Parmesan and truffle emulsion ravioli
I got the inspiration for this recipe from Grant Achatz, who called it “truffle explosions.” The point is that the truffle flavour explodes in your mouth. And who wouldn’t like that, right? We have only one photo because we took it during our home cooking experience, but I’m sure you can forgive us.
For 4 portions (starters):
100g plain flour
10g olive oil
salt, some warm water
20g finely grated parmesan
10g truffle oil
100ml chicken stock
10g finely grated truffle
3 slices of gelatine (1g agar agar)
Prepare the dough in a classic way and wrap it in foil. Let it rest for about 20 minutes.
Bring the stock with the parmesan to boil. Cook slowly, until the cheese dissolves. Add the swollen gelatine and don’t cook anymore. Add the rest of the ingredients and season with salt. Mix everything with a hand blender and cool down in half round silicone moulds.
Roll out the dough very thinly and spread a half of it with whole egg or egg yolk. Add the hardened filling and cover with the other half of the dough. Try to squeeze out all the air. Cut out the rounds. Cook slowly in water. Serve with stock, butter and maybe some extra truffle on the top. Enjoy!