• Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x


For the dough:

  • 3 cups of “00” flour
  • 3 whole eggs
  • 1 tablespoon olive oil
  • 1 tablespoon water

For the filling:

  • 1/2 pint milk
  • 5 tablespoons all purpose flour
  • 5 tablespoons butter
  • 1 pound Fontina cheese cut in cubes, with no rind

For serving:

  • 4 tablespoons unsalted butter
  • 4 tablespoons grated Parmigiano
  • 15 to 20 grams of fresh white truffle (or 1 cup chopped and sauted porcini mushrooms)

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For the pasta:

  1. Mix well all the ingredients and let the dough rest in refrigerator for 1 hour. With the help of a rolling pin or a pasta sheet, roll out the pasta into very thin sheets. Place the sheet on a table and cut strips about 15 inches long & 1 1/2 inch wide.

For the filling:

  1. In a small pot melt butter with flour, then add milk and bring to boil on low flame and keep stirring. Add Fontina and allow to cook for 5 min. Remove from flame, pour it into a bowl and let cool down. When cold make little balls of 1/2 inch diameter.
  2. Set the Fontina filling on the pasta sheet making sure you have 1/2 inch space in between. Roll the sheet over to cover the filling and pinch every single ravioli to enclose the cheese in the pasta. With a pizza cutter, cut each ravioli and place them on a plate sprinkled with some flour.

For serving:

  1. Bring a large pot of salted water to a boil. Drop in the ravioli and let them cook for 1 minute.
  2. In the meantime, melt the butter in a sauce pan (and add the porcini if substituting); when ravioli are ready place them in the melted butter, season it with the Parmigiano and shave the truffle on top.