Rutabaga Ravioli with Black Truffle

This pasta recipe is take the leftover rutabaga puree I had and turning into a whole other meal. You can’t let food go to waste especially truffle. Pasta is not only comforting to eat but a great way to throw leftovers in and no one will be the wiser. This is one of those recipes. Take what you have on hand and it make it into something delicious! That is not only what chef’s do but what everyone should be doing to help not waste food. Here is the recipe I hope you enjoy it!

Basic Egg Pasta

3 eggs

3 egg yolks

2 tbsp warm water

2 3/4 cups flour

1 tsp of salt

Rutabaga ravioli

1 1/2 cup rutabaga truffle purée

3 oz ricotta or cottage cheese cow girl

4 oz of truffle Gouda

2 oz Parmesan

Salt and pepper

Egg pasta

1 lb hedgehog mushroom

1 portobello

1 small onion

3 garlic cloves sliced

5 tbsp of olive oil

1 stick of butter

1 cup of verjus

1 oz of tarragon

1 tsp of red chili flakes

1/2 black truffle grated

6 oz of cooked rutabaga

Salt

Recipe Instructions

How to make rutabaga cheese filling for pasta,

Place all of the ingredients in a food processor and puree until smooth. Season with salt and pepper and place into a plastic pastry bag.

How to make Basic Egg Pasta

How to make ravioli Pasta,

Place flour in a bowl. Make a well in the center of the flour.  Add eggs, water, and salt.  With a fork stir the egg mixture until it starts to form a ball of dough.  Then use your hands to form the dough.   Add more flour if the dough is wet. Knead the pasta for 5 minutes and then cover and raring

Take your pasta and cut in half.  Leave one half covered while you work with the other half.  Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchenaid attachment).  Then run the pasta all the way down to the lowest setting twice.  Dusting the dough with flour if it is too wet. Then on the third time run it down to the second to last setting.  Again, Use a little flour for dusting.  You should have long sheets at this point, cut the pasta sheet in half so you have two equal parts.  Using your pastry bag, pipe the cheese mixture along the middle of one of the pasta sheets.  Run it along the whole length of the pasta sheet leaving about an inch in between each dollop of filling. Then take a pastry brush or spray bottle of water and brush lightly the top and bottom portion of the pasta sheet.  Take the second sheet of pasta and carefully place on top using the back of a round cooking cutter to mold and shape the round ravioli around the filing, forcing any excess air out of your raviolis. (Air pockets will cause your pasta to explode in the water so you want to try and avoid as much air inside the ravioli as possible)   To create a little "ravioli"  again using the ring molds to shape the filling and then a few sizes bigger to cut the round ravioli. This is how you make the ravioli’s if you don’t have a ravioli stamp or mold.  Place on a sheet pan lined with parchment paper and extra semolina flour to help prevent sticking.   Set aside while you aside while you repeat the same process with the other half of the pasta ball.

To finish,

Bring a pot of salted water to a boil.  Meanwhile in a saute pan on medium high heat add olive oil, onion, and mushrooms.  Saute for 5 minutes until the mushrooms are bit tender.  Add a verjus to the mushrooms along with the rutubagas and turn down to low.  Place the raviolis in the water for about 3 minutes or until they are tender and float.  Strain out and place into the pan with mushrooms. Finish with all the butter and  Season everything with salt and chili pepper.  Place as many 5 to 6 ravioli's in a bowl.  Spoon in broth around the bowl.  Finish with grated black truffle, tarragon, and drizzle of olive oil.  Serve and enjoy.