Truffle and herbs ravioli

Ravioli with our Parmigiano and white truffle cream are a first course with a unique flavor: the filling of herbs is perfectly combined with truffle ravioli, a real taste explosion!


  • 200 gr of flour 00
  • 200 gr of semolina flour
  • Salt q.b.
  • 4 eggs
  • Extra Virgin Olive Oil q.b.
  • 400 gr of herbs
  • 200 gr di Robiola
  • 2 spoons of Parmigiano and white truffle cream
  • Butter q.b.
  • 1 spoon of cooking cream
  • Lemon peel to garnish
  • 1 mint leaf to garnish


  1. To make these delicate truffle and herbs raviolipour 200 gr of  flour 00 and add 200 gr of semolina flour. Create a fountain and add a pinch of salt
  2. Pour 4 eggs. Beat eggs with a fork. Mix the ingredients, then knead with your hands
  3. You will have to get a firm and compact dough. Wrap the dough in plastic wrap and leave it to rest for around 30 minutes. Preparation of the filling: pour a little of Extra Virgin olive oil into a pan and add 400 gr of herbs.
  4. Season with a pinch of salt and cook for 5/6 minutes with the lid. After this time, transfer the herbs  in a pan and pass them superficially with the blender.
  5. Add 200 gr of robiola to herbs, season with a spoon of parmigiano and white truffle cream Bernardini Tartufi. Stir well until a cream is obtained. The filling of truffle and herbs ravioli is ready!
  6. Take the dough out of the fridgeCut a small part, roll the dough and make discs with a coppapastaPour the dough made previously into the center of the surface.
  7. Close the discs of dough in half, pressing the ends well. Boil ravioli in plenty of boiling water. Cook ravioli, then, transfer them to a pan with butter.
  8. Enrich with a spoon of Parmigiano and white truffle cream Bernardini Tartufi. Add cooking cream. The recipe of truffle and herbs ravioli is ready! Serve and garnish with a lemon peel.
    What a sensational dish!

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