I brought back some black truffles from our summer house and when I found this recipe i knew I just had use them, and I didn’t regret.
Ravioli filling (serves 4):
500 g crab meat.
1 cups diced shallots
3 Carrots grated
3 tablespoons Black truffles finely grated
2 cloves of garlic, finely chopped
300 g butter
1 pinch salt to taste
1 pinch White pepper to taste
18 spinach leaves
3 tablespoons basil roughly chopped
Melt the 200g of butter in a pan. Add the shallots and saute on low heat for about 10 minutes until soft and transparent. Stir occasionally. Do not allow them to caramelized (turn brown). Add the crushed garlic and saute for 2 more minutes. Stir occasionally. Squeeze the grated carrots to remove access fluids. Add to the pan. Add the grated truffles and saute for another 2 minutes. Stir occasionally. Add the crabmeat to the pan. Saute for another 4 minutes. Season with salt and pepper. Taste and correct seasoning if necessary. Set aside and let the mixture cool completely. Use pasta machine to roll out the pasta dough on floured surface. Depending on you machine setting try to get a very thin dough. My machine has 7 levels and I use number 5. Place teaspoon of filling every 5 cm. Cover with another sheet of rolled out dough. Press the dough together to close the ravioli. Try to squeeze out as much air from around the filling while closing the ravioli. Use a knife, ravioli cutter, cookie cutter or pizza knife to cut out the ravioli. Place on floured baking sheet. If you are not going to make the ravioli soon the best way to keep it is to freeze it. If the ravioli rests for too long or it hasn’t been floured enough it might stick to the baking sheet. Bring to boil in a big pot 8 liters of water with 8 spoons of salt. In a large pan melt 100 g of butter. Add the spinach and saute for 4 minutes. When starting to sauté the spinach drop the ravioli into the boiling water. The ravioli need 3 minutes to be ready. When the ravioli floats on the water it is ready. Immediately after dropping the ravioli into the water melt half pack of butter in a pan. Add the chopped basil leaves and pinch of kosher salt. Stir. Remove the ravioli from the water. Drain well. Add the ravioli to the basil butter. Saute for 3 minutes. Let the ravioli get covered with the butter. In the middle of a plate place a small batch of spinach. Place ravioli around the spinach. Drip some Spinach butter on ravioli and serve.
Pasta dough (serves 4):
500 g italian 00 flour or all purpose flour
4 eggs plus 1 yolk
1/4 olive oil
Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour.