Long Potato and White Truffle Ravioli NoH2O – Chef Deborah Corsi

Ingredients

FOR THE RAVIOLI

• 60 g Tartuflanghe Organic White Truffle Butter
• a pinch of salt
• 125 ml Water
• 50 g rice starch
• 250 g 00 flour

FOR THE FILLING

• Salt to taste
• qb Extra virgin olive oil
• 5 g dehydrated white truffle noh2O® Tartuflanghe
• 300 g yellow-fleshed potatoes from Avezzano

FOR THE PORCINI CREAM

• 40 g White onion
• Salt to taste
• qb Extra virgin olive oil
• qb Vegetable broth
• 300 g fresh porcini mushrooms

TO COMPLETE

• Valerian leaves
• Fresh porcini mushroom slices
• Tartuflanghe Black Truffle Perlage®
• Noh2O® Tartuflanghe dehydrated white truffle flakes
• Potatoes, chips
• Emulsion of fresh parsley blended with extra virgin olive oil

Procedure

Sift the flour with the starch, knead with the water and a pinch of salt, shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for an hour.
Prepare the filling by steaming the potatoes with their skins on. Peel them, mash them with a potato ricer, and season with extra virgin olive oil, a pinch of salt, and the chopped white truffle.
Roll out the dough, fill it with the filling and cut out ravioli 3-4 cm wide and 17-18 cm long.

Clean the porcini mushrooms and slice them. Sauté the onion in a pan with oil, add the porcini mushrooms, cook until cooked, and then blend them with a little vegetable broth. Season with salt.

Cook the ravioli in salted water. Drain, season, and glaze in a pan with organic white truffle butter. Place two or three ravioli side by side on each round or rectangular serving dish, slightly staggered diagonally. Top the ravioli with small shavings of Tartuflanghe noh2O® dried white truffle, a few pearls of Tartuflanghe Perlage® black truffle, freshly fried potato chips, raw fresh porcini mushroom sticks, and garnish with the porcini mushroom cream and parsley and lamb's lettuce emulsion.

Source: Exquisite Italy