How Should Truffles Be Used?
The almighty truffle is a premium ingredient found in several high-end restaurants around the world. This ingredient will infuse its flavor into everything else surrounding it, so use it with care while cooking. Most recipes that use truffles have an element of fat to them, such as butter, cream, or cheese, because truffles paired with fat bring out its flavor and enhances the overall dish.
Pasta, rice, and potato dishes pair beautifully with truffles since these starches are very bland on their own. Fresh truffles are always better than canned truffles, but if you must use canned truffles, follow it up with some truffle oil to bring back more flavor. To give you some inspiration, we are sharing the best truffle ravioli recipes with you today. If you have never tried making this dish before, now is your chance to expand your culinary skills.
1. Black Truffle Ravioli with Creamy Parmesan Sauce
This decadent recipe shows you the steps to make a homemade pasta dough. Even if you don’t have a pasta machine, you can make ravioli pasta with a simple rolling pin instead. The filling in this recipe contains truffle and mushrooms. These ingredients complement each other due to their earthy flavors. There are so many varieties of mushrooms to choose from, but we suggests using either chanterelle, girolle, trompette, or porcini mushrooms in this recipe.
Depending on the time of year, you may or may not be able to find some of these mushroom varieties at your local grocery store. You will need 10 grams of freshly grated black truffle for every four servings of pasta you want to cook. If you can’t find fresh truffles, it can be substituted for truffle oil instead.
The dough consists of 00 flour (finely ground Italian flour, a little different than all-purpose flour) and semolina flour. It is almost effortless to make the pasta dough by hand and only requires 30 minutes of resting time before forming it into individual ravioli. The instructions are self-explanatory whether you’re a beginner or an experienced cook. This dish will wake up your tastebuds in an instant!
Get the full recipe and directions from here
2. Ravioli with Egg Yolk and Truffles
This next recipe will tell you how to make the egg yolk ravioli from scratch. It also tells you how to make a foam to pour on top of the dish. The foam uses the following ingredients: port wine, chicken stock, whipping cream, truffle oil, butter, salt, and pepper. Something neat about their site is that it allows you to increase or decrease the serving size while automatically calculating how much you need for each ingredient.
To make the dough, the author tells you to use a stand mixer with a dough hook attachment. Once you knead the dough, the author uses a pasta machine to roll out the dough. Once that is ready, you will add one small egg yolk to fill each ravioli. The truffle in this recipe will act as the garnish along with chervil. Chervil is an herb related to parsley and adds a nice contrasting color to the dish.
3. Ravioli Gustare with Truffle Sauce
If you’re looking for a vegetarian dish, this is a great recipe to try. Like the first dish, this recipe adds mushrooms, but it specifically calls for portabella mushrooms. Are you running low on time? No problem, this recipe uses the Gustare Vita brand ricotta and spinach ravioli. You will cook the ravioli according to the package directions and keep it warm before plating it.
This truffle dish’s presentation includes whole grilled mushrooms with a homemade vinaigrette on top. You will also use ginger, parsley, garlic, shallots, ricotta, parmesan, and Gustare Vita truffle pasta sauce in this recipe. This recipe can be prepared and ready to serve in 30 minutes, making it a hassle-free weeknight meal.
Get the full recipe and directions from Hy Vee
4. Truffle Shrimp Ravioli Pasta
A surprising find from the Tasty team, this recipe gives you enough for eight servings. The author tells you to make the pasta dough in a food processor, knead it, and let it sit for 30 minutes. After that, the dough will need to be cut and rolled to ¼ inch thick before sending it through a pasta machine. Keep the pasta machine at the widest setting and send the dough through until it has a smooth consistency.
You will make a truffle shrimp mousse with raw shrimp (peeled and deveined), cream cheese, ricotta, black truffle butter, black truffle oil, fresh chives, lemon juice, and lemon zest. This mousse will be the filling, which is mixed in a food processor. Once the mousse is smooth, you will add it to a piping bag and refrigerate it.
The most distinctive part of this recipe is the panko breadcrumb topping. Again, you will use a food processor for this part and combine some toasted hazelnuts, panko, salt, and pepper until it has a sandy texture. You will toast this breadcrumb mixture on a pan and sprinkle it on top to give an element of crunch to your ravioli pasta dish.
Get the full recipe and directions from Tasty
5. Lobster and Tarragon Ravioli with Fresh Truffle
Fair warning, this dish tastes quite rich, so it is good to pair it with an acidic wine. The author says always make sure that the ravioli do not contain air bubbles inside. Having air bubbles will make the pasta susceptible to popping and make all the filling spill out.
You will also need to boil a fresh lobster in this recipe, so be sure to purchase the freshest lobster you can find to bring in the best flavors. The author uses a circular cookie cutter to make uniform cutouts. Each ravioli will have a heaping tablespoon of the lobster tarragon filling sealed in using some egg wash and another circle of pasta dough on top.
Get the full recipe and directions from The Maple Cutting Board
6. Mushroom Pesto Ravioli with Sage Butter Sauce
You will love this fall ravioli recipe that incorporates several earthy flavors. Instead of homemade pasta dough, the author uses wonton wrappers to make this dish. Wonton wrappers will work similarly to fresh dough due to their pliability, plus they won’t take nearly as long to prepare.
The pesto-like filling consists of cooked mushrooms, cheese, walnuts, garlic, truffle oil, thyme, and sage. You will probably have leftovers after you make your ravioli, so the author suggests using it with other cooked pasta, adding it to omelets, or even serving it on bruschetta.
It is brilliant how this recipe doesn’t seem to waste anything. After cooking the mushrooms, you will reserve and use the leftover “mushroom broth” and incorporate it into the mushroom pesto and the delicious sauce. Any mushroom lover will enjoy this decadent pasta dish.
Get the full recipe and directions from Viktoria’s Table
7. Truffled Edamame Ravioli
Last but not least, this edamame ravioli dish will simply blow your mind. The author raves about the sauce since she came up with it on her own. Also, this dish not only tastes great but looks fantastic. This recipe substitutes wonton wrappers for fresh pasta dough, which significantly cuts down on the preparation time.
The filling consists of frozen peas and edamame, which are thawed and drained. You will use a food processor to mix in a whole container of ricotta cheese, parmesan, garlic, truffle oil, salt, and pepper to the thawed vegetables. The author warns not to use too much truffle oil since it tends to have an intense flavor.
Get the full recipe and directions from Yes to Yolks
Truffle ravioli dishes are simply delicious, and we can’t get enough of them. We hope you enjoy making these at home and can splurge a little and incorporate some fresh truffles to elevate your meal.
If you like this post, we think you’ll like our Black Truffle Ravioli recipe.