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Ravioli with Robiola and Truffles MARIO BATALI

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Mario’s Ravioli with Robiola and Truffles is a delicious weeknight meal!

1 cup robiola
1/2 bunch parsley (roughly chopped)
1/4 teaspoon freshly grated nutmeg
1/2 cup freshly grated parmesan
Kosher salt and freshly ground black pepper (to taste)
1 recipe Basic Pasta Dough (
1 stick butter
1 bunch scallions (thinly sliced on bias)
1 black truffle (shaved for garnish)

In a medium bowl add the robiola, parsley, nutmeg, parmesan and mix to combine. Season with salt and pepper.
Using a pasta machine, roll out the pasta dough to the thinnest setting, then cut the pasta into 3-inch squares. Place 1 tablespoon of the filling on each square then fold over to form rectangles. Continue filling and shaping until all the pasta and filling are used. Cover and refrigerate until needed.
In a medium saute pan add the butter and heat over medium high heat until melted, lightly browned and nutty. Add the scallions and saute until the scallions are tender, about 3 minutes. Season with salt and pepper.
Bring 6 quarts of water to a boil and season with salt. Cook the pasta in boiling water until tender, 2 to 3 minutes. Reserve 1 cup of pasta water. Drain the pasta then add to the pan with the sauce. Toss with the sauce adding 1/4 cup to 1/2 cup reserved pasta water. Remove to a plate and garnish with shaved truffles.
Tip: Make the raviolis in advance and freeze on a sheet tray covered with towels overnight. Then transfer to a bag and keep stored in the freezer for up to 1 week until ready to use.

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