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Black Truffle Raviolo Class

Chef Jason
Cook time: 120 minutes
Servings: 2
Difficulty: Intermediate

Members only

Before you start

  1. Homework: 30 Minutes Before Cooking
  2. Set a strainer over a mixing bowl.
  3. Peel and finely mince the shallot.
  4. In a saute pan over medium heat, melt 2 tablespoons of the butter.
  5. When the butter is foamy, add the remaining minced shallot, along with a pinch of Balinese Truffle Salt. Saute until the shallot is soft and fragrant.
  6. Add the baby spinach and saute until wilted, about 1 minute.
  7. Pour the pan’s contents into the strainer set over the bowl and set everything in your fridge until cooking time!

What you'll learn

  • Master the kitchen techniques in making a fine homemade pasta dough!
  • Discover the cooking pointers in preparing a creamy ricotta and spinach filling.
  • Learn the art of glazing the ravioli in a buttery, mushroom-infused sauce to create a luscious coating.

Mise En Place

Knife
Cheese Grater
Measuring Cups
Strainer
Chopping Board
Slotted Spoon
Saute Pan
Parchment Paper
Plastic Wrap
Large Pot with Lid
Pastry Brush
Peeler