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By Chef de Cuisine
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Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 40 minutes
Cooking time: 20 minutes
Totaltime: 1 hour 0 minutes


  • 4 cups rich chicken stock
    1 cup mirepoix (finely diced carrots, onion and celery)
    3 cloves garlic peeled
    1/3 cup truffle butter
    2 pounds russet potatoes
    2 teaspoons chopped onion
    3 ounces fresh soft goat cheese
    2 teaspoons chopped parsley
    salt and ground white pepper
    2 teaspoons flour
    2 large eggs
    4 12-by-8-inch fresh pasta
    1 medium black truffle
    2 teaspoons minced fresh chive


  • Combine stock, 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.
    Put potatoes 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.
    Crimp 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 slices.
    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.
Have you tried the recipe?

Soft potato ravioli with truffle pan sauce

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