Sometimes Sundays are a time to treat yourself to something you would otherwise only have on very, very festive occasions. So for this Sunday, we made ourselves a batch of homemade Ravioli with Potato and Truffle Filling. This meal can also be served as a pasta course in a multi-course menu, as we did last January, and – as truffle season peaks in January and February, this vegetarian option is at its best in Winter – and it will surely lighten up a grey and cold winter day, I promise!

Ingredients:
400g of homemade pasta (or storebought – here’s the recipe for the homemade pasta)
400g of potatoes
1-2 tablespoons of truffle oil (or truffle butter)
1 whole truffle (fresh or preserved – if you don’t have a whole truffle, add more oil)
salt
1 tablespoon of olive oil
pecorino or parmesan cheese (grated)

Preparation:
Filling:
Peel and chop the potatoes, cook them in salted water until soft, drain off the water. Chop half of the whole truffle into fine pieces. Crush the potatoes manually or pass them through a passe-vite. Add the truffle oil and the chopped truffles, mix everything together and season to taste.

Ravioli:
These ravioli were made with the extra ravioli maker addition of our pasta maker, however, they can also be formed manually. Roll out your pasta dough as thinly as possible (thinnest level on the pasta maker) – or take your storebought pasta sheets – and lay them onto the ravioli maker. Fill ca. 1 tablespoon of the potato and truffle filling into the moulds. Wet the edges of the ravioli with a bit of water. Lay another sheet of pasta dough over the moulds, press together with a rolling pin until the individual ravioli separate from one another. Put them aside with some flour, so that they don’t stick to each other. Repeat until all the ravioli are formed. Cook in salted water until the ravioli swim to the top (ca. 3-4 minutes). Carefully drain the water and mix the ravioli with a tablespoon of olive oil. Plate up with slices of truffles and grated cheese – and enjoy!