Ravioli al Tartufo Bianco

Ravioli with White Truffle

Do you have guests at home and are you wondering what I prepare?   

I want to surprise them ... I would like to prepare something new and special. They are guests with a particular palate, always looking for news…. here is the right opportunity to use grandmother's pasta maker. 

To do what??? Ravioli with White Truffle !!!

And to dress them? The classic of the classics to enhance the delicate flavor of this preparation, a simple sauce. 

Doses: pasta for 10 Ravioli - 2 people
Difficulty: medium
Time: 60 minutes 


  • 200 gr flour
  • 2 eggs
  • 100 gr minced meat
  • 250 gr tomato puree
  • 1 tin of white truffle from sulpizio truffles 80 gr

To prepare the ravioli, start with the preparation of the fresh egg pastry. Take the flour (leave about 50 g aside to add it as needed) and pour it into a bowl together with the eggs and proceed to Mix the ingredients well with your hands to create a homogeneous mixture


If the dough is not very elastic, add lukewarm water to make the dough softer so that it can be rolled with a rolling pin or with a puff pastry machine. If on the contrary it is sticky, you can add the flour kept aside, gradually.


Transfer the dough to a work surface and knead vigorously. When you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with cling film: let the dough rest for 30 minutes.


Take the dough, divide it into two loaves, do not leave it wrapped in cling film so that it does not dry out, while the other one pull it with the machine, it pulls the dough by passing it between the rollers from the widest to the narrowest thickness (Or with a rolling pin until you get a enough dough thin but not too much)

With a pastry cutter we cut the dough into many circles. In the center we put our filling with a teaspoon. Brush the edges with a kitchen brush so that the pastry will stick. We arrange the ravioli on a table covering them with a rag and let them rest.


In a non-stick pan, heat 3 abundant tablespoons of extra virgin olive oil. We add the minced meat and let it evaporate with a glass of wine. As soon as the wine has evaporated, it only takes a couple of minutes, add the tomato puree with a glass of water. We make a very tight and very red sauce. 


It's time to put the pot. In a high saucepan, put plenty of water with salt and add a drizzle of oil so the ravioli do not stick. It is boiling ... one ravioli at a time but quickly we put the ravioli in the water. Gradually the ravioli will rise to the surface


From that moment we have to count between 5 and 6 minutes and our ravioli will be ready. With the help of a colander, we take our cooked ravioli directly from the water and place them in our sauce. 


A couple of minutes we brown them in the sauce and our dish is ready !!

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