Ingredients and Methods
PASTA DOUGH
Ingredients
• 1kg 00 flour
• 500g egg yolk
• pinch of salt
• 1 tbsp olive oil
Method
Step 1: Place "00" flour in a mound in a bowl. Make a well in the centre of the flour, pour eggs into the centre of the well and add salt & oil using a fork to gently whisk the eggs while using your other hand to secure the outer walls of the flour. Continue whisking, gradually drawing in the flour as you go until the dough becomes thick.
Step 2: Use your hands to bring the dough together. Knead the dough for 5 minutes or until smooth and elastic. (To check if the dough is ready, press it with the tip of your finger. If it springs back, it means it has reached the desired texture.) Rest the dough for at least half an hour for before using.
MAKING THE RAVIOLI
Take the pasta dough and roll it out to 1/2 mm thin. Cut the sheet into two equal-sized pieces, dust one lightly with flour, roll it up, and cover it so it stays moist. Dot the half of the sheet still on your work surface with blobs of filling about the size of a small hazelnut, putting the dots in rows that are about one inch apart roll the pasta over the filling and start pinching in between the dots forming the ravioli. Using a pasta zig zag cutting wheel cut each ravioli individually and then keep in the fridge until ready.
FONTINA FONDUE FILLING
Ingredients
• 500g fontina della Valtellina
• 500ml milk
• 50 gm flour
• 4 egg yolks
• 15ml w. wine
Method
Put fontina, milk and wine in a pot bring to 60 degrees and add the sifted flour to the mixture keeps stirring the fondue until the cheese is completely melted. (The fondue should never get to boiling temperature). Once the cheese is melted, move the pot from the heat and start adding the egg yolks with a whisk one at the time.
SERVING
Ingredients
• Butter
• Chicken stock
• Parmesan
• Black truffle
Method
Step 1: Warm up a sauce pan and melt some butter until golden then add the chicken stock and bring back to boil, adjust the seasoning.
Step 2: Cook the ravioli in salted water for 3 min or until the pasta is soft add to the buttery sauce and sprinkle a little bit of parmesan.
Step 3: Serve on the plate and shave some fresh black truffle on top just enough to cover all the ravioli.
Chef Maurice Santucci
