Truffle Ravioli – Bruno Albouze

By Bruno Albouze · 300 min

Ingredients

Instructions

1. Make the filling: sear the veal in butter and oil until golden, remove, then sweat the shallots and garlic for 5 minutes. Add thyme, return the veal, deglaze with port, add demi-glace and black pepper, and cook on low for about 8 minutes, turning, until the internal temperature reaches 132°F (55°C). Rest the meat, then let the pan cool.
2. Cube the cooked veal, pulse it with the shallot mixture in a food processor, then mix in the remaining filling ingredients and season to taste.
3. Roll out the pasta into 8-inch (20 cm) squares about 2 mm thick, keeping them floured and covered.
4. Pipe filling onto a truffle-shaving ring, make a well for the yolk, add the yolk, cover with truffle, brush with water, then cover with a second sheet, expel air and seal.
5. Trim each ravioli into a 15 cm square with a cutter and repeat with the remaining pasta and filling.
6. Boil the ravioli in plenty of salted water for 7 minutes.
7. Simmer the cream and sage in a large skillet, add the grated Parmesan and keep warm on low.
8. Move the ravioli into the sauce for a couple of minutes, then plate them with a little sauce, grated Parmigiano and truffle shavings.

Summarized from Bruno Albouze's video. Watch it for the details.

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