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Ravioli with truffle and ricotta

Prep Time 30 mins
Cook Time 8 mins
Servings 2 personnes


Ravioli dough

  • 300 gr flour
  • 3 eggs
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp water

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  • 100 gr fresh ricotta cheese
  • 100 gr mascarpone
  • 2 tsp truffle oil
  • salt
  • pepper


Ravioli dough

  • Put the flour in a bowl Add the eggs, olive oil, salt and water. Knead the dough with a food processor or by hand until you obtain a homogeneous and supple dough.

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  • Combine all the ingredients in a bowl. Adjust quantity of the truffle oil depending on your taste.


  • Spread the ravioli dough on a floured work surface with a rolling pin or use a pasta machine until 4 or 5.
  • With a small spoon, make small piles in the center of the sheet of pasta.
  • Fold the dough in half.
  • Weld around the ravioli with your fingers then cut with a knife in the middle of each small pile of stuffing to make your ravioli.


  • Bring a pot of salted water to a boil.
  • Immerse your ravioli in boiling water and cook for 5 to 8 minutes depending on the thickness of your ravioli. The best is to taste.