buckwheat ravioli with truffle
ravioli “saraceni” al tartufo
TOTAL TIME: 1 hour, 40 minutes
MAKES: 6 servings
- 1¼ cup, plus 1 tablespoon unbleached all-purpose flour
- 1 tablespoon buckwheat flour
- 2 large eggs
- ¾ cup grated gruyère cheese (about 2½ ounces)
- ¾ teaspoon white truffle paste
- Freshly ground black pepper
- 1 pound new potatoes
- 1 tablespoon extra-virgin olive oil
- 8 tablespoons unsalted butter
- 12 fresh sage leaves
- ⅓ cup freshly grated Parmigiano-Reggiano cheese
Whisk together all-purpose flour, buckwheat flour and pinch salt in a large bowl. Mound flour mixture and form a well in the center. Add eggs to well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass. Transfer dough to a clean work surface and knead until smooth and elastic, about 10 minutes more. Wrap dough tightly in plastic and let rest at room temperature for 1 hour.
Meanwhile, combine cheese, truffle paste and generous pinch salt and pepper in a large bowl. Bring a large saucepan of water to boil. Boil potatoes until tender, about 15 minutes. Drain and pass through ricer into bowl with cheese mixture; stir well to combine.
Divide dough into 3 pieces. On a lightly floured surface, roll out 1 piece to ⅛-inch thick (keep remaining pieces covered with plastic wrap to avoid drying out). Using a 4-inch cutter, cut 6 rounds from dough; knead scraps into remaining pieces.
Place about 1½ teaspoons potato filling on lower half of each round, leaving a border. Fold top half of each round over filling and press edges together to seal. Wrap edges of each half-circle around your index finger, bringing ends together to overlap by about ¼ inch. Pinch edges to seal. Place finished ravioli on a large plate and cover with a clean dishtowel; repeat with remaining dough and filling to make a total of about 25 ravioli.
Bring a large pot of water to a low boil; in batches, add ravioli and cook until tender, about 4 minutes. Using a slotted spoon, transfer to serving plates.
In a small saucepan or skillet, melt butter over medium heat. When butter becomes tawny gold in color (not yet brown) and foam subsides, add sage leaves. Cook a few seconds, remove from heat, and spoon over ravioli. Sprinkle with cheese and serve immediately.
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