Truffle-Infused Turkey Ravioli With Sage Brown Butter
Homemade pasta pillows filled with a truffle-scented turkey and ricotta mixture, finished in a nutty sage brown butter and finished with a whisper of ...
4 servings
Italian Cuisine
🟡Intermediate★★★☆☆
May 28, 2025
22 views
Ingredients
🥩
2 cups
leftover turkey meat
shredded or finely chopped
🥛
1/3 cup
Parmesan cheese
finely grated, plus extra for serving
🫒
1 tablespoon
olive oil
🌾
2 cups
all-purpose flour
plus extra for dusting work surface
🌶️
12 leaves
fresh sage leaves
washed and patted dry
🥛
1/2 cup
ricotta cheese
whole-milk, well drained
📦
10 grams
black truffle
thinly sliced or finely grated
🥛
6 tablespoons
butter
unsalted, cut into even pieces
🥩
3
large eggs
at room temperature
🥬
1/4 teaspoon
black pepper
freshly ground
🍎
1
lemon
juice only, to taste (optional)
🫒
1 teaspoon
white truffle oil
🌶️
1/2 teaspoon
salt
for dough
🌶️
1/8 teaspoon
ground nutmeg
freshly grated
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Combine all-purpose flour and salt on a clean work surface and form a mound. Create a well in the center, crack in the large eggs and pour in olive oil. Using a fork, gently whisk eggs and oil, gradually incorporating flour from the edges until a shaggy dough forms.
Step 2
Knead the dough vigorously for 8–10 minutes until it becomes smooth, elastic and slightly tacky. Wrap in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten—this ensures tender ravioli.
Step 3
Meanwhile, in a mixing bowl, fold together leftover turkey meat, ricotta cheese, Parmesan cheese, black truffle, white truffle oil, ground nutmeg and black pepper. Season with a pinch of salt, then taste and adjust so the flavors are bright and balanced.
Step 4
Divide rested dough into four portions. Keep unused portions covered. Working with one at a time, flatten with your hands then feed through the widest setting of a pasta machine. Fold and pass twice more to develop structure, then gradually reduce to 1.5 mm thickness.
Step 5
Dust two sheets of rolled dough with flour. Using a teaspoon or piping bag, place uniform 1-tablespoon mounds of filling spaced 1½ inches apart on one sheet. Brush around each mound with water using a fingertip. Lay the second sheet over, pressing gently to seal and expel air pockets. Use a ravioli cutter or knife to trim and crimp edges.
Step 6
Bring a large pot of water to a vigorous boil and add a generous handful of salt. Meanwhile, melt butter in a sauté pan over medium heat. Stir occasionally until butter foams, then watch closely as milk solids turn golden brown and emit a toasted-nut aroma. Remove from heat and swirl in fresh sage leaves; they should sizzle and crisp in about 30 seconds. Keep warm off heat.
Step 7
Cook ravioli in boiling water in batches, stirring gently to prevent sticking. They are ready when they float and feel tender but still have bite, about 3–4 minutes. Using a slotted spoon, transfer ravioli into the pan with sage brown butter.
Step 8
Toss ravioli gently to coat in the foaming butter and crisper sage. If desired, squeeze a little lemon juice over for brightness. Transfer to warmed plates, drizzle additional white truffle oil, sprinkle extra Parmesan cheese, and garnish with a sage leaf.
Step 9
Serve immediately, ensuring each ravioli is glazed in the sage-spiked brown butter, with ribbons of golden milk solids clinging to the edges.
✨Chef's Tips
- ★Allow dough to rest fully—skipping this step results in tough ravioli. Resting relaxes gluten, making rolling easier and the final texture silkier.
- ★Drain ricotta cheese overnight in a fine-mesh sieve lined with cheesecloth. Excess moisture causes a loose filling and soggy ravioli seams.
- ★When browning butter, keep the heat at medium and swirl the pan constantly. Milk solids can go from golden to burnt in seconds; the aroma is your cue to remove from heat.
- ★Use a piping bag for filling to ensure consistent portion sizes and speed up assembly. Press firmly around each mound to expel air, preventing bursting during cooking.
- ★Plate ravioli immediately after tossing in sauce. The contrast of hot pasta and warm butter enhances sauce adhesion, and serving on pre-warmed plates keeps the dish at optimal temperature.
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