Black Truffle Ravioli with Rutabaga

How to make rutabaga truffle puree

1. Place all the rutabaga scraps into a pot and cover with water. Add a tsp of salt and bring to a boil. Once it comes to a boil, turn down to a simmer and cook for 15-20 minutes until the rutabaga is cooked all the way through. Strain out the water completely and place in a vitamix with truffle, butter, salt, and pepper. Puree until smooth and check seasoning. Adjust if need be. Set aside and keep warm

How to make rutabaga cylinders

1. Take your rutabaga’s and peel with a peeler. Then take an apple corer and punch out cylinders of the rutabaga. Continue the process with the remaining rutabagas. Keep all the scraps for the puree. Place the cylinder in a pot with water, butter, thyme, oil, and salt. Bring to a very light simmer. Cover and cook gently for 10-12 minutes or until tender all the way through. Set aside and keep warm

How to make rutabaga cheese filling for pasta

1. 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 ravioli

1. 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

1. 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.

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