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Black Truffle Raviolo Class Page

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

Members only

Before you start

  1. Homework: 1 Hour Before the Class
  2. Set a strainer over a mixing bowl. Peel and finely mince the shallot. In a saute pan over medium heat, melt 2 tablespoons of the butter. 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. Add the baby spinach and saute until wilted, about 1 minute. Pour the pan’s contents into the strainer set over the bowl and set everything in your fridge until cooking time!
  3. To make the pasta dough: Remove ½ cup of 00 flour and reserve for bench flour. Lay the remaining flour onto your countertop and form a well in the center. Add the 2 whole eggs, 2 egg yolks, and 1 teaspoon of olive oil into the center of the well. Use a fork to whisk, then use your index finger to slowly incorporate the flour into the eggs. Use a knife or bench scraper to bring the eggs and flour together. Form the dough into a shaggy ball and knead for 5-8 minutes. Cover with plastic wrap and set aside to rest.

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