Ingredients for 500 g of ravioli dough
- 400 g flour
- 15 g salt
- 4 whole eggs, 5 egg yolks
- + 1 egg for the dorure (egg wash to give ravioli)
Ingredients for Filling
- 25 g fresh truffles
- 4 leeks
- Salt, pepper
- 100 ml thick cream
- 125 ml truffle juice
- 120 g butter
For the ravioli dough: blend the flour, salt, 4 whole eggs and 5 yolks.
Mix well, set aside to rest for 2 hours. Roll out very thinly, to 1 mm thickness.
For the filling: cook the white part of the leeks, cut into small cubes, in rapidly boiling, slightly salted water and 20 g butter.
For the sauce: prepare a leek broth with 500 ml water and the greens of the leeks. Cook 30 minutes at a brisk boil.
Purée, strain, add 100 ml thick cream and 100 g butter.
Reduce the sauce and mix in the truffle juice at the last moment.
Form the ravioli either into circles of 5 cm in diameter, or into 5 x 5 cm squares.
Brush half of the dough shapes with a pastry brush dipped in a beaten egg, and top with a slice of fresh truffle (keep some back for garnish) and a teaspoon of cooked leeks.
Season with salt and pepper, close with the other half of the dough shapes; seal well by pressing around the edges.
Bring a pot of well-salted water to the boil. Drop in the ravioli and cook at a low boil for 4 minutes. Drain and dip them in the sauce.
Serve in a deep plate, cover with the hot sauce and sprinkle with the rest of the truffles, finely chopped.