Pasta lovers, rejoice! World Pasta Day is just around the corner (October 25th). If you’re in any doubt about how to celebrate this year, may we suggest a steaming bowl of the good stuff? Victoria’s popular Venetian-Italian eatery TOZI Restaurant & Bar has revealed the recipe for one of its delicious pasta dishes, the Buffalo Ricotta Ravioli with Black Truffle. Try it out yourself by making it at home … or swing by TOZI and order one from its extensive menu of delicious small plates. Buonissimo!
FOR THE DOUGH
- 500g plain soft flour
- 5 eggs
- 5ml olive oil
FOR THE FILLING
- 250g buffalo ricotta
- 20g grated parmesan
- Salt & pepper
TO SERVE
- 300ml vegetable stock
- A knob of unsalted butter
- Pinch of salt
- A sprinkling of grated black truffle
METHOD
- Place the flour in the mixing machine (or use a large bowl with a hand whisk); add the eggs and the olive oil. Mix until the dough comes together. The dough should be firm and dry.
- Remove the dough from the bowl, cover it with cling film and let it rest in the fridge for few hours.
- Place the ricotta in a chinoise colander and let it drain for 24h. Once ready, mix it with the parmesan, salt & pepper.
- Fill a piping bag with the mixture and leave in the fridge until ready to use.
- Stretch out the pasta dough (ideally using a pasta machine) until 1mm thick.
- Dampen the surface of the pasta sheet with cold water; lay a knob of ricotta filling the size of a small walnut in the middle of the sheet 5cm apart from each other.
- Fold the pasta in half and press out all the air around the filling.
- With an 8cm pasta cutter ring cut the shapes in to half circles.
- Cook the ravioli in salted boiling water for 3 minutes. In the meantime bring to boil some vegetable stock, add a pinch of salt and some butter. Cook down until creamy.
- Drain the ravioli and add them to the buttery sauce.
- Serve with shaved truffle on the top.
