Truffle Ravioli

• Known for their intense flavor and aroma, black truffle takes center stage in this dish, elevating it to a whole new level of sophistication and elegance. This very special dish shall be prepared with extra care at every step.

  Fresh homemade pasta dough is essential for this dish. Make pasta dough a day ahead and make the filling preferably the same day. As soon as the ravioli is finished, it must be kept refrigerated uncovered, and consumed within 12 hours. Do not freeze.
  

Porcini Powder

• Porcini powder poudre de cèpes is a magical food enhancer. It can be added in many recipes such as risotto, stew, mushroom medley casserole, sauces etc... Put dry mushrooms in the oven (300ºF/150ºC) for 5 minutes to harden. Turn oven off, and leave it there to cool off completely. Then turn mushrooms into powder using a high powered blender. Keep porcini mushroom in a sealed container and store with spices.
  

Mushroom Duxelles

• Mushroom duxelles is a French cuisine term that refers to a mince of mushrooms and reduced to a paste. Trim off mushroom bottom and give a quick bath. Drain and pat dry. In the food processor, turn mushrooms into duxelles (make 2 batches).
  
• In a large skillet (without any fat), add duxelles along with porcini powder, thyme and salt. Turn the heat on and cook for about 20 minutes on high heat until moisture is evaporated.
  
• Spread duxelles onto a baking tray and continue to cook in a 330ºF/160ºC fan oven for an additional 20 minutes, stirring every so often. Remove from the oven and reserve.

  This duxelles can be used for many dishes such as beef Wellington, lasagna, eggs... Leftovers can be kept frozen for later use.
  

Braised Veal

• *If you do not wish to use veal, use cooked and shredded short ribs or dark meat chicken instead. Cut veal into 4 thick chunks. Heat up skillet, add butter and oil. Salt bottom pan, add meat and sear on all sides until golden brown. Lower heat, remove veal and reserve on a plate. In the meantime, using the same pan, sweat minced shallots and garlic for 5 minutes until fragrant. Add thyme and put the seared veal back in the pan. Deglaze with port, add demi and season with ground black pepper. Cook on low for about 8 minutes flipping meat every so often until internal temperature reaches 132ºF/55ºC. Remove meat and let rest, turn off heat and leave the educed in port shallots in the pan to cool off.
  

Ravioli Filling

• Cut cooked veal into cubes. Place meat and shallot mixture in the food processor, and give a few pulses to grind. Add all remaining ingredients and mix to combine. Season with salt and pepper to taste. Keep refrigerated for up to 3 days.
  

Ravioli Pasta

• Make eight 8X8-inch/20X20cm, 0.08-inch/2mm thick squared sheets. Keep pasta sheets superimposed and floured in the fridge until ready to use.
  

Ravioli Montage

• Make one or 2 ravioli at the time. Flour work surface using the same extra fine semolina. Brush out any of the flour that stays on the opened side. Mark pasta dough with the smooth side of an 3.9-inch/10cm Ø cookie cutter (it'll guide you to build up your ravioli). Make a wheel of truffle shavings, and pipe out a thick rope of ravioli filling over the truffles shavings leaving a cavity in the center for the yolk to fit in. Top the filling with a second ring of truffle shavings.
  
• Carefully, place the egg yolk in the center, and cover it with a truffle shaving.
  
• With a pastry brush, moisturize the dough with water all around the truffled nest. Enclose ravioli with the second pasta dough sheet. Make sure to remove air as you seal ravioli. Now, and with the smooth side of a 4.3-inch/11cm cookie cutter, gently press down to seal. Do not perce!
  

Trimming Ravioli

• With the ravioli cutter, make a neat 5.9X5.9-inch/15X15cm squared ravioli. Repeat with remaining pasta and filling. Reuse scraps to make more pasta later.
  

What To Do With Leftovers

• Make two or more large 18X18-inch/45X45cm sheet. Brush out extra flour left on the surface of the dough. Moisturize bottom pasta sheet with water. Use a 1.6-inch/4cm Ø up side down cookie cutter, and make marks leaving an inch/2.5 space in between each circle. Pipe out ravioli filling. Re-roll the top pasta sheet to 2mm thickness and enclose ravioli. Chase remaining air left inside as you close raviolis. Use a tooth pic if some air bubbles appear. Seal with a narrow rolling pin or a PVC pipe. Then, seal with the smooth side of a cookie cutter. Refrigerate for up to 24 hours or freeze. If so, drop frozen raviolis straight to the boiling water, and cook for 5 minutes.
  

Creamy Parmesan Sauce

• In a large skillet, add heavy cream and sage and bring to a simmer. Add grated parmesan and keep warm on low.
  

Cooking Ravioli

• Fill a large pot with six quarts water. Bring to a boil. Add salt. Be generous, this salt seasons the pasta as it cooks. Cook for 7 minutes.
  
• Transfer cooked ravioli to the creamy parmesan sauce, and leave it there for a couple of minutes to absorb some of the sauce.
  
• Transfer ravioli to a warm plate without adding much of the sauce. Top with grated Parmigiano and truffle shavings. Add a drizzle EVOO if desired.
  
• Buon Appetito!