John Myers
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Lava Stone-refined Truffle Ravioli in Sage Jus with Parmesan and Bresaola Rose
The perfect lava stone-refined truffle ravioli in sage jus with parmesan and bresaola rose recipe with a picture and simple step-by-step instructions.
For the pasta dough:
- 300 g Semolina
- 2 Pc. Eggs
- 50 ml Liquid
For the filling:
- 300 g Jacket potatoes
- 1 Pc. Onion
- 1 tbsp Butter
- Chicken stock
- 3 tbsp Mascarpone
- 70 g Parmesan
- Sea salt
- Nutmeg
- Truffles fresh
To serve:
- Sage leaves
- Butter
- Blossoms
- Parmesan leaves
- Arugula
- Balsamic dressing
- Bresaola ham rose
- Truffles fresh
Pasta dough:
- Mix and knead the ingredients for the dough until a smooth dough is formed. Then cut the ravioli out of the dough with a mold.
Filling:
- Boil the potato with the skin until done and peel it, mash it with the potato masher and turn it through the “Flotte Lotte”.
- Cut the onion into very small cubes, melt the butter in a pan and add some chicken stock. Then the onion cubes are put in the pan and fried in butter.
- Then the cooked onions are mixed with the potatoes and mascarpone.
- Fold the truffle pieces and the Parmesan under the mixture, then season with nutmeg, salt and pepper and pour into the ravioli.
- Let the ravioli soak in boiling salted water for about four minutes. Then toss in sage butter, serve on the salad and decorate with flowers and truffles.
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