📝 About This Recipe
This avant-garde masterpiece redefines the concept of pasta by replacing traditional flour dough with a crystal-clear, edible film that dissolves on the palate. Inside each shimmering parcel lies a rich, earthy payload of black truffle cream and micro-herbs, creating a stunning visual contrast. It is a signature of modernist gastronomy that combines the delicate precision of molecular techniques with the deep, soul-satisfying flavors of a classic Italian forest floor.
🥗 Ingredients
The Transparent Film
- 12 pieces Oblato (Potato Starch) Discs (9cm circular edible films)
- 1 teaspoon Neutral Vegetable Oil (for sealing edges)
Truffle Ricotta Filling
- 1/2 cup High-quality Ricotta di Bufala (drained overnight to remove excess moisture)
- 1 tablespoon Black Truffle Carpaccio or Paste (finely minced)
- 1/2 teaspoon White Truffle Oil (high-quality essence)
- 2 tablespoons Parmigiano-Reggiano (finely grated on a microplane)
- 1 pinch Sea Salt (to taste)
Aromatic Emulsion & Garnish
- 4 tablespoons Unsalted European Butter (cold and cubed)
- 1/4 cup Vegetable Stock (clarified)
- 6 stalks Fresh Chives (cut into 1-inch batons)
- 1 small bulb Fresh Black Truffle (for shaving at the table)
- 1/4 cup Micro-Arugula or Chervil (for garnish)
👨🍳 Instructions
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1
Begin by preparing the filling: In a small glass bowl, combine the drained buffalo ricotta, minced black truffle paste, white truffle oil, and finely grated Parmigiano-Reggiano.
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2
Whip the mixture vigorously with a small spatula until completely smooth and aerated. Season with a tiny pinch of sea salt, keeping in mind the cheese is already salty.
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3
Transfer the truffle cream into a piping bag fitted with a small, plain circular tip. Refrigerate for 20 minutes to firm up the texture.
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4
Prepare your workspace for the 'pasta' assembly. Ensure your hands and all surfaces are bone-dry, as the potato starch film (Oblato) will dissolve instantly upon contact with water.
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5
Lay out one Oblato disc. Pipe a small mound (about 1 teaspoon) of the truffle filling exactly in the center of the disc.
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6
Lightly dab a very small amount of neutral oil around the edge of the disc using a cotton swab; this acts as the 'glue' without dissolving the film.
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7
Carefully place a second Oblato disc on top. Press the edges firmly with your fingertips to create a seal, ensuring no air is trapped inside.
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8
Using a 2-inch circular ring cutter, trim the edges of the sealed ravioli to create a perfect, uniform circle. Repeat until you have 6-8 ravioli.
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9
For the emulsion, bring the vegetable stock to a gentle simmer in a small saucepan over medium heat.
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10
Reduce heat to low and whisk in the cold butter cubes one by one (monter au beurre) until a glossy, thickened sauce forms. Do not let it boil or it will break.
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11
To serve, place two ravioli in the center of a warmed shallow bowl. Note: Do not cook the ravioli in water; they are meant to be served as-is or very lightly warmed by the sauce.
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12
Carefully spoon the warm butter emulsion *around* the ravioli, not directly over them, to prevent premature melting of the film.
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13
Garnish with chive batons, micro-herbs, and use a truffle mandoline to shave fresh black truffle over the top immediately before serving.
💡 Chef's Tips
Humidity is the enemy: Keep your Oblato sheets in a sealed container until the very second you use them. Ensure the ricotta is very dry; if it is too wet, the bottom of the ravioli will dissolve before it reaches the table. Use a very sharp ring cutter to ensure the edges are fused together by the pressure of the cut. Serve these immediately—the 'wow' factor relies on the diner seeing the transparent film before it softens from the warmth of the plate.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a vintage Champagne to cut through the richness of the truffle. Serve as a 'surprise' second course in a multi-course tasting menu. Accompany with a side of warm, crusty sourdough to soak up the leftover truffle butter emulsion. A glass of light, earthy Pinot Noir also complements the fungal notes of the black truffle beautifully.