Ravioli with polenta and smoked cheese filling and truffle Parmesan sauce

Ingredients for 4 servings:

• 350 g durum wheat semolina
• 1 egg(s)
• 2 tbsp olive oil
• 1 tsp salt
• 100 ml water
• 90 g polenta
• 250 ml water
• ½ tsp salt
• 150 g Scamorza or other smoked cheese
• 120 g Parmesan
• 32 g truffles
• 80 g butter
• 6 tbsp water

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

In a bowl, mix the durum wheat semolina with the salt. Make a well and add the egg, water, and olive oil. Mix using the dough hook of a hand mixer, then knead by hand for about 4 minutes until you have an elastic but not sticky dough. Wrap the dough in aluminum foil and let it rest at room temperature for one hour. For the filling, bring the water and salt to a boil. Sprinkle in the polenta, stirring constantly with a whisk. Immediately reduce the heat to low. Once the whisk can no longer be moved effectively, stir with a spoon for about 2 minutes until the mixture is smooth. Turn off the heat, cover the heat, and let the polenta rest for 20 minutes. Cut the scamorza into cubes approximately 5 mm in size. When the polenta is ready, mix the scamorza cubes into the polenta using the dough hook of the hand mixer. After the dough has rested, divide it into 6 equal pieces. Use a ravioli board to make the ravioli. Shape the 6 pieces of dough into cubes roughly the same size as the ravioli board. Roll out one cube to about 1 mm thick and place it on the ravioli board. Use the rolling pin to make indentations in the dough and add the filling. Roll out another piece of dough, also 1 mm thick, and place it on top of the filling. Roll over it with a rolling pin and loosen the ravioli from the indentations. For the sauce, grate the Parmesan and truffle. Melt the butter and stir in the Parmesan. Thin with water. Stir the truffle into the sauce and set aside. Place the ravioli in boiling salted water and cook for about 4 minutes, until they rise to the surface. Serve with the sauce. Tip: If you have any leftover dough, you can freeze it and use it later for tagliatelle. Note: If you have any leftover filling, you can spread it on aluminum foil to about 1 cm thick and sprinkle with Parmesan and butter flakes. Then, delicious polenta slices can be baked in the oven at 200°C (top/bottom heat). The quantities given are for 4 servings. However, it’s recommended to double the amount of ravioli, as they freeze easily. To do this, I sprinkle plates with durum wheat semolina and place the ravioli on them. After freezing the ravioli on these plates for about 1-2 hours, I remove them and let them stand for about 10 minutes. After that, they can be easily removed from the plate and placed in freezer bags.