TOZI London’s best selling dish for you to enjoy in the comfort of your own home.
For the pasta dough:
• 500g ‘00’ flour
• 5 whole eggs
• 5ml olive oil
• Pinch of salt
For the filling:
• 250g Buffalo Ricotta
• 250g grated Parmesan
• Salt and pepper
For the sauce:
• 150g butter
• 50ml vegetable stock
• Salt and pepper
• Splash of truffle oil
Method (pasta dough):
1. Pour the flour into a large mixing dish with the eggs, olive oil and pinch of salt
2. Using a fork, start to beat the eggs into the flour. Start to gather with your hands until the pasta dough is smooth
3. Cover with cling film and leave to rest for half an hour
Method (filling):
1. Roll out the dough until it’s 1mm thick and cut into rings
2. Place walnut-sized scoop of buffalo ricotta into the centre of rings
3. Dampen edges and fold into half-moons. Leave to dry on floured surface
4. To cook, boil water and add salt
5. Cook ravioli for between 2 – 4 minutes, depending on thickness
Method (sauce):
1. Melt butter in a saucepan and add the vegetable stock
2. When creamy, add the ravioli and stir gently
3. Add a splash of truffle oil
4. Serve with black truffle on top