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Home > Recipes > Main Ingredients > Truffles > Main Dish

Bufala ricotta and fine herb filled agnolotti with fresh winter truffle

Article Author: Executive Chef Theo Schoenegger
Servings: 4

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Main Ingredient:

Winter Truffle

Ingredients:

Ingredients for the dough:

1 lbs 00 flour

4 eggs

1 tbls E.V.O

1 teasp Salt

Ingredients for the filling:

2 cup bufala ricotta

½ cup Mascarpone

2 egg yolks

½ cup parmigiano reggiano grated

1 tblsp Italian parsley (chopped)

1 tblsp Chives (chopped)

½ tblsp chervil(chopped)

1 tblsp truffle butter melted

Salt and peeper to taste

Ingredients truffle sauce:

2 cup chicken stock

1 cup white wine

4 oz parmigiano rind

2 tablsp butter

Salt and pepper to taste

Ingredients for finish:

5 gr Fresh winter truffle

2 tblsp Parmigiano reggiano ( grated)

1 tblsp Chives (finely cut)

Cooking Instructions:

For the dough:

Combine all ingredients in a kitchen aid mixing bowl, mix at low speed to a smooth consistency, set aside and rest for a few hours.

For the Filling:

Place ricotta, mascarpone, eggs and parmigiano in cusinart bowl, blend till smooth then add remaining ingredient and quick blend. Pace in disposable pastry bag and set aside.

For the Truffle Sauce:

In a sauce pot reduce white wine by half add chicken stock and rind, reduce by half again. Strain and blend in butter, finish with salt and pepper.

Preparation to finish the dish:

Cook pasta in salted water till done, transfer to a sauté pot with truffle sauce, reduce and coat pasta, add chive and finish with cheese, tableside shave fresh truffle.

See Bufala ricotta and fine herb filled agnolotti with fresh winter truffle Video

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