{"id":69180,"date":"2014-02-11T10:50:58","date_gmt":"2014-02-11T09:50:58","guid":{"rendered":"https:\/\/familiamartinezbujanda.madisonmk.agency\/recipe-of-the-week-four-cheese-ravioli-with-truffle-sauce"},"modified":"2023-06-05T12:41:33","modified_gmt":"2023-06-05T10:41:33","slug":"recipe-of-the-week-four-cheese-ravioli-with-truffle-sauce","status":"publish","type":"post","link":"https:\/\/familiamartinezbujanda.com\/en\/recipe-of-the-week-four-cheese-ravioli-with-truffle-sauce\/","title":{"rendered":"Recipe of the week: Four cheese ravioli with truffle sauce"},"content":{"rendered":"<p style=\"text-align: justify;\">INGREDIENTS FOR 4 PERSONS<\/p>\n<p style=\"text-align: center;\"><b>For the dough:<br \/>\n<\/b>500 gr. of flour,<br \/>\n4 egg yolks,<br \/>\n1 teaspoon of olive oil,<br \/>\n1 pinch of salt,<br \/>\n4 tablespoons of water.<\/p>\n<p style=\"text-align: center;\"> <b>For the ravioli filling:<br \/>\n<\/b>200 g. of sweet gorgonzola.<br \/>\n100 g. ricotta or cottage cheese.<br \/>\n100 g. mascarpone.<br \/>\n50 g. Parmesan cheese.<\/p>\n<p style=\"text-align: center;\"><b>For the black truffle sauce:<br \/>\n<\/b>15 g. of black truffle.<br \/>\n250 ml of chicken broth.<br \/>\n150 ml of cr\u00e8me fra\u00eeche, or failing that, cream.<br \/>\n50 g. Parmesan cheese.<\/p>\n<p style=\"text-align: justify;\"><strong><a href=\".\/wp-content\/uploads\/2014\/01\/FA_blanco-e1390934746961.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-full wp-image-923\" alt=\"FA_white\" src=\".\/wp-content\/uploads\/2014\/01\/FA_blanco-e1390934746961.jpg\" width=\"153\" height=\"600\"><\/a>Preparation:<\/strong><br \/>\nWe will start by making the ravioli dough. To do this, place the flour mixed with the salt in a bowl.<br \/>\nNext, make a hole in the center of the flour and place the yolks of the four eggs with the oil and water.<br \/>\nMix <b>all the ingredients and knead until you have an elastic dough<\/b> that does not stick.<br \/>\nWrap the dough in <b>cling film<\/b> and let it rest for 30 minutes.<\/p>\n<p style=\"text-align: justify;\">While the dough is resting we can make both the ravioli filling and the truffle sauce. For <b>the filling of the ravioli<\/b>, as simple as placing the four cheeses in a bowl and with the help of a fork <b>we mix them all well<\/b>, once done, we put the mixture in the refrigerator to keep it fresh when we are going to use it.<\/p>\n<p style=\"text-align: justify;\"> <b>For the black truffle sauce<\/b>, 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, <b>add the creme fraiche or cream<\/b>, the grated truffle and bring to a boil.<br \/>\nLower the heat and let it cook for about two minutes.<br \/>\n<b>Turn off the heat<\/b> and gradually add the Parmesan, tasting from time to time so that the pasta is not too salty.<\/p>\n<p style=\"text-align: justify;\">After the <b>ravioli have rested for 30 minutes<\/b>, 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.<br \/>\nOn one half of the rectangle, we are going to place the ravioli filling, which we will cover with the other rectangle of pasta.<br \/>\nTo do this, with a pastry cutter, lightly mark the ravioli, and place the cheese filling in them, with the help of a dessert spoon.<br \/>\nOnce 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.<br \/>\nCut the ravioli with the pastry cutter and boil them in a pot with a little salt for about 3 minutes approx.<\/p>\n<p style=\"text-align: justify;\">Heat the sauce if it has cooled and serve on a plate.<\/p>\n<p style=\"text-align: justify;\"><b>Pairing<\/b><\/p>\n<p style=\"text-align: justify;\"><b>Finca Antigua Blanco<\/b>. A wine made from 100% Viura grapes, it is fresh and sinewy. Lemon yellow in color with frosted green flashes, it <b>is clean and bright<\/b> with high intensity, dominated by <b>notes of fruits such as peach, apricot or pear<\/b> and white flowers such as chamomile or jasmine. The palate is velvety and silky.<\/p>\n<p style=\"text-align: justify;\"><b>Why?<\/b><\/p>\n<p style=\"text-align: justify;\">Nothing better to combine this exquisite pasta dish with cheese and truffle than a good white wine like this <b>Finca Antigua Viura<\/b>.<\/p>\n<p style=\"text-align: justify;\">This <b>wine is particularly suitable for accompanying pasta au gratin<\/b> 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.<\/p>\n<p style=\"text-align: justify;\"><b>Finca Antigua Viura<\/b> is not only the perfect choice to accompany pastas, but also for seafood and white fish or rice dishes (caldero and a banda).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 4 PERSONS 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 [&hellip;]<\/p>\n","protected":false},"author":3754,"featured_media":67960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":42,"footnotes":""},"categories":[1569],"tags":[1644,1570,1645,1647,1646,1648,1610],"class_list":["post-69180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-environment","tag-four-cheeses","tag-pairing","tag-pasta-en","tag-ravioli-en","tag-stuffed-pasta","tag-truffle","tag-white-wine-en","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe of the week: Four cheese ravioli with truffle sauce | Familia Mart\u00ednez Bujanda<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/familiamartinezbujanda.com\/en\/recipe-of-the-week-four-cheese-ravioli-with-truffle-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the week: Four cheese ravioli with truffle sauce | Familia Mart\u00ednez Bujanda\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 4 PERSONS 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 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/familiamartinezbujanda.com\/en\/recipe-of-the-week-four-cheese-ravioli-with-truffle-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Familia Mart\u00ednez Bujanda\" \/>\n<meta property=\"article:published_time\" content=\"2014-02-11T09:50:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-05T10:41:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/familiamartinezbujanda.com\/wp-content\/uploads\/2014\/01\/Raviolis-4-quesos_des.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"226\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Patricia Regidor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Patricia Regidor\" 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