Crescenza Ravioletto with Parmigiano-Reggiano and Truffle Butter Sauce by Chef Tony Mantuano |

Behind the Recipes

Crescenza Ravioletto with Parmigiano-Reggiano and Truffle Butter Sauce by Chef Tony Mantuano

Makes 12 servings

INGREDIENTS:

2 cups type 00 flour, plus extra for rolling and work surface
1 tsp. salt
8 egg yolks, lightly beaten
1/3 cup water
1 pound Crescenza cheese
1/2 stick cold butter, plus 1 1/2 cups unsalted butter
1/3 cup truffle oil
1 1/2 cups grated Parmigiano-Reggiano or Parmesan cheese
12 cloves garlic, thinly sliced and crisped in olive oil
12 sprigs fresh rosemary
1 cup edible flower petals (optional)

PREPARATION:

1. Mound flour in center of a large work surface, and make a well in the middle. Add salt and egg yolks. Using a fork, gradually fold the flour into the eggs, adding the water little by little until you have a soft dough.

2. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands until it becomes smooth and elastic. Wrap the dough in plastic wrap and refrigerate for 1 hour.

3. Preheat the oven to 375 degrees F.

4. Divide the dough into 6 pieces. Using a pasta machine, hand crank or rolling pin; roll out each piece into thin sheets.

5. Using a sharp knife or pastry wheel, cut pasta into four 5-by-5-inch squares. Transfer squares to a lightly floured work surface and set aside, covered, until ready to use. Repeat process with remaining pieces of dough.

6. Bring a large pot of lightly salted water to a boil. Prepare an ice-water bath. Cut out twenty-four 7-by-7 1/2-inch rectangles out of parchment paper; butter parchment using 1/4 cup butter and set aside.

7. Have ready a bowl of ice water. Bring a large pot of lightly salted water to a boil. Add the pasta squares to the boiling water and cook until al dente, 1 to 2 minutes.

8. Remove the pasta squares with a slotted spoon, shaking to remove excess moisture, and transfer carefully to the ice water to stop the cooking.

9. Working quickly, remove the pasta squares from the ice water one at a time, and lay flat on a cloth to dry. Do not overlap or the squares will stick together.

10. Cut the Crescenza cheese into 24 pieces, each about 2 inches wide, 2 inches long, and 1/4 inch thick. Place one piece of cheese in the middle of each pasta square. Fold the bottom and top flaps of the pasta over the middle (like a letter), then fold the sides over the top and bottom flaps to enclose.

11. Place the ravioletto, seam side down, in the middle of a buttered parchment piece and fold the parchment around the pasta, repeating the technique used to wrap the pasta around the cheese.

12. Place the parchment packet, seam side down, on a baking sheet. Repeat with the remaining pasta, cheese and parchment.

13. Bake until the edges of the parchment paper are barely golden brown, 10 to 12 minutes.

14. Meanwhile, in a saucepan over medium heat, melt the 1 1/2 cups butter. Cook to a nutty brown color, 4 to 6 minutes. Stir in the truffle oil.

15. To serve, place 1 tbsp. of the Parmigiano-Reggiano in the center of each of 12 warmed plates. Carefully remove the parchment around a ravioletto and place it on the grated cheese. Arrange a second ravioletto next to the first. Spoon 2 tbsp. of the truffle butter over the ravioletti. Sprinkle with another 1 tablespoon Parmigiano-Reggiano. Garnish with the garlic crisps, rosemary, and flower petals, if using. Repeat to make the remaining 11 servings. Serve immediately.

Tip: Wrapped in the parchment and placed in an airtight container, the ravioletto freeze well for up to 1 month. Bake right from the freezer for 25 minutes, and continue as directed.