Ricotta Raviolo, Cauliflower Cream and Black Truffles

INGREDIENTS

300g basic pasta dough
250g ricotta, preferably from sheep’s milk
3 eggs
2 tbs grated pecorino
½ cup finely chopped parsley
Cauliflower cream (see recipe)
Grated pecorino to finish
30g fresh black truffle, shaved
Salt and pepper

METHOD

Mix ricotta, eggs, pecorino and parsley in a bowl, seasoning to taste with salt and pepper. Roll out pasta sheets and cut out 4-5cm discs. Place a small teaspoon of mixture in the centre of each disc and cover with another to seal. It may be necessary to brush a little egg wash on the edge of the discs so they seal tight.

Bring a large pot of salted water to the boil and cook ravioli. If they’re just made they’ll take only a minute or two. As they dry they need more time. Drain and place on heated cauliflower cream on serving plates. Serve with more grated pecorino and shaved fresh black truffles. Serves 6 as a first course.

CAULIFLOWER AND ROAST GARLIC CREAM

INGREDIENTS

1 head garlic
25g unsalted butter
25g truffle butter
500g cauliflower, cut into florets and then chopped
Salt and pepper

METHOD

Preheat oven to 150C. Roast whole garlic bulb for 15-20 minutes until tender. Remove from oven, let cool and then peel each clove and set aside. Heat half the butter in a pan and gently fry cauliflower for 10-12 minutes. Don’t let it colour or burn. Add a few spoonsful of water as needed. Once cauliflower is soft, remove and puree in a food processor or hand blender with roast garlic cloves and truffle butter. Season to taste. The puree is ready. Serves 6 as an accompaniment to ravioli.