Homemade Ravioli with Mozzarella and Truffle Oil

We have had a pasta machine for a couple of years but it was only recently I have started using it. My husband seems like a pro with tagliatelle already. Who would have thought of the emotions with the first turnings of the pasta machine wheel? I was moved and bop very happy over my self-made tagliatelle ever. This week it was time to try making ravioli. It was Monday and freezing, we had no winter tyres in the car and had to create a what’s-in-the-fridge-n-pantry dinner. Not much fuzz though and rather quick to make.

Vittoria, my dear Italian friend, has given me many recipes and the basic pasta recipe for two is one of them.

You need 100 g durum flour and one egg for the pasta. The filling is my invention and you need 100 g Mozarella, fresh oregano, 50 g butter and truffle oil.

Put the flour on a baking surface and make a well in the middle. Crack the egg in the well, and turn mix it first with a fork. Then work in the flour with fingers. Knead until smooth and fine. Let the dough rest for 10 minutes and voila!
Prepare the filling and mince 100 g of Mozzarella and 10 leaves of oregano. Add some olive oil.

Cut the pasta dough into two and flatten it first by hand. Then work it through the machine twice or three times making it thinner and thinner. Place the rectangular pasta sheets on a floured baking surface. Take half of the sheets, and place 2 tsp of the filling on each circle and brush the dough with water. Place the rest of the sheets on, press the dough together with fingers and cut with a roller or a glass. Press the creases tight. 

Cook in boiling water with lots of salt for 3-5 minutes. Melt 50 g of butter and place some more oregano in it. Dish the ravioli on plates. Pour on some melted butter and spray with truffle oil.

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