Giant Ravioli With Truffle Butter Recipes

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

DAISY-SHAPED RAVIOLI, STUFFED WITH FENNEL BLACK TRUFFLE SAUCE

Steps:

• Cook fennel bulbs in salted water until soft, remove from water, set aside to cool. Cook potato in salted water until soft, peel, set aside to cool. Blanch fennel leaves for 20 seconds, chop finely and set aside. In a food processor add fennel bulbs, cut into pieces, eggs, Parmesan cheese, bread crumbs, chopped fennel leaves, potatoes, salt and pepper to taste. Blend until they become a fine puree, transfer to another bowl, and refrigerate for 2 hours.
• Fill a pastry bag with the filling mixture. Pipe approximately 1/2 teaspoon of filling forming a small mound in the center of each won ton wrapper. Moisten the edges and top with another won ton wrapper and press with fingers to seal. With a 4-inch scalloped cookie cutter cut around filling to form ravioli into a daisy shape. Place on sheet pan--not touching-- and sprinkle with flour. Cover with plastic wrap and refrigerate while preparing sauce.
• For the sauce: In a saucepan, saute shallots in 1/2 tablespoon of butter until golden. Add wine, let evaporate for about 1 minute on medium flame. Add chopped fennel, fennel leaves, truffles, truffle oil, salt and pepper, then add broth, and tomato. Cook for 1 minute, then add butter. Remove from flame and keep in a warm place.
• Cook ravioli in boiling salted water for about 2 to 3 minutes, drain, and place 4 on each plate. Pour sauce over top, garnish with fennel leaves, and serve.

GREEN PEA RAVIOLI WITH TRUFFLE BUTTER SAUCE

Steps:

• Force peas through the fine disk of a food mill into a bowl to remove skins.
• Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper.
• Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.
• To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked.
• Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.

RAVIOLO WITH EGG YOLK TRUFFLE BUTTER

Steps:

• Place spinach in a steamer basket set over simmering water. Cook until spinach is wilted; drain. Heat 1/2 tablespoon butter in a medium skillet over medium-high heat. Add spinach and cook until coated with butter, about 2 minutes. Let cool completely.
• Finely chop spinach and add to a medium bowl along with ricotta and half the Parmigiano-Reggiano. Season with nutmeg, salt, and white pepper. Stir to combine. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside.
• Bring a large pot of water to a boil. Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Flatten 1 piece dough with the palms of your hands; dust lightly with flour. Roll 1 piece of dough through widest setting. Keep rolling dough through machine on decreasing settings until you have rolled it through the first 6 settings. Repeat with 1 more piece of dough.
• Lay 1 piece of dough flat on work surface. Using a 2-inch round cutter, gently mark 4 circles in dough, about 5 inches apart. Using circle as guide, pipe filling around each circle and continue piping to form a 1-inch-high edge. Place 1 egg yolk in the center of each circle; season with salt and white pepper. Brush a little cold water around filling and gently place second piece of dough over filling and yolks to cover. Gently press edges together to seal, eliminating as much air as possible. Center a 4-inch fluted round cutter around filling and cut each raviolo.
• Add salt to boiling water and return to boil. Gently transfer ravioli to boiling water and cook for 2 minutes. Meanwhile, place remaining butter in a small saucepan over medium-high heat. Cook until melted and lightly browned. Drain ravioli and divide among 4 serving plates. Pour browned butter over ravioli and garnish with remaining cheese and shaved truffles.

GIANT RAVIOLI WITH TRUFFLE BUTTER

Steps:

• 1 Prepare the pasta. Then, mix together the ricotta and grated cheese, nutmeg, and salt and pepper to taste. Scrape the filling into a pastry bag fitted with a 1/2-inch tip or a heavy-duty plastic bag, cutting off one corner to create a 1/2-inch opening. 2 Keeping the remaining pasta covered, lay out one strip on a countertop. Fold the strip in half crosswise, then unfold to crease the center. Leaving a 1/2-inch border all around, pipe a circle of the cheese mixture on the pasta to one side of the crease. Separate one egg, setting the white aside for another use. Carefully drop the yolk into the center of the circle. Lightly brush around the cheese with cool water. Fold the other half of the pasta over the filling. With a fork, press the edges of the pasta together to seal. Repeat with the remaining pasta and filling. 3 Bring at least 2 quarts of water to a boil. Lower the heat until the water is simmering. Add salt to taste. Carefully place the ravioli in the water and cook just until the pasta is tender, about 3 minutes. 4 Spoon a little of the butter into each of 4 warm serving dishes. Remove the ravioli one at a time with a slotted spoon. Place a raviolo in each dish and spoon on the remaining butter. With a swivel-blade vegetable peeler, shave thin slices of the truffle, if using, or flakes of Parmigiano over the top. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RAVIOLO WITH EGG YOLK TRUFFLE BUTTER

Steps:

• Place spinach in a steamer basket set over simmering water. Cook until spinach is wilted; drain. Heat butter in a medium skillet over medium-high heat. Add spinach and cook until coated with butter, about 2 minutes. Let cool completely.
• Finely chop spinach and add to a medium bowl along with ricotta, and half the Parmesan cheese. Season with nutmeg, white pepper, and salt. Stir to combine. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside.
• Bring a large pot of water to a boil. Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Flatten dough with the palms of your hands; dust lightly with flour. Roll dough through widest setting. Keep rolling dough through the machine on decreasing settings until you have rolled it through the first six settings. Cut dough in half crosswise.
• Lay one piece of dough flat on work surface. Using a 2-inch round cutter, gently mark 4 circles in dough, about 5 inches apart. Using circle as a guide, pipe filling around each circle and continue piping to form a 1-inch high edge. Place 1 egg yolk in the center of each circle; season with salt and white pepper. Brush a little cold water around filling and gently place remaining piece of dough over filling and yolks to cover. Gently press edges together to seal, eliminating as much air as possible. Center a 4-inch fluted round cutter around filling and cut each raviolo.
• Add salt to boiling water and return to boil. Gently transfer ravioli to boiling water and cook for 2 minutes. Meanwhile, place butter in a small saucepan over medium-high heat. Cook until melted and lightly browned. Drain ravioli and divide among 4 serving plates. Pour over browned butter and garnish with remaining cheese and shaved truffles, if desired.

LOBSTER RAVIOLI WITH VANILLA BUTTER SAUCE

Steps:

• Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
• Clean the mushrooms and dice and saute in butter in a large sauce pan.
• Add the shallot and mix in the creme fraiche and quickly bring to a boil.
• Season to taste with salt and pepper.
• Add the chives and lobster meat.
• gently blend.
• Simmer for about 5 minutes.
• Remove from heat and cool to room temperature.
• Vanilla Butter Sauce----------------.
• Melt the butter in a small saucepan.
• Add the shallots and simmer until soft.
• Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
• Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
• Continue to add the butter this way-on the heat, off the heat.
• Season to taste with salt and pepper and remove from the heat.
• Scrape the vanilla bean and whisk it into the sauce.
• Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
• Putting it together--------------------.
• Roll out your pasta dough by machine or hand and lay flat.
• It should be about 5 inches across.
• Place about 1/2 T of lobster mixture, 4 to a row.
• Repeat and top with a fresh sheet of dough.
• Press down with hands and cut into squares.
• Crimp with a fork.
• Repeat.
• You can use won ton wrappers if you prefer.
• Put ravioli into a boiling pot of salted water-they cook very fast.
• When they float to the surface they are done.
• Remove, drain and place in a serving dish, topped with the sauce.
• By the way, I double the sauce!

GIANT RAVIOLI WITH TRUFFLE BUTTER

Steps:

• 1 Prepare the pasta. Then, mix together the ricotta and grated cheese, nutmeg, and salt and pepper to taste. Scrape the filling into a pastry bag fitted with a 1/2-inch tip or a heavy-duty plastic bag, cutting off one corner to create a 1/2-inch opening. 2 Keeping the remaining pasta covered, lay out one strip on a countertop. Fold the strip in half crosswise, then unfold to crease the center. Leaving a 1/2-inch border all around, pipe a circle of the cheese mixture on the pasta to one side of the crease. Separate one egg, setting the white aside for another use. Carefully drop the yolk into the center of the circle. Lightly brush around the cheese with cool water. Fold the other half of the pasta over the filling. With a fork, press the edges of the pasta together to seal. Repeat with the remaining pasta and filling. 3 Bring at least 2 quarts of water to a boil. Lower the heat until the water is simmering. Add salt to taste. Carefully place the ravioli in the water and cook just until the pasta is tender, about 3 minutes. 4 Spoon a little of the butter into each of 4 warm serving dishes. Remove the ravioli one at a time with a slotted spoon. Place a raviolo in each dish and spoon on the remaining butter. With a swivel-blade vegetable peeler, shave thin slices of the truffle, if using, or flakes of Parmigiano over the top. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.