RAVIOLI WITH TRUFFLE PAN SAUCE
rich chicken stock
1 cup mirepoix (finely diced carrots, onion and celery)
3 cloves garlic peeled
1/3 cup truffle butter
2 pounds russet
2 teaspoons chopped onion
3 ounces fresh soft goat cheese
2 teaspoons chopped parsley
salt and ground white pepper
2 large eggs
4 12-by-8-inch fresh pasta
2 teaspoons minced fresh chive
mirepoix, and 1 clove of garlic in a medium saucepan over medium-high heat.
Bring to a boil. Lower heat and simmer for about 20 minutes, or until reduced
by half. Strain through a fine sieve, discarding solids. Stir in truffle
butter. Reserve and keep hot in a small pan.
Peel and dice potatoes. Place
in a medium saucepan with cold water to cover over medium heat. Add the
remaining 2 garlic cloves, the onion and salt to taste and bring to a boil.
Lower heat and simmer until potatoes are soft. Drain well.
through a ricer. Add goat cheese, parsley, salt and pepper to taste and beat to
combine. Cover and set aside.
Lightly flour a baking sheet and set side.
Whisk eggs in a bowl. Set aside.
Working with one pasta sheet at a time,
cut out 50 circles with a 2-inch round cookie cutter.
Cover pasta disks to
keep them soft. Place 10 discs on a clean flat surface.
Brush with egg
wash. Place a heaping tablespoon in the center of each disc. Cover with another
pasta disc. Push the edges to seal the pasta around the filling.
edges to from a tight seal. Place on a baking sheet and let dry. Continue
making raviolis as above until you have 25. Slice the truffle into paper thin
Cook raviolis in salted boiling water for 4 minutes in two batches.
Remove from water with slotted spoon or wire strainer.
Place 4 raviolis in
each of 6 warm soup plates. Place truffle slices over raviolis. Add chives to
reserved hot sauce. Spoon equal amount of sauce over each plate.