Raviolo with White Truffle Oil

On the table in 60mins

Serves 4


For the pasta dough:  

  • 200g 00 flour 
  • 2 eggs 

For the filling:

  • 500g spinach leaves 
  • 200g  ricotta 
  • 50g  grated parmesan 
  • Salt & pepper 
  • Pinch of nutmeg 
  • 4 egg yolks 
  • Inaudi White Truffle Oil 

For the sauce:

  • 80g butter 
  • 12 sage leaves 
  • Grated parmesan, to serve  

  • Truffle oil, to drizzle 


  1. Make the fresh pasta by mixing the flour with the eggs and knead gently until you obtain a dough, wrap in clingfilm and leave to rest in the fridge for about 30 minutes or until required.  
  2. In the meantime, make the filling.  Place the spinach in a pan with a little water, bring to the boil and cook for a couple of minutes until the spinach wilts.  
  3. Remove from the heat, drain well, leave to cool, then with your hands, squeeze out all the excess liquid, then finely chop. 
  4.  Combine the chopped spinach with ricotta, grated parmesan, nutmeg, some salt & pepper to taste and a teaspoon of truffle oil.  Set aside.  
  5. Take the pasta dough and roll out to a thickness of 5 mm with a pasta machine if you have one. Cut out 8 squares measuring approximately 15 cm.  
  6. Place the filling into a piping bag and pipe a fairly deep circle of the mixture onto each of the 4 squares leaving a space in the centre.  
  7. Carefully place an egg yolk into this space and drizzle with truffle oil. 
  8.  Cover with one of the plain pasta squares, pressing gently around the edges with your fingers to seal.  Trim the edges with a pasta wheel or a round 12 cm cutter to make a large round ravioli shape.  
  9. Bring a large pan of slightly salted water to the boil and gently immerse the ravioli and cook for a couple of minutes. 
  10.  In the meantime, melt the butter and sage leaves in a frying pan. With the help of a slotted spoon, drain the ravioli, place in the frying pan and gently coat with the melted butter and sage.  
  11. Serve immediately with a sprinkling of grated parmesan and a drizzle of truffle oil.