Ravilone with soft cheese



  • 750g flour
  • 16 eggs
  • 200 ricotta cheese
  • 30g parmesan
  • 180ml chicken broth
  • 40g oyster mushrooms
  • 30g butter
  • 10g fresh champignons
  • 5g truffle
  • truffle oil
  • olive oil
  • garlic
  • thyme
  • salt
  • pepper


Mix together flour, 5 whole eggs and 10 yolks, salt, 50 ml of olive oil. To make a filling mix together ricotta and parmesan and add truffle oil. Roll the dough and cut it in pieces that should weight approximately 30g each. Stuff each piece of dough with 70g of filling. Boil till ready.

Add olive oil onto the pre-heated pan; add some thyme, garlic, butter and chicken broth. Let it steam. Add boiled ravilones, stir, add the broth and boil for more 2 minutes.

Place the ravilones on the plate, decorate with oyster mushrooms, sliced truffle and champignons, then pour over with truffle oil. On the top of the dish place an egg-yolk.

The dish is ready. Bon appétit!


Recipe: Uilliam Lamberti, Luigi Magni.

Tags: pasta


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