Difficulty Level: Moderate
Total Time: 1.5 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1/2 cup whole milk ricotta
1/2 cup Mascarpone
1/4 cup Parmigiano Reggiano, finely grated
1/4 lb. Prosciutto di Parma
Black Truffle Parmesan Cream Sauce:
3/4 cup heavy cream
2 tbsp. black truffle sauce or paste
2 tbsp. Parmigiano Reggiano, finely grated
Shaved black summer truffle (optional)
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the ricotta, Mascarpone, Parmigiano and prosciutto to a blender and blend until smooth.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).
Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.
Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1/4 cup pasta water.
Add the heavy cream to a saucepan and simmer over low heat for about 5 minutes to reduce. Remove from heat and whisk in the Parmigiano and black truffle paste until smooth. Add more of each ingredient to taste.
In a sauté pan over low heat, toss the ravioli in the black truffle sauce. Add pasta water to loosen up the sauce if needed.
Plate and top with more grated Parmigiano or shaved black truffle and serve!