Recipe of the week: Four cheese ravioli with truffle sauce


For the dough:
500 gr. of flour,
4 egg yolks,
1 teaspoon of olive oil,
1 pinch of salt,
4 tablespoons of water.

For the ravioli filling:
200 g. of sweet gorgonzola.
100 g. ricotta or cottage cheese.
100 g. mascarpone.
50 g. Parmesan cheese.

For the black truffle sauce:
15 g. of black truffle.
250 ml of chicken broth.
150 ml of crème fraîche, or failing that, cream.
50 g. Parmesan cheese.

We will start by making the ravioli dough. To do this, place the flour mixed with the salt in a bowl.
Next, make a hole in the center of the flour and place the yolks of the four eggs with the oil and water.
Mix all the ingredients and knead until you have an elastic dough that does not stick.
Wrap the dough in cling film and let it rest for 30 minutes.

While the dough is resting we can make both the ravioli filling and the truffle sauce. For the filling of the ravioli, as simple as placing the four cheeses in a bowl and with the help of a fork we mix them all well, once done, we put the mixture in the refrigerator to keep it fresh when we are going to use it.

For the black truffle sauce, first of all, grate the black truffle, then bring the chicken stock to a boil with a pinch of black pepper. It is not advisable to let the broth reduce too much, as it could become too concentrated and kill the flavor of the truffle. While the broth is cooking, add the creme fraiche or cream, the grated truffle and bring to a boil.
Lower the heat and let it cook for about two minutes.
Turn off the heat and gradually add the Parmesan, tasting from time to time so that the pasta is not too salty.

After the ravioli have rested for 30 minutes, remove the dough and, on a previously floured surface, begin to roll out the dough with a rolling pin, trying to make it as rectangular as possible, until it is about half a millimeter thick.
On one half of the rectangle, we are going to place the ravioli filling, which we will cover with the other rectangle of pasta.
To do this, with a pastry cutter, lightly mark the ravioli, and place the cheese filling in them, with the help of a dessert spoon.
Once this is done, cover the other half of the rectangle with the fillings and press the dough a little with your fingers so that the filling shows well.
Cut the ravioli with the pastry cutter and boil them in a pot with a little salt for about 3 minutes approx.

Heat the sauce if it has cooled and serve on a plate.


Finca Antigua Blanco. A wine made from 100% Viura grapes, it is fresh and sinewy. Lemon yellow in color with frosted green flashes, it is clean and bright with high intensity, dominated by notes of fruits such as peach, apricot or pear and white flowers such as chamomile or jasmine. The palate is velvety and silky.


Nothing better to combine this exquisite pasta dish with cheese and truffle than a good white wine like this Finca Antigua Viura.

This wine is particularly suitable for accompanying pasta au gratin thanks to its balanced acidity, which gives it freshness and nerve. The acidity of the wine combines perfectly with the sweetness and bitterness of the truffle and the intensity of flavor of the cheeses, especially Parmesan.

Finca Antigua Viura is not only the perfect choice to accompany pastas, but also for seafood and white fish or rice dishes (caldero and a banda).

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