Ingredients
Hint:
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
kochen@bettybossi.ch
Filling
To shape the ravioli
Ravioli
How it's done
Filling
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.
Ravioli
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.
| Tip: | Garnish with thyme. |
|---|
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