin olive oil
1 tbsp grated pecorino, plus extra to serve
100gm salted butter, softened
1 tbsp truffle oil (or 2 tsp truffle paste)
40cm thin fresh pasta sheet
4 free-range egg yolks
300ml vegetable stock
- Preheat the oven to 180c. Place ricotta on a lined baking tray, season then drizzle with 2 tsp of olive oil. Bake for 12 minutes or until slightly browned and dry. Cool. Mix ricotta with pecorino, 2 tsp olive oil and a pinch of talk and cover and chill until needed.
- Combine butter and truffle oil (or paste) in a bowl. Cover and chill until needed.
- Lay pasta flat on a bench. Cut into eight, 10cm squares. Shape ricotta into 4 rounds. Place each one in the centre of 4 pasta squares. Lightly flatten the ricotta with your palm and with your fingers, make a deep well in the centre. Pop an egg yolk in each well.
- Brush a little water around the pasta edges then carefully top with the remaining pasta sheets. Use your fingers and a fork to seal the pasta, pushing out as much air as possible while taking care not to break the yolk.
- Gently heat the stock in a large frying pan over a low heat. Bring a large pan of salted water to the boil.
- Plunge the ravioli into the boiling water for 45 seconds then carefully remove with a slotted spoon and place in the stock, egg yolk side up to finish cooking.
- Add truffled butter, in pieces and gently shake pan for 3 minutes until it melts into the stock and the pasta is al dente.
- Season, divide ravioli and sauce among bowls, then top with extra pecorino.