Handmade pasta has a wonderful silky texture and is well worth the time it takes. Be sure to use the freshest eggs you can find.
400g/14oz potatoes, preferably Desiree, peeled and roughly chopped
150g/5½oz fontina cheese, grated
100g/3½oz parmesan, finely grated
2 free-range eggs, yolks only
sea salt and freshly ground white pepper
Put the beaten eggs, egg yolks, flours, oil and salt into the bowl of food processor and pulse to make a rough dough. Turn out onto a floured work surface and knead until smooth. Wrap in cling film and chill for one hour before using. Lightly beat the egg whites and set them aside.
While the pasta dough rests, boil the potatoes in a pan of salted water until soft, then drain. Mash the potatoes, then combine with the fontina, parmesan and egg yolks until smooth. Season to taste with salt and freshly ground white pepper.
Roll the pasta dough out using a pasta machine until you reached the thinnest setting and have large, long sheets of thin pasta. Lay one sheet of pasta onto a well-floured work surface and keep the remaining sheets covered with a tea towel to prevent them from drying out. Fill a piping bag fitted with a plain nozzle with the potato mixture and pipe small mounds of the filling, each about one heaped teaspoon, at 10cm/4in intervals along the length of the pasta sheet, starting about 3cm/1¼in from the top and left-hand edge of the pasta sheet.
Brush the surface of the pasta with a little of the beaten egg white, then fold the long edge of the sheet over the mounds of filling to enclose them. Press down carefully around the potato mixture to ensure that no air bubbles are trapped inside as this will cause the ravioli to burst during cooking. Using a 7cm/2¾in round pastry cutter, cut the ravioli into semicircles, then transfer to a floured tray. Repeat with the remaining sheets of pasta and filling.
Bring a large pan of salted water to the boil, then cook the ravioli in batches for about two minutes. Remove with a slotted spoon, drain thoroughly and keep warm until you are ready to serve.
Meanwhile, melt the butter for the sauce in a small saucepan and cook until it is a pale brown colour – this is called a beurre noisette. Serve the ravioli scattered with grated parmesan and drizzled with beurre noisette. Shave over the white truffle (or alternatively drizzle over the oil) and serve immediately.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Pumpkin ravioli with sage butter
See more ravioli recipes
Slow-cooked family stew with polenta
See more fontina cheese recipes
See more Sara Danesin Medio recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
