Truffle ravioli

Truffle ravioli

Total: 40 min. | Active: 40 min.
Nutritional value / person: 628 kcal
, Fat: 25 g
, Carbohydrate: 73 g
, Protein: 27 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


50 g ricotta
50 g cream cheese with truffle
30 g grated Parmesan
1 egg yolk
¼ tsp salt
a little pepper

To shape the ravioli

2 rolls of pasta dough
1 egg white, beaten


salted water, boiling
20 g butter
10 g summer truffle
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How it's done

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Combine the ricotta, cream cheese, cheese and egg yolk, season.

To shape the ravioli

Unroll the pasta dough, cut in half lengthwise, brush 2 of the strips of dough with a little egg white. Divide the filling into 16 walnut-sized portions and place 8 portions each on two of the pasta strips. Place the remaining strips of dough on top, press down gently, pressing out any trapped air. Separate the ravioli with a pastry wheel.


Cook the ravioli in batches in just-boiling salted water for approx. 5 mins., drain. Heat the butter in the same pan until it foams and smells slightly nutty. Stir in the ravioli and serve on two plates, top with the truffle.

Good to know
Tip: Garnish with thyme.

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