Winter : Truffle and Leek Ravioli

Jean-André Charial admits that he has a special weakness for truffles.

Combined with potatoes, Swiss chard, leeks or scallops, truffles are the stars of the festive winter holiday season.

“Working with the black diamond when it’s chilly, there’s a violent Mistral blowing or it’s dull and grey outside, gladdens my heart…”

Serves 6:

For 500g 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)

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.