Ricotta Ravioli with Liver and Black Truffle
- Prep Time:
- Cook Time:
- Ready Time:
- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
- Black Truffle for shaving on Ravioli
- 2 cups sheep’s milk ricotta cheese
- 3 large eggs
- 1/2 cup grated parmiggiano-reggiano cheese
- 1/4 cup fresh chopped basil
- 1/4 cup toasted pine nuts
- kosher salt to taste
- one pound chicken livers
- small onion chopped
- 5 whole cloves
- one cup dry red wine
- tablespoon capers
- 1/2 stick of unsalted butter
- 2 anchovy filets good quality Italian if possible
- teaspoon of kosher salt add a bit at a time and check for taste
- olive oil
Start by making the pasta:
Flour onto board, make a well in the middle and add the eggs, now using a fork start to incorporate the eggs into the flour. Switch to your hands and start to bring it all together, it will look like a mess but keep going. Bring it together into a ball and make sure to flour your surface as needed. Keep needing until you see that it is one piece and the dough should be elastic and a little sticky. Wrap in cling film and let rest at room temp for at least 20 min.
Combine all the ingredients and mix well. Taste for seasoning and adjust to your preference. Keep in the fridge until ready for use.
Hot pan a splash of olive oil and saute the onion, capers and cloves until translucent. Now add the anchovies and chicken livers saute until liver is fully cooked. Add the red wine with half of the salt and cook until the wine has reduced into the livers and is almost dry now add the butter and cook until it is melted completely and starting to foam.
Now take everything and into a food processor and blitz until it is smooth about 30-60 seconds check for seasoning and add salt if needed.
Now at this point you have a beautiful pate all on its own and can be put into a mold and chilled. If doing so set aside about a tablespoon per pasta serving to be used.
Making the ravioli:
Using a pasta machine cut about half of that pasta dough ball and start feeding it through the machine on the highest level. Keep feeding it through until you get to the 2nd to thinnest setting making sure to flour the pasta if it starts to get a little sticky. Now cut the sheet in two pieces half way and carefully put one half aside.
Get your ricotta filling and spaced about an inch (see photos) place a tablespoon round of the ricotta filling in the middle do as many that will fit on your half sheet then carefully place the other half on top. Now push around the ricotta filling with your fingers you are trying to get as much air out as you can so you have a nice tight fit.
Using either a ravioli stamp or just using a knife cut out around the ricotta as you can see in this photo and transfer to a sheet with either semolina flour or on a dry towel.
Now we are ready to bring it all together:
In a pot of boiling salted water add your ravioli and cook for about 3-4 min get a pan ready at medium heat and add a knob of butter into it. When the ravioli is ready take it from the boiling water and into the pan with the butter swirling the pan around keeping the ravioli moving.
Add about a tablespoon of the liver pate and keep swirling around until the liver pate has melted and is becoming one with the ravioli.
Transfer the ravioli to a plate and pour the sauce from the pan on top and finish with some black truffle shavings.