Spinach Ravioli with truffle foamy

"When the moon hits your eye like a big pizza pie, that's amore". We at Food for flexitarians are taking a trip into Italian cuisine today. As in the song lyrics, you can tell that homemade ravioli will make your life partner very happy. As mentioned in other dishes, there are different types of dough and fillings all over the world. Ravioli are firmly rooted in Italian cuisine and are a little more time-consuming, but the work is worth it.

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Ingredients

Pasta dough	Filling	Trufflefoam
300g semola 300g flour 00 2 eggs 200g egg yolk 10g olive oil A little egg yolk with water	1 shallot 1 clove garlic 200g baby spinach 120g ricotta 80g Jerusalem artichoke 1 egg yolk A dash of white wine A little fresh nutmeg Salt and pepper A little olive oil	100 ml vegetable stock 100 ml white wine 100 ml Noilly Prat 200 ml cream Three tablespoons truffle butter Three tablespoons butter normal Salt white pepper

Instructions

Pasta dough

For the pasta dough, put all the ingredients in a food processor and knead it with a dough hook. Then knead again by hand to a smooth dough.

Wrap in cling film and leave to rest in the fridge for about half an hour.

Filling

For the filling, peel the shallot, garlic and Jerusalem artichoke and cut them into fine brunoise.

Then sauté these ingredients in olive oil in a pan until translucent, add the baby spinach and deglaze with white wine to allow the spinach to collapse.

Season the mixture with salt, pepper and nutmeg.

Mix everything in a bowl with the ricotta and egg yolk and leave to cool in the fridge.

Ravioli

For the ravioli, roll out the pasta dough thinly with a pasta machine. Two thin sheets of pasta dough are needed for the ravioli.

Then place small heaps of filling on the first sheet of pasta. Now brush the edges of the first pasta sheet thinly with an egg yolk-water mixture.

Then place the second pasta sheet over the first pasta sheet with filling and press down.

In the penultimate step, either cut out the ravioli or shape them with a pasta roller. In the last step, boil the pasta in enough salted water. Approximately four minutes.

Trufflefoam

Reduce the white wine and Noilly Prat by half.

Then pour in vegetable stock and reduce again slightly.

Add the cream and bring to the boil once.

Then remove from the heat and mix in the truffle/normal butter with a hand blender.

Season to taste with salt and white pepper.

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Resumé

With this dish, you should bring along a lot of time and desire to cook. However, as already mentioned in the song " it`s amore", these ravioli with truffle foam are really delicious. As is often the case, ravioli can be filled in different ways, but these are an absolute classic. For that certain kick, of course, white Alba truffle goes very well, but it is very expensive and not for the small purse.

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The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I make the ravioli ahead of time?

Yes, you can shape them a day in advance and keep them on a floured tray in the fridge, covered. Just don't stack them or they'll stick together.

Can I substitute the truffle for something else?

A good truffle oil or a mix of butter and finely chopped porcini mushrooms gives a similar earthy depth if fresh truffle isn't available.

What's the biggest mistake when making the foam?

Overheating it. Once the foam is whisked, keep it warm but never let it boil, otherwise it collapses and loses its airy texture.