For the dough
1 cup '00' Italian flour (can be substituted with all-purpose flour)
8 large egg yolks
For the filling
1 cup ricotta
25 gms grated parmesan
salt to taste
pepper to taste
2 cups cooking cream
50 gms parmesan
1 fresh truffle
For the beef jus
1/2 kg beef bones
12 to 18 celery stalks
3 tbsp tomato paste
Making the dough
1. Mix the flour and egg yolk in a dough mixer or by hand till it is well combined, and finish it by kneading lightly on the counter top.
2. Place the dough in the fridge to rest for 30 minutes. After 30 minutes, take it out and let it sit outside till it is back to room temperature.
Making the filling
1. Mix all the ingredients together and put them in a piping bag.
2. Stretch the pasta dough by using a wooden pin or pasta machine until it’s approximately 2 mm in thickness. Cut it into circles using a cookie cutter and place some ricotta on top of each circle. Close the dough, forming a half-moon shape and then join the opposite ends to form a dumpling.
Making beef jus
1. Roast the bones in the oven, which will cause the fat to melt away and get a brown colour.
2. In a large pot, fry sliced celery, carrots and onions. Add the bones and the tomato paste and mix well. Fill the pot with water and lower the flame to low, allowing everything to slowly simmer for 4 to 5 hours.
3. After it is done simmering, strain the liquid and reduce it until it is thick and a dark brown colour.
Making parmesan fondue
1. Bring the cream to a boil and switch off the heat. Add the grated parmesan and stir the mixture until all the cheese is melted.
1. Boil the ravioli in salted water, and once they float to the top of the pan, this will take around 4 to 5 minutes, strain the ravioli and set aside.
2. Create a butter and water emulsion by melting cubes of butter and a few tablespoons of water together. Toss the ravioli in this emulsion to glaze them so they don’t dry out.
3. Plate the ravioli and pour some parmesan fondue and beef jus sauce on top. Finish the dish with some freshly shaved truffle.
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